Microbiological stability of portuguese “morcelas de arroz” of traditional prodution

Authors

  • Gabriela Castanheira Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém, Portugal
  • Ana Neves Escola Superior Agrária de Santarém, Unidade de Investigação do Instituto Politécnico de Santarém, Centro de Investigação em Qualidade de Vida, Portugal

DOI:

https://doi.org/10.25746/ruiips.v6.i3.16147

Keywords:

rice and blood cooked sausage, stability, microbiota

Abstract

The aim of this study was to evaluate the stability of the microbiota of portuguese cooked blood sausage produced with traditional conditions. The evaluation of the microbial quality and safety of three lots (five units per sample) of rice herds was carried out by counting and researching microorganisms that indicate quality, hygiene and safety. The evaluation of the microbial populations at 30°C, psychrotrophic and Pseudomonas spp., Showed that on the seventh day of storage at 1°C, mean levels were 4.85, 5.88 and 3.77 log cfu / g, respectively. Within the hygiene indicator microorganisms, no Enterobacteriaceae bacteria were found. The safety of this type of food product has been demonstrated in all samples analyzed by the absence of Bacillus cereus, Listeria monocytogenes and Salmonella spp.. The results show the importance of raw materials and the maintenance of hygiene conditions to ensure and the quality and safety of these traditional products.

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Published

2018-12-22

How to Cite

Castanheira, G., & Neves, A. (2018). Microbiological stability of portuguese “morcelas de arroz” of traditional prodution. Revista Da UI_IPSantarém, 6(3), 59–63. https://doi.org/10.25746/ruiips.v6.i3.16147

Issue

Vol. 6 No. 3 (2018): Edição temática: Ciências Naturais e do Ambiente

Section

Papers

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