Contaminación por Staphylococcus aureus en el procesamiento de un embutido fermentado portugués [linguiça]
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abstract
Esta investigación se realizó dentro del proyecto PTDC/AGR-TEC/3107/2012, financiado por
la Fundación Portuguesa de Ciencia y Tecnología (FCT)/Fondos Europeos de Desarrollo
Regional (FEDER). La Dra. Gonzales-Barron agradece el apoyo financiero provisto por la FCT a través del programa "Investigator Fellowship" (IF/00570)
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.
