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Relating physicochemical and microbiological safety indicators during processing of linguiƧa, a Portuguese traditional dry-fermented sausage

2015Journal article Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCadavez, Vasco
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorGomes, Aline
dc.contributor.authorAraĆŗjo, JosĆ© Pedro
dc.contributor.authorSaavedra, Maria JosƩ
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorButler, Francis
dc.contributor.authorPires, P.
dc.contributor.authorDias, Teresa
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-03-01T16:04:42Z
dc.date.accessioned2018-03-05T09:18:58Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-03-01T16:04:42Z
dc.date.available2018-03-05T09:18:58Z
dc.date.issued2015
dc.description.abstractLinguiƧa is a Portuguese traditional fermented sausage whose microbiological quality and safety can be highly variable. In order to elucidate risk factors and the particularities of the manufacturing technology that explain the between-batch variability in total viable counts (TVC), Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in the product; microbiological and physicochemical characterisation of linguiƧa at five stages of production (i.e., raw pork meat, mixed with ingredients, macerated, smoked and ripened) was carried out. A total of six production batches were surveyed from two factories; one utilised curing salts and polyphosphate in their formulation (Factory II). The delayed fermentation in the nitrite-formulated sausages was partly responsible for the increase (p < 0.01) in Enterobacteriaceae, S. aureus and L. monocytogenes from raw meat (3.21logCFU/g, 1.30logCFU/g and 22.2CFU/g, respectively) to the end of maceration (4.14logCFU/g, 2.10logCFU/g and 140CFU/g, respectively) while the better acidification process in the nitrite-free sausages (Factory I) led to lower counts of S. aureus (2.64logCFU/g) and L. monocytogenes (10CFU/g) in the finished products. In Factory II, although L. monocytogenes entered the chain at the point of mixing, it became steadily inactivated during smoking and ripening ( < 50CFU/g), despite the initially-delayed fermentation. Nitrite had a strong effect on reducing Enterobacteriaceae throughout smoking (r=-0.73) and ripening (r=-0.59), while it failed to control the growth of S. aureus. The main hurdle preventing the development of S. aureus in linguiƧa is the pH, and other factors contributing to its control are: longer ripening days (p=0.019), low S. aureus in raw meat (p=0.098), properly-washed casings (p=0.094), and less contamination during mixing (p=0.199). In the case of L. monocytogenes, at least three hurdles hinder its development in linguiƧa: low a w (p=0.004), low pH (p=0.040) and nitrite (p=0.060), and other factors contributing to its control are: longer ripening (p=0.072) and maceration (p=0.106) periods, lower a w at the end of smoking (p=0.076) and properly-washed casings (p=0.099). Results have shown that there is a need to standardise the productive process of linguiƧa, to optimise the initial acidification process, and to reinforce proper programmes of quality control of ingredients and good hygiene practices, so as to minimise the introduction of Enterobacteriaceae and pathogens from external sources.en_EN
dc.description.sponsorshipThis research was supported through the project PTDC/AGR-TEC/3107/2012, awarded by the Portuguese Foundation for Science and Technology (FCT), European Regional Development Funds (ERDF). Dr. Gonzales-Barron also acknowledges the financial support provided by FCT through the award of a five-year Investig
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-Barron, U.; Cadavez, V.; Pereira, A. P.; Gomes, A.; AraĆŗjo, J. P.; Saavedra, M. J.; Estevinho, L.; Butler, F.; Pires, P.; Dias, T. (2015). Relating physicochemical and microbiological safety indicators during processing of linguiƧa, a Portuguese traditional dry-fermented sausage. Food Research International. ISSN 0963-9969. 78, p. 50-61en_EN
dc.identifier.doi10.1016/j.foodres.2015.11.007en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/16099
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectChorizoen_EN
dc.subjectDry-cureden_EN
dc.subjectEnterobacteriaceaeen_EN
dc.subjectLactic acid bacteriaen_EN
dc.subjectListeria monocytogenesen_EN
dc.subjectLongitudinal modelsen_EN
dc.subjectStaphylococcus aureusen_EN
dc.subjectSurveyen_EN
dc.titleRelating physicochemical and microbiological safety indicators during processing of linguiƧa, a Portuguese traditional dry-fermented sausageen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PTDC%2FAGR-TEC%2F3107%2F2012/PT
oaire.fundingStreamCOMPETE
person.familyNameGonzales-Barron
person.familyNameCadavez
person.familyNamePereira
person.familyNameEstevinho
person.familyNameDias
person.givenNameUrsula
person.givenNameVasco
person.givenNameAna Paula
person.givenNameLetĆ­cia M.
person.givenNameTeresa
person.identifierR-000-HDG
person.identifier142703
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id56830642600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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