Traditional models for predicting the thermal inactivation rate of bacteria are state
dependent, considering only the current state of the product. In this study, the potential for
previous sublethal thermal history to increase the thermotolerance of Salmonella in ground
turkey was determined, a path-dependent model for thermal inactivation was developed,
and the path-dependent predictions were tested against independent data. Weibull-
Arrhenius parameters for Salmonella inactivation in ground turkey thigh were determined via …