Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal

Pereira, Ana Paula; Gomes, Aline; Cadavez, Vasco; Estevinho, Leticia M.; Gonzales-Barron, Ursula; Dias, Teresa

http://hdl.handle.net/10198/12925

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Authors

Pereira, Ana Paula

Gomes, Aline

Cadavez, Vasco

Estevinho, Leticia M.

Gonzales-Barron, Ursula

Dias, Teresa

Abstract(s)

Counts of total viable mesophilic bacteria (TVC), lactic acid bacteria (LAB), Microccocaceae, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes, in traditional Portuguese dry sausages from two industrial producers, were compared in batter and final product. During the production process, the TVC increased significantly, most likely due to the multiplication of fermentative flora. Enterobacteriaceae decreased from batter to final product while the S. aureus increased. Great variability was verified in detection of L. monocytogenes both between batches and industrial producers

Keywords

Dry-fermented sausage Salpicão Safety Microbial quality

URI

http://hdl.handle.net/10198/12925

Citation

Pereira, Ana Paula; Gomes, Aline; Cadavez, Vasco; Estevinho, Leticia M.; Gonzales-Barron, Ursula; Dias, Teresa (2015). Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal. Agriculture & Food ISSN 1314-8591. 3, p. 112-120