Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

Detalhes bibliográficos
Autor(a) principal: Ferreira, Vânia
Data de Publicação: 2007
Outros Autores: Barbosa, Joana, Silva, Joana, Felício, Maria Teresa, Mena, Cristina, Hogg, Tim, Gibbs, Paul, Teixeira, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/2826
Resumo: The 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.
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spelling Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safetyFermented sausagesAlheiraPathogensThe 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.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaFerreira, VâniaBarbosa, JoanaSilva, JoanaFelício, Maria TeresaMena, CristinaHogg, TimGibbs, PaulTeixeira, Paula2010-10-11T18:09:35Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2826eng"Food control". ISSN 0956-7135. 18: 5 (2007) 436-44010.1016/j.foodcont.2005.11.011info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:18Zoai:repositorio.ucp.pt:10400.14/2826Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:59.033401Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
title Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
spellingShingle Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
Ferreira, Vânia
Fermented sausages
Alheira
Pathogens
title_short Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
title_full Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
title_fullStr Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
title_full_unstemmed Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
title_sort Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
author Ferreira, Vânia
author_facet Ferreira, Vânia
Barbosa, Joana
Silva, Joana
Felício, Maria Teresa
Mena, Cristina
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
author_role author
author2 Barbosa, Joana
Silva, Joana
Felício, Maria Teresa
Mena, Cristina
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Ferreira, Vânia
Barbosa, Joana
Silva, Joana
Felício, Maria Teresa
Mena, Cristina
Hogg, Tim
Gibbs, Paul
Teixeira, Paula
dc.subject.por.fl_str_mv Fermented sausages
Alheira
Pathogens
topic Fermented sausages
Alheira
Pathogens
description The 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.
publishDate 2007
dc.date.none.fl_str_mv 2007
2007-01-01T00:00:00Z
2010-10-11T18:09:35Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/2826
url http://hdl.handle.net/10400.14/2826
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food control". ISSN 0956-7135. 18: 5 (2007) 436-440
10.1016/j.foodcont.2005.11.011
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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