ArticleInternational journal of microbiology2012
Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking.
Article in International journal of microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Phenotypic and PCR-based analysis of antimicrobial resistance in heat-treated multidrug-resistant Salmonella spp. and Campylobacter jejuni isolated from raw chicken meat.Poultry science · 2026Article
- ClpB enhances thermotolerance inMicrobiology spectrum · 2025Article
- Campylobacteriosis: A rising threat in foodborne illnesses.Open veterinary journal · 2024Review
- Anti-Foods (Basel, Switzerland) · 2024Article
- Survival of Salmonella Under Heat Stress is Associated with the Presence/Absence of CRISPR Cas Genes and Iron Levels.Current microbiology · 2021Article
- Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes.Scientific reports · 2020Article
- Antibacterial Activities and Possible Modes of Action of Acacia nilotica (L.) Del. against Multidrug-Resistant Escherichia coli and Salmonella.Molecules (Basel, Switzerland) · 2017Article
- Comparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat Consumption.PloS one · 2017Article
- Subboiling Moist Heat Favors the Selection of Enteric Pathogen Clostridium difficile PCR Ribotype 078 Spores in Food.The Canadian journal of infectious diseases & medical microbiology = Journal canadien des maladies infectieuses et de la microbiologie medicale · 2016Article
- A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters.International journal of environmental research and public health · 2015Article
- Prevalence and antibiogram study of Salmonella and Staphylococcus aureus in poultry meat.Asian Pacific journal of tropical biomedicine · 2013Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4°C), and subsequently cooked. The surface temperature reached 70°C within 30 sec and 85°C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed.
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Registered trials
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