Related Experiment Video
Updated: May 26, 2026

08:19
Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
Published on: January 31, 2025
Validating thermal inactivation of Salmonella spp. in fresh and aged chicken litter
Jinkyung Kim1, Junshu Diao, Marion W Shepherd
1Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA.
Applied and Environmental Microbiology
|December 20, 2011
Abstract:
Our results revealed that a 7-log reduction of Salmonella can be achieved by exposing fresh chicken litter for 80.5 to 100.8, 78.4 to 93.1, and 44.1 to 63 min at 70, 75, and 80°C, respectively, depending on initial moisture contents. However, the aged chicken litter requires more heat treatment.

