Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado portugués (linguiça)

• V. Cadavez ^[1] ; A.P. Pereira ^[1] ; A. Gomes ^[1] ; F. Silva ^[1] ; L. Estevinho ^[1] ; U. Gonzales Barros ^[1] ; T. Dias ^[1]
  1. [1] Instituto Politécnico de Bragança

     Instituto Politécnico de Bragança

     Bragança (Sé), Portugal

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 639-641
• Idioma: español
• Títulos paralelos:
  • Contamination of Staphylococcus aureus in the production lines of a portuguese fermented sausage (linguiça)
• Enlaces
  • Texto Completo Libro
• Resumen

  • Linguiça is a Portuguese dry-fermented sausage, which has been found to harbour food-borne pathogens in the past. Hence, the objective of this study was to investigate the levels of total viable counts (TVC), Enterobacteriaceae, and S. aureus at the key production stages of linguiça by depicting their changes using principal component analysis. Unlike Enterobacteriaceae counts, which decreased from raw meat to final product, S. aureus increased significantly in the meats throughout processing. While Enterobacteriaceae was very sensitive to the decrease in water activity, S. aureus remained viable and developed during fermentation. The presence of S. aureus at all stages should prompt industries to reinforce good hygiene practices in the processing of linguiça.