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Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento

2015Conference object Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorAline, Gomes
dc.contributor.authorLopes-da-Silva, M.F.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorFernandes, Conceição
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorDias, Teresa
dc.date.accessioned2018-02-22T14:19:34Z
dc.date.available2018-02-22T14:19:34Z
dc.date.issued2015
dc.description.abstractLinguiça is a Portuguese dry-fermented sausage, which has been found to harbour food-borne pathogens in the past. 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 linguiça. Overall, TVC counts did not change considerably from raw meat to stuffing (5.5 􀂱 5.9 log CFU/g), yet it increased significantly up to the end of drying (7.83 log CFU/g). Unlike the Enterobacteriaceae counts, which decreased (p<0.01) from batter before maceration (3.23 log CFU/g) to the end of drying (1.56 log CFU), S. aureus increased significantly between these two processing stages (2.58 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. 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.sponsorshipEsta investigación se realizó dentro del proyecto PTDC/AGR-TEC/3107/2012, financiado por la Fundación Portuguesa de Ciencia y Tecnología (FCT)/Fondos Europeos de Desarrollo Regional (FEDER). La Dra. Gonzales-Barron agradece el apoyo financiero provisto por la FCT a través del programa "Investigator Fellowship" (IF/00570)pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonzales-Barron, Ursula A.; Pereira, Ana Paula; Aline, Gomes; Lopes-da-Silva, Fátima; Rodrigues, Paula; Fernandes, Conceição; Estevinho, Leticia M.; Cadavez, Vasco; Dias, Teresa (2015). Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento. In XV Jornadas sobre Producción Animal. AIDA. Zaragoza. Vol. II, p. 642-644 . ISBN 978-84-606-7971-4pt_PT
dc.identifier.isbn978-84-606-7971-4
dc.identifier.urihttp://hdl.handle.net/10198/15942
dc.language.isospapt_PT
dc.peerreviewedyespt_PT
dc.publisherAssociación interprofesional para el desarollo Agrariopt_PT
dc.relation.publisherversionhttp://www.aida-itea.org/index.php/jornadas/presentacion-jornadaspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSausagept_PT
dc.subjectEnterobacteriaceaept_PT
dc.subjectListeria monocytogenespt_PT
dc.subjectS. aureuspt_PT
dc.subjectStaphylococcus aureuspt_PT
dc.titleEvaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamientopt_PT
dc.title.alternativeEvaluation of the safety quality of a Portuguese traditional fermented sausage along processing
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PTDC%2FAGR-TEC%2F3107%2F2012/PT
oaire.citation.conferencePlaceZaragoza, Spain. (18-19 May 2015)pt_PT
oaire.citation.endPage644pt_PT
oaire.citation.startPage642pt_PT
oaire.citation.titleXV Jornadas sobre Producción Animal. AIDApt_PT
oaire.fundingStreamCOMPETE
person.familyNameGonzales-Barron
person.familyNamePereira
person.familyNameLopes-da-Silva
person.familyNameRodrigues
person.familyNameFernandes
person.familyNameEstevinho
person.familyNameCadavez
person.familyNameDias
person.givenNameUrsula
person.givenNameAna Paula
person.givenNameMaria de Fátima
person.givenNamePaula
person.givenNameConceição
person.givenNameLetícia M.
person.givenNameVasco
person.givenNameTeresa
person.identifier15483
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-id6514-3D41-4534
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.orcid0000-0003-2873-501X
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-id23018336600
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id56830642600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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