Search for other papers by J. García-Díez in
Current site
Google Scholar
PubMed
Search for other papers by L. Patarata in
Current site
Google Scholar
PubMed
Sliced ready-to-eat traditional meat products presented in individual packaging with more convenience to the consumer is the way that food industry tries to adapt to the new consumer tendencies.
The current work assessed the survival of Listeria monocytogenes in a contaminated sliced vacuum packed chouriço with different sugar concentrations, two salt levels, and presence/absence of Lactobacillus sakei as starter culture along the storage period at two temperatures (8 °C and 22 °C). Neither the inoculation with L. sakei, nor the addition of carbohydrates influenced the survival of the pathogen. Higher amount of salt resulted in a significant reduction of L. monocytogenes, and storage at the higher temperature displayed a safer product. After 7 days, L. monocytogenes was not detected in any samples. The study of the association of the factors contributing for L. monocytogenes survival by logistic regression showed that increasing the level of salt addition from 1.5% to 3% reduces the odds of survival of L. monocytogenes to about one fifth (0.174). Worthy of attention is the significant reduction in the odds (OR=0.028) of finding viable L. monocytogenes when the samples are stored at room temperature (22 °C), when compared to low temperature (8 °C).
The general and indiscriminate use of refrigeration for meat products might increase the risk of presence of L. monocytogenes. The competitive advantage that L. monocytogenes has at low temperatures, as the potential inhibition of LAB activity, is probably the reason of the observed behaviour. The amount of salt was an important hurdle to control L. monocytogenes growth, so, manufacturing meat products with lower salt contents to meet the demands of healthy products might represent a risk for safety, since high levels of salt together with low aw are the keys for their conservation.
Senior editors
Editor(s)-in-Chief: András SALGÓ
Co-ordinating Editor(s):
Marianna TÓTH-MARKUS
Co-editor(s):
Anna HALÁSZ
Editorial Board
- László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
- Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
- József BARANYI (Institute of Food Research, Norwich, UK)
- Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
- Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
- György BIRÓ (Budapest, Hungary)
- Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
- Francesco CAPOZZI (University of Bologna, Bologna, Italy)
- Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
- Zsuzsanna CSERHALMI (Budapest, Hungary)
- Marco DALLA ROSA (University of Bologna, Bologna, Italy)
- István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
- Mária DOBOZI KING (Texas A&M University, Texas, USA)
- Muying DU (Southwest University in Chongqing, Chongqing, China)
- Sedef Nehir EL (Ege University, Izmir, Turkey)
- Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
- Éva GELENCSÉR (Budapest, Hungary)
- Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
- Jovica HARDI (University of Osijek, Osijek, Croatia)
- Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
- Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
- Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
- Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
- Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
- Katia LIBURDI (Tuscia University, Viterbo, Italy
- Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
- Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
- Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
- Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
- Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
- Perry NG (Michigan State University, Michigan, USA)
- Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Laura NYSTRÖM (ETH Zürich, Switzerland)
- Lola PEREZ (University of Cordoba, Cordoba, Spain)
- Vieno PIIRONEN (University of Helsinki, Finland)
- Alessandra PINO (University of Catania, Catania, Italy)
- Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
- Katharina SCHERF (Technical University, Munich, Germany)
- Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
- Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
- András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
- Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
- Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
- László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
- Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
- Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)
Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
Indexing and Abstracting Services:
- Biological Abstracts
- BIOSIS Previews
- CAB Abstracts
- CABELLS Journalytics
- Chemical Abstracts
- Current Contents: Agriculture, Biology and Environmental Sciences
- Elsevier Science Navigator
- Essential Science Indicators
- Global Health
- Index Veterinarius
- Science Citation Index
- Science Citation Index Expanded (SciSearch)
- SCOPUS
- The ISI Alerting Services
| 2024 | |
|---|---|
| Scopus | |
| CiteScore | |
| CiteScore rank | |
| SNIP | |
| Scimago | |
| SJR index | 0.226 |
| SJR Q rank | Q3 |
| 2023 | |
|---|---|
| Web of Science | |
| Journal Impact Factor | 0,8 |
| Rank by Impact Factor | Q4 (Food Science & Technology) |
| Journal Citation Indicator | 0.19 |
| Scopus | |
| CiteScore | 1.8 |
| CiteScore rank | Q3 (Food Science) |
| SNIP | 0.323 |
| Scimago | |
| SJR index | 0.235 |
| SJR Q rank | Q3 |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
| Submission Fee | none |
| Article Processing Charge | 450 EUR/article (only for OA publications) |
| Printed Color Illustrations | 40 EUR (or 10 000 HUF) + VAT / piece |
| Regional discounts on country of the funding agency | World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100% |
| Further Discounts | Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100% |
| Subscription fee 2025 | Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD |
| Subscription Information | Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content. |
| Purchase per Title | Individual articles are sold on the displayed price. |
| Acta Alimentaria | |
|---|---|
| Language | English |
| Size | B5 |
| Year of Foundation |
1972 |
| Volumes per Year |
1 |
| Issues per Year |
4 |
| Founder | Magyar Tudományos Akadémia  |
| Founder's Address |
H-1051 Budapest, Hungary, Széchenyi István tér 9. |
| Publisher | Akadémiai Kiadó |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
| Responsible Publisher |
Chief Executive Officer, Akadémiai Kiadó |
| ISSN | 0139-3006 (Print) |
| ISSN | 1588-2535 (Online) |
Monthly Content Usage
| Abstract Views | Full Text Views | PDF Downloads | |
|---|---|---|---|
| Dec 2024 | 21 | 0 | 0 |
| Jan 2025 | 33 | 1 | 0 |
| Feb 2025 | 32 | 0 | 0 |
| Mar 2025 | 35 | 0 | 0 |
| Apr 2025 | 10 | 0 | 0 |
| May 2025 | 3 | 0 | 0 |
| Jun 2025 | 0 | 0 | 0 |
Copyright Akadémiai Kiadó AKJournals is the trademark of Akadémiai Kiadó's journal publishing business branch.