Modeling thermal inactivation of Campylobacter jejuni on Cantonese White Cut chicken: Site-specific differences and predictive insights for cooking safety

Abstract

Campylobacter jejuni is a leading cause of foodborne illness worldwide and frequently associated with poultry products. Cantonese White Cut Chicken is a traditional lightly cooked poultry dish using whole carcasses, but the thermal inactivation of Campylobacter jejuni in such complex matrices remains poorly understood. This study investigated the apparent thermal inactivation behavior of C. jejuni NCTC 11168 on intact chicken carcasses subjected to water-bath cooking (60-100 °C). Bacterial survival was evaluated at multiple time points across different anatomical regions of the carcass. Survival data were fitted using log-linear and Weibull models to characterize inactivation kinetics, with the Weibull model better capturing the observed non-linear inactivation behavior. Statistically significant differences in apparent inactivation rates were observed among anatomical regions (P < 0.05). However, the magnitude of these differences was limited. These variations are likely attributable to differences in carcass structure and localized heat transfer rather than intrinsic differences in bacterial heat resistance. Overall, the results indicate that water-bath cooking of intact chicken carcasses effectively reduce C. jejuni levels, though localized thermal variation should be considered kinetics interpretation. This study provides experimentally derived data to support more realistic exposure assessment and risk evaluation of poultry cooking practices.