Growth and survival of salmonella and campylobacter in chicken nuggets as a function of temperature

The effect of freezing, refrigeration, and temperature abuse on growth and survival of Salmonella and Campylobacter in chicken nuggets was studied. Storage temperature effects on aerobic plate counts, psychrotrophic plate counts and coliforms were also observed. Salmonella and Campylobacter were able to survive freezing at -18C over a 6 week storage period, however, significant decreases (P<0.05) were observed for all strains, especially S. infantis. Enrichment techniques aided in recovering cells that otherwise would have gone undetected. Storage at 4C for 6 days was not as detrimental to Salmonella and Campylobacter as was -18C. Survival was observed for both pathogens. Samples inoculated with 1 x 10⁵ salmonellae/g showed better survival than did 3 samples inoculated with 1 x 10³ or 1 x 10 salmonellae/g. Campylobacter survival was advantageous at 4C. Survival of Salmonella and Campylobacter was also observed at 21C for 24 hours. Growth of Salmonella was observed in nuggets inoculated with 1 x 10 salmonellae/g (especially S. blockley). Aerobic plate counts increased significantly (P>0.05) when nuggets were stored at 21C for 24 hours. It was concluded that storage of chicken nuggets at -18C and 4C offered little risk to humans from the pathogens Salmonella and Campylobacter. It is advised that chicken nuggets stored at 21C for an extended period of time not be consumed due to the possibility that if a pathogen were present, that it may grow if conditions are favorable.