Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)

Different ingredients in old recipes are becoming popular and the traditional <em>alheira</em> did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of <em>alheira</em> from five producers....

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Main Authors: Julieta Silva, Joana Barbosa, Helena Albano, Maria Sequeira, Ana Pinto, Conceição Costa Bonito, Margarida Saraiva, Paula Teixeira
Format: Article
Language:English
Published: AIMS Press 2019-05-01
Series:AIMS Agriculture and Food
Subjects:
Online Access:https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html
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spelling doaj-4d91637c23464d22b302e96f4ce958632020-11-25T01:02:48ZengAIMS PressAIMS Agriculture and Food2471-20862019-05-014239941310.3934/agrfood.2019.2.399Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)Julieta Silva0Joana Barbosa1Helena Albano2Maria Sequeira3Ana Pinto4Conceição Costa Bonito5Margarida Saraiva6Paula Teixeira71 Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal1 Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal1 Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal1 Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal1 Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal2 INSA—Instituto Nacional de Saúde Doutor Ricardo Jorge, Rua de Alexandre Herculano 321, 4000-053 Porto, Portugal2 INSA—Instituto Nacional de Saúde Doutor Ricardo Jorge, Rua de Alexandre Herculano 321, 4000-053 Porto, Portugal1 Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalDifferent ingredients in old recipes are becoming popular and the traditional <em>alheira</em> did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of <em>alheira</em> 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, <em>Listeria monocytogenes</em> and <em>Salmonella</em> 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 <em>alheira.</em> 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.https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html<i>alheira</i>| antimicrobial resistance| virulence factors
collection DOAJ
language English
format Article
sources DOAJ
author Julieta Silva
Joana Barbosa
Helena Albano
Maria Sequeira
Ana Pinto
Conceição Costa Bonito
Margarida Saraiva
Paula Teixeira
spellingShingle Julieta Silva
Joana Barbosa
Helena Albano
Maria Sequeira
Ana Pinto
Conceição Costa Bonito
Margarida Saraiva
Paula Teixeira
Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
AIMS Agriculture and Food
<i>alheira</i>| antimicrobial resistance| virulence factors
author_facet Julieta Silva
Joana Barbosa
Helena Albano
Maria Sequeira
Ana Pinto
Conceição Costa Bonito
Margarida Saraiva
Paula Teixeira
author_sort Julieta Silva
title Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
title_short Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
title_full Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
title_fullStr Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
title_full_unstemmed Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
title_sort microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
publisher AIMS Press
series AIMS Agriculture and Food
issn 2471-2086
publishDate 2019-05-01
description Different ingredients in old recipes are becoming popular and the traditional <em>alheira</em> did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of <em>alheira</em> 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, <em>Listeria monocytogenes</em> and <em>Salmonella</em> 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 <em>alheira.</em> 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.
topic <i>alheira</i>| antimicrobial resistance| virulence factors
url https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html
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