Influence of meat type and shelf life on the microbiota of fresh chicken and pork sausages

Fresh sausages are an affordable source of protein, but concerns about foodborne diseases are significant in ensuring their safety. This study aimed to assess the impact of meat type on the microbiota, shelf life, and regulatory compliance of fresh sausages, sold in bulk and from different brands. A total of 40 sausages were analyzed - 20 made from pork (PS) and 20 from chicken (CS). Half of them were analyzed immediately after being collected and the other half were stored at 4°C and tested on the eighth day. Both pork and chicken sausages exhibited samples that did not meet regulatory standards, with chicken sausages posing a higher health risk due to the presence of Salmonella spp. Nitrite was detected in all sausage samples, regardless of the meat type. Of these, 20% of the chicken samples and 10% of the pork samples exhibited nitrite concentrations near to the maximum limit established by law. On day 1, chicken sausages showed lower populations of indicator and spoilage microorganisms but posed a higher risk due to the potential presence of Salmonella spp. and higher counts of molds and yeasts. On the eighth day, PS showed an increase in staphylococci, fungi, and yeasts, posing a health risk. The type of meat used in the production of fresh sausages and the length of refrigeration storage influence their microbiological quality. Furthermore, it is likely that the activity of microbial lipolytic enzymes is more prevalent in CS on day 8, and in PS on days 1 and 8.