We investigated the heat resistance of an eight strain cocktail of Salmonella spp. in chicken supplemented with cinnamaldehyde (0 – 1.0%, w/w) and carvacrol (0 – 1.0%, w/w). Inoculated meat was packaged in bags which were completely immersed in a circulating water bath and held at 55 to 71C for predetermined lengths of time. The recovery medium was…