MICROBIOLOGICAL AND PHYSICOCHEMICAL ASPECTS OF “SALPICÃO”, A TRADITIONAL DRY SAUSAGE PRODUCED IN THE NORTHEAST OF PORTUGAL
Published: 23 May 2015
Abstract: Counts of total viable mesophilic bacteria (TVC), lactic acid bacteria (LAB), Microccocaceae, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes, in traditional Portuguese dry sausages from two industrial producers, were compared in batter and final product. During the production process, the TVC increased significantly, most likely due to the multiplication of fermentative flora. Enterobacteriaceae decreased from batter to final product while the S. aureus increased. Great variability was verified in detection of L. monocytogenes both between batches and industrial producers.
Keywords: dry-fermented sausage, salpicão, safety, microbial quality
Cite this article: Ana Paula Pereira, Aline Gomes, Vasco Cadavez, Letícia M. Estevinho, Ursula Gonzales-Barron, Teresa Dias. MICROBIOLOGICAL AND PHYSICOCHEMICAL ASPECTS OF “SALPICÃO”, A TRADITIONAL DRY SAUSAGE PRODUCED IN THE NORTHEAST OF PORTUGAL. Journal of International Scientific Publications: Agriculture & Food 3, 112-120 (2015). https://www.scientific-publications.net/en/article/1000660/
Download full text
Back to the contents of the volume
© 2023 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.