Abstract: This study aimed to study the thermal inactivation profile of Salmonella paratyphi A in different media. Salmonella paratyphi A was inoculated at a concentration of 108 CFU/g into different media, and then subjected to thermal treatments at different temperatures. The surviving cells were counted on selective media. DoseResp model was used to fit the thermal inactivation curve by Origin 8.0 software. The decimal reduction time (D) values were calculated, which represented the heat resistance of Salmonella paratyphi A. The results showed that thermal inactivation curves were well fitted to the DoseResp with a correlation coefficient (R2) > 0.97. The D values of Salmonella paratyphi A in different media were different. The D value in sausage high in fat and protein with a lean meat-to-fat ratio of 1:1 (m/m) was greater, indicating that that it was relatively heat resistant. Salmonella paratyphi A could be killed by thermal treated at 55 ℃ for 25.0 min, 63 ℃ for 2.03 min, or 72 ℃ for 0.31 min in common meat products.

Key words: Salmonella paratyphi A, thermal inactivation, kinetic model, D value