FOOD SCIENCE & TECHNOLOGY | RESEARCH ARTICLE Contributing data for risk assessment of traditional fermented sausages: "Salpicão de Vinhais" and "Chouriça de Vinhais"

1 * Abstract: "Salpicao de Vinhais" and "Chourica de Vinhais" are traditional dry-fermented smoked meat sausages produced in Vinhais, a small region of Tras-os-Montes, Portugal. The scientific knowledge of this sausage variety is limited. Seventy-seven samples of "Salpicao" and "Chourica de Vinhais" were purchased from producers, local markets and retail stores. Their microbiological and physi- cal chemical characteristics were analysed. The same analyses were performed on the raw materials and ingredients and products during the production processes. Regarding the pathogenic flora, Staphylococcus aureus, spores of sulphite reduc- ing clostridia, Escherichia coli 0157:H7, Yersinia spp. and Salmonella spp. were not detected in any of the samples analysed; Listeria monocytogenes was detected in 14.3% of the samples. The manufacturing process, namely fermentation, ripen- ing/drying and smoking reduced the numbers of pathogen and hygiene indicator