Seasonal and regional prevalence of norovirus,hepatitis A virus,hepatitis E virus,and rotavirus in shellfish harvested from South Korea

Foodborne viruses such as norovirus (NoV), hepatitis A virus (HAV), hepatitis E virus (HEV), and rotavirus (RoV) are transmitted through water and food contaminated with stool. The purpose of this study was to examine the prevalence of foodborne viruses in shellfish collected in South Korea using real-time RT-PCR. Virus was eluted from the stomach and the digestive diverticula of 152 shellfish (51 oysters, 51 Manila clams, and 50 mussels) and concentrated with polyethylene glycol precipitation. The detection rate of NoV genogroup II, NoV genogroup I, HAV, HEV, and RoV was 21.7%, 5.9%, 0.7%, 0%, and 0% of shellfish, respectively. Although the geographic distribution of NoV was statistically significant, prominent seasonal variation in NoV was not observed in this study. In order to reduce norovirus food poisoning in the public, it is important to prevent the contamination of NoV in shellfish in South Korea.     

Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage

Dry fermented sausage (Petrovská klobása) was coated with chitosan–caraway film. Effect of coating on fatty acid profile, lipid oxidation and sensory property of odor and taste were investigated during five months storage.At the end of storage period, sum of unsaturated and polyunsaturated fatty acids was significantly higher (p < 0.05) in coated than in control sausage.Contents of propanal and pentanal were significantly higher in the control sausage, while the rest of aldehydes content (hexanal, heptanal and octanal) did not differ between control and coated sausage.In both coated and control sausage, TBARS values content increased after two months storage and then remained unchanged until the end of storage period. Between examinated groups of sausages no significant difference was observed (p > 0.05).After two months of storage, sensory property of odor and taste did not differ between examinated groups of sausages, but at the end of storage period this value was significantly higher for coated sausage.Chitosan–caraway coated sausage showed lower intensity of lipid oxidative changes and better sensory properties for odor and taste at the end of five months storage in comparison to control.     

Profiling,distribution and levels of carcinogenic polycyclic aromatic hydrocarbons in traditional smoked plant and animal foods

The purpose of this study was to evaluate the concentration of polycyclic aromatic hydrocarbons (PAH8 plus fluoranthene and pyrene) in “Pan de Cea” bread, “Pimentón de La Vera” paprika, “San Simón da Costa”, “Idiazábal” and “Humus” cheeses, and “Chorizo” garlic pork sausage. Results obtained showed that harmless low molecular weight compounds (Fluoranthene and Pyrene) represented the major contribution to the total PAHs. The most important PAHs according to the levels found were those in the 4 PAHs group (the rest of PAHs to add a total of 8 were contributing at very low levels). PAH4 and PAH8 levels showed percentages ranging from 6.0 to 7.0 % in bread, 16–17 % in paprika, 23–28 % in cheese and 20–24 % in meat sausages, respectively. B(a)P did not exceed the imposed limits in the EU. Bread showed the lower PAH concentration (3.4 μg/kg) followed by cheese (88 μg/kg), smoked sausage (1779 μg/kg) and paprika (9937 μg/kg). “Pimentón de la Vera” paprika is a condiment consumed in small quantities. The PAH profile had in common the decrease in PAH content as their molecular weight increased. These results showed that the contamination detected in “Pan de Cea” bread samples was very low, so that the consumption of this product does not pose a health risk. In cheese samples, the PAH contamination was detected meanly in rind, that accounted around the 100% of the total contamination. In meat sausages samples, the 90% of the total PAHs determined were accumulated in the casing. Considering the edible part, the PAH4 and B(a)P mean contents were below the limit established. Although, the highest PAH levels were detected in “Pimentón de la Vera” paprika, it should be pointed out that this product is a condiment consumed in small quantities and not in an everyday basis, it does not represent a risk for consumers. In cheese and meat sausage, according our estimates, the removal of the external part can be considered a good consumer practices to reduce the ingestion of PAHs.     

Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain

Antimicrobial resistance is a major global public health concern and a food safety issue considered in the framework of Horizon 2020. Bearing this in mind, the current study determined the prevalence of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat food sampled in industry and retail between 2006 and 2012 by the Official Food Control Services of the Valencian administration (Spain). The presence of L. monocytogenes was analysed in a total of 2864 samples including pasteurized cheese (624); cooked ham (487); dried pork sausages (192); ice cream (758) and smoked salmon (803). The presence of Salmonella was analysed in a total of 1264 samples: pasteurized cheese (289); cooked ham (316); dried pork sausages (78); ice cream (376) and smoked salmon (205). The results showed that L. monocytogenes was present in 3.8% of the samples, being most common in smoked salmon. Salmonella was not found in any of the products studied with the exception of 7 out 78 samples of dried pork sausage. Both L. monocytogenes and Salmonella showed resistance to 4 antimicrobials (ampicillin, cephalothin, tetracycline and trimethoprim-sulfamethoxazole). Moreover, the former was resistant to amikacin, ciprofloxacin, erythromycin and vancomycin while the later showed resistance to amoxicillin-clavulanate and chloramphenicol. Furthermore, multi-resistance was found for both microorganisms.     

A study of the role of different nitrite concentrations on human pathogenic bacteria in fresh spreadable ham and onion sausage

Fresh spreadable ham and onion sausage is an uncooked and briefly fermented product. We investigated whether higher nitrite concentrations improve its microbiological stability. Concentrations higher than 0.5% nitrite in the curing salt (NCS) have been permitted since 1998. Fresh spreadable ham and onion sausage was produced with nitrite concentrations of 0.5% and 0.9% in the NCS and was inoculated with bacteria, normally associated with food contamination, in order to assess bacterial growth. Sausages were examined microbiologically at two-day intervals over a period of 15 days (shelf-life). Growth of Listeria monocytogenes was inhibited by NCS, but only a little difference was observed between the two concentrations. Whereas growth of Enterobacteriaceae was also inhibited, inhibitory effects of NCS on Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus and lactic acid bacteria were not shown. The maximum residual nitrite content of the sausages was 53 mg NaNO₂ (per kg wet weight)––the permitted maximum level is 100 mg NaNO₂ per kg sausage.     

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced fat and salt contents was evaluated in terms of chemical, microbial and consumer acceptability. The implantation of the inoculated yeast strain was confirmed by RAPDs of M13 minisatellite. A reduction of 17–20% salt and 10–16% fat content was achieved. These reductions affected the sausage quality by producing an increase in a_w, hardness and chewiness values and a decrease of staphylococci growth. However, D. hansenii inoculation compensated these changes although it was not able to modify neither the hardness of reduced fat batches nor the staphylococci growth decrease. In terms of sensory acceptability, different preferences patterns of consumers were found. Yeast inoculation improved the aroma and taste quality when fat or salt reductions were carried out in dry fermented sausages.     

A control strategy to assure safety conditions in the thermal treatment of meat products using a numerical algorithms

A finite element computational code was programmed in Matlab language to establish time–temperature specifications, in order to assure thermal inactivation of Escherichia coli O157:H7 in black sausages, produced in small scale plants. Even though the heating system in these plants may have a temperature control operating on the gas burners, the immersion water temperature can decrease significantly if the load ratio (sausage/water mass) increases; the thermal inertia of the system makes it difficult to re-establish this temperature instantaneously. The effect of the ratio between the amount of thermally treated sausages and the heat capacity of the system, on the temperature drop in the water bath, was mathematically simulated and experimentally validated. Computer simulations were performed by coupling the numerical solution of the microscopic heat conduction equation in the product with the macroscopic heat balance, which considers the heat flux of the gas burners. The model satisfactorily predicted experimental time–temperature results (mean error less than 5%) and constitutes a useful tool for meat processors and plant operators since it allows to determine adequate time–temperature conditions as a function of load ratio and initial water temperature, combining the microbial lethality kinetics with the main program.     

