Microbiology Of Foods
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Microbial growth models: A general mathematical approach to obtain μ max and λ parameters from sigmoidal empirical primary models
Abstract Empirical sigmoidal models have been widely applied as primary models to describe microbial growth in foods. In predictive microbiology, the maximum specific growth rate (µ max ) and the lag phase (λ) are the parameters of some models and have been considered as biological parameters. The objective of the current study was to propose mathematical
Braz. J. Chem. Eng.. Publicado em: 2017-04
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2. Efeitos nas características físico-químicas, microbiológicas e sensoriais em amostras de mel de abelhas submetidas à radiação gama / Effects on physicochemical, microbiological and sensory characteristics of honey bee samples submitted to gamma radiation
Honey production in Brazil has increased considerably and gaining proeminence on the international market, as a result many demands have become part of the productive honey chain. In addition to the analyses provided for the Brazilian legislation, international market demand products that meet the most stringent quality standards. Honey has interesting chara
Publicado em: 2010
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3. Avaliação da presença de coliformes, bolores e leveduras em amostras de mel orgânico de abelhas africanizadas das ilhas do alto rio Paraná
O presente trabalho foi desenvolvido para caracterizar a microbiota do mel produzido nas ilhas Floresta e Laranjeira do alto rio Paraná, na região de Porto Brasílio, Paraná (PR). O mel foi coletado diretamente das melgueiras das colônias avaliadas, em três apiários distribuídos nas ilhas Floresta e Laranjeira. O período de coleta das amostras de mel
Ciência Rural. Publicado em: 17/07/2009
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4. IdentificaÃÃo de espÃcies de Aspergillus SeÃÃo Nigri por taxonomia polifÃsica e descriÃÃo de duas novas espÃcies do gÃnero. / Identification of species of Aspergillus Nigri Section by polyphasic taxonomy and description of two new species of the genus
GENERAL ABSTRACT SILVA, Daiani Maria. Identification of species of Aspergillus Nigri Section by polyphasic taxonomy and description of two new species of the genus. 2009. 76 p. Dissertation (Master of Science in Agricultural Microbiology) â Federal University of Lavras, Lavras, MG, Brazil. Aspergillus stands for a genus of great economic importance for bein
Publicado em: 2009
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5. Avaliação das condições higiênico-sanitárias de manipuladores de alimentos e utensílios de mesa de escolas públicas municipais de Natal, RN
In Brazil school food is constitutionally guaranteed to public school students at the preschool and elementary level. This food must be nutritious, hygienic and sanitary. The aim of the present study was to assess the hygienic/sanitary conditions of food and table utensil handlers in municipal public schools in Natal, Brazil. In total, 27 public schools were
Publicado em: 2009
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6. Identificação de genes associados a produção de ocratoxina A em Aspergillus westerdijkiae
Mycotoxins, secondary metabolites of fungi, are toxic compounds found in great variety of foods, and when ingested can be very hazardous to animal and human health. Among the diverse mycotoxins, special interest has been given to the ochratoxin A (OA), produced by some species of Aspergillus and Penicillium. This mycotoxin is frequently found mainly in food
Publicado em: 2009
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7. 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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8. Detecção simultânea de Salmonella spp. e Salmonella enteritidis em carcaças de frango por reação em cadeia da polimerase
An increase in human salmonellosis caused by serovar Enteritidis related to consumption of poultry products was observed worldwide in the last years. Safety measures have been adopted to control this serovar. The implementation of Hazard Analysis and Critical Control Points (HACCP) System was not able to eliminate the problem although it has considerably red
Publicado em: 2008
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9. Estudo dos fatores que condicionam acidez elevada em leite humano: aspectos microbiológicos e nutricionais / The study of the factors that condition high acidity in human milk: microbiological and nutritional aspects
Seventy two samples of human breastmilk obtained from the Milk of the Hospitals Group of Sorocaba were analyzed, prior to pasteurization. Dornic acidity was titrated in duplicate for each sample. Forty eight of them had acceptable acidity (up to 8° D) and other 24 samples with acidity above of that limit. Quantifying the initial population: lactic bacteria,
Publicado em: 2008
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10. Persistency of Listeria monocytogenes strains in a poultry industrial slaughterhouse located in the state of São Paulo / Persistência de cepas de Listeria monocytogenes em linha de abate industrial de frango em um matadouro localizado no Estado de São Paulo
Listeria monocytogenes is a well-known microorganism as cause of foodborne illness since the occurrence of the first outbreak in 1980. Among foods of animal origin that serve as vehicle of this pathogen, poultry and their products are receiving special attention due to their association with outbreaks. The aims of this research were to evaluate the occurrenc
Publicado em: 2008
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11. Laranja 'Pêra' (Citrus sinensis L. Osbeck) minimamente processada: efeito de cloreto de cálcio e película de alginato de sódio na fisiologia e conservação / Minimally processed 'Pera' Orange (Citrus sinensis L. Osbeck): effect of calcium chloride and sodium alginate film on physiology and conservation
Changes in the profile of the consumer interested in healthier nutrition, associated with the practicality and convenience, have led to a new branch of food technology: minimal processing. In citrus, this processing will contribute to increased consumption of the fruit in natura, enabling the product to have added value and giving the consumer a new option.
Publicado em: 2007
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12. Avaliação da ação de antimicrobianos naturais no controle de Salmonella Enteritidis em salada de legumes com maionese / Evaluation of the activity of natural antimicrobials on the control of Salmonella Enteritidis in mayonnaise-based legume salad
Salmonella Enteritidis (SE) is an enteropathogen relevant for the food industry, especially in foods that do not require heat treatment before consumption such as salads prepared with mayonnaise, frequently associated to outbreaks of salmonellosis. Natural antimicrobials can be used as an alternative procedure to control SE in these foods. The aim of the pre
Publicado em: 2007