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| Rall,Vera Lúcia Mores; Rall,Ricardo; Aragon,Lina Casale; Silva,Márcia Guimarães da. |
| We evaluated the effectiveness of Selenite Cystine (SC), Tetrathionate Brilliant Green (TBG) and Rappaport Vassiliadis (RV) broths for Salmonella isolation. We also tested three classic plating media, Salmonella-Shigella Agar (SS), Brilliant Green Agar (BGA), Xylose Lysine Desoxycholate Agar (XLD) and two chromogenic agars, Rambach (RA) and CHROMagar Salmonella (CAS). Among 100 poultry carcasses, 29 were positive for Salmonella using all plating media combined. RV broth (69%) and TT broth (58.6%) were more effective than SC broth (24.1%). The chromogenic media gave better results than the classic ones with less false-positive colonies. The most effective isolation medium was CHROMagar, where Salmonella was identified in 23 (79.3%) of the 29 positive... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salmonella; Poultry; Plating media; Selective enrichment. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000200009 |
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| Moritz,Cristiane Mengue Feniman; Rall,Vera Lúcia Mores; Saeki,Margarida Júri; Fernandes Júnior,Ary. |
| The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS) and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination), upon addition of 0.04% essential oils.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus rhamnosus; Starter culture; Essential oils; Fermented milk. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300042 |
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| 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 |
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| 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 |
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