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

Figure 4

The probability of illness per consumed chicken breast fillet as a function of the cooking time. Results are obtained by a Monte Carlo simulation (400.000 runs for each cooking time 𝑡, given as a triangle) of (4), using the distribution of Campylobacters per fillet at retail level in The Netherlands, as found by Nauta et al. [33]. The dashed line shows the mean probability of illness per meal due to cross-contamination as found by these authors.