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

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

doi:10.1016/j.foodcont.2011.05.011

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

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

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

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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.

Original language	English
Pages (from-to)	1960-1964
Number of pages	5
Journal	Food Control
Volume	22
Issue number	12
DOIs	https://doi.org/10.1016/j.foodcont.2011.05.011
Publication status	Published - Dec 2011

Keywords

Alheira
Cooking
Listeria monocytogenes
Thermal inactivation

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10.1016/j.foodcont.2011.05.011

19791688Accepted author manuscript, 3.55 MBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/7513Licence: CC BY-NC-ND

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

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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T1 - Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking

AU - Felício, Maria Teresa S.

AU - Ramalheira, Rosário

AU - Ferreira, Vânia

AU - Brandão, Teresa

AU - Silva, Joana

AU - Hogg, Tim

AU - Teixeira, Paula

PY - 2011/12

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N2 - 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.

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

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Keywords

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