Publicação

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

Detalhes bibliográficos
Resumo:	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 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.
Autores principais:	Gonzales-Barron, Ursula
Outros Autores:	Pereira, Ana Paula; Aline, Gomes; Lopes-da-Silva, M.F.; Rodrigues, Paula; Fernandes, Conceição; Estevinho, Leticia M.; Cadavez, Vasco; Dias, Teresa
Assunto:	Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus
Ano:	2015
País:	Portugal
Tipo de documento:	comunicação em conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade Politécnica de Bragança
Idioma:	espanhol
Origem:	Biblioteca Digital da UPB

Descrição
Resumo:	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 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.

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