Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking

Felício, Maria Teresa S.; Ramalheira, Rosário; Ferreira, Vânia; Brandão, Teresa R. S.; Silva, Joana; Hogg, Tim; Teixeira, Paula

http://hdl.handle.net/10400.14/7513

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Authors

Felício, Maria Teresa S.

Ramalheira, Rosário

Ferreira, Vânia

Brandão, Teresa R. S.

Silva, Joana

Hogg, Tim

Teixeira, Paula

Abstract(s)

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

Keywords

Listeria monocytogenes Thermal inactivation Cooking Alheira

URI

http://hdl.handle.net/10400.14/7513

Citation

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