Duplex polymerase chain reaction for detection of pork meat in horse meat fresh sausages from Italian retail sources

Species identification in meat products represents an important subject in the field of modern food control according to the European Union, which has implemented a set of very strict procedures to label food. Thus, specific, sensitive and easy analytical methods for the species detection of food are necessary in order to verify the compliance with labelling requirements. A PCR-based assay for the detection of pork meat in horse fresh sausages was optimised and it was used to evaluate the presence of fraudulently added pork meat. The developed assay showed the presence of pork meat in 6/30 and the total absence of horse meat in 1/30 of the analyzed horse sausage samples.     

Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages

The objective was to evaluate the survival capability and quantify the persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Cacciatore, Felino and Milano type salami preparation. The batter of each sausage was inoculated with a five-strain cocktail of L. monocytogenes or S. enterica (ca. 10⁴–10⁵ CFU/g) and their progression was monitored at specific time intervals during preparation of the sausages. Four different batches were prepared at different times for each sausage/pathogen combination. Different models were used to fit the experimental data and to calculate the kinetic parameters. The best model was chosen based on statistical comparisons. S. enterica proved to be more sensitive susceptible to fermentation and ripening processes than L. monocytogenes. Both pathogens, however, survived relatively well as the result of the conditions (pH, a_w and fermentation temperature) prevailing during fermentation and ripening of the sausages. Water activity proved to be a key factor in the survival of the microorganisms. The statistical analysis of quantitative data gathered from challenge tests is useful for the food business operators as it can provide practical information on the process parameters combinations that could lead to a better control of the pathogens.     

General patterns of background microbiota and selected bacterial pathogens during production of fermented sausages in Serbia

The presence of Salmonella spp. or Escherichia coli O157 and background microbiota, pH and a_w were determined in raw fermented sausages produced from pork or beef and without lactic acid bacteria starters. The investigation was conducted at five meat processing plants, and the sampling was done at five steps of the production process at each plant. In meat trimmings, total viable count (TVC) ranged around 6 log CFU/g and around 5–6 log CFU/g in the pork and the beef sausages, respectively. Enterobacteriaceae count (EBC) ranged in the vicinity of 3–4 log CFU/g, whilst E. coli count (ECC) ranges were comparably lower (by 1–2 logs). During chopping of both the pork and the beef trimmings, the levels of TVC, EBC and ECC increased by 1–1.5 logs. After the additives and the spices were added, background microbiota tended to slightly decrease, generally more noticeably in pork sausages and with ECC. During the fermentation-drying stage, in both pork and beef sausages, initial TVC levels (6–7 log CFU/g) increased by the mid-process (by approximately 1.5–2 logs) and remained at those levels in finished products. During the same period, lactic acid bacteria (LAB) increased from initial levels of 5.5–6 log CFU/g to around 7–8 log CFU/g in pork and around 8–9 log CFU/g in beef sausages, and became the predominant microbial group. Salmonella spp. was found in the first three stages of the production process (trimmings, trimmings chopping, mixing with additives/spices), in two of three meat processing plants, but not at later stages of the production process. E. coli O157 was found only in one sample of chopped trimmings in one meat processing plant. The background microbiota patterns and levels were, generally, similar to those commonly reported for raw fermented sausages in other published studies. The initial presence of foodborne pathogens in raw fermented sausage production may be considered as a potential meat safety risk, because in the case of high initial pathogen counts, their total elimination cannot be assumed.     

Aflatoxins and fumonisins in rice and maize staple cereals in Northern Vietnam and dietary exposure in different ethnic groups

