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Caracterización de la producción de mantas de carne salada y seca de ovinos y caprinos en ambiente preindustrial

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Resumo:Food safety it’s crucial for our life and this study has the purpose to characterize some microbiologic parameters in a pre-industrial company when producing salted and cured meat Meat from sheep and goat was transformed in a semi-industrial local and traditional firm to produce a salted and dried meat product, called as manta. In this work was assemble the total number of mesophyll and psychrophiles bacteria (ufc/g), Staphylococcus aureus, yeasts and molds, sulphite reducing clostridia (NMP/g), total coliforms, E. coli and the presence of Salmonela spp. With exception to Salmonella spp. in all determinations the achieved scores in the production of manta in pre-industrial environment had more countable microorganisms than laboratorial essay. These results showed that the company must have a higher control in the hygienic conditions in all the processes, also forewarn the employees to a better person hygienic state.
Autores principais:Oliveira, António Filipe Gomes de Faria
Outros Autores:Paulos, Kátia; Rodrigues, Sandra; Leite, Ana; Pereira, Etelvina; Teixeira, Alfredo
Assunto:Goat Sheep Meat Food safety
Ano:2013
País:Portugal
Tipo de documento:comunicação em conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:espanhol
Origem:Biblioteca Digital do IPB

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