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- Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safetyPublication . Ferreira, Vânia; Barbosa, Joana; Silva, Joana; Felício, Maria Teresa; Mena, Cristina; Hogg, Tim; Gibbs, Paul; Teixeira, PaulaThe objective of this study was the characterisation of alheiras, traditional Portuguese sausages, with respect to their microbiological safety. Thirty-eight lots from 17 producers were analysed. The microbiological status of the analysed product can be considered of concern in terms of food safety. Although Campylobacter spp. and Escherichia coli O157 were not detected in any sample,and Clostridium perfringens when present was not at levels of concern with reference to public health, Salmonella spp. were detected in 2 lots of industrially produced alheiras, and more than 60% of the lots analysed were contaminated with Listeria monocytogenes in concentrations higher than 100 cfu/g.
- Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safetyPublication . Ferreira, Vânia; Barbosa, Joana; Vendeiro, Sandra; Mota, Ana; Silva, Fátima; Monteiro, Maria João; Hogg, Tim; Gibbs, Paul; Teixeira, P.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. 7–8log cfu/g) with substantial counts of micrococci and enterococci (up to 7log cfu/g). Escherichia coli, Staphylococcus aureus and Listeria spp. were detected in several samples.