Meat And Meat Products Contamination
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Effect of chitosan coating on contamination of fresh bovine meat sold in the open market
RESUMO Este estudo teve como objetivo avaliar as condições higiênicas sanitárias da carne bovina in natura comercializada na feira livre do município de Jiquiriça, Brasil e validar o uso de quitosana como revestimento no controle da carga microbiana. No total, foram avaliados 30 amostras de carne in natura quanto à presença de estafilococos coagulase
Rev. Ciênc. Agron.. Publicado em: 2019-03
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2. EFICIÊNCIA DE DIFERENTES PROTOCOLOS PARA ISOLAMENTO DE Campylobacter jejuni DE CARNE DE FRANGO
Resumo Campylobacter jejuni é o principal causador de gastroenterite bacteriana aguda e a carne de frango é um importante veículo do agente. Entretanto, as metodologias convencionais de isolamento de Campylobacter muitas vezes não são eficientes, podendo levar a resultados errôneos. Sendo assim, este trabalho teve como objetivo avaliar diferentes méto
Ciênc. anim. bras.. Publicado em: 04/02/2019
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3. DNA Profiles of Salmonella Spp. Isolated from Chicken Products and From Broiler and Human Feces
ABSTRACT Salmonella species have been isolated from various kinds of food and are accountable for outbreaks of foodborne diseases in humans. This study aimed at identifying the similarities between the DNA profiles of Salmonella isolated from chicken feces, chicken products, and human feces in southern Brazil. Six hundred samples were collected (200 from chi
Rev. Bras. Cienc. Avic.. Publicado em: 2016-12
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4. Computer vision system approach in colour measurements of foods: Part II. validation of methodology with real foods
Abstract The colour of food is one of the most important factors affecting consumers’ purchasing decision. Although there are many colour spaces, the most widely used colour space in the food industry is L*a*b* colour space. Conventionally, the colour of foods is analysed with a colorimeter that measures small and non-representative areas of the food and t
Food Sci. Technol. Publicado em: 14/06/2016
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5. Commercially laid eggs vs. discarded hatching eggs: contamination by Salmonella spp
Salmonella enterica is frequently associated with outbreaks of human salmonellosis, and products of avian origin, such as eggs and chicken meat, are the main vehicles of its transmission. The present study describes the occurrence of different serovars of Salmonella enterica and phagotypes of S. enterica serovar Enteritidis in eggs destined for human consump
Braz. J. Microbiol.. Publicado em: 16/08/2013
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6. Approaches towards tick and tick-borne diseases control
Ticks are obligate haematophagous ectoparasites of wild and domestic animals as well as humans, considered to be second worldwide to mosquitoes as vectors of human diseases. Tick-borne diseases are responsible worldwide for great economic losses in terms of mortality and morbidity of livestock animals. This review concerns to the different tick and tick-para
Rev. Soc. Bras. Med. Trop.. Publicado em: 02/04/2013
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7. Toxoplasma gondii in animals used for human consumption
Food-borne toxoplasmosis in humans may result from exposure to different stages of Toxoplasma gondii, in particular from the ingestion of tissue cysts or tachyzoites contained in meat, primary offal (viscera) or meat-derived products of many different animals, or the ingestion of sporulated oocysts that are contained in the environment and may contaminate fo
Memórias do Instituto Oswaldo Cruz. Publicado em: 2009-03
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8. Avaliação das condições higiênico-sanitárias da carne-de-sol comercializada em casas do norte no município de Diadema - SP / Evaluation of sanitary-hygienic conditions of sun meat sold in the houses of the north in the municipality of Diadema - SP
Introduction - The sun meat is a handmade product, combining surface techniques of salting and dehydration, commnly used by people from the North and Northeast of Brazil. The lack of sophisticated technology in its development, and official standards of identity and quality, leds to production, marketing and distribuition in unsatisfactory sanitary-hygienic
Publicado em: 2009
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9. Campylobacter spp. no abate e varejo: ocorrência em carcaças de bovinos para exportação e em cortes refrigerados de aves e bovinos / Campylobacter spp. at slaughterhouse and retail: occurrence in bovine carcasses for exporting and refrigerated chicken and beef cuts
Campylobacter spp. infections are reported as a frequent cause of foodborne gastroenteritis in many countries. The thermophilic bacterial species belonging to the genus Campylobacter, particularly Campylobacter jejuni and Campylobacter coli have been isolated from feces of animals and are associated with the contamination of meat during the slaughtering proc
Publicado em: 2009
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10. Salmonella spp : avaliação epidemiológica de surtos notificados no Paraná e caracterização de isolados epidêmicos e de origem avícola
Salmonella enterica subsp. enterica serovar Enteritidis (SE) is the main pathogen responsible for foodborne outbreaks in Paraná. Epidemiological surveillance of SE requires effective methods for subtyping and investigation of genetic diversity and origin of isolated ones, considering that this serovar presents high degree of genetic homogeneity. The use of
Publicado em: 2009
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11. Bioatividade de quitosana produzida por Mucor rouxii no controle de Listeria monocytogenes em produto cÃrneo
In last years consumers has demanded for safe foods, especially regarding their microbiological contamination, being still worrying with the damages posed by microbial foodborne diseases, as well as the side effects related to the use abusive use of synthetic additives added to foods, particularly to meat products. In this perspective, the study of new natur
Publicado em: 2008
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12. Listeria spp. e L. monocytogenes in the hot dog frankfurters production and consuption practices / Listeria spp. E Listeria monocytogenes NA PRODUÇÃO DE SALSICHAS TIPO HOT DOG E HÁBITOS DE CONSUMO
Listeria monocytogenes is a gram-positive bacterium, anaerobic facultative, that grows under refrigerator temperature and it can cause listeriosis in human and animals. It is widely distributed in the environment and it has been isolated from food of animal and vegetal origin that was associated to outbreaks of high lethality in many coutries. Thus, this bac
Publicado em: 2008