| Summary: | The objective of this work was to characterise the heat resistance of <i>Salmonella typhimurium</i> (ST) in <i>alheira</i> sausage batter. Two batches of <i>alheira</i> batter were obtained from a producer and inoculated with an ST overnight culture to reach ~7.0 log CFU/g in <i>alheira</i> batter. Bags containing well-spread 10 g <i>alheira</i> 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 <i>alheira</i> 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 (T<sub>ref</sub> = 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.
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