CORA.Repositori de Dades de Recerca

doi:10.34810/data2760

This dataset contains the experimental data generated to evaluate the survival, inactivation, and recovery of Listeria monocytogenes in salmon (Salmo salar) and pork (Longissimus dorsi) subjected to sous-vide cooking at 55 °C. The dataset includes microbial counts (CFU/g) before and after thermal treatment, core temperature recordings during heating, calculated F-values, and kinetic parameters derived from Geeraerd and Weibull inactivation models. It also includes growth parameters obtained during refrigerated storage using Baranyi and log-linear models. The dataset is intended to support the reuse of experimental measurements for the validation of predictive microbiology models under mild heat (LTLT) processing conditions.