Thermal Inactivation Kinetics of Salmonella typhimurium in alheira Sausage Batter-Reference-Cited by-同舟云学术

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Thermal Inactivation Kinetics of Salmonella typhimurium in alheira Sausage Batter

Published:2022-09-30 Issue: Volume: Page:
ISSN:
Container-title:The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
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Author:

Coelho-Fernandes Sara¹²^ORCID,Cadavez Vasco¹²^ORCID,Gonzales-Barron Ursula¹²^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

2. Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/18/1/44/pdf

Reference4 articles.

1. Modeling thermal inactivation of Salmonella typhimurium in mash broiler feed;Boltz;J. Appl. Poult. Res.,2021

2. Borgi, H. (2020). Prevalence and Molecular Characterisation of Salmonella spp. Isolated from alheira, a Traditional Portuguese Meat Product. [Master Thesis, Instituto Politécnico de Bragança]. Available online: https://bibliotecadigital.ipb.pt/handle/10198/22748.

3. (1975). Meat and meat products—Detection of salmonellae (Reference method) (Standard No. ISO 3565:1975).

4. Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties;Murphy;J. Food Prot.,2002

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