Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7513
Título: Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking
Autor: Felício, Maria Teresa S.
Ramalheira, Rosário
Ferreira, Vânia
Brandão, Teresa
Silva, Joana
Hogg, Tim
Teixeira, Paula
Palavras-chave: Listeria monocytogenes
Thermal inactivation
Cooking
Alheira
Data: 2011
Editora: Elsevier
Citação: FELÍCIO, Maria Teresa S....[et al] - Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking. Food Control. ISSN 0956-7135. Vol.22 (12), p.1960-1964
Resumo: D values were calculated at 55, 60 and 65 °C for five Listeria monocytogenes isolates using alheira (traditional Portuguese sausage) food matrix as heating menstrum. z values were also calculated and combined with internal alheiras temperature profiles during cooking in multiple ways, allowed estimations of percentages of L. monocytogenes survival. Survival percentages estimations showed that except for roasting, the remaining evaluated cooking methods might not be sufficient to inactivate this foodborne pathogen in alheiras at the minimum temperature profiles. However, it is important to note that all evaluated cooking methods were able to inactivate L. monocytogenes in alheiras at their maximum internal temperature profiles
Peer review: yes
URI: http://hdl.handle.net/10400.14/7513
Versão do Editor: http://journals2.scholarsportal.info/search-advanced.xqy?q=Maria Teresa S. Felício&field=AU
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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