Chemical and microbiological characterization of alheira: a typical Portuguese fermented sausage with particular reference to factors relating to food safety

Vânia Ferreira, Joana Barbosa, Sandra Vendeiro, Ana Mota, Fátima Silva, Maria João Monteiro, Tim Hogg, Paul Gibbs, Paula Teixeira*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

75 Citations (Scopus)
4 Downloads

Abstract

Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption. Heavy metals and biogenic amines were, in general, within accepted limits for meat products. Lactic acid bacteria comprised the major microflora (ca. 7-8 log cfu/g) with substantial counts of micrococci and enterococci (up to 7 log cfu/g). Escherichia coli, Staphylococcus aureus and Listeria spp. were detected in several samples.

Original languageEnglish
Pages (from-to)570-575
Number of pages6
JournalMeat Science
Volume73
Issue number4
DOIs
Publication statusPublished - Aug 2006

Keywords

  • Alheira
  • Biogenic amines
  • Chemical composition
  • Fermented meat sausages
  • Microbiological parameters

Fingerprint

Dive into the research topics of 'Chemical and microbiological characterization of alheira: a typical Portuguese fermented sausage with particular reference to factors relating to food safety'. Together they form a unique fingerprint.

Cite this