Thermal Inactivation Kinetics of <i>Salmonella typhimurium</i> in <i>alheira</i> Sausage Batter

Thermal Inactivation Kinetics of <i>Salmonella typhimurium</i> in <i>alheira</i> Sausage Batter

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...

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Bibliographic Details
Main Authors:	Sara Coelho-Fernandes, Vasco Cadavez, Ursula Gonzales-Barron
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Series:	Biology and Life Sciences Forum
Subjects:	foodborne pathogens predictive microbiology modelling artisanal product D value z value
Online Access:	https://www.mdpi.com/2673-9976/18/1/44

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