Abstract

“Salpicão de Vinhais” and “Chouriça de Vinhais” are traditional dry-fermented smoked meat sausages produced in Vinhais, a small region of Trás-os-Montes, Portugal. The scientific knowledge of this sausage variety is limited. Seventy-seven samples of “Salpicão” and “Chouriça de Vinhais” were purchased from producers, local markets and retail stores. Their microbiological and physical chemical characteristics were analysed. The same analyses were performed on the raw materials and ingredients and products during the production processes. Regarding the pathogenic flora, Staphylococcus aureus, spores of sulphite reducing clostridia, Escherichia coli 0157:H7, Yersinia spp. and Salmonella spp. were not detected in any of the samples analysed; Listeria monocytogenes was detected in 14.3% of the samples. The manufacturing process, namely fermentation, ripening/drying and smoking reduced the numbers of pathogen and hygiene indicator micro-organisms.

Details

Title
Contributing data for risk assessment of traditional fermented sausages: “Salpicão de Vinhais” and “Chouriça de Vinhais”
Author
Campelos, Maria Isabel 1   VIAFID ORCID Logo  ; Silva, Joana 1   VIAFID ORCID Logo  ; Gibbs, Paul Anthony 1 ; Teixeira, Paula 1 

1  CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica, Porto, Portugal 
Publication year
2016
Publication date
Dec 2016
Publisher
Taylor & Francis Ltd.
e-ISSN
23311932
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.1080/23311932.2015.1131886
ProQuest document ID
1891297585
Copyright
© 2016 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.