Quality Of Milk Bacillus Cereus
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
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2. Adhesion and production of degrading enzymes by bacteria isolated from biofilms in raw milk cooling tanks
Biofilms in milk cooling tanks compromise product quality even on farms. Due to the lack of studies of this topic, this study evaluated the microbiological conditions of raw milk cooling tanks on farms and characterized the microorganisms isolated from these tanks. Samples were wiped off with sterile swabs from seven milk cooling tanks in three different poi
Food Sci. Technol. Publicado em: 2014-09
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3. Fatores de virulência de Bacillus cereus isolado na cadeia produtiva do leite na microrregião de Viçosa, Minas Gerais / Virulence factors of Bacillus cereus isolated in milk production chain in the microregion of Viçosa, Minas Gerais
A ocorrência de Bacillus cereus na cadeia produtiva do leite cru e de fatores de virulência associados a intoxicação diarréica foi avaliada em dois sistema de produção, um tecnificado e outro, não. Inicialmente o isolamento do micro-organismo foi feito no meio seletivo MYP (Manitol-Egg Yolk-Polymyxin), em tanques de armazenamento de leite, latão de
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/02/2012
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4. Detection of Bacillus cereus in milk and evaluation of the germination of its spores to the ambient and refrigeration temperatures after process of boil / Detecção de Bacillus cereus em leite e avaliação da germinação de seus esporos à temperatura ambiente e sob refrigeração após processo de fervura
The microbiological analysis acts as basic tool for the attainment of data on the quality, health, hygiene and security in the food production, in such a way, she has been adopted in the nourishing industry for the quality control. For its complete and balanced composition, milk is an ideal substratum for the development of diverse groups of microorganisms.
Publicado em: 2008
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5. Modelagem da adesão de Bacillus cereus ao aço inoxidável em função do tempo e da temperatura e influência da rugosidade e da hidrofobicidade sobre a adesão / Modeling of adhesion of Bacillus cereus to stainless steel as function of time and temperature and influence of roughness and hydrophobicity in the adhesion
Adhesion of Bacillus cereus to stainless steel 304 #4 was evaluated after different times and temperatures of contact. Mathematical models were obtained capable of predicting the adhesion of B. cereus in stainless steel, as a function of temperature (4 oC 35 oC) and time (1d - 10 d). The interaction between the surface of stainless steel and B. cereus was st
Publicado em: 2008
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6. Bacillus cereus isolation, ribotyping and control in post-pasteurized milk / Isolamento, ribotipagem e controle de Bacillus cereus após a pasteurização do leite
Bacillus cereus recontamination of post-pasteurized milk was assessed by product analysis and by previously sanitized surfaces analysis. The milk samples were collected during nine weeks and the surfaces of the packaging machine screw (PMS); of the packaging machine leveling tank (PMLT); of the package forming tube (PFT); of the packaging tube (PT), and of t
Publicado em: 2007
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7. Avaliação de perigos microbiologicos no preparo de formulas infantis em lactario hospitalar. / Evaluation of microbiological hazards in the preparation of infant formulas in a hospital lactary.
Every day foodborne diseases put a lot of people s lives at risk, this being more severe in people with weakened health conditions, such as hospitalized children. For this target population, one of the main sources of foodborne diseases is the food prepared in the hospital lactaries. Thus the importance of a quality control preventive system that guarantees
Publicado em: 2007