Thermal inactivation of Listeria monocytogenes from alheiras,traditional Portuguese sausage during cooking |
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| Authors: | Maria Teresa S. Felício Rosário Ramalheira Vânia Ferreira Teresa Brandão Joana Silva Tim Hogg Paula Teixeira |
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| Affiliation: | 1. European Food Safety Authority, Largo N. Palli 5/A, 43121 Parma, Italy;2. CBQF/ Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal;1. Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, South Africa;2. Department of Animal Sciences, University of Stellenbosch, Stellenbosch, South Africa;1. Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, South Korea;2. Department of Food and Biotechnology, College of Science and Technology, Korea University, Sejong 30019, South Korea;3. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea;1. Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management, 37 Chelmonskiego Str., 51-630 Wroclaw, Poland;2. Wroclaw University of Environmental and Life Sciences, Department of Fruits, Vegetables and Cereals Technology, 37 Chelmonskiego Str., 51-630 Wroclaw, Poland;1. Laboratoire de Génie Enzymatique et de Microbiologie – Université de Sfax, Ecole Nationale d''Ingénieurs de Sfax, BP 1173-3038 Sfax, Tunisia;2. Laboratoire de Biodiversité et Biotechnologie Marine, Institut National des Sciences et Technologies de la Mer, Centre de Sfax, Avenue Madagascar, BP 1035-3018 Sfax, Tunisia;3. Laboratoire d''Analyse A limentaire, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, BP 1173, 3038 Sfax, Tunisia;1. Department of Nutrition and Food Science, University of Maryland, College Park, MD 20740, USA;2. Department of Food Science and Technology, University of California, Davis, CA 95616, USA;3. Department of Chemical Engineering, Drexel University, Philadelphia, PA 19104, USA |
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| Abstract: | 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. |
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