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Microbiological characterization of alheira, a typical Portuguese fermented sausage, and its relation with hygienic conditions of the processing environments

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dc.contributor.authorMagalhães, Ana Luísa
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorPereira, Ermelinda
dc.date.accessioned2013-08-20T10:59:38Z
dc.date.available2013-08-20T10:59:38Z
dc.date.issued2011
dc.description.abstractFermented meat products are part of the daily diet in rural areas of Portugal. Nevertheless, in urban centers the demand for this kind of products has been increasing. Alheiras are traditional, smoked, naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small dimension, entitled regional kitchens. In this study three regional kitchens of alheiras, located in the North of Portugal, were evaluated in terms of microbiological quality of the environment – surfaces, equipment and ambient air -, handlers and food product, in two distinct periods: Period I – immediately after preparation and filling of sausage, and Period II – after five days of drying. In terms of microbiological quality of the surrounding air, poor hygienic conditions were often found for food preparation. Microorganisms were found only in two areas of surface equipment and utensils, namely, coliforms and E. coli. These results revealed poor hygienic practices. Microbiological analysis to the hands of food operators showed that only one person had unsatisfactory results. In relation to alheiras, these not present any danger to consumer health. Nevertheless, some high scores were detected in relation to mesophiles, which might decrease the quality of the product. It must be highlighted that microorganisms, such as, Salmonella, Listeria monocytogenes and S. aureus, associated with foodborne diseases were not detected,por
dc.identifier.citationMagalhães, Ana Luísa; Ramalhosa, Elsa; Pereira, Ermelinda (2011). Microbiological characterization of alheira, a typical Portuguese fermented sausage, and its relation with hygienic conditions of the processing environments. In International Food Congress – Novel Approaches in Food Industry. Cesme, Turquia. p. 41-46. ISBN 978-975-483-902-9por
dc.identifier.isbn978-975-483-902-9
dc.identifier.urihttp://hdl.handle.net/10198/8606
dc.language.isoengpor
dc.peerreviewedyespor
dc.titleMicrobiological characterization of alheira, a typical Portuguese fermented sausage, and its relation with hygienic conditions of the processing environmentspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCesme (Turquia)por
oaire.citation.endPage46por
oaire.citation.startPage41por
oaire.citation.titleInternational Food Congress – Novel Approaches in Food Industry, NAFI 2011por
person.familyNameRamalhosa
person.familyNameLopes Pereira
person.givenNameElsa
person.givenNameErmelinda
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id3916-218E-1629
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-9431-5059
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id35222107200
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication9d6b3744-286d-42bc-b363-533450bdb07c
relation.isAuthorOfPublication.latestForDiscovery9d6b3744-286d-42bc-b363-533450bdb07c

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