title: Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety.
abstract: Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption. Heavy metals and biogenic amines were, in general, within accepted limits for meat products. Lactic acid bacteria comprised the major microflora (ca. 7-8logcfu/g) with substantial counts of micrococci and enterococci (up to 7logcfu/g). Escherichia coli, Staphylococcus aureus and Listeria spp. were detected in several samples.
authors: Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr António Bernardino de Almeida, 4200-072 Porto, Portugal.
authors: Vânia
authors: V
authors: Ferreira
authors: Joana
authors: J
authors: Barbosa
authors: Sandra
authors: S
authors: Vendeiro
authors: Ana
authors: A
authors: Mota
authors: Fátima
authors: F
authors: Silva
authors: Maria João
authors: MJ
authors: Monteiro
authors: Tim
authors: T
authors: Hogg
authors: Paul
authors: P
authors: Gibbs
authors: Paula
authors: P
authors: Teixeira