Animal Health, Biosafety and Food Safety

• Autor(a) principal: Potes, M.E.
• Data de Publicação: 2018
• Outros Autores: Laranjo, M., Elias, M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/23881
• topic: pork meat; traditional sausages; chemical hazards; biological hazards

Pork meat and processed pork meat products may carry some hazards that threaten the consumer’s health. These hazards are related with animal health or with the way in which the raw materials are manipulated during slaughtering and manufacturing until the consumption. Substances having anabolic effects, the residues of veterinary drugs and chemical contaminants, some of them with origin in animal production but others produced during the transformation processes should be considered among chemical hazards. Concerning biological hazards, we can mention some parasites like Toxoplasma gondii, Trichinella spiralis, Taenia solium and also some bacteria like Salmonella spp., Campylobacter spp., Yersinia enterocolitica and Listeria monocytogenes. The physicochemical characteristics of fresh meat further facilitate the growth of various microorganisms, other than those mentioned above, which turns it into a highly perishable product. Several transformation processes of the raw material, provide different food products to consumers and constitute ways to increase its shelf-life. Drying, fermentation and cure are among these processing methods. In Portugal there is a wide variety of processed meat products, such as Chouriço, Paio, Presunto, Salsichão and Catalão many of them manufactured according to traditional techniques of their regions of origin. Some of these products have been studied at the Universidade de Évora. Some results, which show the favourable effect of a range of transformation processes in controlling some of the mentioned biological hazards, will be presented.