Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking
Figure 3
-values plotted against temperature for Campylobacter (black diamond), Lactobacilli (grey square), Escherichia coli (hollow square), and Salmonella (hollow circle) as reported in literature. Campylobacter data for which a decimal reduction time was plotted against heating temperature, instead of -value against matrix temperature: grey diamond. Encircled solid line: current data plotted against lowest surface temperature measured; }: range of the increasing temperature profile the meat was exposed to; boxed dotted line: -values or decimal reduction times based on heating times ≤60 s, °C. Dotted arrows indicate data from Bergsma et al. [24]; solid arrows indicate data from Purnell et al. [37].
