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Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions

2011Journal article Open access
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dc.contributor.authorMiller, Fátima A.
dc.contributor.authorRamos, Bárbara F.
dc.contributor.authorGil, Maria M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2012-01-16T16:24:06Z
dc.date.available2012-01-16T16:24:06Z
dc.date.issued2011
dc.description.abstractThe objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters’ precision.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationMILLER, Fátima A... [et al.] - Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions. Food Control. ISSN 0956-7135. Vol. 22, n.º 1 (2011), p. 20–26por
dc.identifier.doi10.1016/j.foodcont.2010.06.004
dc.identifier.eissn1873-7129
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10400.14/7476
dc.identifier.wosWOS:000285661400004
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/11580/2002
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleHeat inactivation of Listeria innocua in broth and food products under non-isothermal conditionspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F11358%2F2002/PT
oaire.citation.endPage26
oaire.citation.issue1
oaire.citation.startPage20
oaire.citation.titleFood Control
oaire.citation.volume22
oaire.fundingStreamSFRH
person.familyNameMiller
person.familyNameRamos
person.familyNameGil
person.familyNameBrandão
person.familyNameTeixeira
person.familyNameSilva
person.givenNameFatima
person.givenNameBárbara
person.givenNameMaria M
person.givenNameTeresa
person.givenNamePaula
person.givenNameCristina
person.identifierG-5364-2013
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person.identifier.orcid0000-0002-0495-3955
person.identifier.ridG-5364-2013
person.identifier.ridP-7009-2019
person.identifier.ridJ-9418-2012
person.identifier.ridJ-8678-2014
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id36824691100
person.identifier.scopus-author-id12785024700
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
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