Salmonella Typhimurium at various surface pasteurization
temperatures were determined for low-fat turkey
bologna. Four cm2 meat squares were sterilized by irradiation
prior to inoculation with 0.1 mL of a 108 cfu/mL
culture, aseptically packaged in a linear low-density polyethylene
pouch, and vacuum-sealed. Thermal treatments
were administered by submerging packages in a heated
water bath maintained at various set temperatures. At an
85°C water bath temperature, no L. monocytogenes cells
were detected (<102) after 10 s of exposure, whereas at
61°C cells viable were detected (>102) up to 10 min of
heating. No S. Typhimurium cells (<102) were detected
after 10 s at 70°C, but cells survived up to 7 min at 60°C.
The D-values for L. monocytogenes at 61 and 65°C were
124 and 16.2 s, respectively; whereas S. Typhimurium Dvalues
were 278 s at 57 and 81 s at 60°C. Z-values were
4.44 and 5.56°C, respectively, for L. monocytogenes and S.
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