Equipment And Utensils
Mostrando 1-12 de 12 artigos, teses e dissertações.
-
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
-
2. Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Ag�
Food Sci. Technol. Publicado em: 26/07/2018
-
3. Recovery of drug residues in equipment and utensils used by compounding pharmacies after standard cleaning procedure
As farmácias de manipulação têm sido citadas por alguns atletas como sendo responsáveis pela manipulação de cápsulas contaminadas com fármacos proibidos pelo Comitê Olímpico Internacional (COI). Portanto, o presente estudo foi realizado para quantificar o montante de resíduo remanescente nos equipamentos e utensílios usados para manipular cá
Braz. J. Pharm. Sci.. Publicado em: 2015-06
-
4. Investigação da presença de Listeria spp. e Listeria monocytogenes em equipamentos e utensílios de indústrias de laticínios
Listeria monocytogenes é um patógeno alimentar psicrotrófico, com baixa dose infectante, causador de doença severa com altas taxas de mortalidade. Adicionado a isso, Listeria spp. podem formar biofilmes em equipamentos e utensílios industriais, o que tem tornado os membros do gênero Listeria alguns dos microrganismos mais importantes para as indústria
Publicado em: 2011
-
5. Salmonella sp em rebanho comercial de suínos e em suas carcaças processadas no frigorífico / Salmonella sp FLOCK IN TRADE OF PIGS AND CARCASSES PROCESSED IN SLAUGHTERHOUSE
The slaughter of pigs with Salmonella sp is considered the first critical point for contamination of the final product. The risk represented by these animals tends to increase when this bacterium is present in portions of the carcass that reaches the consumer. In this study, we sought to verify the association of the prevalence of pigs with Salmonella sp in
Publicado em: 2009
-
6. Implantação de sistemas de gestão para garantia da segurança de alimentos. Estudo de caso: Linha de fabricação de file de peixe congelado. / Application of food safety management system Study of case: Line of production frozen filet fish.
Food Safety Management Systems are important prevention methods employed in production lines and have been successfully applied in various industries worldwide. This study aimed to establish a general food safety management system in a production line for frozen fillets in a company that operates in the segment processing, marketing and distributing fish. Th
Publicado em: 2008
-
7. Condições higiênico-sanitárias no preparo de refeições em creches comunitárias de Belo Horizonte, Minas Gerais
The hygiene conditions in meal preparation of community day care centers in Belo Horizonte MG were evaluated. A checklist, based on the current legislation, was elaborated and applied in thirty seven different regional day care centers of the municipality. It was concluded that the day care centers reached a medium level of compliance with the Good Manufactu
Publicado em: 2008
-
8. 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
-
9. Aplication of HACCP methodology - hazard analysis and critical control point - as a water reuse tool in the industry: model to the aromatic and fragrancy industry. / Aplicação da metodologia de APPCC - análise de perigos e pontos críticos de controle - como ferramenta para reúso de água na indústria: modelo para indústria de aromas e essências.
One of the major problems faced by the food industry is their enormous water consumption is their productive processes. Water conservation and reuse is a real and increasing necessity. This dissertation discusses rational use concepts, industrial water reuse, quality management systems in the condiment sector of the food industry. The main objective of this
Publicado em: 2007
-
10. Hygienic-sanitary aspects, food handlers, managers and consumers. The situation of the fast food restaurants in the city of Rio de Janeiro, RJ. / Aspectos higiênico-sanitários, manipuladores de alimentos, gerentes e consumidores: situação das lanchonetes do tipo fast food da cidade do Rio de Janeiro, RJ.
In the last years, due to the change in the eating habits, it is possible to observe an increase of the segment of meal production out of home. The fast food restaurants are the most expressive in the food service industry. However, they remain understudied in the aspects related to the hygienic-sanitary conditions, food handlers, managers and consumers. Thu
Publicado em: 2007
-
11. Avaliação de egressos de um programa de ação formativa para Promoção Social de famílias rurais / Evaluation of egress of a program of formative action for Social Promotion of rural families
This dissertations research consisted of an evaluation of egress students from a capacitating program with a view to the social promotion of rural families, in the eminence of estimating the changes possibly derived from the educational activities, departing from the analysis of their everyday experiences, in the contexts of their personal, familiar and prof
Publicado em: 2007
-
12. Adesão de Salmonella enteritidis em superfícies de processamento de alimentos / Adesão de Salmonella enteritidis em superfícies de processamento de alimentos
Biofilms are structures highly organized in which microorganisms grow and therefore can survive to hostile environments. They are defined as a complex community of microorganisms usually encased in an extracellular matrix of polymeric substances (EPS) attached to a surface. Cells embedded in biofilm are more resistant to sanitizers than free cells. Biofilms
Publicado em: 2006