Validating a method to ensure the destruction of Salmonella on product surfaces during impingement cooking

This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring reduction Salmonella on surfaces small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Whole-muscle chicken tenders (3% fat), beef patties (10% 30% pork 20% fat) were inoculated with a 5-strain mixture to yield 8 log colony-forming units/g, then in two-zone either dry heat or steam-humidified HSL The used steam injection control wet-bulb temperature at 71.1°C 82.2°C. Dry-heat dry-bulb 204.4°C no steam-injected failed consistently achieve 6.5 low-fat patty (≤10% fat). In contrast, incorporating an step 82.2°C one both zones resulted ≥6.5 reductions all products. Sufficient achieved regardless whether this was before after dry-cook step. Processes also only zone delivered ≥ However, one-zone if first oven. When second zone, target not achieved. research successfully validated approaches ensure product surfaces.