e faecium atcc 8459  (ATCC)

Journal: Poultry Science

Article Title: Applying microbial predictive and machine learning model data to evaluate thermal inactivation of salmonella and the surrogate enterococcus faecium in reconstructed ground chicken meat affected by temperature and salt concentrations

doi: 10.1016/j.psj.2025.105422

Figure Lengend Snippet: Decrease of Enterococcus faecium in moisture enhanced reconstructed ground chicken with 0, 1, 3, and 5 % of salt over time (s) in response to temperature treatments at 62, 66, 70, and 74°C in a circulated thermal water bath.

Article Snippet: Thermal processing studies have shown that a minimum extrusion temperature of 74°C in a balanced carbohydrate-protein meal can achieve a 5-log reduction of E. faecium strain ATCC 8459.

Techniques:

Journal: Poultry Science

Article Title: Applying microbial predictive and machine learning model data to evaluate thermal inactivation of salmonella and the surrogate enterococcus faecium in reconstructed ground chicken meat affected by temperature and salt concentrations

doi: 10.1016/j.psj.2025.105422

Figure Lengend Snippet: Decrease of Enterococcus faecium (Log 10 CFU) in moisture enhanced reconstructed ground chicken with 0, 1, 3, and 5 % of salt over time (s) in response to temperature treatments at 62, 66, 70, and 74°C in a circulated thermal water bath. Lines through data show predicted Log 10 CFU from model that included an orthogonal polynomial of time in sec, NaCl concentrations, and water bath temperatures. Dashed lines show the thermal inactivation threshold for each treatment. Estimated d -values indicated in boxes on each panel.

Article Snippet: Thermal processing studies have shown that a minimum extrusion temperature of 74°C in a balanced carbohydrate-protein meal can achieve a 5-log reduction of E. faecium strain ATCC 8459.

Techniques: