Microbial spoilage of portuguese chouriço along shelf life period

de Jesus da Silva Matos, TeresaBruno-Soares, ArmindaAmaral Azevedo, António

Microbial flora of portuguese chouriço (Alentejano (A) and Ribatejano (R)) with abnormal sensorial characteristics along shelf life was studied. Mesophilic anaerobic bacteria, enterococci, mesophilic sporeformers, coliforms, coagulase-positive staphylococci, sulphite reducing clostridia, Clostridium perfringens, moulds and yeasts were the most representative in both types of chouriço.

1. spoilage microbial flora
2. Abnormal sensorial characteristics
3. Returned product
4. Portuguese chouriço