Consulta: subjectFacets:"Microbiological quality"
Registros recuperados: 11
Data/hora: 09/06/2024 10:20:50

Calidad microbiológica y organoléptica de vainilla (Vainilla planifolia Jacks) beneficiada artesanalmente.
Provedor de dados: 32
Autores: López López, Daniela.
La vainilla (Vanilla planifolia Jacks) es un recurso fitogenético originario de México, el fruto llamado vaina, tiene que ser beneficiado para ser consumido. En este trabajo se evaluó la calidad microbiológica de la vainilla por la presencia de enterobacterias, coliformes totales, mohos y levaduras, así como la cantidad de compuestos fenólicos por técnicas de HPLC (ácido 4-hidroxibenzóico, 4-hidroxibenzaldehído, ácido vainillínico y vainillina) durante el proceso de beneficio artesanal a fin de establecer puntos críticos de control. Se tomaron catorce muestras en diversas etapas del proceso desde la recepción, matado, ciclos de secado al sol alternados con sudor, oreado, depósito provisional y revisiones fitosanitarias, hasta vainilla beneficiada. Los...
Palavras-chave: Vainillina; Calidad microbiológica; Compuestos fenólicos; Curado; Vainillin; Microbiological quality; Phenolic compounds; Cured; Fisiología Vegetal; Maestría.
Ano: 2013
URL: http://hdl.handle.net/10521/2048

Caracterização epidemiológica de áreas de baixa qualidade microbiológica do leite cru.
Provedor de dados: 14
Autores: DIAS, J. A.; OLIVEIRA, A. M. de; GREGO, C. R.; OLIVEIRA, L. F. de; FARIA, G. V.; SILVA, F. de A. C.
Este trabalho teve o objetivo de caracterizar o perfil dos produtores e manejo das propriedades localizadas em áreas de baixa qualidade microbiológica do leite cru dentro da área de abrangência de uma indústria láctea, identificadas por meio da análise espacial dos indicadores de CTB no estudo realizado por Dias et al. (2017).
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Agroindústria; Ariquemes (RO); Rondônia; Amazônia Ocidental; Western Amazon; Indústria Agrícola; Produção Leiteira; Cadeia Produtiva; Controle de Qualidade; Análise Bacteriológica; Tanque; Resfriamento; Cooperativa de Produtores; Agribusiness; Milk production; Milk quality; Supply chain; Microbiological quality; Tankers; Cold treatment.
Ano: 2019
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1114838

Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures
Provedor de dados: 86
Autores: Fagnani,Rafael; Mexia,Marisa Marroni; Puppio,Ana Amélia Nunes; Battaglini,Ana Paula Pavão.
Abstract: The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product's shelf life, which reached 30 days without exceeding 1,000 CFU mL-1; and eliminated coliform counts at the temperatures of 35 and 45ºC,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Escherichia coli; Membrane; Microbiological quality; Pasteurization; Shelf life.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000800990

Drinking water as a risk factor to poultry health
Provedor de dados: 89
Autores: Amaral,LA do.
In the poultry industry, the use of water with adequate physical, chemical and microbiological quality it is of fundamental importance. Since many birds have access to the same water source, quality problems will affect a great number of animals. The drinking water plays an important role in the transmission of some bacterial, viral and protozoan diseases that are among the most common poultry diseases. Important factors to prevent waterborne diseases in broiler production are the protection of supply sources, water disinfection and the quality control of microbiological, chemical and physical characteristics. Water is an essential nutrient for birds and therefore quality preservation is fundamental for good herd performance. The farmer may prevent many...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microbiological quality; Poultry industry; Water.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000400001

VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN
Provedor de dados: 94
Autores: LIMA,JANICE RIBEIRO; GARRUTI,DEBORAH DOS SANTOS; PINTO,GUSTAVO ADOLFO SAAVEDRA; MAGALHÃES,HILTON CÉSAR RODRIGUES; MACHADO,TEREZINHA FEITOSA.
ABSTRACT  This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory acceptance; Proximate composition; Microbiological quality; By-product; Shelf life.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901

Influence of cutting room temperature on the microbiological quality of chicken breast meat
Provedor de dados: 45
Autores: Cintra,A.P.R.; Andrade,M.C.G.; Lazarini,M.M.; Assis,D.C.S.; Silva,G.R.; Menezes,L.D.M.; Ornellas,C.B.D.; Figueiredo,T.C.; Cançado,S.V.
ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microbiological quality; Environmental contamination; Chicken breast meat; Cutting room temperature.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000300814

