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An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

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dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorPires, P.
dc.contributor.authorFernandes, E.
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorGomes, Aline
dc.contributor.authorAraújo, José Pedro
dc.contributor.authorLopes-da-Silva, M.F.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorFernandes, Conceição
dc.contributor.authorSaavedra, Maria José
dc.contributor.authorButler, Francis
dc.contributor.authorDias, Teresa
dc.date.accessioned2017-01-12T11:32:57Z
dc.date.available2017-01-12T11:32:57Z
dc.date.issued2016
dc.description.abstractComplete microbiological, physicochemical and environmental longitudinal data were obtained from factory surveys in order to elucidate risk factors leading to the survival of Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in salpicão sausage. A total of six batches were surveyed from two factories; one added nitrite and polyphosphates in their formulation (Factory II). The addition of polyphosphates slowed down fermentation, which favoured the increase in Enterobacteriaceae (∼0.5 log CFU/g), S. aureus (∼0.5 log CFU/g) and L. monocytogenes (∼70 CFU/g) until maceration. Maceration should be regarded as a critical stage in the control of S. aureus in salpicão, as longer maceration (p = 0.033), higher temperatures of maceration (p = 0.018) and pH of macerated meat (p = 0.079) led to higher S. aureus counts in the final product. The main hurdle controlling S. aureus in salpicão is the pH. For L. monocytogenes and Enterobacteriaceae, at least three hurdles hinder their viability: low Aw (p = 0.010; 0.012), smoking (p < 0.0001; 0.020) and nitrite (p = 0.158; 0.105). Cross-contamination, especially during mixing, should be avoided as it is an important factor explaining the increase in Enterobacteriaceae (p = 0.041), S. aureus (p = 0.015) and L. monocytogenes (p = 0.082) on a batch basis. There is a need to optimise the acidification process and reinforce good hygiene practicespt_PT
dc.description.sponsorshipThis research was supported through the project PTDC/AGRTEC/ 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 Investigator Fellowship (IF) in the mode of Development Grants (IF/00570).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCadavez, Vasco; Gonzales-Barron, Ursula M.; Pires, P.; Fernandes, E.; Pereira, A.P.; Gomes, A.; Araújo, J.P.; Lopes-da-Silva, F.M.; Rodrigues, Paula; Fernandes, C.; Saavedra, M.J.; Butler, F.; Dias, T. (2016). An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage. LWT - Food Science and Technology. ISSN 0023-6438. 76, p. 107-116pt_PT
dc.identifier.doi10.1016/j.lwt.2016.04.038pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/13738
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationIntegral assessment of risk-based intervention strategies to improve the microbial safety of Portuguese traditional sausages
dc.subjectDry-fermented sausagept_PT
dc.subjectEnterobacteriaceaept_PT
dc.subjectStaphylococcus aureuspt_PT
dc.subjectListeria monocytogenespt_PT
dc.subjectLongitudinal modelspt_PT
dc.titleAn assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleIntegral assessment of risk-based intervention strategies to improve the microbial safety of Portuguese traditional sausages
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-TEC%2F3107%2F2012/PT
oaire.citation.endPage116pt_PT
oaire.citation.startPage107pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume72pt_PT
oaire.fundingStream5876-PPCDTI
person.familyNameCadavez
person.familyNameGonzales-Barron
person.familyNamePereira
person.familyNameLopes-da-Silva
person.familyNameRodrigues
person.familyNameFernandes
person.familyNameDias
person.givenNameVasco
person.givenNameUrsula
person.givenNameAna Paula
person.givenNameMaria de Fátima
person.givenNamePaula
person.givenNameConceição
person.givenNameTeresa
person.identifierR-000-HDG
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person.identifier.orcid0000-0002-3077-7414
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.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
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person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id23018336600
person.identifier.scopus-author-id56830642600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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