Mycotoxins in food are increasingly a food safety hazard concern in particular in developing countries. This study was performed to determine the occurrence and determinants of aflatoxin and fumonisin contamination in rice and maize and to assess health risks through dietary intake exposure among ethnic minority groups in northern Vietnam. A total of 111 rice and 102 maize samples, were tested for occurrence of fungi and mycotoxins, i.e. aflatoxins (AF’s) and fuminisin B (FB). Results showed that 107 (96.4%) rice and 84 (82.4%) maize samples were contaminated by fungi. Aspergillus flavus was found in 68 (61.3%) rice and 30 (29.4%) maize samples, Aspergilus parasiticus in 40 (36.0%) rice and 27 (26.7%) maize samples. AF’s - were detected in 27 rice (24.3%) and 27 maize samples (26.4%) at minimum and maximum levels in rice of 2.06 and 77.8 ng/g and 20.5 and 110 ng/g in maize, respectively. Nine (8.1%) rice and 24 (23.5%) maize samples contained FB at ranges of 2.3–624 ng/g in rice and 5.6–89.8 ng/g in maize. Data collected through interviews and observations in households showed that type of crop, storage duration and presence of fungi, particularly mycotoxigenic fungi were important risk factors for AF’s and FB contamination. Based on daily food consumption data, the estimated average exposure dose of aflatoxin B₁(AFB₁) from rice was 21.7 ng/kg bw/day for adults and 33.7 ng/kg bw/day for children. For FB, the rice based average exposure amounted to 536 ng/kg bw/day for adults and 1019 ng/kg bw/day for children. The calculated excess risk of liver cancer incidence by ingestion of cereals containing AFB₁ was 1.5 per 100,000 adults and 2.3 per 100,000 children per year. The average intake of FB was calculated to be lower than the tolerable diet intake (TDI). Our findings highlight that rice and maize are contaminated with mycotoxins at levels representing actual health hazards for the ethnic minority groups consuming these stable cereals. Proper drying and storage conditions in households are likely to reduce the mycotoxin contamination.     

Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool

In situ quantitative data on Listeria monocytogenes survival during storage of vacuum-packaged fermented sausages at various temperatures were collected from the literature to develop a generic predictive model regarding its fate at a specific storage temperature. The development of the tool was based on the z-concept. The time needed for 4D reduction of the pathogen was estimated and its influence by the temperature was further described by linear regression. A secondary model was developed for describing the effect of sausage water activity on the z-concept parameters at the reference temperature. The decision support tool was successfully validated against the studies not used during the development of the model. Based on the model predictions, a decision can be made about the required time of product storage before its distribution to achieve an additional pathogen inactivation. Such tools can be incorporated in a HACCP plan of a food-producing company to assure food safety.     

Occurrence of Listeria monocytogenes and Salmonella spp. in meat processed products from industrial plants in Southern Italy

The main goal of the present investigation was to assess the microbiological safety of two typical meat-derived products, i.e. raw pork sausages and entrails lamb rolls, produced in Salento (Apulia, Southern Italy). Analyses were carried out for 7 years (from 2008 to 2014) and a total number of 6720 samples was collected by specialized personnel. The presence of Listeria monocytogenes and Salmonella spp. was detected by a PCR-based assay, combined with culturing in enrichment broth. The prevalence of L. monocytogenes was assessed in 2.4% entrails lamb rolls and in 4.2% raw pork sausages samples, whereas the occurrence of Salmonella spp. was revealed in 2.7% lamb rolls and in 3.5% pork sausages. A statistically significant seasonal variation was found in the occurrence of L. monocytogenes; in fact a higher number of samples contaminated by this pathogen was recorded in spring and autumn. On the contrary, no significant seasonal changes occurred in the prevalence of Salmonella spp. The data reported indicate that, due to the presence of these pathogens, the Italian food processors need to improve the microbiological monitoring of the processing chains, in order to guarantee health safety.     

The use of quantitative risk assessment in HACCP

During the hazard analysis as part of the development of a HACCP-system, first the hazards (contaminants) have to be identified and then the risks have to be assessed. Often, this assessment is restricted to a qualitative analysis. By using elements of quantitative risk assessment (QRA) the hazard analysis can be transformed into a more meaningful managerial tool. In this way the effect of control measures can be quantified, so the occurrence of contaminants in the endproducts can be estimated. Also, the quantitative risk assessment is a tool to derive or validate control measures and critical limits at process steps (CCPs). The practical use of quantitative risk assessment is demonstrated by two examples: the risk of raw fermented sausages and the risk of a pressurized meat product. It can be concluded that quantitative risk assessment is a powerful combination of food microbiology, modelling and applied statistics. It is recommended as the input for managing food safety issues as an extension or validation of the HACCP-system.     

Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages

Lactobacillus sakei C2, which could produce a bacteriocin with a broad inhibitory spectrum, have been proven to have certain probiotic potential. The practical application of L. sakei C2 as starter culture in the production of fermented sausage was investigated. During the sausage fermentation, L. sakei C2 established its prominent position in the microbial ecosystem, and, over 62.5% and 87.5% isolates were detected at each sampling point, when respectively inoculated with 5 and 7 log CFU/g. Moreover, L. sakei C2 as starter culture played an important role in the control of harmful microorganisms presented in the fermentation. Malondialdehyde (MDA) content and nitrite content in the samples of fermented sausages decreased with the increase of the inoculation concentration of L. sakei C2. Inoculation with L. sakei C2 significantly increased the color values of L* (lightness), and a* (redness), and magnitude of absorbance, which indicated that L. sakei C2 might increase the amount of nitrosylmyoglobin (NO-Mb) in the fermented sausages. By the evaluation of the panel, flavor and overall acceptability of the fermented sausage processed with 7 log CFU/g of L. sakei C2 was significantly superior to those processed with lower inocula (5 log CFU/g) and the control. All these results indicted that L. sakei C2 had good potential to be used as starter culture in the production of fermented sausages.     

The prevalence and serovar diversity of Salmonella in various food products in Estonia

In this work the prevalence and serovar diversity of Salmonella in various food products including non-thermally processed food and ready-to-eat (RTE) food in Estonia in 2008–2012 are summarized. The findings demonstrate that the overall prevalence of Salmonella in these food categories was low. A total of 260 (0.54%) of 47,927 food samples were found to be positive for Salmonella, the overall prevalence in non-thermally processed food was 0.81% (256/31,576) and in RTE products only 0.02% (4/16,351). Salmonella was most often isolated from raw eggs and products thereof (2.17%, 5/230), followed by raw meat products (0.95%, 207/21,723), RTE mayonnaises (0.90%, 2/221) and raw meat (0.89%, 38/4252). In the raw meat category, Salmonella was most frequently isolated from turkey meat (6.96%, 11 positive samples out of 158), broiler chicken meat (4.00%, 7/175) and from layer hen meat (2.22%, 11/496). Salmonella was isolated in lesser extent from meat preparations (1.91%, 82/4292), minced meat and mechanically separated meat products (0.97%, 100/10,344) and from raw sausages (0.35%, 25/7087).Altogether 24 different serovars were identified among the 260 Salmonella positive samples. Salmonella Typhimurium was the most frequent serovar (26.90% of the positive samples) and it was isolated most commonly in raw food products. The next most frequent serovars were Salmonella Derby (17.50%), Salmonella Enteritidis (8.37%) and Salmonella Newport (7.57%). The only serovars isolated from the Salmonella positive RTE food samples were Salmonella Infantis (two isolates) and S. Enteritidis (two isolates).     

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical,microbiological and textural characteristics of a Tunisian dry fermented sausage

In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated.Counts of lactic acid bacteria and staphylococci were significantly higher in inoculated sausages than in control ones. Moreover, the acidifying activity of the selective L. plantarum strains improved the hygienic quality of fermented sausages by reducing counts of Enterobacteriaceae. Both a significant decrease in pH and a significant increase in nitrite contents were observed in inoculated sausages compared to control ones. The loss of moisture during the ripening of sausages was not affected by the use of starters. Proteolysis and lipolysis were observed both in control and in inoculated sausages; however, these activities during ripening could be due to the activity of starter culture enzymes or the activity of meat endogenous enzymes. The Factorial Discriminative Analyze (FDA) of sensorial parameters (aroma, color, taste and firmness) discriminate clearly inoculated sausages from non-inoculated ones. In fact, inoculated sausages showed a more intensive red color, related to the production of nitrosomyoglobin pigment, and an acid flavor. Finally, textural parameters of sausages were not affected by the use of the selective starters.     

