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
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