Abstract：
Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of a 4-strain Salmonella cocktail and a 3-strain Campylobacter cocktail in chicken livers separately at temperatures ranging from 55.0 to 62.5°C. Inoculated livers were sealed in aluminum cells and immersed in a water bath. The decimal reduction time (D-values) of Salmonella in chicken livers were 9.01, 2.36, 0.82, and 0.23 min at 55.0, 57.5, 60.0, and 62.5°C, respectively. The D-values of Campylobacter ranged from 2.22 min at 55.0°C to 0.19 min at 60.0°C. Salmonella and Campylobacter had similar z-values in chicken livers of 4.8 and 4.6°C, respectively. Chicken livers can be heated to internal temperatures of 70.0 to 73.9°C for at least 1.6 to 0.2 s to achieve a 7-log reduction of Salmonella. Validation tests demonstrated that heating chicken livers to internal temperatures of 70.0 to 73.9°C for 2 to 0 s resulted in a reduction of Salmonella exceeding 7 logs. Collectively, these data show that Salmonella exhibits higher heat resistance than Campylobacter in chicken livers. Therefore, Salmonella could be considered as the target pathogen when designing thermal treatments or cooking instructions for liver products. These findings will aid in designing effective thermal processing for both industrial and home cooking to eliminate Salmonella and Campylobacter, ensuring consumer safety when consuming chicken liver products.
摘要：
沙门氏菌和弯曲杆菌是主要的食源性病原体，可引起与受污染的鸡肝相关的暴发。正确的烹饪对于避免消费者患病的风险是必要的。这项研究分别在55.0至62.5°C的温度范围内测试了4株沙门氏菌鸡尾酒和3株弯曲杆菌鸡尾酒在鸡肝中的热灭活。将接种的肝脏密封在铝细胞中并浸入水浴中。在55.0、57.5、60.0和62.5°C时，鸡肝中沙门氏菌的十进制减少时间（D值）分别为9.01、2.36、0.82和0.23分钟，分别。弯曲杆菌的D值在55.0°C的2.22分钟至60.0°C的0.19分钟的范围内。沙门氏菌和弯曲杆菌在4.8和4.6°C的鸡肝中具有相似的z值，分别。可以将鸡肝加热至70.0至73.9°C的内部温度至少1.6至0.2s，以实现沙门氏菌的7对数减少。验证测试表明，将鸡肝加热至70.0至73.9°C的内部温度2至0s可导致沙门氏菌的减少超过7个对数。总的来说，这些数据表明，沙门氏菌在鸡肝中表现出比弯曲杆菌更高的耐热性。因此,在设计肝脏产品的热处理或烹饪说明时，沙门氏菌可被视为目标病原体。这些发现将有助于为工业和家庭烹饪设计有效的热处理，以消除沙门氏菌和弯曲杆菌，确保消费者在食用鸡肝产品时的安全。
