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

Figure 2

(Estimated) Temperature profiles of the surface of a chicken fillet during boiling in water. Estimated: thin —: at the surface; – –: at 0.25 mm depth; - - -: at 0.5 mm depth; –⋅⋅–: at 0.75 mm depth. Measured: thick —: surface of chicken fillet including error bars for stdev.