Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal.

"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological and chemical safety. Nitrite, nitrate, heavy metals and biogenic amines were within accepted limits for meat products.

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety.

Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption.