Brito, Maria Luísa de CastroAlmeida, João Augusto MarquesConceição, José Manuel Monteiro Cunha Almeida2013-03-112013-03-112012Conceição, J.M.M.C.A. - Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste. Lisboa: ISA, 2012, 91 p.http://hdl.handle.net/10400.5/5333Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaFresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health. The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination. In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage production as well own-checks system and legislation aspects. In the second part, are analyze the results of 1705 samples collected over five years (2007-2011), in eight fresh sausage manufacturers installed in Lisbon, west and Leziria-Tejo region . The food safety of meat preparation is characterized here. In the context of the assessment of results, 4.9 % were unsatisfactory to safety criteria (Salmonella), representing a considerable risk to public health. For the hygiene criteria (Escherichia coli) it is found 76 % results satisfactory, 8 % acceptable and 16 % unsatisfactory. The unsatisfactory express some inconsistency in the application of good hygiene practices. It is finally presented some suggestions for improving the microbiological safety of fresh sausage.porfresh pork sausageSalmonellaEscherichia colimaster thesis