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

Table 3

Resistance parameters obtained from the fit of heat inactivation data of E. coli, Salmonella Typhimurium, S. aureus, and L. monocytogenes at different temperatures in chicken broth by Geeraerd’s model (1). Estimated standard deviations (SD) of the means are shown in parentheses. Letters a, b, c, and d indicate statistically significant differences () among Sl and values of heat survival curves for each microorganism at different temperatures.

Microorganism	Temperature (°C)	Sl (min)	(min^−1)		RMSE
Escherichia coli	55.6	—	0.52 (0.02)^a	0.981	0.204
	58.1	—	1.33 (0.04)^b	0.993	0.203
	60.6	—	3.65 (0.11)^c	0.991	0.122
	62.6	—	17.49 (1.02)^d	0.992	0.156
Salmonella Typhimurium	55.6	0.41 (0.71)^a	0.49 (0.11)^a	0.994	0.024
	58.1	0.19 (0.12)^b	3.00 (0.16)^b	0.993	0.196
	60.6	0.00 (0.00)^c	7.03 (0.66)^c	0.995	0.188
	62.6	0.00 (0.00)^c	27.97 (1.23)^d	0.994	0.157
Listeria monocytogenes	55.6	0.80 (0.15)^a	1.27 (0.11)^a	0.995	0.105
	58.1	0.81 (0.27)^a	2.22 (0.23)^b	0.983	0.153
	60.6	0.80 (0.19)^a	3.47 (0.11)^c	0.992	0.204
	62.6	0.47 (0.00)^b	5.81 (0.15)^d	0.995	0.165
Staphylococcus aureus	53.1	1.30 (0.04)^a	2.24 (0.03)^a	0.996	0.082
	55.6	0.12 (0.09)^b	3.48 (0.04)^b	0.983	0.204
	58.1	0.00 (0.00)^c	5.93 (0.31)^c	0.995	0.163