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

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 estima...

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Bibliographic Details
Main Author: Felício, Maria Teresa S. (author)
Other Authors: Ramalheira, Rosário (author), Ferreira, Vânia (author), Brandão, Teresa R. S. (author), Silva, Joana (author), Hogg, Tim (author), Teixeira, Paula (author)
Format: article
Language:eng
Published: 2012
Subjects:
Listeria monocytogenes
Thermal inactivation
Cooking
Alheira
Online Access:http://hdl.handle.net/10400.14/7513
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/7513

Internet

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

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