Meat Inspection
Mostrando 25-31 de 31 artigos, teses e dissertações.
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25. Sorologic evaluation of swine cysticercosis by ELISA using antigens: total extract and scolex from Cysticercus cellulosae and vesicular fluid from Cysticercus longicollis / Avaliação sorológica da cisticercose suína pelo ELISA utilizando os antígenos: total e de escólex de Cysticercus cellulosae e líquido vesicular de Cysticercus longicollis
Swine cysticercosis is a disease caused by the Taenia soliums metacestodes, called Cysticercys cellulosae (Cisticerci). This disease is largely spread around the world and is more frequent in countries where swine meat consumption is high and sanitary conditions are poor, as in developing countries. Cysticercosis is harmful to the raising of the swine beca
Publicado em: 2003
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26. Sixty years of meat inspection.
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27. A Text-Book of Meat Hygiene. With Special Consideration of Ante-Mortem and Post-Mortem Inspection of Food-Producing Animals
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28. Bacteriological Survey of Frozen Meat and Gravy Produced at Establishments Under Federal Inspection
During visits to 34 federally inspected establishments producing frozen meat and gravy, 541 production line samples and 535 finished product units were collected for bacteriological analyses. It was found that more than 70% of the sets of finished product (10 units/set) produced under good manufacturing practices had: (i) four or fewer coliform-positive unit
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29. Salmonella in horses: a source of contamination of horsemeat in a packing plant under federal inspection.
Cecal samples from 270 slaughter horses revealed that 41 samples (15.1%) contained Salmonella. Of 233 horsemeat samples tested, Salmonella was isolated from 62 samples, or 26.6%. Only 2 of 158 human stool specimens from the plant workers revealed Salmonella. Predominant serotypes isolated from the horsemeat were Salmonella enteritidis Good and Anatum, wherea
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30. Bacteriological Survey of the Blue Crab Industry
During sanitation inspections of 46 crabmeat processing plants on the Atlantic and Gulf Coasts, 487 samples of whole crabs immediately after cooking, cooked crabs after cooling, backed or washed (or both) crab bodies and whole crab claws, as well as 1,506 retail units of finished product were collected and analyzed bacteriologically. The 1,506 retail units (
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31. Evaluation of a Clostridium perfringens Predictive Model, Developed under Isothermal Conditions in Broth, To Predict Growth in Ground Beef during Cooling
Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimens result in no
American Society for Microbiology.