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

Complete microbiological, physicochemical and environmental longitudinal data were obtained from factory surveys in order to elucidate risk factors leading to the survival of Enterobacteriaceae, Staphylococcus aureus and Listeria monocytogenes in salpicão sausage. A total of six batches were surveye...

Full description

Bibliographic Details
Main Author: Cadavez, Vasco (author)
Other Authors: Gonzales-Barron, Ursula (author), Pires, P. (author), Fernandes, E. (author), Pereira, Ana Paula (author), Gomes, Aline (author), Araújo, J.P. (author), Lopes-da-Silva, M.F. (author), Rodrigues, Paula (author), Fernandes, Conceição (author), Saavedra, M.J. (author), Butler, Francis (author), Dias, Teresa (author)
Format: article
Language:eng
Published: 2017
Subjects:
Dry-fermented sausage
Enterobacteriaceae
Staphylococcus aureus
Listeria monocytogenes
Longitudinal models
Online Access:http://hdl.handle.net/10198/13738
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/13738

Internet

http://hdl.handle.net/10198/13738

Similar Items