影响因子：6.6
发表刊物：LWT-Food science and technology
关键字：Campylobacter jejuni; Thermal inactivation;Water-bath cooking; Intact chicken carcass; Kinetic modeling
摘要：Campylobacter jejuni is a leading cause of foodborne illness worldwide and frequently associated with poultry products. Cantonese White Cut Chicken is a traditional lightly cooked poultry dish using whole carcasses, but the thermal inactivation of Campylobacter jejuni in such complex matrices remains poorly understood. This study investigated the apparent thermal inactivation behavior of C. jejuni NCTC 11168 on intact chicken carcasses subjected to water-bath cooking (60-100 ◦C). Bacterial survival was evaluated at multiple time points across different anatomical regions of the carcass. Survival data were fftted using log-linear and Weibull models to characterize inactivation kinetics, with the Weibull model better capturing the observed non-linear inactivation behavior. Statistically signiffcant differences in apparent inactivation rates were observed among anatomical regions (P < 0.05). However, the magnitude of these differences was limited. These variations are likely attributable to differences in carcass structure and localized heat transfer rather than intrinsic differences in bacterial heat resistance. Overall, the results indicate that water-bath cooking of intact chicken carcasses effectively reduce C. jejuni levels, though localized thermal variation should be considered kinetics interpretation.This study provides experimentally derived data to support more realistic exposure assessment and risk evaluation of poultry cooking practices.
合写作者：丁炜,任方哲,唐苑悦,焦新安,黄金林
第一作者：赖宏刚
论文类型：SCI一区TOP
论文编号：119195
学科门类：工学
卷号：243
是否译文：否
发表时间：2026-02-23
收录刊物：SCI