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| Campos,M.R.H.; André,M.C.D.P.B.; Borges,L.J.; Kipnis,A.; Pimenta,F.C.; Serafini,A.B.. |
| From February 2004 to March 2005, 140 samples of food handlers - hands and nostrils - (92), raw milk (24), and minas frescal cheese (24) were analyzed for the presence of Escherichia coli in a dairy processing plant of Goiás State. Forty-seven E. coli strains were obtained and compared by DNA macrorestriction patterns obtained from pulsed-field gel electrophoresis following XbaI restriction in order to investigate the possible sources of cheese contaminations. Based on PFGE genotyping, one strain isolated from food the hands of a handler and five strains isolated from raw milk were identical or closely related to six strains from cheese suggesting, in these cases, the probable source of E. coli contamination in cheeses. No strain isolated from the nostrils... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Escherichia coli; Pulsotypes; Minas frescal cheese; Raw milk; Food handlers. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352009000500025 |
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| Carmo,Luiz Simeão do; Dias,Ricardo Souza; Linardi,Valter Roberto; Sena,Maria José de; Santos,Deise Aparecida dos. |
| An outbreak of staphylococcal food poisoning involving 42 people who had eaten a meal at a restaurant in the Municipality of Passos, Minas Gerais, Brazil, is reported. Thirty-one of the individuals became ill with vomiting, diarrhea and dizziness within 30 minutes after eating the meal. The foods suspected were: chicken pancake, rice, beans, tomato sauce and mashed chick-peas. Large numbers (> 2.0x10(8) CFU/g) of enterotoxigenic staphylococci were present in the chicken pancake. These strains produced enterotoxins A, B and D. Swabs from the nasal cavity and throat and from under the fingernails of food handlers were cultured for the detection of enterotoxigenic staphylococci carriers. Four out of five of them were healthy carriers of enterotoxin A, B, C... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Staphylococcal enterotoxin; Food poisoning; Staphylococci; Food handlers. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400012 |
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| 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 |
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