Consulta: creatorFacets:"Rossi Junior,Oswaldo Durival"
Registros recuperados: 4
Data/hora: 09/06/2024 11:23:23

Detection of Bacillus cereus isolated during ultra high temperature milk production flowchart through random amplified polymorphic DNA polymerase chain reaction
Provedor de dados: 65
Autores: Vidal,Ana Maria Centola; Rossi Junior,Oswaldo Durival; Abreu,Irlan Leite de; Bürger,Karina Paes; Cardoso,Marita Vedovelli; Gonçalves,Ana Carolina Siqueira; Rossi,Gabriel Augusto Marques; D'Abreu,Léa Furlan.
ABSTRACT: The present study focused on isolation Bacillus cereus during the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus cereus isolated at different phases of UHT milk processing belongs to the same strain. For this, six groups of milk samples composed of raw, pasteurized and UHT milk were collected from a processing plant. The results revealed that bacteria belonging to the Bacillus cereus group were isolated from 51.6%, 81.6% and from 13.8% of raw, pasteurized and UHT milk samples, respectively. About 50.0% of isolates from raw milk, 19.2% isolates from pasteurized milk and 70.7% isolates from UHT milk were capable of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacillus cereus; Enterotoxins; Microbiological quality; Pasteurized milk; Raw milk; UHT milk.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200286

Microbiological counting in lamb carcasses from an abattoir in São Paulo, Brazil
Provedor de dados: 65
Autores: Martineli,Thaís Mioto; Rossi Junior,Oswaldo Durival; Cereser,Natacha Deboni; Cardozo,Marita Vedovelli; Fontoura,Cristianne Lino; Perri,Silvia Helena Venturoli.
The consumption of lamb meat in Brazil has increased in the last years but little information about the microbiological quality of this product is available. To evaluate the hygienic-sanitary conditions of lamb carcasses, the quantification of microorganism populations indicators (mesophiles and psychrotrophs; total and thermotolerant coliforms; Escherichia coli; moulds and yeasts) and the pathogenic microorganisms indentification (Salmonella sp. and Listeria spp.) were performed. A total of 60 lamb carcasses were sampled from one abattoir in São Paulo. Swab samples were collected from three points (forequarter, back and hindquarter) on the muscle surface after carcasses final washing. Statistical analysis consisted of descriptive evaluation of the results...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carcasses; Lamb; Indicator and pathogenic microorganisms; Hygiene.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000600030

Microbial quality of industrial and retail market grated parmesan cheese in the State of São Paulo, Brazil
Provedor de dados: 65
Autores: Aguilar,Carlos Eduardo Gamero; Rossi Junior,Oswaldo Durival; Vidal,Ana Maria Centola; Ribeiro,Laryssa Freitas; Rossi,Gabriel Augusto Marques.
ABSTRACT: With the objective to evaluate the hygienic and sanitary conditions of grated parmesan cheese acquired from the retail business, total 120 cheese samples were acquired: 60 of which were obtained from four different brands of cheese that were grated in factories, and the other 60 samples were obtained from another four brands of cheese that are normally acquired by retailers (supermarkets) in blocks and grated at the moment of sale. The population of heterotrophic mesophilic microorganisms ranged from 1.2×10³ to 1.1×107 colony-forming units (CFU)·g-1. All samples analyzed contained  Staphylococcus spp. with populations varying from 1.2×10³ to 8.7×106CFU·g-1, from which 60.0% were classified as coagulase-positive Staphylococcus and 52.5% of the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dairy; Food microbiology; Public health; Staphylococcus aureus.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202257

Pressão e temperatura da água de lavagem na população microbiana da superfície de carcaças bovinas
Provedor de dados: 65
Autores: Saba,Rachel Zoccal; Bürger,Karina Paes; Rossi Junior,Oswaldo Durival.
Considerando que a superfície das carcaças bovinas pode se contaminar durante as diferentes etapas do abate e que a lavagem no final do processo tende a reduzir a população microbiana, o presente estudo foi realizado a fim de verificar a influência da temperatura e da pressão da água de lavagem sobre a população de microrganismos heterotróficos mesófilos, psicrotróficos, bolores e leveduras, coliformes totais e coliformes termotolerantes. Para tal, foram coletadas amostras, por suabe de esponja, em quatro pontos da superfície de 80 carcaças (flanco, pescoço, peito e alcatra). Vinte delas foram lavadas com água a 25°C e sem pressão artificial, 20 com água a 25°C sob pressão de 3atm, 20 com água a 40°C e sem pressão artificial e 20 com água a 40°C sob...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carcaça bovina; Lavagem carcaça bovina; Coliformes termotolerantes; Segurança alimentar; Descontaminação carcaça bovina; Abate de bovinos.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000900021