Food Hygiene
Mostrando 13-24 de 103 artigos, teses e dissertações.
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13. Condições higiênico-sanitárias e perfil da comunidade microbiana de utensílios e mesas higienizadas de um serviço de alimentação localizado no Rio de Janeiro
Resumo O objetivo deste estudo foi avaliar as condições higiênico-sanitárias e o perfil da comunidade microbiana dos utensílios e das mesas de um serviço de alimentação localizado no município do Rio de Janeiro. A caracterização do processo de higienização dos utensílios (pratos, bandejas e talheres) e das mesas foi realizada por observação s
Braz. J. Food Technol.. Publicado em: 20/05/2019
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14. Importance of training in ensuring the hygiene-sanitary quality of lettuce salads served in nursery schools
Resumo A alimentação servida nas creches deve atender à qualidade higiênico-sanitária e nutricional, para promover a saúde física e intelectual das crianças. Portanto, a capacitação das técnicas em nutrição escolar nas Boas Práticas de Manipulação é fundamental para assegurar a inocuidade dos alimentos preparados. Este trabalho teve como obj
Braz. J. Food Technol.. Publicado em: 16/05/2019
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15. Oral microbiota and their antibiotic susceptibility in free-living monkeys in Goiás State, Brazil: Repercussions for injuries in humans
Abstract INTRODUCTION: Goiás State, which is in the midwest region of Brazil, has several urban forests. This fact, along with the expansion of urban areas within the limits of Forest Conservation Units, increases the contact between humans and wildlife, such as capuchin monkeys. The impulsive behavior of these animals and the scarcity of food cause them
Rev. Soc. Bras. Med. Trop.. Publicado em: 14/01/2019
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16. Critical control points and food pathogen presence in dairy plants from Turkey
Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different re
Food Sci. Technol. Publicado em: 30/07/2018
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17. 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
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18. 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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19. Prospects of robotics in food industry
Abstract Technological advancements in various domains have broadened the application horizon of robotics to an incredible extent. Highlighting a very recent application area, this paper presents a comprehensive review of robotics application in food industry. Robots essentially have the potential to transform the processes in food processing and handling, p
Food Sci. Technol. Publicado em: 29/05/2017
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20. 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
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21. Good hygiene practices in hospital nutrition services: the view of internal and external auditors
Abstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an ext
Food Sci. Technol. Publicado em: 21/07/2016
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22. Food production in solidarity economy: an issue that goes beyond laws
Abstract Food production within the context of solidarity economy is an alternative way to offer employment and income for a significant part of the Brazilian population. The purpose of this study was to carry out a business diagnosis in order to evaluate the facilities, the production process and hygiene practices of seven solidarity economy enterprises loc
Food Sci. Technol. Publicado em: 06/05/2016
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23. Clonal profile, virulence and resistance of Staphylococcus aureus isolated from sheep milk
The objective of this study was to characterize the clonal profile, virulence factors and antimicrobial resistance, particularly oxacillin resistance, of Staphylococcus aureus isolated from sheep milk. Milk samples were collected from all teats for the California Mastitis Test (CMT), somatic cell count, identification of S. aureus, investigation in these str
Braz. J. Microbiol.. Publicado em: 2015-06
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24. Caries risk assessment in schoolchildren - a form based on Cariogram® software
Identifying caries risk factors is an important measure which contributes to best understanding of the cariogenic profile of the patient. The Cariogram® software provides this analysis, and protocols simplifying the method were suggested. Objectives: The aim of this study was to determine whether a newly developed Caries Risk Assessment (CRA) form based on
J. Appl. Oral Sci.. Publicado em: 2014-10