This study validated a simulated commercial baking processes for hard and soft cookies to control Salmonella, and determined D- and z-values of 7-serotype Salmonella (Newport, Senftenberg, Tennessee, Typhimurium, and three isolates from dry pet food) cocktail in cookie doughs. Cookie doughs were prepared using flour mist-inoculated with the Salmonella cocktail. Hard and soft cookies were baked at 185 °C for 16 min and 165.6 °C for 22 min, respectively, followed by 30 min of ambient air cooling. D-values of the cocktail in cookie doughs were determined using thermal-death-time disks. Studies were designed as randomized complete blocks with three replications as blocks (α = 0.05). Salmonella populations decreased by > 5 log CFU/g in hard and soft cookies at 11.5 and 20.5 min of baking, respectively. Salmonella was not detected in hard cookies at the end of baking (as determined by enrichment), whereas in soft cookies, 0.6 log CFU/g Salmonella was present at the end of baking and cooling. Salmonella D-values in hard cookie dough at 60, 65 and 70 °C were 59.6, 28.1 and 11.9 min, respectively; while in soft cookie dough they were 62.3, 28.6 and 14.4 min, respectively. The Salmonella z-values in hard and soft cookie doughs were 14.5 and 15.8 °C, respectively.

本研究验证了用于控制沙门氏菌的硬饼干和软饼干的模拟商业烘焙工艺，并确定了饼干中 7 种血清型沙门氏菌（纽波特、森夫滕贝格、田纳西、鼠伤寒和三种来自干宠物食品的分离物）鸡尾酒的D 值和z 值面团。曲奇面团是使用接种了沙门氏菌鸡尾酒的面粉制成的。硬饼干和软饼干分别在 185°C 和 165.6°C 下烘烤 16 分钟和 22 分钟，然后在环境空气中冷却 30 分钟。饼干面团中鸡尾酒的 D 值是使用热死亡时间盘确定的。研究被设计为随机完整块，三个重复作为块（α = 0.05）。沙门氏菌在烘焙 11.5 分钟和 20.5 分钟时，硬饼干和软饼干中的种群数量分别下降了 > 5 log CFU/g。在烘焙结束时，硬饼干中未检测到沙门氏菌（通过富集确定），而在软饼干中，在烘焙和冷却结束时存在0.6 log CFU/g沙门氏菌。硬饼干面团中沙门氏菌D 值在 60​​、65 和 70 °C 下分别为 59.6、28.1 和 11.9 分钟；而在软饼干面团中，它们分别为 62.3、28.6 和 14.4 分钟。硬饼干面团和软饼干面团中的沙门氏菌 z 值分别为 14.5 和 15.8 °C。