Microbiological and physicochemical aspects of “salpicão”, a traditional dry sausage produced in the northeast of Portugal

Counts of total viable mesophilic bacteria (TVC), lactic acid bacteria (LAB), Microccocaceae, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes, in traditional Portuguese dry sausages from two industrial producers, were compared in batter and final product. During the production process, the TVC increased significantly, most likely due to the multiplication of fermentative flora. Enterobacteriaceae decreased from batter to final product while the S. aureus increased. Great variability was verified in detection of L. monocytogenes both between batches and industrial producers

Determination of optimal parameters in drilling composite materials to minimize the machining temperature using the Taguchi method

Dental implant is used to replace the natural dental root. The process to fix the dental implant in the maxillary bone needs a previous drilling operation. This machining operation involves the increasing of temperature in the drilled region which can reach values higher than 47°C and for this temperature is possible to occur the osseous necrosis [I]. The main goal of this work is to implement an optimization method to define the optimal drilling parameters that could minimize the drilling temperature. The proposal optimization method is the Taguchi method. This method has been used with success in machining processes optimization of metallic materials [2]. However, the Taguchi method is also used in medical applications, namely in dental medicine [3].