Foodborne Pathogen
Mostrando 13-24 de 125 artigos, teses e dissertações.
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13. Listeria monocytogenes in Fuyuand Rama Fortepersimmon (Diospyros kaki): incidence and growth / Listeria monocytogenes em caqui (Diospyros kaki) nas variedades Fuyue Rama Forte: incidência e crescimento
Brazil is among of the three biggest fruit producer in the world, with a production that is over 39 million tons, a relevant participation in the international market and an increasing participation in the domestic market. However, beyond quantity the quality and safety of food are issues equally demanded by consumers. It has been known that in natura produc
Publicado em: 2008
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14. Persistency of Listeria monocytogenes strains in a poultry industrial slaughterhouse located in the state of São Paulo / Persistência de cepas de Listeria monocytogenes em linha de abate industrial de frango em um matadouro localizado no Estado de São Paulo
Listeria monocytogenes is a well-known microorganism as cause of foodborne illness since the occurrence of the first outbreak in 1980. Among foods of animal origin that serve as vehicle of this pathogen, poultry and their products are receiving special attention due to their association with outbreaks. The aims of this research were to evaluate the occurrenc
Publicado em: 2008
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15. Potencial do efeito antibacteriano in vitro de quitosana extraÃda de Mucor circinelloides UCP 050: uma abordagem para uso em sistemas de conservaÃÃo de alimentos
Recentemente, a quitosana vem despertando bastante interesse em relaÃÃo Ãs suas aplicaÃÃes em produtos alimentÃcios e farmacÃuticos. Entre outras, a atividade antimicrobiana deste biopolÃmero tem sido apontada como uma das suas mais interessantes propriedades. O objetivo deste estudo foi extrair e caracterizar a quitosana da biomassa de Mucor circine
Publicado em: 2008
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16. Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum
Escherichia coli O157:H7 is a pathogen strain, which causes hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. The control of bacterial cells in foods is an important factor to reduce foodborne diseases due to E. coli O157:H7. Assays to inactivate E. coli O157:H7 were carried out by using the cinnamon oil obtain
Brazilian Journal of Infectious Diseases. Publicado em: 2007-04
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17. Microbiological quality of poultry meat: a review
Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern
Revista Brasileira de Ciência Avícola. Publicado em: 2004-09
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18. Noroviruses associated with acute gastroenteritis in a children's day care facility in Rio de Janeiro, Brazil
Noroviruses (Norwalk-like viruses) are an important cause of gastroenteritis worldwide. They are the most common cause of outbreaks of gastroenteritis in the adult population and occur in nursing homes for the elderly, geriatric wards, medical wards, and in hotel and restaurant settings. Food-borne outbreaks have also occurred following consumption of contam
Brazilian Journal of Medical and Biological Research. Publicado em: 2004-03
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19. Influence of bacteria from natural microflora over behaviour of Escherichia coli O157:H7 in ground beef / Comportamento de Escherichia coli enterohemorrágica O157:H7 frente a bactérias autóclones em carne bovina móida.
Escherichia coli O157:H7 is a foodborne pathogen of increasing importance, since it has been involved in several threatening outbreaks, most of them associated with meat products. Though, it is possible that the low occurrence af E. coli O157:H7 in food, particularly in meat, may be due to antagonistic effects af other microorganisms present. Therefore, the
Publicado em: 1997
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20. Aeromonas do grupo A. hydrophila em amostras de hortaliças comercializadas na cidade de São Paulo / Motile Aeromonas spp. in retail vegetables from São Paulo, Brazil
A total of 90 retail vegetable samples, including 30 of lettuce, 30 of water-cress and 30 of escarole were examined for the presence of Aeromonas of the A. hydrophila group, using two different isolation methods. One of the methods envolved direct plating on starch-ampicinin agar for the purpose of enumeration and the other one, after enrichment in trypticas
Publicado em: 1993
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21. Listeria monocytogenes, a Food-Borne Pathogen
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22. Selective plating medium for quantitative recovery of food-borne Listeria monocytogenes.
A new plating medium (lithium chloride-ceftazidime agar [LCA]) was designed to quantitatively recover food-borne Listeria monocytogenes in the form of large colonies while inhibiting most other food-borne microorganisms. This medium included brain heart infusion agar as the nutritive agar base and a combination of selective agents (LiCl, glycine anhydride, a
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23. Identification of two proline transport systems in Staphylococcus aureus and their possible roles in osmoregulation.
The food-borne pathogen Staphylococcus aureus is distinguished from other food-borne pathogens by its ability to grow at water activity values below 0.90. Previous studies have indicated that proline accumulation mediated by transport represents a primary osmoregulatory strategy utilized by this bacterium (C. B. Anderson and L. D. Witter, Appl. Environ, Micr
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24. Listeria monocytogenes, a food-borne pathogen.
The gram-positive bacterium Listeria monocytogenes is an ubiquitous, intracellular pathogen which has been implicated within the past decade as the causative organism in several outbreaks of foodborne disease. Listeriosis, with a mortality rate of about 24%, is found mainly among pregnant women, their fetuses, and immunocompromised persons, with symptoms of