{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T02:00:52Z","timestamp":1777600852747,"version":"3.51.4"},"reference-count":65,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,2,17]],"date-time":"2020-02-17T00:00:00Z","timestamp":1581897600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/CVT\/00772\/2019  and UIDP\/CVT\/00276\/2020"],"award-info":[{"award-number":["UID\/CVT\/00772\/2019  and UIDP\/CVT\/00276\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100014141","name":"FEADER","doi-asserted-by":"publisher","award":["GO77 PDR2020-1.0.1-FEADER-0313"],"award-info":[{"award-number":["GO77 PDR2020-1.0.1-FEADER-0313"]}],"id":[{"id":"10.13039\/501100014141","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouri\u00e7o, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouri\u00e7o made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.<\/jats:p>","DOI":"10.3390\/foods9020206","type":"journal-article","created":{"date-parts":[[2020,2,25]],"date-time":"2020-02-25T04:21:26Z","timestamp":1582604486000},"page":"206","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4662-9408","authenticated-orcid":false,"given":"Luis","family":"Patarata","sequence":"first","affiliation":[{"name":"CECAV, Animal and Veterinary Research Center, University of Tr\u00e1s-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal"}]},{"given":"S\u00edlvia","family":"Martins","sequence":"additional","affiliation":[{"name":"CECAV, Animal and Veterinary Research Center, University of Tr\u00e1s-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9554-8797","authenticated-orcid":false,"given":"Jos\u00e9 Ant\u00f3nio","family":"Silva","sequence":"additional","affiliation":[{"name":"CECAV, Animal and Veterinary Research Center, University of Tr\u00e1s-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8388-0511","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Fraqueza","sequence":"additional","affiliation":[{"name":"CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade T\u00e9cnica, P\u00f3lo Universit\u00e1rio do Alto da Ajuda, 1300-477 Lisbon, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sankaranarayanan, A., Amaresan, N., and Dhanasekaran, D. 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