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dc.contributor.authorRosario, Denes K.A.
dc.contributor.authorBernardo, Yago A.A.
dc.contributor.authorMutz, Yhan S.
dc.contributor.authorTiwari, Brijesh K
dc.contributor.authorRajkovic, Andreja
dc.contributor.authorBernardes, Patricia C.
dc.contributor.authorConte-Junior, Carlos A.
dc.date.accessioned2020-08-04T13:16:27Z
dc.date.available2020-08-04T13:16:27Z
dc.date.issued2019-08-26
dc.identifier.citationRosario DKA, Bernardo YAA, Mutz YS, Tiwari B, Rajkovic A, Bernardes PC, Conte-Junior CA. Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. International Journal of Food Microbiology 2019;309:108328; doi http://dx.doi.org/10.1016/j.ijfoodmicro.2019.108328en_US
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/11019/2235
dc.descriptionpeer-revieweden_US
dc.description.abstractUltrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus spp. (SA) present in the natural microbiota of sliced Brazilian dry-cured loin (BDL) using US (40 kHz and 5.40 W/g) at 1.6–17.9 kJ/g, temperature (T) between 6.4 and 73.6 °C and peracetic acid (PA) between 5.5 and 274.5 mg/L employing the Central Composite Rotatable Design. The model fully describes how the combination of US, T, and PA affects SA inactivation. In BDL, an increase in US acoustic energy density (kJ/g) allows the reduction of T necessary to inactivate SA because of the occurrence of synergistic effect. However, US applied at low T was inefficient. On the other hand, PA was more efficient at low T, since high T degraded this compound at different rates according to the holding T. Therefore, the data indicates a relation between the technologies used in the combined decontamination of sliced BDL improving dry-cured meat safety.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInternational Journal of Food Microbiology;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectCentral composite rotatable designen_US
dc.subjectResponse surface methodologyen_US
dc.subjectMeat decontaminationen_US
dc.subjectSynergistic effecten_US
dc.subjectNon-thermal technologyen_US
dc.subjectMild processingen_US
dc.titleModelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatmenten_US
dc.typeArticleen_US
dc.embargo.terms2020-08-26en_US
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.108328
dc.contributor.sponsorFundação de Amparo à Pesquisa do Estado do Rio de Janeiroen_US
dc.contributor.sponsorConselho Nacional de Desenvolvimento Científico e Tecnológicoen_US
dc.contributor.sponsorCoordenação de Aperfeiçoamento de Pessoal de Nível Superioren_US
dc.contributor.sponsorGrantNumberE-26/203.049/2017en_US
dc.contributor.sponsorGrantNumberE-26/010.001547/2016en_US
dc.contributor.sponsorGrantNumber311422/2016-0en_US
dc.contributor.sponsorGrantNumberCAPES/FAPERJ E-45-PAPDRJ/2013 (E-26/101.403/2014)en_US
dc.source.beginpage108328


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