<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212023000100015</article-id>
<article-id pub-id-type="doi">10.15517/am.v34i1.50999</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad microbiológica del chorizo crudo expendido en el Gran Área Metropolitana de Costa Rica]]></article-title>
<article-title xml:lang="en"><![CDATA[Microbiological quality of raw sausage commercialized in the Great Metropolitan Area of Costa Rica]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Redondo-Solano]]></surname>
<given-names><![CDATA[Mauricio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cordero-Calderón]]></surname>
<given-names><![CDATA[Valery]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araya-Morice]]></surname>
<given-names><![CDATA[Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>34</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212023000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212023000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212023000100015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. En Latinoamérica, los reportes sobre la calidad microbiológica del chorizo crudo son limitados, sin embargo, es un producto de amplio consumo y de tradición. Objetivo. Conocer la estabilidad microbiológica del chorizo crudo en el Gran Área Metropolitana (GAM) de Costa Rica. Materiales y métodos. Entre enero y agosto de 2019, se realizaron recuentos de indicadores de vida útil y de contaminación, así como la detección de tres patógenos (Salmonella spp., Listeria monocytogenes y Clostridium perfringens) en cincuenta muestras de chorizo crudo obtenidas de carnicerías del Gran Área Metropolitana de Costa Rica. Resultados. De las cincuenta muestras analizadas se encontró que solo una era consumible, según los parámetros generales de recuento bacteriano (recuento total aerobio mesófilo (TAM), hongos y levaduras (HYL) y bacterias ácido-lácticas (BAL)) y que la principal causa de deterioro del producto incluye una combinación de BAL y HYL. Además, los recuentos de coliformes totales variaron entre 105 y 106 UFC/g. Desde el punto de vista de inocuidad, se aisló Salmonella spp. en el 16 % de las muestras, Listeria monocytogenes en el 10 % y Clostridium perfringens se encontró en una única muestra con un recuento de 5,00x101 UFC/g. Conclusión. Productos sin procesamiento térmico como el chorizo crudo expendido en el GAM de Costa Rica, son productos muy susceptibles al deterioro, que presentan altos niveles de contaminación y que podrían comportarse como vehículo de patógenos; por ello, se recomienda mejorar las prácticas de manufactura para prolongar la vida útil y garantizar la seguridad del consumidor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. In Latin America, reports on the microbiological quality of raw chorizo, or raw pork sausage, are limited, however, it is a widely consumed and traditional product. Objective. To determine the microbiological stability of the raw sausage in the Great Metropolitan Area (GAM) of Costa Rica. Materials and methods. Between January and August 2019, microbial shelf-life counts, and contamination indicators were carried out, as well as the detection of three pathogens (Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) in fifty samples of raw chorizo obtained from butcher shops in the Great Metropolitan Area of Costa Rica. Results. Of the fifty samples analyzed, only one was found to be consumable according to the general parameters of bacterial count (total aerobic count (TAM), fungi and yeasts (HYL), and lactic acid bacteria (BAL)). The main cause of spoilage included a combination of BAL and HYL. In addition, the total coliform counts ranged between 105 and 106 UFC/g. From a safety standpoint, Salmonella spp. was isolated in 16 % of the samples, Listeria monocytogenes in 10 % and Clostridium perfringens was found in a single sample with a count of 5.00x101 CFU/g. Conclusion. Non-heat treated products, such as raw chorizo sold in the GAM of Costa Rica, are products that are highly susceptible to spoilage, which present high levels of contamination and that could behave as a vehicle for pathogens; therefore, it is recommended to improve manufacturing practices to prolong shelf life and guarantee consumer safety.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[productos cárnicos]]></kwd>
<kwd lng="es"><![CDATA[chorizo crudo]]></kwd>
<kwd lng="es"><![CDATA[microorganismos patógenos]]></kwd>
<kwd lng="es"><![CDATA[microbiología]]></kwd>
<kwd lng="en"><![CDATA[meat products]]></kwd>
<kwd lng="en"><![CDATA[raw pork sausage]]></kwd>
<kwd lng="en"><![CDATA[microbial pathogens]]></kwd>
<kwd lng="en"><![CDATA[microbiology]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Al Mamun]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mahfuzur Rahman]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chowdhury Turin]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microbiological quality of selected street food items vended by school-based street food vendors in Dhaka, Bangladesh]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2013</year>
<volume>166</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>413-8</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Araya-Quesada]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jimenez-Robles]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ivankovich-Guillén]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Barquero]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hábitos de consumo de embutidos en el cantón de San Carlos y el área metropolitana de Costa Rica]]></article-title>
<source><![CDATA[Tecnología en Marcha]]></source>
<year>2014</year>
<volume>27</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>113-24</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Becerril Sánchez]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Dublán García]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Domínguez-López]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Arizmendi Cotero]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintero-Salazar]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La calidad sanitaria del chorizo rojo tradicional que se comercializa en la ciudad de Toluca, Estado de México]]></article-title>
<source><![CDATA[Revista Mexicana de Ciencias Pecuarias]]></source>
<year>2019</year>
<volume>10</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>172-85</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Boler]]></surname>
<given-names><![CDATA[D. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Woerner]]></surname>
<given-names><![CDATA[D. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[What is meat? A perspective from the American Meat Science Association]]></article-title>
<source><![CDATA[Animal Frontiers]]></source>
<year>2017</year>
<volume>7</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>8-11</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Calvo-Arrieta]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Matamoros-Montoya]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Arias-Echandi]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Huete-Soto]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Redondo-Solano]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Presence of Listeria monocytogenes in ready-to-eat meat products sold at retail stores in Costa Rica and analysis of contributing factors]]></article-title>
<source><![CDATA[Journal of Food Protection]]></source>
<year>2021</year>
<volume>84</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1729-40</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De Cesare]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Mioni]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Manfreda]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2007</year>
<volume>120</volume>
<numero>1&#8211;2</numero>
<issue>1&#8211;2</issue>
<page-range>124-30</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ed-Dra]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rhazi Filali]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[El Allaoui]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sfendla]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Occurrence of Clostridium perfringens in sausages sold in Meknes city, Morocco]]></article-title>
<source><![CDATA[Open Veterinary Journal]]></source>
<year>2017</year>
