Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast

•Heat resistance of UPEC in sous-vide processed chicken breast was evaluated.•Salt marination made UPEC more vulnerable to heat.•Linear model with tail is better for describing thermal inactivation kinetics.•D- and z-values of UPEC in sous-vide processed chicken breast were estimated.•Our findings can be applied to ensure the safety of sous-vide RTE chicken breasts.