Consulta: subjectFacets:"Food microbiology"
Registros recuperados: 7
Data/hora: 07/06/2024 04:30:34

PRESENCE OF ASPERGILLUS AND OTHER FUNGAL SYMBIONTS IN COFFEE BEANS FROM COLOMBIA
Provedor de dados: 37
Autores: GAMBOA-GAITÁN,MIGUEL ÁNGEL.
Fungi are common inhabitants of plants and plant-derived products. Some of these fungal species are potentially dangerous to human health since they are able to produce chemical substances that alter normal physiological activity. There are no studies about natural mycoflora associated with coffee beans in Colombia, and nothing is known about the presence and abundance of toxigenic fungal species in Colombian coffee. In this study 5,000 coffee beans were studied by plating them on potato-based artificial culture medium and it was shown that potentially toxigenic fungal taxa (mostly from genera Aspergillus, Fusarium, Penicillium), are currently found in Colombian coffee beans. This is true for all steps of coffee processing, from berries in trees to toasted...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Commodities; Food microbiology; Coffee; Mycotoxins.
Ano: 2012
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-548X2012000100003

Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat
Provedor de dados: 45
Autores: Julião,T.A.; Cortezi,A.M.; Rossi,G.A.M.; D’Abreu,L.F.; Balieiro,J.C.C.; Vidal,A.M.C.
ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P&lt;0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Enterobacteriaceae; Listeria monocytogenes; Food microbiology; Staphylococcus spp.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000401325

Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures
Provedor de dados: 52
Autores: Longhi,Daniel Angelo; Tremarin,Andréia; Carciofi,Bruno Augusto Mattar; Laurindo,João Borges; Aragão,Gláucia Maria Falcão de.
The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mould growth; Mathematical modeling; Food microbiology; Predictive mycology.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600971

Changes in the microbiological and physicochemical characteristics of Serrano cheese during manufacture and ripening
Provedor de dados: 58
Autores: Souza,Claucia Fernanda Volken de; Dalla  Rosa,Tiziano; Ayub,Marco Antônio Zachia.
Changes in the microbial flora present in six Serrano cheese batches (3 ripened in Summer and 3 in Winter) were studied during production and ripening, to microbiologically characterize this cheese, which is traditionally manufactured by farmers in the south of Brazil, using raw cow milk, without the addition of starter cultures. The levels of several microbial groups were enumerated in the milk, curd and different stages of the 60-day long ripening period. Values of some physicochemical parameters, such as pH, titratable acidity, water activity, moisture and NaCl content were also determined. The correlation coefficients between these parameters and the microbial groups throughout ripening were determined. The influence of the season of the year was also...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Serrano cheese; Cheese ripening; Food microbiology; Lactic acid bacteria.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300016

Critical notes on microbiological risk assessment of food
Provedor de dados: 58
Autores: Reij,Martine W.; van Schothorst,Michiel.
Although numerous papers on Microbiological Risk Assessment (MRA) of food products have been published, a number of issues related to it remain unresolved. This paper explains the role of Microbiological Risk Assessment in the context of Risk Analysis as outlined by Codex Alimentarius. It reviews some representative work in the area, with particular emphasis on the objectives, outputs and conclusions of the studies, and on how researchers propose using the resulting Risk Estimate for decision making. Several problems and sources of confusion concerning MRA are identified, such as terminology, the application of Risk Estimates to establish Food Safety Objectives and microbiological criteria for foods, lack of data, and the difference between Risk Assessment...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Risk assessment; Food microbiology; Microbial ecology; Codex Alimentarius.
Ano: 2000
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000100002

Salmonella Enteritidis forms biofilm under low temperatures on different food industry surfaces
Provedor de dados: 65
Autores: Webber,Bruna; Oliveira,Amauri Picollo de; Pottker,Emanuele Serro; Daroit,Luciane; Levandowski,Rafael; Santos,Luciana Ruschel dos; Nascimento,Vladimir Pinheiro do; Rodrigues,Laura Beatriz.
ABSTRACT:  We evaluated the influence of temperature on the ability of Salmonella Enteritidis (SE) to form biofilms on stainless steel, polyethylene, and polyurethane surfaces under different hygiene procedures. These materials were placed on SE culture and incubated at 42±1 ºC, 36±1 ºC, 25±1 ºC, 9±1 ºC, and 3±1 ºC for 4, 8, 12, and 24 h. Hot water at 45 ºC and 85 ºC, 0.5% peracetic acid solution, and 1% quaternary ammonia were used for hygienization. Biofilm formation occurred at all temperatures evaluated, highlighting at 3 ºC which has not been reported as an ideal temperature for the adhesion of SE to these materials. The SE adhered more often to polyethylene surfaces than to polyurethane and stainless steel surfaces (P&lt;0.05). Peracetic acid and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Salmonella Enteritidis; Biofilms; Surfaces; Hygiene procedures; Food microbiology.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700452

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