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| Michael,Geovana Brenner; Simoneti,Roselis; Costa,Marisa da; Cardoso,Marisa. |
| A two-phase study was conducted to compare the efficacy of several enrichment selective-broth steps associated to different plating media for recovery of Salmonella sp. from finishing swine feces. In a first phase, Rappaport-Vassiliadis broth (RV) incubated at 42ºC, Tetrathionate Müller-Kauffmann broth at 37ºC (TMK37) and 42ºC (TMK42), and Selenite Cystine broth (SC) at 37ºC, in combination with three selective plating media Rambach agar (RA), Xylose-Lysine-Tergitol 4 agar (XLT4), and Brilliant-Green Phenol-Red Lactose Sucrose agar (VB) were compared for recovery of Salmonella from artificially contaminated swine feces. In a second phase, RV, TMK37, and TMK42, associated with XLT4 and VB , were tested with naturally contaminated swine feces. In this study... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmonella sp.; Selective enrichment; Swine. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000200009 |
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| Zaffari,Cristina Bergman; Mello,Jozi Fagundes; Costa,Marisa da. |
| O consumo de queijo artesanal, vendido em estabelecimentos de beira de estrada, é comum no Estado do Rio Grande do Sul. Geralmente estes produtos não são fabricados em acordo com as boas normas de fabricação e podem constituir perigo à saúde do consumidor. Objetivou-se, com o presente trabalho, verificar a qualidade bacteriológica de queijos artesanais comercializados em estradas litorâneas por meio da contagem de coliformes e pesquisa de Listeria spp. e Brucella spp. Foram analisados 80 queijos, sendo 62 do tipo Colonial, dez do tipo Provolone, seis do tipo Ricota e dois do tipo Caccio Cavallo. No momento da coleta, 71% das amostras não estavam sob refrigeração. Todas as amostras apresentaram contagens de coliformes totais e, destas, 62 foram testadas... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caccio Cavallo; Colonial; Provolone; Ricota; Coliformes; Listeria monocytogenes; Brucella spp. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782007000300040 |
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| Mello,Jozi Fagundes de; Rocha,Laura Braga da; Lopes,Ester Souza; Frazzon,Jeverson; Costa,Marisa da. |
| Sanitary conditions are essential for the production of meals and control of the presence of pathogensis important to guarantee the health of customers. The aim of this study was to evaluate the sanitary quality of food services by checking the presence of thermotolerant coliforms, Staphylococcus sp. and evaluate the toxigenic potential from the latter. The analysis was performed on water, surfaces, equipment, ready-to-eat foods, hands and nasal cavity of handlers in seven food services. The water used in food services proved to be suitable for the production of meals. Most food, equipment and surfaces showed poor sanitary conditions due to the presence of thermotolerant coliforms (60.6%). Twenty-six Staphylococcus species were identified from the 121... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food service; Sanitary quality; Staphylococcus sp.; Staphylococcal enterotoxin. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000300036 |
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