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Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation

2021Comunicação em conferência Acesso aberto
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dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorRodrigues, Gisela
dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPereira, Eliana
dc.contributor.authorPinela, José
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2023-07-14T09:42:05Z
dc.date.available2023-07-14T09:42:05Z
dc.date.issued2021
dc.description.abstractThe objective of this study was to assess the effect of sage (Salvia officinalis L.) extract on the survival of Staphylococcus aureus in a Portuguese non-ready-to-eat meat product (alheira sausage). Alheira batter was produced, mixed with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised sage extract, and stuffed in natural casings. Sausages were then individually inoculated with S. aureus and left to ferment/mature at 10 °C/85% RH for 10 days. Sage extract was found to inactivate S. aureus (p < 0.001) with no significant differences between doses. At the 10th day of maturation, S. aureus decreased in 1.146 log CFU/g (SE = 0.065 log CFU/g) in alheiras mixed with 0.5–1.0% sage extract. Nonetheless, this extract retarded the growth of indigenous lactic acid bacteria during maturation. The higher the dose, the greater the effect (p < 0.001).pt_PT
dc.description.sponsorshipFunding: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). The authors are also grateful to the EU PRIMA program, the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018), and the project “BIOMA—Bioeconomy integrated solutions for the mobilization of the Agro-food market” (POCI-01-0247-FEDER-046112) by “BIOMA” Consortium, financed by the European Regional Development Fund (ERDF) through the Incentive System to Research and Technological development within the Portugal2020 Competitiveness and Internationalization Operational Program. Data Availability Statement: Summary data can be provided upon request. Acknowledgments: U. Gonzales-Barron and L. Barros would like to thank the national funding by FCT, through the institutional scientific employment program-contract. J. Pinela also thanks FCT for his contract (CEECIND/01011/2018) under the individual scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoelho-Fernandes, Sara; Rodrigues, Gisela; Faria, Ana Sofia; Caleja, Cristina; Pereira, Eliana; Pinela, José; Carocho, Márcio; Barros, Lillian; Cadavez, Vasco; Gonzales-Barron, Ursula (2021). Effect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturation. In Proceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”. Online: MDPI. p. 1-6. ISSN 2673-9976pt_PT
dc.identifier.doihttps://doi.org/10.3390/Foods2021-11047pt_PT
dc.identifier.eissn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/28530
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPOCI-01-0247-FEDER-046112pt_PT
dc.relationNot Available
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidantpt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectPreservativept_PT
dc.subjectFate studypt_PT
dc.subjectChallenge studypt_PT
dc.subjectPathogenpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleEffect of Sage (Salvia officinalis L.) Extract on the Survival of Staphylococcus aureus in Portuguese Alheira Sausage during Maturationpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleNot Available
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
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oaire.citation.titleProceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”pt_PT
oaire.citation.volume6pt_PT
oaire.fundingStreamCEEC IND 2018
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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