Publication
Thermal inactivation kinetics of Salmonella typhimurium in alheira sausage batter
| dc.contributor.author | Coelho-Fernandes, Sara | |
| dc.contributor.author | Cadavez, Vasco | |
| dc.contributor.author | Gonzales-Barron, Ursula | |
| dc.date.accessioned | 2023-07-19T14:26:13Z | |
| dc.date.available | 2023-07-19T14:26:13Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.sponsorship | The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are also grateful to the EU PRIMA programme, the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.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 | pt_PT |
| dc.identifier.doi | 10.3390/Foods2022-13001 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/28570 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | LA/P/0007/2021 | pt_PT |
| dc.relation | Mountain Research Center | |
| dc.relation | Mountain Research Center | |
| dc.relation | Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Foodborne pathogens | pt_PT |
| dc.subject | Predictive microbiology | pt_PT |
| dc.subject | Modelling | pt_PT |
| dc.subject | Artisanal product | pt_PT |
| dc.subject | D value | pt_PT |
| dc.subject | z value | pt_PT |
| dc.subject | Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology | pt_PT |
| dc.title | Thermal inactivation kinetics of Salmonella typhimurium in alheira sausage batter | pt_PT |
| dc.type | conference paper | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT | |
| oaire.citation.conferencePlace | Online | pt_PT |
| oaire.citation.endPage | 4 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | 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 | pt_PT |
| oaire.citation.volume | 44 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 3599-PPCDT | |
| person.familyName | Cadavez | |
| person.familyName | Gonzales-Barron | |
| person.givenName | Vasco | |
| person.givenName | Ursula | |
| person.identifier | R-000-HDG | |
| person.identifier.ciencia-id | 441B-01AB-A12E | |
| person.identifier.ciencia-id | 0813-C319-B62A | |
| person.identifier.orcid | 0000-0002-3077-7414 | |
| person.identifier.orcid | 0000-0002-8462-9775 | |
| person.identifier.rid | A-3958-2010 | |
| person.identifier.scopus-author-id | 9039121900 | |
| person.identifier.scopus-author-id | 9435483700 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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