Microbiological quality of oysters (Crassostrea gigas) produced and commercialized in the coastal region of Florianópolis - Brazil
Provedor de dados: 58
Autores: Pereira,Murilo Anderson; Nunes,Márcia Menezes; Nuernberg,Leonardo; Schulz,Denys; Batista,Cleide Rosana Vieira.
Oysters are filter feeders able to ingest particles in suspension that may carry pathogenic microorganisms. In this respect, the consumption of raw oysters can cause foodborne diseases in humans. The aim of the present study was to evaluate the microbiological quality of Crassostrea gigas oysters cultivated and commercialized in the coastal region of Florianópolis, SC, Brazil. The study comprised counts of coliforms at 35ºC and at 45ºC, Escherichia coli and coagulase-positive staphylococci, and detection of Salmonella sp, Vibrio cholerae and Vibrio parahaemolyticus. Ninety samples were analyzed, 45 of them collected at seafood commercial establishments and the other 45 were collected in the cultivation area. All analyses were performed according to methods...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coliforms; Escherichia coli; Food; Microbiological quality; Oysters.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000200012

Effect of microbiological characteristics of raw milk on the quality of whole milk powder
Provedor de dados: 58
Autores: Oliveira,Carlos Augusto Fernandes de; Mestieri,Lucinéia; Santos,Marcos Veiga; Moreno,José Franchini Garcia; Spers,Aleksandrs; Germano,Pedro Manuel Leal.
The relationship between microbiological characteristics of raw milk and the quality of high-heat whole powder made from it was investigated. To this end, 16 lots of milk standardized for fat and non-fat solids were used. Powder average levels of mesophiles and psychrotrophs were 7.8 x 10¹ and 4.0 x 10¹ CFU/g, respectively, and these values correlated positively (P &lt; 0.05) with the corresponding raw milk counts (8.1 x 10(6) and 1.8 x 10(7) CFU/g, respectively). A significant positive correlation (P &lt; 0.05) was also observed between raw milk psychrotroph counts and titratable acidity of milk powder (range: 0.15 - 0.19 as % lactic acid). Samples of powder produced from raw milk with higher psychrotroph levels were found to have higher insolubility...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Milk powder; Microbiological quality; Physical and chemical quality.
Ano: 2000
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200006

Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler
Provedor de dados: 58
Autores: Salustiano,Valéria Costa; Andrade,Nélio José; Brandão,Sebastião César Cardoso; Azeredo,Raquel Monteiro Cordeiro; Lima,Sandra Aparecida Kitakawa.
The microbiological air quality at processing areas in a dairy plant was evaluated by using a one-stage air sampler, based on Andersen principles (impaction technique) and by culture settling plate technique, also known as sedimentation technique. Among these areas, milk reception, packaging, and pasteurization rooms were included. Rooms where cheese, yogurt, butter and "doce de leite"(Latin American typical treat made of concentrated milk and sugar) are made were also evaluated. For all processing areas, the numbers of mesophilic aerobic bacteria and yeast and molds recovered by air sampler were higher than 90 CFU·m-3 - the maximum value recommended by American Public Health Association (APHA). In four of the six processing areas, the microbial numbers...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dairy plant; Air processing areas; Microbiological quality; Air sampler.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300015

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

Influence of pH on the efficacy of ozonated water to control microorganisms and its effect on the quality of stored strawberries (Fragaria x ananassa Duch.)
Provedor de dados: 64
Autores: Ferreira,Wallas Felippe de Souza; Alencar,Ernandes Rodrigues de; Alves,Hanna; Ribeiro,Jaqueline Lamounier; Silva,Caroline Rosa da.
ABSTRACT Ozonation has been proposed as an alternative for the post-harvest treatment of plant products. Therefore, the objective of this study was to evaluate the influence of the pH on the efficacy of ozonated water to control microorganisms and to determine the possible effects of ozone on the quality of stored strawberries. To evaluate the influence of pH on ozonated water in Portola variety strawberries, the strawberries were divided into six batches. Three batches were exposed to ozonated water and three batches were exposed to non-ozonized water with different pH levels and an immersion time of 5 min. The pH values used were 3.0, 6.5 and 8.7. After the ozonation, the fruits were stored in a cold chamber at 5 °C for 6 days, and analyses were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ozone; Microbiological quality; Qualitative changes.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000600692