Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique

Detalhes bibliográficos
Autor(a) principal: Reis, Mário João Amaral dos
Data de Publicação: 2011
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/3911
Resumo: Mestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia / Faculdade de Medicina Veterinária
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spelling Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchiqueblood sausagefoodborne pathogensnatural microbiotaheat processingstorageMestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia / Faculdade de Medicina VeterináriaMorcela is a portuguese blood sausage made with pork meat, fat and blood, rice seasoned with cumin, garlic, onions, cloves, vinegar, red wine and salt. It is usually pasteurized and often smoked and dried for a short period of time. It has high gastronomic and economic value in Portuguese rural regions Nowadays it’s important to deliver safe products due to legal aspects, without losing its quality. It’s then necessary to identify the factors that contribute to that aspect. Scientific knowledge gathered throughout the years has led to the worrying of foodborne diseases caused by specific bacteria leading scientific investigation to understand the behavior of foodborne pathogenic bacteria responsible for food toxinfections, especially in ready-to-eat type foods. The aim of this work was to evaluate the behavior of relevant foodborne and spoilage microbiota in Beira rice morcela (MB) and Monchique rice morcela (MM) in relation to the industrial processing and storage. In order to understand the behavior of foodborne pathogens (Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, Bacillus cereus, Clostridium perfringens and Clostridium sporogenes) in Beira rice morcela paste, two trials were designed. In the first it was studied the effect of thermal process (72°C in the thermal center), cooling rate (quick and slow) and storage temperature (4 and 15°C) in the behavior Listeria monocytogenes, Salmonella spp., E.coli O157:H7 and Bacillus cereus, previously grown in normal media and under designated stress conditions (modified media supplemented with 1% NaCl, 0,75 mg/L NaNO2 and 5% of glycerol). With Bacillus cereus, Clostridium perfringens and Clostridium sporogenes it was also studied the effect of high and low inoculum level. Enterococcus faecium was used in the same conditions to validate the thermal processing efficiency. The second trial, design as complementary to the first, it was evaluated the industrial process and recovery ability of Listeria monocytogenes, Salmonella spp. and E. coli O157:H7 survive and outgrown in MM produced under the same conditions as it is in a local industry. Generally, it was observed that the heat treatment used in the industry is enough to ensure a reduction of 5D in the population of non sporulated pathogens. The designated slow cooling rate (the more similar to that achieved in the industry) revealed to be more effective in the reduction of these pathogens. The sporulated pathogens tested revealed to have a poor ability to outgrowth in the morcela, probably due to the biological state of the spores when the heat treatment was applied. The spoilage microbiota of MM packaged in MAP60:40 was monitored during 49 days of storage in refrigeration temperature and under temperature abuse (15°C). LAB was the main v specific spoilage microorganism enumerated. Enterococcus spp. and coagulase negative Staphylococcus was also involved. Gram negative bacteria (Enterobacteriaceae and Pseudomonas spp.) associated to spoilage due to its catabolic activities and sensory negative impact decrease during the storage. Aiming to establishment the risk of growth of relevant foodborne pathogens in MB – a ready-to-eat product – a microbial challenge test was designed challenging of Listeria monocytogenes, Salmonella spp., E. coli O157:H7, Bacillus cereus and Clostridium perfringens. The challenge test was performed in morcela slices packaged (MAP60:40, vacuum and aerobic) and stored at refrigeration temperature (4°C) and under conditions of temperature abuse (15°C) during 35 days. Independently of the storage conditions the outgrowth of Listeria monocytogenes occurred in the early period of storage, resulting in a hazardous product. The hazard associated to the other pathogens challenged was generally only significative if the samples were stored under temperature abuse. The spoilage microbiota of slices of Monchique morcela was very abundant and composed mainly by LAB, but also by Enterobacteriaceae and Pseudomonas spp., that have important negative impact in the sensory characteristics of the product. The aerobic package was always the worst solution. Between vacuum and MAP, only slightly differences were observed Briefly, heat treated blood sausages are products potentially hazardous if highly accurate criteria are not applied to the control of processing and storage. The results of the present work demonstrate that the operations used by the industry, associated to a correct storage results in safe products for the consumer.ISA/UTLPatarata, Luís Avelino da Silva CoutinhoMatos, Teresa de Jesus da SilvaRepositório da Universidade de LisboaReis, Mário João Amaral dos2012-03-05T17:28:28Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/3911porReis, Mário João Amaral - Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique. Lisboa: ISA, 2011info: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:RCAAP2023-03-06T14:34:58Zoai:www.repository.utl.pt:10400.5/3911Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:42.147459Repositório 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 Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
title Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
spellingShingle Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
Reis, Mário João Amaral dos
blood sausage
foodborne pathogens
natural microbiota
heat processing
storage
title_short Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
title_full Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
title_fullStr Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
title_full_unstemmed Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
title_sort Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique
author Reis, Mário João Amaral dos
author_facet Reis, Mário João Amaral dos
author_role author
dc.contributor.none.fl_str_mv Patarata, Luís Avelino da Silva Coutinho
Matos, Teresa de Jesus da Silva
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Reis, Mário João Amaral dos
dc.subject.por.fl_str_mv blood sausage
foodborne pathogens
natural microbiota
heat processing
storage
topic blood sausage
foodborne pathogens
natural microbiota
heat processing
storage
description Mestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia / Faculdade de Medicina Veterinária
publishDate 2011
dc.date.none.fl_str_mv 2011
2011-01-01T00:00:00Z
2012-03-05T17:28:28Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/3911
url http://hdl.handle.net/10400.5/3911
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Reis, Mário João Amaral - Testes de desafio em morcelas de arroz, morcelas de arroz da Beira e de Monchique. Lisboa: ISA, 2011
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 ISA/UTL
publisher.none.fl_str_mv ISA/UTL
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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