Investigation of the food value chain of ready-to-eat chicken and the associated risk for staphylococcal food poisoning in Tshwane Metropole,South Africa

The objective of the study was to better understand the informal markets for ready-to-eat (RTE) chicken in Tshwane Metropole, Gauteng Province, South Africa, and in particular the links between the formal and informal sector. As part of this, we assessed the risk of a common food poisoning (staphylococcal) through consumption of RTE chicken sold by informal vendors. We used participatory risk assessment, a novel approach to understanding food safety in data scarce environments to collect information. Structured interviews and focus group discussions with informal vendors (n = 237) were conducted to understand poultry value chains for informal RTE chicken, business operation and hygiene practices. Samples (n = 100) of RTE were collected from informal vendors in six major taxi ranks. Staphylococcus aureus counts were determined using 3M™ Petrifilm™ plates. Data collected in this present study plus information obtained from reviewing of literature, were used to develop a stochastic risk model. The number of colonies which were too numerous to count (TNTC) was artificially modeled.A mapping of the informal food value chain revealed that there are four possible value chains and that chicken spilled over from formal to informal markets. The prevalence of S. aureus in RTE chicken samples (44%; 90% CI: 36.1%–52.2%) was high. The mean S. aureus counts in the ready to eat chicken was 10^3.6 (90%CI: 10^3.3–10^3.9), and the risk of purchasing chicken of unsatisfactory quality (>10³ cfu/g) was 32.9% (90%CI: 25.5%–40.4%). The probability of food poisoning due to consumption of RTE chicken contaminated with staphylococcal enterotoxin was estimated to be 1.3% (90% CI: 0%–2.7%). Sensitivity analysis showed that the probability of S. aureus having the enterotoxin gene was the most sensitive parameter for food poisoning. This was followed by S. aureus concentration in RTE chicken and lastly the prevalence of S. aureus in ready-to-eat chicken.This study demonstrates the existence of a strong link between formal and the informal market. In view of the low risk observed, the relevant authorities in Tshwane should continue to support the informal sale of RTE chicken. However, there is still a need for provision of hygiene training to reduce the concentration levels of S. aureus on the RTE chicken, and to promote the sale of safer affordable source of protein for the large urban poor population in South Africa. This will also help secure the opportunities for employment associated with the trade.     

The application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) concepts in food safety management,using Listeria monocytogenes in deli meats as a case study

To establish a link between governmental food safety control and operational food safety management, the concepts of the Appropriate Level of Protection (ALOP) and the Food Safety Objective (FSO) have been suggested by international governmental bodies as a means for competent authorities to make food safety control transparent and quantifiable. The purpose of this study was to investigate how the concepts of ALOP and FSO could be practically linked using currently available data. As a case study, the risk of severe listeriosis due to consumption of deli meat products in the Netherlands was taken. The link between the concepts was explored following a “top-down” approach, using epidemiological country data as the starting point, and following a “bottom-up” approach, using data on the prevalence and concentration of the pathogen at retail as the starting point. For the top-down approach, the mean estimated value derived for ALOP was 3.2 cases per million inhabitants per year due to deli meats (95% CrI: 1.1–6.6). For the bottom-up approach, mean ALOP values ranged considerably, 12–44 cases per million inhabitants per year due to deli meats (with 95% CrI ranging from 5.2 to 122), depending on the combination of input parameters used in the risk assessment model. The level of detail considered in the stochastic models applied considerably influenced the ALOP and FSO estimates. Models based on both approaches however were able to describe the link between ALOP and FSO and our results showed that meaningful estimations are feasible, although interpretations need to be made with care.     

Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products

Active coating development for prevention and control of microbial contamination is an extremely challenging technology. In this field, the potential of plant-based compounds to be used as a complement or an alternative to the synthetic preservatives have drawn increasing attention from the food industry.In this study, an active coating containing Origanum virens essential oil (EO-WPC) was applied on the surface of two traditional Portuguese sausages (paínhos and alheiras) during industrial production. For 4 months, both products were regularly monitored for their physicochemical properties and total microbial load. Sensory evaluation was also carried out for each sausage type.The application of the EO-WPC caused little variations on the moisture content and texture profile. Higher acidity and protection against color fading was observed particularly in paínhos, while coated alheiras had a significant reduction of the lipid peroxidation. Inhibition of the total microbial load was observed for both coated sausages, resulting in an extension of the shelf life of approximately 20 and 15 days for paínhos and alheiras, respectively. Sensory analysis revealed an overall positive acceptance. These results support the great potential of O. virens EO to be used as food preservative in processed meat products.