Microbial Standards
Mostrando 1-12 de 46 artigos, teses e dissertações.
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1. QUEIJO ARTESANAL PRODUZIDO NO SUL DO RIO GRANDE DO SUL: AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SUSCETIBILIDADE A ANTIMICROBIANOS DE ISOLADOS DE STAPHYLOCOCCUS COAGULASE POSITIVA
Resumo Objetivando o conhecimento do queijo colonial artesanal produzido na região Sul do Rio Grande do Sul, foram analisadas 30 amostras adquiridas no comércio local e feiras quanto às características físico-químicas, além das análises microbiológicas exigidas pela Agência Nacional de Vigilância Sanitária (ANVISA), isolamento de Yersinia enteroc
Ciênc. anim. bras.. Publicado em: 22/08/2019
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2. Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico
Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retai
Food Sci. Technol. Publicado em: 06/06/2019
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3. Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage
Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteris
Food Sci. Technol. Publicado em: 21/12/2017
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4. Antibacterial potential of a basic phospholipase A2(VRV-PL-VIIIa) from Daboia russelii pulchella (Russell's viper) venom
Abstract Background: Microbial/bacterial resistance against antibiotics poses a serious threat to public health. Furthermore, the side effects of these antibiotics have stimulated tremendous interest in developing new molecules from diverse organisms as therapeutic agents. This study evaluates the antibacterial potential o
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 11/08/2015
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5. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before aci
Braz. J. Microbiol.. Publicado em: 2013-09
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6. Incidência microbiana e medidas preventivas de contaminação em superfícies de um centro cirúrgico
The composition and concentration of microorganisms are extremely important components to demonstrate the level of hygiene in hospital operating rooms. The information from these strategies can be developed to maintain a biologically safe hospital environment by eliminating the focus of contact and transmission, and thus preventing nosocomial infections that
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2012
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7. Microbiological monitoring mf mineral water commercialized in Brazil
The quality of mineral water commercialized in Brazil regarding the microbial content was analyzed and the results were compared with the standards established by the current legislation. Results demonstrated there was no bacterial contamination, but several types of fungi were found. Therefore, bottled mineral water could be considered a possible route for
Brazilian Journal of Microbiology. Publicado em: 2011-06
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8. Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Background: Ready-to-eat (RTE) foods are considered a high risk food group, since they are often consumed without a cooking step. Luncheon meat, a RTE food widely consumed in Brazil, is traditionally produced as industrially vacuum-packaged loaves and afterwards is sliced and re-packaged at retail stores. Since this practice may pose an additional hazard of
Publicado em: 2011
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9. Otimização dos parâmetros de produção do amido de mandioca fermentado / Optimization of parameters for production of fermented cassava starch
The fermented cassava starch (cassava starch) can be considered a chemically and enzymatically modified starch with expansion property, which form alveolar structure and light on traditional bakery products without the use of chemical or biological ferment. It is a gluten-free product, produced in small factories, where there is an internal system of quality
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/11/2010
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10. Perfil sócio-econômico e ambiental de doadoras de um Banco de Leite Humano no Vale do Paraíba, SP e a qualidade sanitária do leite ordenhado / Profile socio-economic and environmental of donors of a Human Milk Bank of the Vale do Paraíba, SP and the quality sanitary of the human milk orden
Human milk is free of contaminants and full of nutrients, and should remain so until consumption. However, sanitary conditions during collection and storage of milk donated to human milk banks can lead to soiling and contamination of microorganisms from the hands or the environment of the donor. The aim of this study was to assess the sanitary quality of 76
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/04/2010
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11. Avaliação quantitativa do risco microbiológico em águas e biossólidos: estado da arte / Quantitative microbial risk assessment: state of the art in water and biosolids
The quantitative microbial risk assessment is the process used to estimate the probability of infection, disease or death after exposure to pathogenic microorganisms present in water, biosolids, food and air. This research aims to describe the state of the art of quantitative microbial risk assessment associated with water and biosolids, and to describe the
Publicado em: 2010
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12. Efeitos nas características físico-químicas, microbiológicas e sensoriais em amostras de mel de abelhas submetidas à radiação gama / Effects on physicochemical, microbiological and sensory characteristics of honey bee samples submitted to gamma radiation
Honey production in Brazil has increased considerably and gaining proeminence on the international market, as a result many demands have become part of the productive honey chain. In addition to the analyses provided for the Brazilian legislation, international market demand products that meet the most stringent quality standards. Honey has interesting chara
Publicado em: 2010