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Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal

2015Conference object Open access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorGomes, Aline
dc.contributor.authorCadavez, Vasco
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorDias, Teresa
dc.date.accessioned2016-05-09T15:26:48Z
dc.date.available2016-05-09T15:26:48Z
dc.date.issued2015
dc.description.abstractCounts of total viable mesophilic bacteria (TVC), lactic acid bacteria (LAB), Microccocaceae, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes, in traditional Portuguese dry sausages from two industrial producers, were compared in batter and final product. During the production process, the TVC increased significantly, most likely due to the multiplication of fermentative flora. Enterobacteriaceae decreased from batter to final product while the S. aureus increased. Great variability was verified in detection of L. monocytogenes both between batches and industrial producerspt_PT
dc.identifier.citationPereira, Ana Paula; Gomes, Aline; Cadavez, Vasco; Estevinho, Leticia M.; Gonzales-Barron, Ursula; Dias, Teresa (2015). Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal. Agriculture & Food ISSN 1314-8591. 3, p. 112-120pt_PT
dc.identifier.issn1314-8591
dc.identifier.urihttp://hdl.handle.net/10198/12925
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInternational Scientific Publicationspt_PT
dc.relationIntegral assessment of risk-based intervention strategies to improve the microbial safety of Portuguese traditional sausages
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectDry-fermented sausagept_PT
dc.subjectSalpicãopt_PT
dc.subjectSafetypt_PT
dc.subjectMicrobial qualitypt_PT
dc.titleMicrobiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugalpt_PT
dc.typeconference object
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.conferencePlaceBulgáriapt_PT
oaire.citation.endPage120pt_PT
oaire.citation.startPage112pt_PT
oaire.citation.titleAgriculture & Foodpt_PT
oaire.citation.volume3pt_PT
oaire.fundingStream5876-PPCDTI
person.familyNamePereira
person.familyNameCadavez
person.familyNameEstevinho
person.familyNameGonzales-Barron
person.familyNameDias
person.givenNameAna Paula
person.givenNameVasco
person.givenNameLetícia M.
person.givenNameUrsula
person.givenNameTeresa
person.identifierR-000-HDG
person.identifier142703
person.identifier.ciencia-id1413-70AA-CDF6
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person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-9419-9561
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id9435483700
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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