Table 1.
Selected Salmonella cocktail survival kinetics in poultry fat challenged at 48 °C with different moisture levels (only high inoculum levels were included in this analysis)
| Inoculum condition | Moisture level | Aw | Kinetics parameters | |
|---|---|---|---|---|
| α (d) | β | |||
| Wet | 0.0% | 0.33 ± 0.09 | 5.56 ± 0.10 | 7.75 ± 0.15 |
| 0.5% | 0.36 ± 0.13 | 4.64 ± 0.92 | 6.44 ± 0.90 | |
| 1.0% | 0.40 ± 0.07 | 1.62 ± 0.55 | 2.01 ± 0.48 | |
| 3.0% | 0.51 ± 0.11 | 1.03 ± 0.11 | 1.43 ± 0.65 | |
| Dry | 0% | 0.33 ± 0.06 | 1.83 ± 0.17 | 2.20 ± 0.17 |
| 0.5% | 0.36 ± 0.08 | 1.37 ± 0.40 | 1.96 ± 0.38 | |
| 1.0% | 0.40 ± 0.05 | 0.67 ± 0.42 | 1.45 ± 0.47 | |
| 3.0% | 0.51 ± 0.04 | 0.37 ± 0.85 | 1.12 ± 0.10 | |