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Eggnog is a well-known creamy drink prepared with sugar, milk, spices, egg yolks, and in some cases added alcoholic beverages. However, concerns were raised about its safety because egg yolk can be contaminated by Salmonella. In this study inoculated egg yolks (8.5 log CFU/ml) were used to prepare eggnog forming a drink with 0.4%ABV., pH 6.31, 7.40 log CFU/ml of Salmonellaand tested in three different scenarios: A = without any heat treatment; B = mild heat treatment (until 70 °C); C = high heat treatments (until 80 and 70 °C). Samples were collected at seven times after rum was added at 5 °C, and 24 h at 25 °C. Microbiological results demonstrated that in scenario A, the counts did not show a significant reduction. In scenario B, Salmonellacounts were reduced by approximately 2.6 log CFU/ml after the heat treatment. Eggnog prepared according to scenario C demonstrated Salmonellareductions of more than 5 log CFU/ml. After storage at 25 °C for 24 h, Salmonellacounts reached 8.39, 8.40 and 4.34 log CFU/ml in scenarios A, B and C, respectively. Based on the results, we suggest the safe way to consume the eggnog drink is to purchase eggs that came from industries inspected and supervised by regulatory agencies, to prepare it with high heat treatment and to consume it immediately.

Gravlax is one of the traditional foods from Scandinavian countries, typically made by curing raw fish with a mixture of salt, sugar, black pepper and dill in refrigeration for 3 days. This study aimed to analyze the survival of Listeria monocytogenesin a traditional Gravlax Salmon (Salmo salar) recipe. Contaminated salmon fillets (5.5 log10CFU/g) were either moistened with lemon juice (scenario A) or lemon juice + brandy (scenario B), covered with a mixture of salt, brown sugar, black pepper and dill, and then cured at 4.5 °C for 2, 24 and 72 h. After 72 h of curing, the samples were stored for 5 days at 4.5 °C. L. monocytogenespopulations were significantly reduced (p ≤ 0.05) in both scenarios A and B, achieving a reduction of 1 log10CFU/g. After 5 days of being stored at 4.5 °C, the counts of L. monocytogenesremained unchanged. The use of alcohol did not promote greater bacterial reduction or significant changes on water activity and color of Gravlax Salmon. In conclusion, considering that L. monocytogenesis a high-risk pathogen with a significant mortality rate, and complete absence in salmon cannot be guaranteed, the findings from this study strongly suggest that consuming Gravlax Salmon prepared using traditional recipes requires additional preventive measures to control L. monocytogenes. Therefore, future studies should explore and analyze alternative methods to attempt complete inactivation of L. monocytogenesin this preparation, aiming to ensure consumer safety.

Wet-cured egg yolk is a gastronomic preparation, which whole raw egg yolks are immersed in a mixture of soy sauce added by an alcoholic beverage, without any heat treatment. This process promotes slight solidification from the exterior to the inner parts of yolk, concentrating fat and flavor. The present study was undertaken to analyze the effect of different alcoholic marinades, prepared with wine, mirin and brandy in different proportions, time, and temperatures, on the Salmonellasurvival in raw cured chicken egg yolk. Contaminated egg yolks (8.4 log10CFU/g) were immersed in three marinades composed of soy sauce and wine, soy sauce and mirin, and soy sauce and brandy in two proportions (1:0.5 and 1:1) and stored at 5 °C and 20 °C for curing for 2, 24, 72, and 144 h. The results demonstrate that marinades were able to promote slight inactivation of Salmonella, with some of them showing significant reductions. The greatest reductions (1.5 log10CFU/g) were observed when soy sauce and alcoholic beverages (1:1) stored at 5 °C were used. The wet method is more efficient in reducing Salmonellathan dry cured egg yolks without the addition of heat treatment, as tested in a previous study. However, it shows considerable changes in water activity and visual color. In conclusion, the use of wet cured egg yolks may not be safe for consumers if prepared with egg yolks contaminated with Salmonella. Therefore, it is advisable to use pasteurized whole eggs to improve the safety of this gastronomic preparation.

Sous vide is a heat treatment able to maintain and also improve the sensory characteristics of vacuum-packed foods. However, some temperatures used, do not reach the cooking limits recommended by regulatory agencies. The aim of this study was to evaluate the survival of Escherichia colion beef tenderloin medallions cooked using sous vide method, at 54 °C for 24 h. E. colipool (6–7 log10 CFU/g) was inoculated on beef medallions and bacterial counts were performed at different times (0–24 h) during the heat treatment. E. colicounts were modeled by the GInaFiT software, using Geeraerd tail linear model. Initial microbiota was analyzed and the survivors were identified by MALDI-TOF/MS. Results showed that the beef reached a core temperature of 54.5 ± 0.1 °C in 45 min and this temperature remained constant throughout the process. E. colipopulation was undetectable (≤5.9 log10 CFU/g) after 9 h and the D54oC-value was 1.17 h. Initial mesophilic bacteria were reduced approximately 3.3 log10 CFU/g after 24 h and MALDI-TOF/MS showed low diversity of survivors in the beef at the end of the process. Results demonstrated that the sous vide treatment significantly reduced the population of E. coliand mesophilic bacteria, after 9 h at 54 °C.