Evaluation of the thermal resistance of different Salmonella serotypes in pork meat containing curing additives

The preliminary heat resistance evaluation of 94 Salmonella strains was carried out in culture medium (Trypticase soy broth, TSB). The heat resistance of three S. typhimurium strains (ATCC 14028, I33 and I116), a strain each of S. derby B4373, S. potsdam I133, S. menston I79, S. eppendorf I66, and S. kingston I124 was determined also in pork meat containing curing additives. As expected, the eight Salmonella strains showed greater heat resistance in pork meat than in TSB. At the lowest temperature (58°C), the heat resistance increased 1.5–4 times, and it was most pronounced for the strains being most heat sensitive in TSB. S. potsdam I33 was the most resistant strain in pork meat, with D-values at 58°C, 60°C and 63°C of 4.80, 1.57 and 0.30 min, respectively. The most sensitive strain turned out to be S. kingston I124, with D-values of 2.79, 0.92 and 0.24 min, at the same temperatures. According to collected data, the heating processes, as applied to cured pork meat, providing an internal temperature of 60°C for 9–10 min or of 63°C for 3–4 min can be expected to provide a ≥7 D kill of Salmonella belonging to the serotypes studied.