Mangia, Nicoletta Pasqualina and Murgia, Marco Ambrogio and Garau, Giovanni and Deiana, Pietrino (2007) Microbiologia e valutazione igienico-sanitaria della salsiccia sarda. Industrie alimentari, Vol. 46 (469), p. 533-536. ISSN 0019-901X. Article.
In this study we evaluated the microbiological status of the Salsiccia sarda with special emphasis on the microbial indicators of the hygienic and sanitary conditions. Moreover, the evolution of the autochthonous microflora has been monitored during the entire production process. For these aims, microbiological analyses were carried out on different samples of minced meat and sausages at different ripening times. Despite the results showed some critical points in the hygienic and sanitary conditions, substantiated by a significant presence of Escherichia coli, Salmonella and Listeria spp. were not found in any sample. The dominant microflora of Salsiccia sarda was composed by Lactobacillus curvatus, L. plantarum, Staphylococcus xylosus and Debaryomyces hansenii. The knowledge of the microbial ecology of this typical sardinian food-stuff is a significant baseline for the development of autochthonous starter cultures to be employed in the production process. The use of such cultures may allow a better management of the process and guarantee suitable qualitative traits of this traditional ripened sausage.
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