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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

75 Citações (Scopus)
4 Transferências (Pure)

Resumo

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.

Idioma originalEnglish
Páginas (de-até)570-575
Número de páginas6
RevistaMeat Science
Volume73
Número de emissão4
DOIs
Estado da publicaçãoPublished - ago 2006

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