Thermal Inactivation Kinetics of Escherichia coli O157 : H7 in Ground Chicken: Modeling and Impact on Physicochemical Qualities

Escherichia coli O157:H7 contamination in poultry poses significant public health risks, with outbreaks linked to undercooked chicken causing severe gastrointestinal illnesses. This study provides the first comprehensive comparison of five kinetic models (First‐Order, Weibull, Biphasic, Log‐Logistic, and Gompertz) to predict E. coli O157:H7 inactivation in ground chicken under varying time–temperature matrices (60°C, 65°C, 70°C, and 75°C) and treatment durations (0, 5, 10, 15, 20, 25, and 30 min). By integrating microbial lethality with physicochemical quality analysis, we identified optimal thermal processing conditions that ensured both food safety and minimal quality degradation, addressing a critical gap in poultry processing guidelines. The findings demonstrated that thermal treatment at 75°C for 15 min achieved a > 6‐log reduction, meeting food safety standards. However, extending the treatment to 30 min at 75°C better preserved physicochemical properties, yielding minimal texture loss. Among evaluated models, the First‐Order kinetics provided the best fit ( R 2 ≥ 0.99) across all temperatures, while extended treatment (30 min at 75°C) preserved optimal physicochemical properties, yielding minimal texture loss and acceptable color changes (Δ E < 5). The rate constants, k , (between 0.008 and 0.095) across all treatment conditions for the First‐Order model defined the inactivation process at a low pace. Physicochemical analysis, which included color, pH, and texture profile analysis (TPA) was likewise conducted. Thermal treatment at 75°C for 30 min ensured optimal physicochemical properties. This study aims to advance public health by improving thermal food processing techniques that ensure food safety while maintaining product quality.