Results 91 to 100 of about 3,357 (270)

Ocorrência de Staphylococcus aureus em queijo tipo "frescal" Occurrence of Staphylococcus aureus in cheese made in Brazil

Revista de Saúde Pública, 2000
OBJETIVO: Verificar a ocorrência de Staphylococcus aureus em uma amostra de queijo tipo Minas "frescal" comercializado na cidade de Poços de Caldas, MG, de modo a obter subsídios que permitam avaliar o risco potencial que este produto pode representar ...
Edvaldo Sampaio de Almeida Filho, Antonio Nader Filho   +1 more
doaj   +1 more source

Pseudomonas spp. and other psychrotrophic microorganisms in inspected and non-inspected Brazilian Minas Frescal cheese: proteolytic, lipolytic and AprX production potential [PDF]

Pesquisa Veterinária Brasileira, 2019
: The most consumed cheese in Brazil, Minas Frescal cheese (MFC) is highly susceptible to microbial contamination and clandestine production and commercialization can pose a risk to consumer health.
Pedro I. Teider Junior, José C. Ribeiro Júnior, Eric H. Ossugui, Ronaldo Tamanini, Juliane Ribeiro, Gislaine A. Santos, Amauri A. Alfieri, Vanerli Beloti   +7 more
doaj   +1 more source

Identificação molecular de estirpes de Staphylococcus aureus isoladas em laticínio durante o processo de fabricação do queijo minas frescal. [PDF]

, 2019
Edição dos Trabalhos apresentados no V Congresso Latino Americano e XI Congresso Brasileiro de Higienistas de Alimentos, I Encontro Nacional de Vigilância de Zoonoses e Agravos Causados por Animais de Interesse à Saúde Pública, III Encontro do Sistema ...
FERREIRA, L. M., MEDEIROS, M. Z. M. de, MELO, P. de C., MIZIARA, M. C., NADER FILHO, A., SOUZA, V. de   +5 more
core  

Comprehensive strategies for controlling Listeria monocytogenes biofilms on food‐contact surfaces

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 3, May 2024.
Abstract Listeria monocytogenes biofilms formed on food‐contact surfaces within food‐processing facilities pose a significant challenge, serving as persistent sources of cross‐contamination. In this review, we examined documented cases of foodborne outbreaks and recalls linked to L.
Zi Hua, Mei‐Jun Zhu
wiley   +1 more source

Identificação sorológica de amostras de Escherichia coli isoladas de queijo Minas artesanal. [PDF]

, 2019
O objetivo do estudo foi determinar a ocorrência de E. coli diarreiogênicas EPEC, EHEC e EIEC em queijos Minas Artesanal comercializados no município de Sacramento ?
AMARAL, L. A. do, BARBOSA, M. M. C., NADER FILHO, A., PINTO, F. de R., RIBEIRO, L. F., SOUZA, V. de   +5 more
core  

Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal‐derived foods

Journal of Food Science, Volume 89, Issue 2, Page 748-772, February 2024.
Abstract Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and
Claudia Antonino, Graziana Difonzo, Michele Faccia, Francesco Caponio   +3 more
wiley   +1 more source

Microbiological quality of artisanal Minas Frescal cheeses commercialized at street markets in the region of Bauru, São Paulo

Revista do Instituto de Latícinios Cândido Tostes
Minas Frescal cheese has high humidity and pH close to neutrality, which favors microbial proliferation. It is a common habit for people to buy this type of cheese at open markets, where they are sold without any type of quality seal that guarantees the ...
Marina Lais Sabião de Toledo Piza, Bruna Domeneghetti Smaniotto, Tatiane Andréa Lionete, Daniela Matono   +3 more
doaj   +1 more source

Influência do revestimento comestível à base de fécula de mandioca e óleo essencial na conservação de queijo minas frescal

Revista Principia, 2019
The objective of this research was to evaluate the influence of cassava starch and essential oil for the preservation of the cheese during the refrigerated storage period (± 5 ºC). The treatments were: F1- without addition of coatings; F2 - manioc starch
Edilene Vieira dos Santos, Erica Lins Cesar, Gabrieli Vieira Virginio, João Ferreira Neto, Carlos Christiano Lima Santos, Poliana Epaminondas Sousa   +5 more
doaj   +1 more source

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus Plantarum and Lactobacillus Rhamnosus [PDF]

, 2016
The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage.
Palupi, N. S. (Nurheni), Rahayu, W. P. (Winiati), Setiawardani, T. (Triana)   +2 more
core   +3 more sources

Analysis of enterotoxin production by Staphylococcus aureus in Minas Frescal Cheese under different intrinsic and extrinsic factors [PDF]

, 2020
Nathália Cristina Cirone Silva, Érika Carolina Romão Bonsaglia, Paulo Eduardo Budri, Anderson Clayton da Silva Abreu, Carlos Tadeu dos Santos Dias, Ary Fernandes Júnior, Vera Lúcia Mores Rall   +6 more
openalex   +1 more source