Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal
2023
Ana Sofia Faria | Gisela Rodrigues | Rebeca Becker Miranda | Olga María Bonilla-Luque | Laís Carvalho | Nathália Fernandes | Miguel Angel Prieto | Vasco Cadavez | Ursula Gonzales-Barron
“Chouriço de carne” is a Portuguese ready-to-eat dry fermented sausage which relies on effective spontaneous fermentation to ensure its microbial safety and desired organoleptic properties. This study aimed to assess selected microbiological and physicochemical characteristics of artisanal chouriço produced by 14 different regional producers. Aerobic mesophilic bacteria, lactic acid bacteria, <i>Staphylococcus aureus, Clostridium</i> spp., <i>Listeria</i> spp. and <i>Salmonella</i> spp., in addition to pH, water activity and moisture, were evaluated for each of 70 samples. Principal Component Analysis of all these attributes was performed to build quality maps of the analyzed lots. The results showed great variability between sausages of different producers within the same geographic region, and <i>S. aureus</i>, <i>Clostridium</i> spp., <i>Salmonella</i> spp. and <i>Listeria</i> spp. were identified in sausages of several producers, highlighting the need for stricter microbiological control and standardization of production processes among artisanal producers of chouriço.
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