Thermal inactivation kinetics of Salmonella typhimurium in alheira sausage batter

Coelho-Fernandes, Sara; Cadavez, Vasco; Gonzales-Barron, Ursula

http://hdl.handle.net/10198/28570

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Thermal Inactivation.pdf		458.15 KB	Adobe PDF	Download

Send Feedback

Authors

Coelho-Fernandes, Sara

Cadavez, Vasco

Gonzales-Barron, Ursula

Abstract(s)

The objective of this work was to characterise the heat resistance of Salmonella typhimurium (ST) in alheira sausage batter. Two batches of alheira batter were obtained from a producer and inoculated with an ST overnight culture to reach ~7.0 log CFU/g in alheira batter. Bags containing well-spread 10 g alheira batter were submitted in duplicate to temperatures of 63, 60, 57 and 54 °C in an immersion bath. A log-linear primary model fitted to each of the inactivation curves estimated the death rates of ST in alheira batter with coefficients of determination ranging between 0.914 and 0.987. Through a Bigelow model, the D-value was modelled as a function of temperature, resulting in a log D (Tref = 50 °C) of 2.302 (SE = 0.304), corresponding to 200 min at 50 °C to reduce ST in 1 log, and a z-value of 5.016 (SE = 0.839) °C.

Keywords

Foodborne pathogens Predictive microbiology Modelling Artisanal product D value z value Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/28570

Citation

Coelho-Fernandes, Sara; Cadavez, Vasco; Gonzales-Barron, Ursula (2022). Thermal inactivation kinetics of Salmonella typhimurium in alheira sausage batter. 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. 1-4. ISSN 2673-9976