Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BABT (4) BJID (1) Autor Sousa,Cristina Paiva de (5) Souza,Evandro Leite de (3) Freire,Kristerson Reinaldo de Luna (1) Freitas,Wilma Carla de (1) Lima,Edeltrudes de Oliveira (1) Silva,Clemilson Antonio da (1) Travassos,Antônio Eustáquio Resende (1) Mais... Palavra-chave Antimicrobials (1) Antimould activity (1) Bacterial virulence (1) Bacteriocins (1) Biopreservation (1) Dough (1) Escherichia coli (1) Food Industry (1) Food handlers (1) Food-borne diseases (1) Genetic variation (1) Nisaplin (1) Nisin (1) Pathogenicity (1) Plant products (1) Prokaryotic evolution (1) Salmonella spp. (1) Sensitivity profile (1) Staphylococcus (1) Staphylococcus spp. (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2008 (2) 2005 (2) 2003 (1) País Brazil (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs BABT Freitas,Wilma Carla de; Souza,Evandro Leite de; Sousa,Cristina Paiva de; Travassos,Antônio Eustáquio Resende. This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Nisaplin; Nisin; Dough; Staphylococcus. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021 Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives BABT Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de. Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocins; Antimicrobials; Food Industry; Biopreservation. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008 Inhibitory action of some essential oils and phytochemicals on the growth of various moulds isolated from foods BABT Souza,Evandro Leite de; Lima,Edeltrudes de Oliveira; Freire,Kristerson Reinaldo de Luna; Sousa,Cristina Paiva de. The aim of this study was to determine the sensitivity profile of mould strains isolated from foods to some essential oils and phytochemicals. The assayed mould strains were: Fusarium spp., Rhizopus spp., Aspergillus flavus, A. niger and Penicillium spp. According to results, Lippia alba N.E. Brown, Peumus boldus Molina, Lippia microphylla Phil., Citrus limon Risso and Cymbopogon citratus Stapf. essential oil and the phytochemicals citral, eugenol and mircene showed prominent antimould activity. Among the products that evidenced antimould activity, citral and eugenol showed the lowest minimum inhibitory concentrations, which was 1% and 4%, respectively, for the most of the tested mould strains. Tipo: Info:eu-repo/semantics/article Palavras-chave: Plant products; Antimould activity; Sensitivity profile. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200011 Pathogenicity mechanisms of prokaryotic cells: an evolutionary view BJID Sousa,Cristina Paiva de. The success of pathogenic microbes depends on their ability to colonize host tissues and to counter host defense mechanisms. Microorganisms can produce overwhelming infection because of their relatively short generation times, and because they have evolved powerful mechanisms for generating phenotypic diversity as an efficient strategy for adapting to rapidly responding immune system defenses and the broad range of polymorphisms characteristic of different host tissues. Bacterial evolution may not be a continuous process, but more of a succession of temporally spaced major events. These events cause a non-gradual sequence of adaptations to a given environment. The pathogenicity islands may be genetically unstable elements, and many of the genes coding for... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pathogenicity; Prokaryotic evolution; Genetic variation; Bacterial virulence. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-86702003000100004 The impact of food manufacturing practices on food borne diseases BABT Sousa,Cristina Paiva de. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food-borne diseases; Staphylococcus spp.; Escherichia coli; Salmonella spp.; Food handlers. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400020 Registros recuperados: 5 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco