Microbiological characterization of different formulations of alheiras (fermented sausages)
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/28417 |
Resumo: | Different ingredients in old recipes are becoming popular and the traditional alheira did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of alheira from five producers. In this sense, isolates obtained were characterized through different phenotypic and biochemical tests. Their susceptibility to different antimicrobials and the presence of virulence factors was also investigated. Lactic acid bacteria were the predominant microbiota, but pathogenic bacteria as coagulase-positive staphylococci, Listeria monocytogenes and Salmonella spp. as well as indicator organisms were also found. Several virulence factors were produced among the different groups of isolates, with a high incidence of isolates producing β-haemolysis. Along with their potential pathogenic activity, also several antimicrobial resistances were found being the majority of isolates classified as multi-resistant. At our knowledge, this is the first study with these new formulations of alheira. A higher number of products must be analyzed, but we believe that results obtained in this study should help to alert consumers for the need of safe cooking time/temperatures of these products. |
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Microbiological characterization of different formulations of alheiras (fermented sausages)AlheiraAntimicrobial resistanceVirulence factorsDifferent ingredients in old recipes are becoming popular and the traditional alheira did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of alheira from five producers. In this sense, isolates obtained were characterized through different phenotypic and biochemical tests. Their susceptibility to different antimicrobials and the presence of virulence factors was also investigated. Lactic acid bacteria were the predominant microbiota, but pathogenic bacteria as coagulase-positive staphylococci, Listeria monocytogenes and Salmonella spp. as well as indicator organisms were also found. Several virulence factors were produced among the different groups of isolates, with a high incidence of isolates producing β-haemolysis. Along with their potential pathogenic activity, also several antimicrobial resistances were found being the majority of isolates classified as multi-resistant. At our knowledge, this is the first study with these new formulations of alheira. A higher number of products must be analyzed, but we believe that results obtained in this study should help to alert consumers for the need of safe cooking time/temperatures of these products.AIMS PressVeritati - Repositório Institucional da Universidade Católica PortuguesaSilva, JulietaBarbosa, JoanaAlbano, HelenaSequeira, MariaPinto, AnaBonito, Conceição CostaSaraiva, MargaridaTeixeira, Paula2019-10-17T16:37:28Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/28417engSilva, J., Barbosa, J., Albano, H., Sequeira, M., Pinto, A., … Teixeira, P. (2019). Microbiological characterization of different formulations of alheiras (fermented sausages). AIMS Agriculture and Food, 4(2), 399–413. https://doi.org/10.3934/agrfood.2019.2.3992471-208610.3934/agrfood.2019.2.39985071590403000472774800014info: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:RCAAP2023-10-17T01:35:42Zoai:repositorio.ucp.pt:10400.14/28417Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:22:48.320028Repositório 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 |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
title |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
spellingShingle |
Microbiological characterization of different formulations of alheiras (fermented sausages) Silva, Julieta Alheira Antimicrobial resistance Virulence factors |
title_short |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
title_full |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
title_fullStr |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
title_full_unstemmed |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
title_sort |
Microbiological characterization of different formulations of alheiras (fermented sausages) |
author |
Silva, Julieta |
author_facet |
Silva, Julieta Barbosa, Joana Albano, Helena Sequeira, Maria Pinto, Ana Bonito, Conceição Costa Saraiva, Margarida Teixeira, Paula |
author_role |
author |
author2 |
Barbosa, Joana Albano, Helena Sequeira, Maria Pinto, Ana Bonito, Conceição Costa Saraiva, Margarida 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 |
Silva, Julieta Barbosa, Joana Albano, Helena Sequeira, Maria Pinto, Ana Bonito, Conceição Costa Saraiva, Margarida Teixeira, Paula |
dc.subject.por.fl_str_mv |
Alheira Antimicrobial resistance Virulence factors |
topic |
Alheira Antimicrobial resistance Virulence factors |
description |
Different ingredients in old recipes are becoming popular and the traditional alheira did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of alheira from five producers. In this sense, isolates obtained were characterized through different phenotypic and biochemical tests. Their susceptibility to different antimicrobials and the presence of virulence factors was also investigated. Lactic acid bacteria were the predominant microbiota, but pathogenic bacteria as coagulase-positive staphylococci, Listeria monocytogenes and Salmonella spp. as well as indicator organisms were also found. Several virulence factors were produced among the different groups of isolates, with a high incidence of isolates producing β-haemolysis. Along with their potential pathogenic activity, also several antimicrobial resistances were found being the majority of isolates classified as multi-resistant. At our knowledge, this is the first study with these new formulations of alheira. A higher number of products must be analyzed, but we believe that results obtained in this study should help to alert consumers for the need of safe cooking time/temperatures of these products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-17T16:37:28Z 2019 2019-01-01T00:00:00Z |
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/10400.14/28417 |
url |
http://hdl.handle.net/10400.14/28417 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, J., Barbosa, J., Albano, H., Sequeira, M., Pinto, A., … Teixeira, P. (2019). Microbiological characterization of different formulations of alheiras (fermented sausages). AIMS Agriculture and Food, 4(2), 399–413. https://doi.org/10.3934/agrfood.2019.2.399 2471-2086 10.3934/agrfood.2019.2.399 85071590403 000472774800014 |
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 |
AIMS Press |
publisher.none.fl_str_mv |
AIMS Press |
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 |
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1799131934425612288 |