The September issue of the Journal of Food Protection investigated the interactions of growth temperature, heating temperature, NaCl concentration and pH on the thermal injury and recovery of Salmonella Enteritidis in ground chicken.

It was observed that the rate of recovery of heat-injured cells was similar at each pH level tested. Therefore, a pH range of 5.5 to 6.5 does not have a major inhibitory effect on the recovery of Salmonella Enteritidis.