Improved estimation of thermal resistance of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in meat and poultry - The effect of temperature and fat and A global analysis

Based on Akaike Information Criterion (AIC) and F-test, the improvement in accuracy by each expanded model is statistically significant (α = 0.05), irrespective of the difference in the sources, serotypes, and isolates. The expanded models can be used to design and evaluate thermal processes for inactivating these pathogens in meat and poultry products with normal fat contents and without ingredients (salt, acidulants, or other antimicrobials) that may significantly affect the survival of these microorganisms. However, the users should know the limits of regression models and validate the models before using them in real-world applications.