Publicação
Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento
| 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 |
| _version_ | 1877782502101221376 |
|---|---|
| author | Gonzales-Barron, Ursula |
| author2 | Pereira, Ana Paula Aline, Gomes Lopes-da-Silva, M.F. Rodrigues, Paula Fernandes, Conceição Estevinho, Leticia M. Cadavez, Vasco Dias, Teresa |
| author2_role | author author author author author author author author |
| author_facet | Gonzales-Barron, Ursula Pereira, Ana Paula Aline, Gomes Lopes-da-Silva, M.F. Rodrigues, Paula Fernandes, Conceição Estevinho, Leticia M. Cadavez, Vasco Dias, Teresa |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital da UPB |
| country_str | PT |
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| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital da UPB |
| datacite.creators.creator.creatorName.fl_str_mv | Gonzales-Barron, Ursula Pereira, Ana Paula Aline, Gomes Lopes-da-Silva, M.F. Rodrigues, Paula Fernandes, Conceição Estevinho, Leticia M. Cadavez, Vasco Dias, Teresa |
| datacite.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-02-22T14:19:34Z |
| datacite.date.embargoed.fl_str_mv | 2018-02-22T14:19:34Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus |
| datacite.titles.title.fl_str_mv | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento Evaluation of the safety quality of a Portuguese traditional fermented sausage along processing |
| dc.contributor.none.fl_str_mv | Biblioteca Digital da UPB |
| dc.creator.none.fl_str_mv | Gonzales-Barron, Ursula Pereira, Ana Paula Aline, Gomes Lopes-da-Silva, M.F. Rodrigues, Paula Fernandes, Conceição Estevinho, Leticia M. Cadavez, Vasco Dias, Teresa |
| dc.date.Accepted.fl_str_mv | 2015-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-02-22T14:19:34Z |
| dc.date.embargoed.fl_str_mv | 2018-02-22T14:19:34Z |
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| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/15942 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Associación interprofesional para el desarollo Agrario |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus |
| dc.title.fl_str_mv | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento Evaluation of the safety quality of a Portuguese traditional fermented sausage along processing |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_5794 |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePaper |
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| funder_facet_str_mv | FCT{{{_:::_}}}Fundação para a Ciência e a Tecnologia |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.identifier_str_mv | PTDC/AGR-TEC/3107/2012 |
| funding.name_str_mv | COMPETE |
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| person_str_mv | Gonzales-Barron, Ursula Gonzales-Barron, Ursula https://www.ciencia-id.pt/0813-C319-B62A 0813-C319-B62A http://orcid.org/0000-0002-8462-9775 0000-0002-8462-9775 Pereira, Ana Paula Pereira, Ana Paula https://www.ciencia-id.pt/1413-70AA-CDF6 1413-70AA-CDF6 http://orcid.org/0000-0003-1489-5207 0000-0003-1489-5207 Aline, Gomes Lopes-da-Silva, M.F. Lopes-da-Silva, M.F. http://orcid.org/0000-0003-2270-4482 0000-0003-2270-4482 Rodrigues, Paula Rodrigues, Paula https://www.ciencia-id.pt/2312-18AE-DA42 2312-18AE-DA42 http://orcid.org/0000-0002-3789-2730 0000-0002-3789-2730 Fernandes, Conceição Fernandes, Conceição https://www.ciencia-id.pt/6514-3D41-4534 6514-3D41-4534 http://orcid.org/0000-0003-2873-501X 0000-0003-2873-501X Estevinho, Leticia M. Estevinho, Leticia M. https://www.ciencia-id.pt/BA14-09D6-A406 BA14-09D6-A406 http://orcid.org/0000-0002-9249-1948 0000-0002-9249-1948 Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 Dias, Teresa Dias, Teresa http://orcid.org/0000-0002-9419-9561 0000-0002-9419-9561 |
| publishDate | 2015 |
| publisher.none.fl_str_mv | Associación interprofesional para el desarollo Agrario |
