UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

Table 1

Resistance parameters (Sl and ) obtained from the fit of UV-H survival curves of E. coli, Salmonella Typhimurium, S. aureus, and L. monocytogenes at different temperatures in chicken broth to Geeraerd’s model (1). Estimated standard deviations (SD) of the means are in parentheses. Letters a, b, c, and d indicate statistically significant differences () among Sl and values of UV-H survival curves of different microorganisms at the same treatment temperature.

Microorganism	Temperature (°C)	Sl (min)	(min^−1)	RMSE	R^2
Escherichia coli	25.0	0.67 (0.09)^a	3.66 (0.34)^a	0.152	0.994
	50.0	0.68 (0.15)^a	4.31 (0.22)^a	0.185	0.993
	52.5	0.55 (0.16)^a	4.59 (0.20)^a	0.228	0.990
	55.0	0.33 (0.11)^a	5.06 (0.34)^a	0.229	0.991
	57.5	0.10 (0.06)^a	6.00 (0.43)^a	0.329	0.985
	60.0	0.00 (0.00)^a	7.33 (0.62)^a	0.153	0.996
Salmonella Typhimurium	25.0	0.68 (0.04)^a	2.52 (0.01)^b	0.098	0.995
	50.0	0.65 (0.10)^a	3.58 (0.27)^b	0.144	0.994
	52.5	0.45 (0.02)^a	3.78 (0.04)^b	0.140	0.996
	55.0	0.30 (0.10)^a	4.91 (0.05)^a	0.219	0.992
	57.5	0.09 (0.05)^a	5.91 (0.27)^a	0.261	0.991
	60.0	0.00 (0.00)^a	10.47 (0.74)^b	0.256	0.993
Listeria monocytogenes	25.0	1.08 (0.13)^b	2.55 (0.02)^c	0.077	0.996
	50.0	1.00 (0.02)^a	2.70 (0.02)^c	0.068	0.997
	52.5	0.89 (0.04)^b	3.24 (0.32)^c	0.212	0.988
	55.0	0.73 (0.13)^b	3.68 (0.32)^b	0.212	0.988
	57.5	0.20 (0.05)^b	4.20 (0.03)^b	0.308	0.977
	60.0	0.00 (0.00)^a	5.60 (0.42)^c	0.253	0.989
Staphylococcus aureus	25.0	0.59 (0.17)^a	3.37 (0.35)^d	0.204	0.987
	50.0	0.41 (0.09)^a	5.41 (0.15)^d	0.222	0.995
	52.5	0.38 (0.01)^a	6.50 (0.10)^d	0.279	0.991
	55.0	0.25 (0.02)^c	7.71 (0.55)^c	0.213	0.995
	57.5	0.10 (0.00)^a	11.93 (0.24)^c	0.3521	0.988