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

Table 1

Parameter values for estimating the temperature profile of a chicken fillet in boiling water.

Parameter	Value
𝑇0	4°C
𝑇∞	100°C
𝛼stillwater	350–580 W m^−2 K^−1
𝐿chickenmeat	0.02 m^a
𝜆chickenmeat	0.6 W m^−1 K^−1
𝜌chickenmeat	1192 kg m^−3
𝑐𝑝,chickenmeat	4080 Ws kg^−1 K^−1

^aMaximal measured half of thickness of 10 chicken fillets.