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

Table 4

Secondary model parameters calculated after plotting Sl and values obtained from heat survival curves of E. coli, Salmonella Typhimurium, L. monocytogenes, and S. aureus against treatment temperature and fitting by Albert and Mafart’s equation (2) and log-linear regressions, respectively. Values in parentheses represent the standard errors of the means.

(a) Shoulder length secondary model

Microorganism	(min)		(min)	Slres (min)		RMSE
Escherichia coli	—	—	—	—	—	—
Salmonella Typhimurium	59.00 (0.07)^a	63.00 (7.23)^a	0.43 (0.00)^a	0.00 (0.02)^a	0.999	0.048
Listeria monocytogenes	63.80 (0.11)^b	39.04 (3.46)^b	0.87 (0.01)^b	0.00 (0.02)^a	0.998	0.099
Staphylococcus aureus	55.26 (0.03)^c	96.67 (8.66)^c	1.32 (0.00)^c	0.00 (0.03)^a	0.999	0.063

(b) secondary model

Microorganism	Slope (min^−1)	Intercept (min)		RMSE
Escherichia coli	0.212 (0.027)^a	−12.135 (1.602)^a	0.969	0.425
Salmonella Typhimurium	0.240 (0.024)^a	−13.602 (1.405)^a	0.981	0.088
Listeria monocytogenes	0.093 (0.004)^b	−5.042 (0.244)^b	0.996	0.018
Staphylococcus aureus	0.084 (0.021)^b	−4.138 (0.121)^b	0.999	0.009