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  • 1 Please ask the editor of the journal.
  • 2 Department of Food Science and Technology, University of Córdoba Campus of Rabanales, Edificio C-1 Anexo. Ctra. NIV Km 396.A, E -14071Córdoba. Spain
  • 3 Department of Food Science and Technology, University of Córdoba Campus of Rabanales, Edificio C-1 Anexo. Ctra. NIV Km 396.A, E -14071Córdoba. Spain
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The aim of this work was to study in six different types of European dry-sausages (of the Mediterranean area) the ocurrence of contaminant biota: enterobacteria, coliforms, E. coli, enterococci, sulphite-reducing clostridia, Salmonella-Shigella and Listeria monocytogenes, in the course of the ripening process. A total of 162 samples were analysed at different stages of the elaboration process. These were grouped in eighteen lots, three for each type of dry-sausages. Throughout the ripening process a decrease in some microbe groups (enterobacteria, coliforms, E. coli) occurred in all cases. Yeasts and enterococci remained the same or even increased in number. We have also confirmed the presence of Salmonella, sulphite-reducing clostridia and Listeria in some samples of unripened product. Consequently, an improvement could be desirable in the hygienic quality of the raw material of dry-sausages. Nevertheless, the final products analysed showed an acceptable state of food safety in all cases.

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