Publicação
Salt reduction and temperature abuse implications on Listeria monocytogenes behaviour in chourição
| dc.contributor.author | Barbosa, Joana | |
| dc.contributor.author | Carvalho, Teresa Bento de | |
| dc.contributor.author | Komora, Norton | |
| dc.contributor.author | Azevedo, Maria A. | |
| dc.contributor.author | Silva, Beatriz Nunes | |
| dc.contributor.author | Teixeira, Paula | |
| dc.date.accessioned | 2026-01-22T11:08:05Z | |
| dc.date.available | 2026-01-22T11:08:05Z | |
| dc.date.issued | 2024-07-01 | |
| dc.description.abstract | Reducing sodium in cured meats, like chourição, is essential to address health concerns related to excessive salt intake. However, reformulation presents challenges, as salt reduction may facilitate the growth of undesirable contaminants. n this study, the main objective was to evaluate the impact of a new formulation of reduced salt chourição on the survival of Listeria monocytogenes. For that, slices of traditional and 25% (w/w) salt-reduced chourição were inoculated (n = 3) with a cocktail of seven L. monocytogenes strains (~3 log CFU/g) and stored for 60 days at 4 and 10 °C (temperature abuse). Listeria monocytogenes counts were determined, and the Baranyi and Roberts model was used to describe pathogen growth. In traditional chourição, the pathogen maximum growth rate (?max ; log CFU/g day-1) at 10 °C (0.21 ± 0.03) was 1.5 times higher than ?max at 4 °C (0.14 ± 0.04). In salt-reduced chourição, ?max at 10 °C (0.40 ± 0.24) was approximately 3 times ?max at 4 °C (0.13 ± 0.02), highlighting a greater impact of temperature on microbial behaviour when salt is reduced. At 4 °C, pathogen ?max in traditional (0.14 ± 0.04) and in salt-reduced chourição (0.13 ± 0.02) were similar. However, at 10 °C, ?max was higher in salt-reduced chourição (0.40 ± 0.24), compared to traditional (0.21 ± 0.03), probably due to the combined effect of higher temperature and lower salt content. In salt-reduced chourição, storage at 4 and 10 °C led to shorten lag phases (18 and 12 days) in comparison to that of traditional chourição (23 days at 4 °C). Product reformulation requires careful consideration so that food safety is not compromised. Various factors, including temperature, are important to hinder pathogen proliferation and guarantee the microbiological safety of foods when reducing the preservative effect of one hurdle (in this case, salt content), as illustrated by this study. | eng |
| dc.identifier.citation | Barbosa, J., Carvalho, T. B. D., Komora, N., & Azevedo, M. A. et al. (2024). Salt reduction and temperature abuse implications on Listeria monocytogenes behaviour in chourição. 78-78. Abstract from 28th International ICFMH Conference, Burgos, Spain. | |
| dc.identifier.other | 5d863bda-d2a9-41f9-b68b-ca5b64907c85 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/56611 | |
| dc.language.iso | eng | |
| dc.peerreviewed | no | |
| dc.rights.uri | N/A | |
| dc.title | Salt reduction and temperature abuse implications on Listeria monocytogenes behaviour in chourição | eng |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 78 | |
| oaire.citation.startPage | 78 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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