Data/hora: 12/06/2024 07:39:13

Provedor de dados: 	52	
País: 	Brazil	
Título: 	The impact of food manufacturing practices on food borne diseases	
Autores: 	Sousa,Cristina Paiva de.	
Data: 	2008-08-01	
Ano: 	2008	
Palavras-chave: 	Food-borne diseases; Staphylococcus spp.; Escherichia coli; Salmonella spp.; Food handlers.	
Resumo: 	Food-borne illness is a major international problem and an important cause of reduced economic growth. The contamination of the food supply with the pathogens and its persistence, growth, multiplication and/or toxin production has emerged as an important public health concern. Most of these problems could be controlled with the efforts on the part of the food handlers, whether in a processing plant, a restaurant, and others. In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during the processing, storage, and meal preparation, making it difficult to estimate the number of the microorganisms or the concentration of their toxins at the time of ingestion by the consumer. This review shows main microorganisms related to the manipulation practices such as Staphylococcus spp., Escherichia coli and Salmonella spp. and describes the factors regarding the food-borne illness highlighting the impact of good manipulation practices on the food safety and food quality.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400020	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132008000400020	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.51 n.4 2008	
Fonte: 	info:eu-repo/semantics/openAccess