Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

Detalhes bibliográficos
Autor(a) principal: Matos, T.J.S.
Data de Publicação: 2008
Outros Autores: Bruno-Soares, A.M., Jensen, B.B., Barreto, A.S., Hojberg, O.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/5625
Resumo: Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package
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spelling Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)portuguese dry smoked sausagespoilage bacteriamodified atmosphere packageshelf lifefood preservativesPotassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere packageElsevierRepositório da Universidade de LisboaMatos, T.J.S.Bruno-Soares, A.M.Jensen, B.B.Barreto, A.S.Hojberg, O.2013-06-04T15:50:15Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/5625eng"Meat Science". ISSN 0309-1740. 80 (2008) 1352-13580309-1740info: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:RCAAP2024-11-20T19:06:15Zoai:repositorio.ul.pt:10400.5/5625Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:06:15Repositório 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 Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
title Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
spellingShingle Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
Matos, T.J.S.
portuguese dry smoked sausage
spoilage bacteria
modified atmosphere package
shelf life
food preservatives
title_short Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
title_full Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
title_fullStr Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
title_full_unstemmed Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
title_sort Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)
author Matos, T.J.S.
author_facet Matos, T.J.S.
Bruno-Soares, A.M.
Jensen, B.B.
Barreto, A.S.
Hojberg, O.
author_role author
author2 Bruno-Soares, A.M.
Jensen, B.B.
Barreto, A.S.
Hojberg, O.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Matos, T.J.S.
Bruno-Soares, A.M.
Jensen, B.B.
Barreto, A.S.
Hojberg, O.
dc.subject.por.fl_str_mv portuguese dry smoked sausage
spoilage bacteria
modified atmosphere package
shelf life
food preservatives
topic portuguese dry smoked sausage
spoilage bacteria
modified atmosphere package
shelf life
food preservatives
description Potassium sorbate (PS), sodium benzoate (SB) and methyl p-hydroxybenzoate (MHB) were investigated as surface treatments for their ability to inhibit the growth of 18 isolates of spoilage and pathogenic bacteria from two types of Portuguese dry smoked sausages (Chouric o). MHB significantly inhibited the growth rate of 12 of the isolates (p < 0.05) whereas no effect was observed for four isolates of lactic acid bacteria, identified as Enterococcus faecium, Pediococcus acidilactici and Lactobacillus curvatus, and two isolates identified as Clostridium aminovalericum and Staphylococcus epidermidis. PS and SB had less influence on the bacterial growth rates. It was concluded that MHB can be applied as surface treatment to improve the stability and safety of the product along shelf life period in modified atmosphere package
publishDate 2008
dc.date.none.fl_str_mv 2008
2008-01-01T00:00:00Z
2013-06-04T15:50:15Z
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/10400.5/5625
url http://hdl.handle.net/10400.5/5625
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Meat Science". ISSN 0309-1740. 80 (2008) 1352-1358
0309-1740
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
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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