Publications by authors named "Tatiane Milkievicz"
Article Synopsis
- Salmonella is a common foodborne pathogen linked to chicken meat outbreaks, making it crucial to understand how heat affects its inactivation.
- The double Weibull model was found to be the most accurate for predicting Salmonella inactivation across 61 datasets, revealing that the bacterial population can be divided into resistant and sensitive subpopulations.
- The study showed that the thermal sensitivity of Salmonella varies with chicken fat content, and effective inactivation times differ for various chicken parts at 60°C, useful for improving risk assessments related to Salmonella contamination.
Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage.
Vinícius Badia Mari Silvia Rodrigues de Oliveira Gabriela Polmann Tatiane Milkievicz Alessandro Cazonatto Galvão
Braz J Microbiol
March 2020
Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influence of oregano and rosemary essential oils on the growth of lactic acid bacteria and the physicochemical properties of refrigerated vacuum-packed Tuscan sausage was evaluated.
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