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A modified Weibull model for growth and survival of Listeria innocua and Salmonella Typhimurium in chicken breasts during refrigerated and frozen storage
- Pradhan, A. K., Li, M., Li, Y., Kelso, L. C., Costello, T. A., Johnson, M. G.
- Poultry science 2012 v.91 no.6 pp. 1482-1488
- Listeria innocua, Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella typhimurium, bacteria, breast meat, breasts, chickens, food pathogens, freezing point, frozen storage, microbial load, model validation, models, poultry products, raw chicken meat, storage temperature, storage time
- The potential of food-borne pathogens to survive and grow during refrigerated and frozen storage has raised serious concerns over the safety of stored poultry products. In this study, the effect of refrigeration and freezing temperatures (–20, –12, 0, 4, and 8°C) on growth and survival of Listeria innocua and Salmonella enterica serovar Typhimurium in raw chicken breasts for storage times of 3, 7, 10, 14, and 21 d were investigated. A modified Weibull model was also developed to analyze the microbial behavior of both microorganisms in raw chicken breasts under different refrigerated storage conditions over time. The results showed that the bacterial loads of L. innocua at 4 and 8°C and Salmonella Typhimurium at 8°C were significantly different (P < 0.05) from those at other refrigerated and frozen storage temperatures over storage times. The loads of both bacteria at frozen storage temperatures did not change significantly over time. At a storage time of 7 d, the increase in bacterial loads of L. innocua at 4 and 8°C was 2.1 log cfu/g and 3.7 log cfu/g, respectively, and that of Salmonella Typhimurium at 8°C was 1.2 log cfu/g. The root mean square errors, median relative error, mean absolute relative error, and the plot of predicted versus observed bacterial loads showed a good performance of the model. The results from this study provided useful information regarding the behavior of Listeria and Salmonella in raw chicken breast meat during refrigerated and frozen storage, which would be helpful in giving insight over the safety of poultry products storage.