<volume>7</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>323-7</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="">
<collab>Food Agriculture Organization</collab>
<source><![CDATA[Meat market review. Overview of global meat market developments in 2019]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González-Tenorio]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Totosaus]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Caro]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Mateo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de propiedades químicas y fisicoquímicas de chorizos comercializados en la zona centro de México]]></article-title>
<source><![CDATA[Información Tecnológica]]></source>
<year>2013</year>
<volume>24</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>3-14</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González Hurtado]]></surname>
<given-names><![CDATA[M. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Mesa Gaviria]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintero Cardona]]></surname>
<given-names><![CDATA[O. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estimación de la vida útil de almacenamiento de carne de res y de cerdo con diferente contenido graso]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2014</year>
<volume>21</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>201-10</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hachemi]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Zenia]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Denia]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Guessoum]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hachemi]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ait-Oudhia]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning]]></article-title>
<source><![CDATA[Veterinary World]]></source>
<year>2019</year>
<volume>12</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>1240-50</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Heir]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[T.]]></surname>
<given-names><![CDATA[Simensen]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Listeria monocytogenes strains show large variations in competitive growth in mixed culture biofilms and suspensions with bacteria from food processing environments.]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2018</year>
<volume>275</volume>
<page-range>46-55</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Holck]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Axelsson]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[McLeod]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rode]]></surname>
<given-names><![CDATA[T. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Heir]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Health and safety considerations of fermented sausages]]></article-title>
<source><![CDATA[Journal of Food Quality]]></source>
<year>2017</year>
<volume>2017</volume>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Iulietto]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Sechi]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Borgogni]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Cenci-Goga]]></surname>
<given-names><![CDATA[B. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria]]></article-title>
<source><![CDATA[Italian Journal of Animal Science]]></source>
<year>2015</year>
<volume>14</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jay]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Loessner]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Golden]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Modern food microbiology]]></source>
<year>2005</year>
<edition>7</edition>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kalschne]]></surname>
<given-names><![CDATA[D. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Geitenes]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Veit]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Sarmento]]></surname>
<given-names><![CDATA[C. M. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Colla]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Growth inhibition of lactic acid bacteria in ham by nisin: A model approach]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2014</year>
<volume>98</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>744-52</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kassem]]></surname>
<given-names><![CDATA[I. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Nasser]]></surname>
<given-names><![CDATA[N. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Salibi]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prevalence and loads of fecal pollution indicators and the antibiotic resistance phenotypes of Escherichia coli in raw minced beef in lebanon]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2020</year>
<volume>9</volume>
<numero>11</numero>
<issue>11</issue>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kilic]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Current trends in traditional Turkish meat products and cuisine]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2009</year>
<volume>42</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1581-9</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martín-Sánchez]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chaves-López]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Sendra]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Sayas]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Fenández-López]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez-Álvarez]]></surname>
<given-names><![CDATA[J. Á.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2011</year>
<volume>89</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>35-44</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mendonça Soares]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Beltrame Padilha]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Moraes Guerra]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves Schneider]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Gasparetto]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodrigues dos Santos]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ereno Tadielo]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Sperotto Brum]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Kist Traesel]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Gonçalves Pereira]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identification of Salmonella spp., Listeria monocytogenes, and indicator microorganisms in commercialized raw meats and fresh sausages from Uruguaiana, Rio Grande do Sul, Brazil]]></article-title>
<source><![CDATA[Ciência Rural]]></source>
<year>2021</year>
<volume>51</volume>
<numero>6</numero>
<issue>6</issue>
</nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Miyasaki]]></surname>
<given-names><![CDATA[K. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Chiarini]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[de Souza Sant'Ana]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Destro]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Landgraf]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[de Melo Franco]]></surname>
<given-names><![CDATA[B. D. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2009</year>
<volume>83</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>523-7</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Montville]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Matthews]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food microbiology: An introduction]]></source>
<year>2008</year>
<edition>2</edition>
<publisher-name><![CDATA[ASM Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Morera]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Gamboa]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de Clostridium perfringens en embutidos de carne de cerdo del Área Metropolitana de Costa Rica]]></article-title>
<source><![CDATA[Archivos Latinoamericanos de Nutrición]]></source>
<year>1999</year>
<volume>49</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>279-82</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mürmann]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardoso]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prevalence, genetic characterization and antimicrobial resistance of Salmonella isolated from fresh pork sausages in Porto Alegre, Brazil]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2009</year>
