کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560605 | 1330513 | 2007 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this study was the characterisation of alheiras, traditional Portuguese sausages, with respect to their microbiological safety. Thirty-eight lots from 17 producers were analysed. The microbiological status of the analysed product can be considered of concern in terms of food safety. Although Campylobacter spp. and Escherichia coli O157 were not detected in any sample, and Clostridium perfringens when present was not at levels of concern with reference to public health, Salmonella spp. were detected in 2 lots of industrially produced alheiras, and more than 60% of the lots analysed were contaminated with Listeria monocytogenes in concentrations higher than 100 cfu/g.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 18, Issue 5, May 2007, Pages 436–440
Journal: Food Control - Volume 18, Issue 5, May 2007, Pages 436–440
نویسندگان
Vânia Ferreira, Joana Barbosa, Joana Silva, Maria Teresa Felício, Cristina Mena, Tim Hogg, Paul Gibbs, Paula Teixeira,