INFLUÊNCIA DA UTILIZAÇÃO DE ADITIVOS CLEAN LABEL NA ESTABILIDADE MICROBIOLÓGICA DO CHOURIÇO TRADICIONAL.

Consumers increasingly seek for natural food products, without synthetic additives, which are long-lasting, and mainly that is unsafe. This work consists in a chemical and microbiological previous study to prove the efficiency of using additives Clean Label (Cultures of lactic acid bacteria and cider vinegar) in the increasing of microbiological stability of traditional chorizo. The obtained results indicated that the traditional chorizo to which lactic acid bacteria cultures were added presents better results in the count of microbial hygiene indicators groups, and lower pH values, when compared to traditional chorizo without additives. Negative search for Salmonella spp. and Listeria monocytogenes into final products, reinforce the microbial safety of these products to the consumer. Clean Label additives tend to provide increased microbiological stability of final product. [ABSTRACT FROM AUTHOR]