Thermal Inactivation Model of Salmonella in Beef

In order to develop kinetic model for the evaluation of thermal inactivation rate of Salmonella in beef. Beef inoculated with 4 Salmonella strains was subjected to heating at 55, 57.5, 60, 62.5 and 65℃ to develop the isothermal kinetic models. The survival curves were fitted with Weibull model. The coefficient of determination (R²) values of the regression curves were 0.993, 0.984, 0.999, 0.999 and 0.998. The secondary-level model to predict the effect of temperature on the first-level model parameter (b) was lnb=0.47T-28.07. The model established was validated at 58.5 and 64℃, the bias factor (B_f) and accuracy factor (A_f) were 1.071 and 1.056, 0.998 and 1.002, and were all acceptable. The results above showed that Weibull model could predict the thermal inactivation of Salmonella in beef at different temperature (55~65℃), which was helpful to the control of the pathogens.