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Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

2006Journal article Open access
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dc.contributor.authorFerreira, Vânia
dc.contributor.authorBarbosa, Joana
dc.contributor.authorVendeiro, Sandra
dc.contributor.authorMota, Ana
dc.contributor.authorSilva, Fátima
dc.contributor.authorMonteiro, Maria João
dc.contributor.authorHogg, Tim
dc.contributor.authorGibbs, Paul
dc.contributor.authorTeixeira, P.
dc.date.accessioned2010-10-11T22:19:18Z
dc.date.available2010-10-11T22:19:18Z
dc.date.issued2006
dc.description.abstractAlheiras 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.por
dc.identifier.citationFERREIRA, Vânia ...[et al.] - Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Science. ISSN 0309-1740. Vol. 73, n.º 4 (2006), p. 570–575por
dc.identifier.doi10.1016/j.meatsci.2006.02.011
dc.identifier.urihttp://hdl.handle.net/10400.14/2850
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectAlheirapor
dc.subjectFermented meat sausagespor
dc.subjectMicrobiological parameterspor
dc.subjectChemical composition;por
dc.subjectBiogenic aminespor
dc.titleChemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safetypor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBorges Ferreira
person.familyNameBarbosa
person.familyNameSilva
person.familyNameMonteiro
person.familyNameHogg
person.familyNameGibbs
person.familyNameTeixeira
person.givenNameVânia
person.givenNameJoana
person.givenNameFrancisco
person.givenNameMaria Joao
person.givenNameTim
person.givenNamePaul
person.givenNamePaula
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person.identifier.ridK-1343-2014
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person.identifier.ridJXY-0365-2024
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person.identifier.scopus-author-id54405433500
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rcaap.rightsopenAccesspor
rcaap.typearticlepor
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