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Staphylococcus aureus inactivation in a non-ready-to-eat sausage during maturation: a dynamic model

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dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorRodrigues, Gisela
dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2023-07-14T11:14:35Z
dc.date.available2023-07-14T11:14:35Z
dc.date.issued2022
dc.description.abstractThe aim of this study was to model the effect of annatto (Bixa orellana) extract against S. aureus (SA) in a Portuguese non-ready-to-eat meat product (alheira sausage) during maturation. Alheira batter was prepared with 0.0%, 0.5%, 1.0%, or 1.5% of lyophilised annatto extract and stuffed in pre-washed natural casings following inoculation with SA, then hung in a climatic-controlled chamber at 10 °C for 13 days. For every treatment, a dynamic model was adjusted and adequately fitted to all survival curves with residuals and root mean square errors between 0.0008–0.0016 and 0.029–0.040, respectively, producing significant parameter estimates. Therefore, the addition of annatto extracts significantly shortened the shoulder phase and decreased the time to achieve one log reduction, which, in practical terms, corresponded to up to 1.35 [SE = 0.08] log CFU/g reduction by the end of the 13-day maturation.pt_PT
dc.description.sponsorshipU. Gonzales-Barron would like to thank the national funding by FCT, through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoelho-Fernandes, Sara; Rodrigues, Gisela; Faria, Ana Sofia; Cadavez, Vasco; Gonzales-Barron, Ursula (2022). Staphylococcus aureus inactivation in a non-ready-to-eat sausage during maturation: a dynamic model. In Proceedings of “The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing”. Online: MDPI. p. 1-7. ISSN 2673-9976pt_PT
dc.identifier.doihttps://doi.org/10.3390/Foods2022-13033pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/28537
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/007/2021pt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationArtiSaneFood - Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlheirapt_PT
dc.subjectModellingpt_PT
dc.subjectBigelowpt_PT
dc.subjectSafetypt_PT
dc.subjectPathogenspt_PT
dc.subjectAnnattopt_PT
dc.subjectBiopreservativept_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleStaphylococcus aureus inactivation in a non-ready-to-eat sausage during maturation: a dynamic modelpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberPRIMA/0001/2018
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleArtiSaneFood - Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage6pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleProceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeingpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream3599-PPCDT
person.familyNameFaria
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameAna Sofia
person.givenNameVasco
person.givenNameUrsula
person.identifierO-4756-2015
person.identifierR-000-HDG
person.identifier.ciencia-id351B-F431-4180
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7339-1036
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id56078920800
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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