abstract
- The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are also grateful to the EU PRIMA programme, the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018).
- The objective of this work was to characterise the heat resistance of Salmonella typhimurium (ST) in alheira sausage batter. Two batches of alheira batter were obtained from a producer and inoculated with an ST overnight culture to reach ~7.0 log CFU/g in alheira batter. Bags containing well-spread 10 g alheira batter were submitted in duplicate to temperatures of 63, 60, 57 and 54 °C in an immersion bath. A log-linear primary model fitted to each of the inactivation curves estimated the death rates of ST in alheira batter with coefficients of determination ranging between 0.914 and 0.987. Through a Bigelow model, the D-value was modelled as a function of temperature, resulting in a log D (Tref = 50 °C) of 2.302 (SE = 0.304), corresponding to 200 min at 50 °C to reduce ST in 1 log, and a z-value of 5.016 (SE = 0.839) °C.