Contaminants In Foods
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Riscos microbiológicos de fórmulas para lactentes
Resumo O objetivo desse trabalho foi discorrer sobre os principais perigos biológicos encontrados em fórmulas infantis a partir dos relatos da literatura, especialmente de registros de surtos. Este estudo é de cunho exploratório por meio de revisão bibliográfica, sendo utilizados como fontes de dados sites de busca científica. Dentre os principais mic
Braz. J. Food Technol.. Publicado em: 13/06/2019
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2. ICP OES Determination of Contaminant Elements Leached from Food Packaging Films
ABSTRACT Determination of potential contaminants elements in food packing films arising from contact with acidic aqueous foods was undertaken by inductively coupled plasma optical emission spectrometry (ICP OES) in accordance with DIN EN 1186-1. Test sections from plastic films were totally immersed in 3% w/v CH3COOH used as the food simulant. Testing was c
Braz. arch. biol. technol.. Publicado em: 17/08/2017
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3. Evaluation of the Direct and Enrichment Iso 10272 Methods for the Detection of Campylobacter Spp. in Chicken Meat
ABSTRACT In 2006, the International Organization for Standardization (ISO) published two standard protocols for the detection and enumeration of Campylobacter spp. in foods: the ISO 10272-2(direct method) and the ISO 10272-1 (enrichment method). The aim of this study was to compare the efficiency of these two methods in the detection of Campylobacter spp. an
Rev. Bras. Cienc. Avic.. Publicado em: 2016-03
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4. O estado da arte na determinação de resíduos de medicamentos veterinários em alimentos de origem animal empregando técnicas cromatográficas acopladas à espectrometria de massas
The determination of veterinary drug residues in foods of animal origin is an important issue because of the risk these compounds pose to human health in addition to their persistence and tendency to bioaccumulate. In recent years, significant progress has been made in the area and this review presents the state of the art in sample preparation procedures as
Quím. Nova. Publicado em: 2013
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5. Desenvolvimento e validação de metodo analitico para a determinação de contaminantes volateis provenientes de embalagens de PET (polietileno tereftalato) e sua aplicação em PET pos-consumo. / Development and validation of an analytical method for the determination of volatile contaminants from PET (polyethylene terephtalate) packaging and its application in PET post-consumption.
The main approach of the present work was the development and validation of an analytical method for the determination of volatile contaminants from polyethylene terephthalate (PET) packaging, using the headspace dynamic concentration technique in the extraction stage and chromatographic techniques for identification and quantification. The method was valida
Publicado em: 2007
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6. Avaliação de resíduos de etilenotiouréia (ETU) em frutas comercializadas na cidade de São Paulo / Evaluation of ethylene thiourea (ETU) in fruits traded in the city of São Paulo.
Ethylene thiourea (ETU) is a toxic substance generated by the degradation and/or biotransformation of ethylenebisdithiocarbamates (EBDC) fungicides. Their residues may be found in plants and in the environment after EBDC s use in agriculture or in animals and humans when exposed to such products. ETU is confirmedly able to induce tumors in rodents thyroids a
Publicado em: 2007
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7. Influência de uma cultura startertermofílica sobre a viabilidade de Lactobacillus acidophiluse as características de queijo minas frescal probiótico / Influence of a thermophilic starterculture over the viability of Lactobacillus acidophilusand textural, sensorial, and related properties of probiotic Minas fresh cheese
Functional foods are foods that claim to promote human health over and above the provision of basic nutrition. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, improving his intestinal microbial balance. Lactobacillus acidophilus strains have been shown to be able to survive at favorable con
Publicado em: 2006
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8. Estudo dos efeitos esterilizantes da aplicação de pulsos eletricos de alta voltagem em alimentos liquidos
Non-thermal food pasteurization and sterilization technologies are receiving increasing attention. The advantage is that of sterilizing contaminants in liquid foods without denaturation of some physiological compounds such as proteins and vitamins. In this research, the effects of the shape of the treatment chamber (plate-plate electrodes and coaxial) and in
Publicado em: 2001
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9. Direct Detection of Viable Bacteria, Molds, and Yeasts by Reverse Transcriptase PCR in Contaminated Milk Samples after Heat Treatment
A fast, sensitive, and target contaminant-modulable method was developed to detect viable bacteria, molds, and yeasts after heat treatment. By reverse transcriptase PCR with elongation factor gene (EF-Tu or EF-1α)-specific primers, the detection level was 10 cells ml of milk−1. The simplicity and rapidity (4 h) of the procedure suggests that this method m
American Society for Microbiology.
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10. Comparative Evaluation of Five Selective and Differential Media for the Detection and Enumeration of Coagulase-Positive Staphylococci in Foods
Five selective media for the detection and enumeration of coagulase-positive staphylococci were evaluated for their efficiency in the recovery of 17 strains of coagulase-positive staphylococci from foods. They were Staphylococcus Medium 110 (SM-110), tellurite-glycine-agar (TGA), egg-tellurite-glycine-pyruvate-agar (ETGPA), tellurite-egg-agar (TEA), and tell
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11. Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution test and 23 fungal strains belonging to 14 species of Aspergillus, Penicillium, and Fusarium that were isolated from baker
American Society for Microbiology.
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12. Molecular Screening of Enterococcus Virulence Determinants and Potential for Genetic Exchange between Food and Medical Isolates
Enterococci are used as starter and probiotic cultures in foods, and they occur as natural food contaminants. The genus Enterococcus is of increased significance as a cause of nosocomial infections, and this trend is exacerbated by the development of antibiotic resistance. In this study, we investigated the incidence of known virulence determinants in starte
American Society for Microbiology.