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International Journal of Microbiology
Volume 2012, Article ID 196841, 10 pages
Research Article

Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

1Laboratory for Zoonoses and Environmental Microbiology, National Institute for Public Health and the Environment (RIVM), 3720 BA Bilthoven, The Netherlands
2Division Consumer and Safety, New Food and Consumer Product Safety Authority (nVWA), 1018 BK Amsterdam, The Netherlands
3Rikilt, Institute of Food Safety, 6700 AE Wageningen, The Netherlands
4Laboratory of Food Microbiology, Wageningen University, 6700 EV Wageningen, The Netherlands
5National Food Institute, Technical University of Denmark, 1790 Copenhagen V, Denmark

Received 9 August 2011; Accepted 21 October 2011

Academic Editor: Giuseppe Comi

Copyright © 2012 Aarieke E.I. de Jong et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (), and subsequently cooked. The surface temperature reached within 30 sec and within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.