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Thermal inactivation and kinetic parameters determination of Campylobacter jejuni on chicken skin.

New Zealand has a higher reported incidence rate of campylobacteriosis than other developed countries. It has been suggested that this may be due to the emergence of heat resistant strains that can survive normal cooking. The typed Campylobacter strains (ST 474, ST48), were inoculated on less than 2 cm diameter and about half cm thick slice of chicken skin which was placed in a special aluminium cell. The inoculum pipetted to the chicken skin in an aluminium cell and heated to a predetermined temperature (in the range of 56.5 °C to 65°C) using a well-controlled heating water bath. Survivor curves were plotted, and the GlnaFit software was chosen to fit the experimental data and inactivation parameters were estimated by the two steps regression and by the one-step regression step. The D values and the z values were in the range of 3 - 6 s and 8 - 11 °C, respectively. The D values at 60 and 56°C were in the range of 12 - 41s. These D values are broadly in general agreement with the published international data. Thus, New Zealand's higher rate of reported campylobacteriosis is possibly due to other factors than the emergence of heat resistant strains.