Evaluación de la higiene e inocuidad de un embutido fermentado Portugués (linguiça) a lo largo de su procesamiento
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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 changes in the levels of total viable counts (TVC), Enterobacteriaceae, L.
monocytogenes and S. aureus at the key production stages of linguiça. Overall, TVC counts
did not change considerably from raw meat to stuffing (5.5 5.9 log CFU/g), yet it increased
significantly up to the end of drying (7.83 log CFU/g). Unlike the Enterobacteriaceae counts,
which decreased (p<0.01) from batter before maceration (3.23 log CFU/g) to the end of
drying (1.56 log CFU), S. aureus increased significantly between these two processing
stages (2.58 log CFU/g in the finished product). L. monocytogenes was detected in the
products of one of the factories although their counts decreased after batter maceration. The
presence of these two pathogens should also prompt industries to reinforce good hygiene
practices in the processing of traditional sausages.
