Safety in plant-based meat alternatives: microbiological insights for quality assurance

Teresa Bento de Carvalho*, Norton Komora, Maria Alexandra Carvalho, Joana Bastos Barbosa, Paula Teixeira

*Corresponding author for this work

Research output: Contribution to conferencePosterpeer-review

Abstract

Introduction: modern food trends have evolved towards a consumer preference for plant-based products. Plant-based meat analogues have emerged as a promising alternative to traditional cold meats such as ham1. Health concerns and consumers’ search for healthy options with reduced animal protein, fat, salt and cholesterol are the main reasons for the development of these products Purpose: this study aimed to assess the microbial load in a novel sliced plant-based meat analogue. Microbiological analysis was conducted throughout the shelf-life of the product. A challenge test with Clostridium sporogenes spores and Listeria monocytogenes was carried out at 4 ℃ (refrigeration temperature) and 10 ℃ (abuse temperature) for 28 days to evaluate pathogen growth on this novel product.
Original languageEnglish
Pages1-1
Number of pages1
Publication statusPublished - May 2024
Event2024 IAFP European Symposium - Geneva, Switzerland
Duration: 30 Apr 20242 May 2024

Conference

Conference2024 IAFP European Symposium
Country/TerritorySwitzerland
CityGeneva
Period30/04/242/05/24

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