An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

Cadavez, Vasco; Gonzales-Barrón, Úrsula; Pires, Preciosa; Fernandes, E.; Pereira, Ana Paula; Gomes, Ana; Araújo, J. P.; Lopes-da-Silva, Fátima; Rodrigues, Paula; Fernandes, C. M.; Saavedra, Maria José; Butler, Francis; Dias, Teresa

doi:10.1016/j.lwt.2016.04.038

Cited by 11 publications

(13 citation statements)

References 14 publications

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“…The decline of the microbial load (TVC, E. coli, and TYMC) during storage is most likely due to the migration of smoke components into sausages in time. It is well-known that smoke components, like short chain fatty acids, aldehydes, and phenols have antimicrobial activity (Ross & Dalgaard, 2004;Cadavez et al, 2016). Dpposite to this study, Pil-Nam et al (2015) reported an increase of the aerobic bacteria level with storage time in unsmoked pork frankfurters fortified with shiitake mushrooms.…”

Section: Effects Of Storage Time On Smoked Sausage Microbiological Pasupporting

confidence: 58%

Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

et al. 2017

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Section: Effects Of Storage Time On Smoked Sausage Microbiological Pasupporting

confidence: 58%

Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

et al. 2017

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“…Experiments were performed in industrial dry-fermented sausage-based medium (further designated as Ind) with two different levels of a w and NaCl. These were selected as representative of Portuguese dry-fermented sausage in the two most significant steps of production: the beginning of ripening stage (1% NaCl; a w 0.98) and in the final product (3% NaCl; a w 0.95 adjusted with 10% glycerol) (Cadavez et al, 2016;Gonzales-Barron et al, 2015). Sausage was finely minced and lyophilized.…”

Section: Evaluation Of Biocontrol Effect In Dry-fermented Sausagementioning

confidence: 99%

“…Water activity was measured in triplicate using a water activity meter (Aqualab 4 TE). pH was measured in triplicate with a pH-meter (METTLER TOLEDO), and showed a pH ranging from 5.3 to 5.5, which is representative of Portuguese sausages (Cadavez et al, 2016;Gonzales-Barron et al, 2015).…”

Section: Evaluation Of Biocontrol Effect In Dry-fermented Sausagementioning

confidence: 99%

“…The process includes a first stage of seasoning, stuffing of the mixture in natural pork casings, and a final stage of curing (with or without smoking), from one to four weeks, depending on the product and the process. (Cadavez et al, 2016). The fermentation of these traditional products occurs naturally, by the action of characteristic endogenous microbiota comprising essentially lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS) and yeasts.…”

Section: Introductionmentioning

confidence: 99%

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Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Meftah

Abid

Dias

et al. 2018

LWT

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Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high levels of OTA in meat products. Several biocontrol agents have been tested against P. nordicum growth and OTA production in meat products, but A. westerdijkiae has not been considered. The aim of this work was to evaluate in vitro the effect of a commercial starter culture used in sausage fermentation and of sausage-native yeasts on OTA production by A. westerdijkiae, as compared with the highly studied P. nordicum, in meat-based culture media. Four representative yeasts isolated from dry-cured sausage and a commercial starter culture were coinoculated with both fungi in different meat-based media, under varying conditions. Fungal growth was determined by measuring colony diameter, and OTA production was quantified by HPLC-FLD. A. westerdijkiae was significantly stimulated to produce OTA under all tested conditions, and, in ham, OTA production by P. nordicum was stimulated by co-culture with the starter culture. In conclusion, endogenous or added microorganisms enrolled in fermentation or in biocontrol in meat products seem to exert varying responses on different ochratoxigenic fungi, thus leading to unforeseen safety problems.

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“…The moisture loss during storage of the sausage in vacuum packaging may be due to the reduced water holding capacity at the later stage during storage. As neither binders nor polyphosphates were added in during sausage manufacture, water in sausage was unable to be tightly captured, leading to water exudation and remaining in the packaging (Cadavez et al, 2016). Little drops of water in samples at day 21 were observed to be left in the vacuum packaging.…”

Section: A-ementioning

confidence: 99%

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

Feng

García‐Martín

et al. 2016

Int J of Food Sci Tech

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Summary The effects of different cooling methods [commercial cooling and immersion vacuum cooling (IVC)] and different casings (natural casing and modified casing) on colour, texture profile, pH, moisture content and bacterial growth of sausages stored for 21 days were evaluated by principal component analysis and discriminant analysis. Total viable count of sausages with natural casing‐IVC (4.03 log cfu g−1) was significantly lower than those of sausages with modified casing‐IVC (4.76 log cfu g−1) and modified casing‐commercial cooling (5.13 log cfu g−1) (P < 0.05) at day 21. According to discriminant analysis, sausages stored for 21 days were clearly differentiated from those stored for 5 and 16 days by gumminess. Sausages with natural casing‐IVC can be discriminated by gumminess from other treatments. The modified casing was conducive to the IVC system; however, the modified casing was unlikely to protect samples against microorganisms.

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An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage

Cited by 11 publications

References 14 publications

Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

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