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| spelling | spaAssociación interprofesional para el desarollo Agrariopt_PTLinguiça 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.application/pdfpt_PTEvaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamientoAlternativeTitleEvaluation of the safety quality of a Portuguese traditional fermented sausage along processingPersonalGonzales-Barron, UrsulaDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aGonzales-BarronUrsulaCiência IDhttps://www.ciencia-id.pt0813-C319-B62AORCIDhttp://orcid.org0000-0002-8462-9775Scopus Author IDhttps://www.scopus.com9435483700Scopus Author IDhttps://www.scopus.com26031899800Scopus Author IDhttps://www.scopus.com57204031059PersonalPereira, Ana PaulaDSpacehttp://dspace.org/items/e7df6eac-d667-415d-abdb-9fe17467475cDSpacehttp://dspace.org/items/e7df6eac-d667-415d-abdb-9fe17467475cPereiraAna PaulaCiência IDhttps://www.ciencia-id.pt1413-70AA-CDF6ORCIDhttp://orcid.org0000-0003-1489-5207Scopus Author IDhttps://www.scopus.com54401473200Aline, GomesPersonalLopes-da-Silva, M.F.DSpacehttp://dspace.org/items/6ce78127-3367-4f9d-8a84-80f70b528e2eDSpacehttp://dspace.org/items/6ce78127-3367-4f9d-8a84-80f70b528e2eLopes-da-SilvaMaria de FátimaORCIDhttp://orcid.org0000-0003-2270-4482PersonalRodrigues, PaulaDSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6DSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6RodriguesPaulaCiência IDhttps://www.ciencia-id.pt2312-18AE-DA42ORCIDhttp://orcid.org0000-0002-3789-2730Scopus Author IDhttps://www.scopus.com7102639646PersonalFernandes, ConceiçãoDSpacehttp://dspace.org/items/d9c26c54-5e10-4ccb-b7f7-528af9eb9950DSpacehttp://dspace.org/items/d9c26c54-5e10-4ccb-b7f7-528af9eb9950FernandesConceiçãoCiência IDhttps://www.ciencia-id.pt6514-3D41-4534ORCIDhttp://orcid.org0000-0003-2873-501XScopus Author IDhttps://www.scopus.com23018336600PersonalEstevinho, Leticia M.DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9EstevinhoLetícia M.Ciência IDhttps://www.ciencia-id.ptBA14-09D6-A406ORCIDhttp://orcid.org0000-0002-9249-1948Scopus Author IDhttps://www.scopus.com6506577664Scopus Author IDhttps://www.scopus.com57211945650PersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900PersonalDias, TeresaDSpacehttp://dspace.org/items/87c9cae0-314d-4622-ba85-4d3ec5726606DSpacehttp://dspace.org/items/87c9cae0-314d-4622-ba85-4d3ec5726606DiasTeresaORCIDhttp://orcid.org0000-0002-9419-9561Scopus Author IDhttps://www.scopus.com56830642600HostingInstitutionOrganizationalBiblioteca Digital da UPBe-mailmailto:dspace@unipb.ptdspace@unipb.ptISBNIsPartOf978-84-606-7971-42018-02-22T14:19:34Z20152015-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/15942http://purl.org/coar/access_right/c_abf2open accessSausageEnterobacteriaceaeListeria monocytogenesS. aureusStaphylococcus aureus215143 bytesFundação para a Ciência e a TecnologiaIntegral assessment of risk-based intervention strategies to improve the microbial safety of Portuguese traditional sausagesinfo:eu-repo/grantAgreement/FCT/COMPETE/PTDC%2FAGR-TEC%2F3107%2F2012/PTPTDC/AGR-TEC/3107/2012COMPETECrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_5794conference paper2015http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.unipb.pt/bitstreams/37750928-77eb-4f11-a22c-d25372f2e4c5/downloadXV Jornadas sobre Producción Animal. AIDA642644Zaragoza, Spain. (18-19 May 2015) |
| spellingShingle | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento Gonzales-Barron, Ursula Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus |
| status | SINGLETON |
| subject.fl_str_mv | Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus |
| title | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento |
| title_full | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento |
| title_fullStr | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento |
| title_full_unstemmed | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento |
| title_short | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento |
| title_sort | Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento |
| topic | Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus |
| topic_facet | Sausage Enterobacteriaceae Listeria monocytogenes S. aureus Staphylococcus aureus |
| url | http://hdl.handle.net/10198/15942 |
| visible | 1 |