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Microbiological characterization of different formulations of alheiras (fermented sausages)

2019-05-24Journal article Open access
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dc.contributor.authorSilva, Julieta
dc.contributor.authorBarbosa, Joana
dc.contributor.authorAlbano, Helena
dc.contributor.authorSequeira, Maria
dc.contributor.authorPinto, Ana
dc.contributor.authorCosta Bonito, Conceição
dc.contributor.authorSaraiva, Margarida
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2021-02-10T16:13:52Z
dc.date.available2021-02-10T16:13:52Z
dc.date.issued2019-05-24
dc.description.abstractDifferent ingredients in old recipes are becoming popular and the traditional alheira did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of alheira from five producers. In this sense, isolates obtained were characterized through different phenotypic and biochemical tests. Their susceptibility to different antimicrobials and the presence of virulence factors was also investigated. Lactic acid bacteria were the predominant microbiota, but pathogenic bacteria as coagulase-positive staphylococci, Listeria monocytogenes and Salmonella spp. as well as indicator organisms were also found. Several virulence factors were produced among the different groups of isolates, with a high incidence of isolates producing β-haemolysis. Along with their potential pathogenic activity, also several antimicrobial resistances were found being the majority of isolates classified as multi-resistant. At our knowledge, this is the first study with these new formulations of alheira. A higher number of products must be analyzed, but we believe that results obtained in this study should help to alert consumers for the need of safe cooking time/temperatures of these products.pt_PT
dc.description.sponsorshipThis work was supported through project ‘Biological tools for adding and defending value in key agro-food chains (bio—n2—value)’, No. NORTE-01-0145-FEDER-000030, funded by Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa Operacional Regional do Norte—Norte2020”. We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019. Financial support for author J. Barbosa was provided by a post-doctoral fellowship SFRH/BPD/113303/2015 (FCT).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAIMS Agriculture and Food. 2019 May 24;4(2):399-413. doi:10.3934/agrfood.2019.2.399pt_PT
dc.identifier.doi10.3934/agrfood.2019.2.399pt_PT
dc.identifier.issn2471-2086
dc.identifier.urihttp://hdl.handle.net/10400.18/7262
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAIMS Presspt_PT
dc.relation.publisherversionhttp://www.aimspress.com/article/10.3934/agrfood.2019.2.399pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlheirapt_PT
dc.subjectAntimicrobial Resistancept_PT
dc.subjectVirulence Factorspt_PT
dc.subjectMicrobiological Characterizationpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectSaúde Públicapt_PT
dc.subjectPortugalpt_PT
dc.titleMicrobiological characterization of different formulations of alheiras (fermented sausages)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT (2019)
oaire.citation.endPage413pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage399pt_PT
oaire.citation.titleAIMS Agriculture and Foodpt_PT
oaire.citation.volume4pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublication1f54ad16-f2fc-438f-aab6-fba12f1c9ae0
relation.isProjectOfPublication.latestForDiscovery1f54ad16-f2fc-438f-aab6-fba12f1c9ae0

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