Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Seeds Material and Extraction Procedure
2.2. Antimicrobial Activity of the Annatto Extract
2.3. Inoculation of S. aureus in Alheiras
2.4. Microbiological and Physicochemical Analyses
2.5. Statistical Analysis
3. Results and Discussion
3.1. Antimicrobial Activities of the Annatto Extract
3.2. Effect of the Annatto Extract on S. aureus
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Microorganism | Medium | MIC (mg/mL) | MBC (mg/mL) |
---|---|---|---|
Escherichia coli | MHB | 0.25 | 1 |
Listeriamonocytogenes | TSB | 0.125 | 0.33 |
Salmonella Typhimurium | MHB | 1 | 2 |
Bacillus cereus | MHB | 0.015 | 1 |
Staphylococcus aureus | MHB | 8 | >32 |
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Coelho-Fernandes, S.; Rodrigues, G.; Faria, A.S.; Cadavez, V.; Gonzales-Barron, U. Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model. Biol. Life Sci. Forum 2022, 18, 18. https://doi.org/10.3390/Foods2022-13033
Coelho-Fernandes S, Rodrigues G, Faria AS, Cadavez V, Gonzales-Barron U. Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model. Biology and Life Sciences Forum. 2022; 18(1):18. https://doi.org/10.3390/Foods2022-13033
Chicago/Turabian StyleCoelho-Fernandes, Sara, Gisela Rodrigues, Ana Sofia Faria, Vasco Cadavez, and Ursula Gonzales-Barron. 2022. "Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model" Biology and Life Sciences Forum 18, no. 1: 18. https://doi.org/10.3390/Foods2022-13033