Consulta: creatorFacets:"Iaria,Sebastião Timo"
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Data/hora: 06/06/2024 04:38:04

Aeromonas species isolated from PINTADO fish (Pseudoplatystoma sp): virulence factors and drug susceptibility
Provedor de dados: 59
Autores: Rall,Vera Lúcia Mores; Iaria,Sebastião Timo; Heidtmann,Sandra; Pimenta,Fabiana Cristina; Gamba,Rosa Carvalho; Pedroso,Débora Midori Myaki.
Aeromonas has been described as an emergent foodborne pathogen of increasing importance. In this study, we report that 48% of 50 Pintado fish samples collected at the retail market of São Paulo city were positive for Aeromonas sp, as detected by the direct plating method. When the presence/absence method was used, the positivity was 42%. A. caviae was the most frequent species, followed by A. hydrophila and A. sobria. Production of cytotoxic enterotoxin, observed in suckling mouse assay, was detected in 67% of A. sobria strains, in 60% of A. hydrophila strains and in 40% of A. caviae strains. In vitro tests, performed with HEp-2 cells, showed that 88% of A. hydrophila, 27% of A. sobria and 13% of A. caviae strains were positive for this toxin. The in vivo...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aeromonas sp; Virulence factors; Drug susceptibility; Fish.
Ano: 1998
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000300015

Critical control points for meat balls and kibbe preparations in a hospital kitchen
Provedor de dados: 59
Autores: Pedroso,Débora Midori Myaki; Iaria,Sebastião Timo; Gamba,Rosa Carvalho; Heidtmann,Sandra; Rall,Vera Lúcia Mores.
Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: HACCP; Microbiological quality of foods; Meat; Hospital kitchen.
Ano: 1999
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000400010