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Advisor(s)
Abstract(s)
Linguiça 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 levels of total viable counts (TVC), Enterobacteriaceae, and S. aureus at the
key production stages of linguiça by depicting their changes using principal component
analysis. Unlike Enterobacteriaceae counts, which decreased from raw meat to final product,
S. aureus increased significantly in the meats throughout processing. While
Enterobacteriaceae was very sensitive to the decrease in water activity, S. aureus remained
viable and developed during fermentation. The presence of S. aureus at all stages should
prompt industries to reinforce good hygiene practices in the processing of linguiça.
Description
Keywords
Enterobacteriaceae pH Water activity
Citation
Cadavez, Vasco; Pereira, Ana Paula; Gomes, Aline; Silva, Fátima; Estevinho, Leticia M.; Gonzales-Barron, Ursula A.; Dias, Teresa (2015). Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado português (linguiça). In XV Jornadas sobre Producción Animal. AIDA. Zaragoza. Vol. II, p. 639-641. ISBN 978-84-606-7971-4
Publisher
Asociación Interprofesional para el Desarrollo Agrário