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Thermal inactivation of Staphylococcus aureus in ground beef – kinetic analysis of isothermal and dynamic heating with the Weibull model1
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DOI：10.1016/j.ijfoodmicro.2026.111916.png)
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Abstract
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• Isothermal and dynamic heating of S. aureus in ground beef was performed • Upwardly concaved survival curves were found under isothermal heating • One-step inverse analysis was used to determine kinetic parameters of Weibull model • Isothermal kinetic parameters underpredict bacterial inactivation • Dynamic heating is recommended for thermal process development
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