Microbial spoilage of portuguese chouriço along shelf life period

Matos, Teresa de Jesus da SilvaBruno-Soares, ArmindaAzevedo, António Amaral

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