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Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (LinguiƧa)

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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorGomes, Aline
dc.contributor.authorLopes-da-Silva, M.F.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorDias, Teresa
dc.date.accessioned2018-04-23T16:08:51Z
dc.date.available2018-04-23T16:08:51Z
dc.date.issued2015
dc.description.abstractWhile Portuguese fermented sausages are highly appreciated, research has shown that their microbiological quality is inconsistent due to the high variability in the production process and insufficient hygiene quality. Linguica is a dryfermented sausage, which has been found to harbour food-borne pathogens. Hence, the objective of this study was to investigate the changes in the levels of total viable counts (TVC), Enterobacteriaceae, L. monocytogenes and S. aureus at the key production stages of Linguica (raw meat, maceration, stuffing and smoking/drying). A microbiological survey followed a batch throughout production, extracting samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration (n=3) and sausages after curing/drying (n=5). Samples were taken from a total of three batches from each of the two factories under examination. Overall, TVC counts did not change considerably from raw meat to stuffing (5.5-5.9log CFU/g, 95% Cl: 5.15-5.82 log CFU/g), yet it increased significantly up to the end of drying (7.83 log CFU/g, 95% Cl: 7.57- 8.09 log CFU/g)- seemingly, because of the multiplication of lactic acid bacteria (LAB). Unlike the Enterobacteriaceae counts, which decreased (p<0.001) from batter before maceration (3.23 log CFU/g, 95% Cl: 2.80-3.66 log CFU/g) to the end of drying (1.56 log CFU, 95 percent Cl: 1.23-1.90 log CFU/g), S. aureus increased significantly between these two processing stages (2.58 log CFU/g; 95% Cl: 2.20-2.93 log CFU/g in the finished product). L. monocytogenes was detected in the products of one of the factories although their counts decreased after batter maceration. Because Linguica is a product that can be consumed without cooking, there is a need to further investigate the risk factors that determine their presence along processing. The presence of these two pathogens should also prompt industries to reinforce good hygiene practices in the processing of traditional sausages.pt_PT
dc.description.sponsorship(Project PTDC/AGR-TEC/3107/2012) from FundaĆ§Ć£o para a CiĆŖncia e Tecnologia (FCT) of the Portuguese Republic Governmentpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonzales-Barron, Ursula A.; Pereira, Ana Paula; Gomes, Aelina; Lopes-da-Silva, M.F.; Rodrigues, Paula; Estevinho, Leticia M.; Cadavez, Vasco; Dias, Teresa (2015). Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (LinguiƧa). In 2nd International Conference on Food and Biosystems Engineering-FaBE2015. Mykonos- Greecept_PT
dc.identifier.urihttp://hdl.handle.net/10198/17205
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSafety quality indicatorspt_PT
dc.subjectDry-feremented sausagespt_PT
dc.titleLevels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (LinguiƧa)pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceMykonos- Greecept_PT
oaire.citation.title2nd International Conference on Food and Biosystems Engineering-FaBE2015pt_PT
person.familyNameGonzales-Barron
person.familyNamePereira
person.familyNameLopes-da-Silva
person.familyNameRodrigues
person.familyNameEstevinho
person.familyNameCadavez
person.familyNameDias
person.givenNameUrsula
person.givenNameAna Paula
person.givenNameMaria de FƔtima
person.givenNamePaula
person.givenNameLetĆ­cia M.
person.givenNameVasco
person.givenNameTeresa
person.identifierR-000-HDG
person.identifier142703
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0003-2270-4482
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id56830642600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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