Publication
Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua
| datacite.subject.sdg | 12:Produção e Consumo Sustentáveis | |
| datacite.subject.sdg | 13:Ação Climática | |
| datacite.subject.sdg | 14:Proteger a Vida Marinha | |
| dc.contributor.author | Miller, Fatima A. | |
| dc.contributor.author | Ramos, Barbara | |
| dc.contributor.author | Gil, Maria M. | |
| dc.contributor.author | Brandao, Teresa R. S. | |
| dc.contributor.author | Teixeira, Paula | |
| dc.contributor.author | Silva, Cristina L. M. | |
| dc.date.accessioned | 2025-11-18T13:45:32Z | |
| dc.date.available | 2025-11-18T13:45:32Z | |
| dc.date.issued | 2017-10-18 | |
| dc.description.abstract | Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (aw=0.95 and 0.99) and solute type (NaCl and glycerol) effects. Three different recovery media were used to assess injured cells. Survival data were fitted with a Gompertz-based model and kinetic parameters (shoulder, maximum inactivation rate – kmax, and tail) were estimated. Results showed that shoulder was affected by temperature, pH and combined effects; kmax was influenced by all factors and their combinations; and tail was affected by aw, temperature and aw/pH combination. Results demonstrated the potential occurrence of microbial cross-protection survival techniques between the various stresses, e.g. heat and osmolarity. Indeed, this work clearly established that, to avoid hazards, Listeria inactivation must be evaluated with a maximum of environmental factors that undergo alterations. Only thus, appropriate food preservation treatments can be developed and consequently, the safety of food products can be assured. | eng |
| dc.description.sponsorship | Fátima A. Miller and Teresa R.S. Brandão gratefully acknowledge, respectively, their Post-Doctoral Grants (SFRH/BPD/65041/2009) and (SFRH/BPD/101179/2014) to Fundação para a Ciência e a Tecnologia (FCT). This work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2013. | |
| dc.identifier.doi | 10.7455/ijfs/6.2.2017.a2 | |
| dc.identifier.issn | 2182-1054 | |
| dc.identifier.uri | http://hdl.handle.net/10400.8/14652 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | ISEKI Food Association | |
| dc.relation | Exploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste | |
| dc.relation | Centre for Biotechnology and Fine Chemistry | |
| dc.relation | UID/Multi/50016/2013 | |
| dc.relation.hasversion | https://www.iseki-food-ejournal.com/ | |
| dc.relation.ispartof | International Journal of Food Studies | |
| dc.rights.uri | N/A | |
| dc.subject | Listeria | |
| dc.subject | Microbial thermal inactivation | |
| dc.subject | pH | |
| dc.subject | aw | |
| dc.subject | Injury | |
| dc.title | Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua | eng |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Exploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste | |
| oaire.awardTitle | Centre for Biotechnology and Fine Chemistry | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2013/PT | |
| oaire.citation.endPage | 141 | |
| oaire.citation.issue | 2 | |
| oaire.citation.startPage | 139 | |
| oaire.citation.title | International Journal of Food Studies | |
| oaire.citation.volume | 6 | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.familyName | Gil | |
| person.givenName | Maria M | |
| person.identifier.ciencia-id | 7313-A289-DF48 | |
| person.identifier.orcid | 0000-0002-8008-9839 | |
| person.identifier.rid | O-4858-2015 | |
| person.identifier.scopus-author-id | 12785024700 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
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