Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal

Abstract

"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products. Globally, the need for improvements in the good manufacturing practices was demonstrated in this study as various lots were considered of unsatisfactory microbiological quality according to the guidelines published by the Food Safety Authority of Ireland.

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

“…However, in industry 2 the levels remained relatively high, from values of 6.17e5.93 to 5.83e5.55, throughout the process ( Table 2). The evolution of the moisture content, a w , and pH values of the dry-fermented sausages were similar to those reported elsewhere during the ripening process for this kind of traditional product without starter culture Ferreira, Barbosa, Silva, Felício et al, 2007;Ferreira, Barbosa, Silva, Vendeiro, et al, 2007;Martín et al, 2007).…”

“…These meat products are manufactured with traditional technologies without adding starter cultures. It has been reported that these kinds of fermented dry sausages could contain during processing and in the final product some of the pathogenic bacteria often associated with meat products, such as Escherichia coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens Ferreira, Barbosa, Silva, Felício et al, 2007;Ferreira, Barbosa, Silva, Vendeiro, et al, 2007;Martín, Colín, Aranda, Benito, & Córdoba, 2007). Enterobacteriaceae are common contaminants of meat, and therefore can be found in all fermenting substrates in numbers depending on the initial load of the raw material, the type of sausage, and the ripening process.…”

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

“…In Khliaa Ezir, their count was found to decrease during the marinade period before their disappearance after 10 days of storage ( Figure 2C). The lower yeasts and molds counts is favored by the low water activity values (data not shown) and predominance of LAB ( Figure 2D) that exerts an antagonistic action on contaminating flora in concert with pH [23,24]. Re-appearance of yeasts and molds was observed after 30 days of storage to reach 3log cfu g -1 .…”

“…Re-appearance of yeasts and molds was observed after 30 days of storage to reach 3log cfu g -1 . We think that these bacteria groups might play an important role in the definition of the organoleptic profile of the final product as reported for several traditional meat products [24][25][26][27].…”

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

“…In the present study, the antimicrobial activities of six selected strains were assayed. Isolate L. rhamnosus R4 inhibited the growth of all tested pathogens, and these pathogens are commonly found in fermented foods, making these products potentially hazardous (Ferreira et al, 2007). The ability to inhibit the pathogens of tested strains could be explained by the production of antimicrobial compounds.…”