Características microbiológicas de cuatro tipos de chorizo comercializados en el Estado de Hidalgo, México
- González Tenorio, Roberto
- Caro Canales, Irma
- Soto Simental, Sergio
- Rodríguez Pastrana, Blanca R.
- Mateo Oyagüe, Javier
ISSN: 2007-0373
Ano de publicación: 2012
Volume: 6
Número: 2
Páxinas: 25-32
Tipo: Artigo
Outras publicacións en: Nacameh
Obxectivos de Desenvolvemento Sustentable
Resumo
Chorizo is a raw sausage commercialized in almost all Mexico, mainly in the central region. Chorizo is elaborated from small producers of craftsman who sold their products in local markets, to big meat processors who distribute their products in supermarkets. These differences in elaboration affect chorizo quality. In this work commercial chorizo bought in four different points (local butchers, rural markets, supermarkets and supply centers). Mainly microbiological groups were determined. Technosanitary conditions regulation should be improved in order to establish quality criteria.
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