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Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver
Anna C S Porto-Fett1, Bradley A Shoyer1, Laura E Shane1
1U.S. Department of Agriculture, Agricultural Research Service, 600 Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
Highlights:
Cooking may reduce the potential risk of salmonellosis associated with liver pâté. A 5-log reduction was achieved when inoculated pâté was cooked to an internal temperature of ≥73.8°C. A 5-log reduction was achieved when pâté was made with inoculated liver fried for >8 min at 140°C. Findings of this study may be useful for establishing cooking guidelines for liver and pâté.
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