<volume>20</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>191-5</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Odeyemi]]></surname>
<given-names><![CDATA[O. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Alegbeleye]]></surname>
<given-names><![CDATA[O. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Strateva]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Stratev]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2020</year>
<volume>19</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>311-31</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="">
<collab>Organización de Naciones Unidas para la Alimentación y la Agricultura</collab>
<source><![CDATA[Pérdidas y desperdicio de alimentos en el mundo &#8211; Alcance, causas y prevención]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pa&#382;in]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Jankuloski]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Koza&#269;inski]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Dobrani&#263;]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Njari]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Cvrtila]]></surname>
<given-names><![CDATA[&#381;.]]></given-names>
</name>
<name>
<surname><![CDATA[Lorenzo]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Zdolec]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tracing of Listeria monocytogenes contamination routes in fermented sausage production chain by pulsed-field gel electrophoresis typing]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2018</year>
<volume>7</volume>
<numero>12</numero>
<issue>12</issue>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Presidencia de la República]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Comercio Exterior y de Salud]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Reglamento Técnico Centroamericano RTCA 67.04.50:17 Alimentos. Criterios microbiológicos para la inocuidad de los alimentos]]></source>
<year>2018</year>
<publisher-name><![CDATA[La Gaceta]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="">
<collab>Programa Estado de la Nación</collab>
<source><![CDATA[Informe Estado de la Nación 2019]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[San Martín]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Rebatta]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Arbaiza]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Salvá]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Caro]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Mateo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características fisicoquímicas de la salchicha de cerdo del departamento de Tumbes, Perú]]></article-title>
<source><![CDATA[Salud y Tecnología Veterinaria]]></source>
<year>2014</year>
<volume>2</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>120-8</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Barreto]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sedrés]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bertot]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Guevara]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Las enfermedades transmitidas por alimentos, un problema sanitario que hereda e incrementa el nuevo milenio]]></article-title>
<source><![CDATA[Revista Electrónica de Veterinaria]]></source>
<year>2015</year>
<volume>16</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>1-27</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soares]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Díez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Esteves]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Saraiva]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of food safety training on hygienic conditions in food establishments]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2013</year>
<volume>34</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>613-8</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sofos]]></surname>
<given-names><![CDATA[J. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Flick]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Nychas]]></surname>
<given-names><![CDATA[G. -J.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Bryan]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ricke]]></surname>
<given-names><![CDATA[S. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Crandall]]></surname>
<given-names><![CDATA[P. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Meat, poultry, and seafood]]></article-title>
<source><![CDATA[Food microbiology: fundamentals and frontiers]]></source>
<year>2013</year>
<edition>4</edition>
<page-range>109-67</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Spricigo]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Matsumoto]]></surname>
<given-names><![CDATA[S. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Espíndola]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ferraz]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prevalência, quantificação e resistência a antimicrobianos de sorovares de Salmonella isolados de lingüiça frescal suína]]></article-title>
<source><![CDATA[Ciência e Tecnologia de Alimentos]]></source>
<year>2008</year>
<volume>28</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>779-85</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tirado]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Acevedo]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Montero]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Calidad microbiológica, fisicoquímica, determinación de nitritos y textura de chorizos comercializados en Cartagena (Colombia)]]></article-title>
<source><![CDATA[Revista U.D.C.A Actualidad y Divulgación Científica]]></source>
<year>2015</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>189-95</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Trimoulinard]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Beral]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Henry]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Atiana]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Porphyre]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Tessier]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Leclercq]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardinale]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island]]></article-title>
<source><![CDATA[International Journal of Food Microbiology]]></source>
<year>2017</year>
<volume>250</volume>
<page-range>68-74</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zamora]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Zaritzky]]></surname>
<given-names><![CDATA[N. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Modeling of microbial growth in refrigerated packaged beef]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>1985</year>
<volume>50</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1003-6</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zwirzitz]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Wetzels]]></surname>
<given-names><![CDATA[S. U.]]></given-names>
</name>
<name>
<surname><![CDATA[Dixon]]></surname>
<given-names><![CDATA[E. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Stessl]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Zaiser]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rabanser]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Thalguter]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Pinior]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Roch]]></surname>
<given-names><![CDATA[F. -F.]]></given-names>
</name>
<name>
<surname><![CDATA[Strachan]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Zanghellini]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Dzieciol]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Wagner]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Selberherr]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The sources and transmission routes of microbial populations throughout a meat processing facility]]></article-title>
<source><![CDATA[Npj Biofilms and Microbiomes]]></source>
<year>2020</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>26-31</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
