Food Contamination
Mostrando 25-36 de 323 artigos, teses e dissertações.
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25. Food safety challenges associated with traditional foods of Turkey
Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment
Food Sci. Technol. Publicado em: 2018-03
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26. Evaluation antibacterial and antibiofilm activity of the antimicrobial peptide P34 against Staphylococcus aureus and Enterococcus faecalis
ABSTRACT The adhesion ability of bacteria to abiotic surfaces has important implications in food industries, because these organisms can survive for long periods through the biofilm formation. They can be transferred from one place to another in the industry causing contamination of the food processing environment. In this study, the antibacterial and antibi
An. Acad. Bras. Ciênc.. Publicado em: 01/02/2018
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27. Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering
ABSTRACT Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final products, considering hygiene and processing criteria. This study aimed to evaluate contamination in chicken processing, considering the microbiological criteria proposed by self-monitoring systems. Environmental samples from reception, slaughtering a
Rev. Bras. Cienc. Avic.. Publicado em: 2017-06
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28. Phenotypic and genotypic characterization of Salmonella spp. isolated from foods and clinical samples in Brazil
ABSTRACT Increasing antimicrobial resistance in Salmonella species has been a serious problem for public health worldwide. This study examines Salmonella spp. recovered from foods and clinical samples on serotype, antimicrobial resistance and PFGE genotypes. It identified 91 salmonellae, belonging to 31 different serotypes, from 36 isolates from food and 55
An. Acad. Bras. Ciênc.. Publicado em: 15/05/2017
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29. Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model
Abstract Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic m
Food Sci. Technol. Publicado em: 27/04/2017
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30. A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
Abstract Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) sh
Food Sci. Technol. Publicado em: 13/03/2017
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31. Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight
Abstract Fusarium head blight is an important disease occurring in wheat, caused mainly by the fungus Fusarium graminearum. In addition to direct damage to crops, reduced quality and yield losses, the infected grains can accumulate mycotoxins (toxic metabolites originating from prior fungal growth), especially deoxynivalenol (DON). Wheat crops harvested in 2
Food Sci. Technol. Publicado em: 12/01/2017
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32. Factors that alter the biochemical biomarkers of environmental contamination in Chironomus sancticaroli (Diptera, Chironomidae)
ABSTRACT Changes in physiology of the nervous system and metabolism can be detected through the activity of acetylcholinesterase (AChE), alpha esterase (EST-a) and beta esterase (EST-ß) in chironomids exposed to pollutants. However, to understand the real effect of xenobiotics on organisms, it is important to investigate how certain factors can interfere wi
Rev. Bras. entomol.. Publicado em: 2016-12
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33. Microbiology of organic and conventionally grown fresh produce
ABSTRACT Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues o
Braz. J. Microbiol.. Publicado em: 2016-12
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34. 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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35. Intervention strategies for the reduction of microbiological contamination on the hands of food handlers
Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The int
Food Sci. Technol. Publicado em: 24/10/2016
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36. Evaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil
Abstract Ricotta cheese has low fat and salt contents and a high quantity of proteins. The diversity of the nutrients and the high water content are factors that favor the development of microorganisms in this product. In this context, the aim of this study was to evaluate the microbiological quality of ricotta commercialized in the western region of Santa C
Food Sci. Technol. Publicado em: 29/08/2016