Cheese Pathogens
Mostrando 1-12 de 15 artigos, teses e dissertações.
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1. DIARRHEAGENIC Escherichia coli IN RAW MILK, WATER, AND CATTLE FECES IN NON-TECHNIFIED DAIRY FARMS
Resumo Este estudo teve como objetivo realizar a detecção de Escherichia coli diarreiogênica (EPEC, STEC, ETEC e EAEC) em leite, água e fezes bovinas em pequenas propriedades leiteiras localizadas na Região Nordeste do Estado de São Paulo, Brasil. E. coli foi detectada em amostras obtidas de fezes (80%), leite cru (66,67%) e água (55,56%). STEC, EPEC,
Ciênc. anim. bras.. Publicado em: 24/10/2019
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2. Detection of Viable Salmonella Typhimurium and Staphylococcus aureus in Coalho Cheese by Real-Time PCR
Abstract Real-time PCR (qPCR) has been used for rapid identification of Salmonella Typhimurium and Staphylococcus aureus in dairy foods, but is unable to differentiate viable and unviable pathogens. Ethidium bromide monoazide (EMA), a DNA-intercalating agent, can detect only viable cells because selectively enter cells considered unviable and bind to their D
Food Sci. Technol. Publicado em: 07/10/2019
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3. Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico
Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retai
Food Sci. Technol. Publicado em: 06/06/2019
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4. Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening
ABSTRACT The ability of pathogens to survive cheese ripening is a food-security concern. Therefore, this study aimed to evaluate the performance of two alternative methods of analysis of Listeria during the ripening of artisanal Minas cheese. These methods were tested and compared with the conventional method: Lateral Flow System™, in cheeses produced on l
Braz. J. Microbiol.. Publicado em: 2016-09
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5. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese
The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on
Braz. J. Microbiol.. Publicado em: 2014-06
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6. Control of Listeria monocytogenes growth in soft cheeses by bacteriophage P100
The purpose of this study was to determine the effect of bacteriophage P100 on strains of Listeria monocytogenes in artificially inoculated soft cheeses. A mix of L. monocytogenes 1/2a and Scott A was inoculated in Minas Frescal and Coalho cheeses (approximately 10(5) cfu/g) with the bacteriophage added thereafter (8.3 x 10(7) PFU/g). Samples were analyzed i
Braz. J. Microbiol.. Publicado em: 2014
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7. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before aci
Braz. J. Microbiol.. Publicado em: 2013-09
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8. Identificação molecular de bactérias ácido láticas isoladas de leite cru e queijo, e pesquisa de genes de bacteriocinas / Molecular identification of lactic acid bacteria isolated from raw milk and cheese, and detection of bacteriocin genes
Considering the importance of the lactic acid bacteria (LAB) as biopreservatives, and their inhibitory potencial against pathogens and spoilage microrganisms, the aim of this study was identify using molecular methodologies LAB isolates obtained from raw milk and soft cheese, and to conduct a detailed study about the presence of bacteriocin codifying genes.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/02/2011
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9. Ocorrência e avaliação do potencial enterotoxigênico de Staphylococcus isolados de derivados lácteos / Ocurrence and assessment of enterotoxigenic potencia of Staphylococcus isolated from dairy products
Staphylococcus are microorganisms widespread in nature and humans and animals are their main sources. Cross-contamination after milk pasteurization, caused especially by improper handling, is considered the most recurrent source of dairy products contamination by these pathogens. Staphylococus deserves our close attention due their ability to produce a large
Publicado em: 2011
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10. CaracterizaÃÃo molecular de bactÃrias Ãcido lÃticas com potencial tecnolÃgico para produÃÃo de queijo de coalho no Cearà / Molecular caracterization of lactic acid bacterias (lab with technological potential for production of coalho cheese in the CearÃ
Coalho Cheese is one of the dairy products more consumed in Northeast of Brazil. In Cearà state, its fabrication is traditional and has social and economic importance. Traditionally, it is made with raw milk, which represents potential risk for consumers health due to the possibility of foodborne pathogens transmission. The milk pasteurization process elimi
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/06/2008
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11. Efeito da microbiota endógena e da nisina sobre Listeria sp. e Staphylococcus aureus em queijo Minas artesanal do Serro / Effect of endogenous microbiota and nisin against Listeria sp. and Staphylococcus aureus in Traditional Minas cheese of Serro
Traditional Minas cheese is commonly produced by milk obtained from herds located in mountains. In addition, Traditional cheese is manufactured in small properties situated mainly in four regions of state of Minas Gerais: Serra da Canastra, Serro, Cerrado and Araxá. Because cheese is produced with raw milk, it can be impropriated for consumption, since it c
Publicado em: 2008
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12. Avaliação da contaminação por microorganismos esporulados e indicadores em requeijão cremoso / Microbiological evaluation of indicators and sporeforms in requeijão cream cheese
The objective of this research was to carry out a microbiological survey of Brazilian cream cheese ?Requeijão? ( pH 5,8 ), production line and to evaluate its shelf life, in relation to contamination by sporeformers and pathogens such as L. monocytogenes, coagulase positive S. aureus and Coliforms ( 45°C) and to determinate the microorganism(s), surviving
Publicado em: 2008