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The D and z values of Salmonella, Listeria innocua , and Listeria monocytogenes were obtained for different ready‐to‐eat poultry products, including chicken, turkey, and duck. The D values of Salmonella, L. innocua , and L. monocytogenes were 151.5 to 0.1 min at 55 to 70°C, and the z values of Salmonella, L. innocua , and L. monocytogenes were 4.9 to 7.0 °C. Significant differences were found for the heat resistance of Salmonella, L. innocua , and L. monocytogenes among turkey, duck, and chicken products, indicating that the kinetic values of a certain pathogen in a specific product should be used for determining process lethality in fully cooked and vacuum‐packaged poultry products during post‐cook heat treatments.
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Murphy et al. (2003) studied this question.
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