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

Search for WH production with a light Higgs boson decaying to prompt electron-jets in proton-proton collisions at s\sqrt{s}=7 TeV with the ATLAS detector

A search is performed for WH production with a light Higgs boson decaying to hidden-sector particles resulting in clusters of collimated electrons, known as electron-jets. The search is performed with 2.04 fb-1 of data collected in 2011 with the ATLAS detector at the LHC in proton-proton collisions at $\sqrt{s}$=7 TeV. One event satisfying the signal selection criteria is observed, which is consistent with the expected background rate. Limits on the product of the WH production cross section and the branching ratio of a Higgs boson decaying to prompt electron-jets are calculated as a function of a Higgs boson mass in the range from 100 GeV to 140 GeV.Peer Reviewe