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

Figure 1

Survival of (a) C. jejuni, (b) L. casei, (c) E. coli, and (d) S. typhimurium DT104 on whole chicken breast fillets during cooking in boiling water. Straight black line: predicted model; grey line: 95% upper confidence limit; open symbols: count below detection limit.

(a)

(b)

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