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• W2910344071 abstract "espanolAlguns perigos que podem ameacar a saude dos consumidores de carne de porco e de produtos processados estao relacionados com a saude animal ou com a manipulacao da materia-prima desde o abate dos animais, a transformacao e ate ao consumo. Entre os perigos quimicos consideram-se as substâncias com efeitos anabolicos, os residuos de substâncias medicamentosas e os contaminantes quimicos, alguns com origem na producao animal ou produzidos durante o processamento. No que se refere aos perigos biologicos, podem encontrar-se alguns parasitas como Toxoplasma gondii, Trichinella spiralis e Taenia solium e tambem bacterias como Salmonella spp, Campylobacter spp., Yersinia enterocolitica, Listeria monocytogenes. As caracteristicas fisico-quimicas da carne fresca facilitam o crescimento de diversos microrganismos, para alem dos mencionados anteriormente, o que a torna altamente perecivel. Os diferentes processos de transformacao desta materia-prima, nao so permitem obter diferentes alimentos para o consumidor como constituem formas de aumentar a sua vida util. Entre os processos de transformacao incluem-se a secagem, a fermentacao e a cura. Em Portugal ha uma grande variedade de produtos carneos tais como Chourico, Paio, Presunto, Salsichao e Catalao, muitos dos quais sao fabricados segundo as tecnicas tradicionais das diferentes regioes de onde sao originarios. Alguns destes produtos tem sido estudados na Universidade de Evora. Apresentaremos alguns resultados que mostram o efeito favoravel de varios processos de transformacao no controlo de alguns dos perigos biologicos mencionados. EnglishPork meat and processed pork meat products may carry some hazards that threaten the consumer’s health. These hazards are related with animal health or with the way in which the raw materials are manipulated during slaughtering and manufacturing until the consumption. Substances having anabolic effects, the residues of veterinary drugs and chemical contaminants, some of them with origin in animal production but others produced during the transformation processes should be considered among chemical hazards. Concerning biological hazards, we can mention some parasites like Toxoplasma gondii, Trichinella spiralis, Taenia solium and also some bacteria like Salmonella spp., Campylobacter spp., Yersinia enterocolitica and Listeria monocytogenes. The physicochemical characteristics of fresh meat further facilitate the growth of various microorganisms, other than those mentioned above, which turns it into a highly perishable product. Several transformation processes of the raw material, provide different food products to consumers and constitute ways to increase its shelf-life. Drying, fermentation and cure are among these processing methods. In Portugal there is a wide variety of processed meat products, such as Chourico, Paio, Presunto, Salsichao and Catalao many of them manufactured according to traditional techniques of their regions of origin. Some of these products have been studied at the Universidade de Evora. Some results, which show the favourable effect of a range of transformation processes in controlling some of the mentioned biological hazards, will be presented." @default.
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• W2910344071 date "2018-01-01" @default.
• W2910344071 modified "2023-09-23" @default.
• W2910344071 title "Animal Health, Biosafety and Food Safety" @default.
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