Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety

Two industrial plants, one with smoking and another without it, where no starter cultures are used, were selected in the Alentejo Portuguese region to study the characterization of “Paio do Alentejo”, a traditional Iberian dry-cured sausage. Variation of the main physico-chemical parameters (pH, aw, chlorides, water content, total protein, fat, total ash, TVBN, L*, a*, b*), fatty acids (lauric, miristic, palmitic, palmitoleic, margaric, margaroleic, estearic, oleic, linoleic, linolenic, gadoleic, heneicosenoic) and microbiological counts (total aerobic, psichrotrophic, moulds, yeasts, Lactobacillus spp., lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, and Enterococci) were determined in the ingredients and throughout the processes studied to know their safety level and the possibilities to improve their control. The technological procedure (formulation, drying, smoking) that favours microbial control, cause a decrease in water content, aw and L*, and an increase in TVBN, fat, protein and total ash. In general terms, unsaturated fatty acids decreased and saturated fatty acids increased. Microbial growth was characterized by the predominance of Lactobacillus spp. (reaching levels of 106–108 cfu/g), that influences the drop of pH, followed by Micrococcaeae and the absence of microbial risks groups at the final stages of production. Portuguese Iberian dry-cured sausages have not been previously characterized as to their chemical and microbiological status in relation with safety and food control. After this study, some HACCP recommendations could be made to the producers. Future use of starters could improve their safety and control.