Sanitization
Mostrando 1-12 de 45 artigos, teses e dissertações.
-
1. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic
Food Sci. Technol. Publicado em: 2020-06
-
2. Potential of thyme essential oil on arugula sanitization
RESUMO Óleos essenciais de espécies vegetais são fontes alternativas importantes de compostos antimicrobianos no combate a patógenos de importância alimentar. O presente estudo buscou avaliar a atividade antimicrobiana in vitro do óleo essencial de tomilho (Thymus vulgaris), e aplicá-lo na sanitização de rúcula (Eruca sativa) minimamente processada
Ciênc. agrotec.. Publicado em: 20/01/2020
-
3. Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves
Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic
Food Sci. Technol. Publicado em: 17/01/2020
-
4. Use of water restriction in the inoculation of carrot seeds
Resumo: O objetivo deste trabalho foi avaliar o método de inoculação de sementes de cenoura com meio batata-dextrose-ágar (BDA) acrescido de manitol. O fungo escolhido para testar a metodologia foi o Alternaria radicina. O restritor hídrico foi adicionado ao meio BDA de modo a obter os potenciais osmóticos de 0,6 MPa, 0,8 MPa, 1,0 MPA e 1,2 MPa. O cres
J. Seed Sci.. Publicado em: 05/12/2019
-
5. Effectiveness evaluation of alternative sanitizers in microbiological quality of strawberry (Fragaria ananassa Duch Var. Oso Grande) after artificial contamination by Escherichia coli
Abstract Washing and sanitization are considered particularly critical steps for the microbiological quality of fruits. At this stage, it is important to select the sanitizer which must have microbiological effectiveness. In the literature, there is a great interest on alternative sanitizers for microbiological quality control of food. This study aimed at ve
Food Sci. Technol. Publicado em: 09/09/2019
-
6. Factors affecting the periapical healing process of endodontically treated teeth
Abstract Tissue repair is an essential process that reestablishes tissue integrity and regular function. Nevertheless, different therapeutic factors and clinical conditions may interfere in this process of periapical healing. This review aims to discuss the important therapeutic factors associated with the clinical protocol used during root canal treatment a
J. Appl. Oral Sci.. Publicado em: 2017-10
-
7. Physical and chemical quality, biodiversity, and thermodynamic prediction of adhesion of bacterial isolates from a water purification system: a case study
ABSTRACT The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence according to the hydrophobicity of these microorganisms and of the polypropylene distribution loop for purified water. The assessment of drinking water that supplies the purification system allowed g
Braz. J. Pharm. Sci.. Publicado em: 22/06/2017
-
8. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for al
Braz. J. Microbiol.. Publicado em: 10/01/2014
-
9. The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
Cassava starch factories produce residues that can be commercialized as food ingredients. The objective of this study was to evaluate the microbiological safety of cassava peel and bagasse during storage, with and without chemical treatment. The bagasse was acidified with lactic acid, and the peel was immersed in a sodium hypochlorite solution. The microbiol
Food Sci. Technol. Publicado em: 20/08/2013
-
10. Avaliação das condições de temperatura e concentração de água ozonizada para sanitização de alface / Evaluation of conditions temperature and ozonized water concentration for sanitization of lettuce
A alface (Lactuca sativa L.) é a hortaliça folhosa mais consumida no Brasil, sendo a do tipo crespa a mais comercializada. O ozônio é um sanitizante de interesse por não gerar resíduos nos alimentos, destacando-se pelo seu alto poder oxidante e pela sua rápida degradação. Por ser um sanitizante recente no Brasil, ainda não há uma legislação espe
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/05/2012
-
11. Avaliação da eficiência da aplicação do ozônio na cadeia de produção do queijo minas frescal / Efficiency evaluation of ozone application in the production chain of minas frescal cheese
O leite, por ser um alimento nutritivo e completo, é altamente consumido em todo o mundo, tanto na sua ingestão direta como através de seus derivados. Muitas ações são colocadas em prática para garantir sua qualidade, desde cuidados com a saúde dos animais leiteiros até a utilização de tratamentos para garantir uma maior vida de prateleira dos pro
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/02/2012
-
12. Physical and chemical quality of sanitized commercial eggs experimentally contaminated with Pseudomonas aeruginosa and refrigerated during storage
The objective of this study to verify the physicochemical quality of commercial washed and unwashed eggs, experimentally inoculated on the shell with Pseudomonas aeruginosa and stored at 5 and 25 ºC for 30 days. A total of 384 eggs, classified as large, from light Dekalb White laying hens at 30 to 40 weeks of age, were used. The experimental design consiste
R. Bras. Zootec.. Publicado em: 2012-10