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| Beltrame,Cezar Augusto; Kubiak,Gabriela Busnello; Lerin,Lindomar Alberto; Rottava,Ieda; Mossi,Altemir José; Oliveira,Débora de; Cansian,Rogério Luis; Treichel,Helen; Toniazzo,Geciane. |
| The efficiency of four Sanitizers - peracetic acid, chlorhexidine, quaternary ammonium, and organic acids - was tested in this work using different bacteria recognized as a problem to meat industry, Salmonella sp., S. aureus, E. coli and L. monocytogenes. The effects of sanitizer concentration (0.2, 0.5, 0.6, 1.0, 1.1 and 1.4%), at different temperatures (10 and 45 °C) and contact time (2, 10, 15, 18 and 25 minutes) were evaluated. Tests in an industrial plant were also carried out considering previously obtained results. In a general way, peracetic acid presented higher efficiencies using low concentration (0.2%) and contact time (2 minutes) at 10 °C. The tests performed in industrial scale showed that peracetic acid presented a good performance in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sanitizers; Bacteria; Food industries. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200003 |
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| Pierozan,Morgana Karen; Pauletti,Gabriel Fernandes; Rota,Luciana; Santos,Ana Cristina Atti dos; Lerin,Lindomar Alberto; di Luccio,Marco; Mossi,Altemir José; Atti-Serafini,Luciana; Cansian,Rogério Luis; Oliveira,José Vladimir. |
| In this work, the essential oils of S. officinalis, S. sclarea, S. lavandulifolia and S. triloba were chemically analyzed by gas chromatography coupled to a mass spectrometry detector (GC/MSD), and their antimicrobial activity was tested against 10 microorganisms using the disk diffusion method and the Minimum Inhibitory Concentration (MIC) technique. The following major compounds were identified in the essential oils: α - and β-thujone, camphor and 1,8-cineole, except in S. sclarea, where linalool, linalyl acetate and α-terpineol were the major constituents. The antimicrobial activity showed significant differences (p < 0.05) only when obtained by the MIC method. Gram-positive microorganisms presented larger sensitivity for the essential oils. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salvia; Essential oils; Antimicrobial activity; Chemical characterization. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400010 |
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