Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BJM (2) Autor Almeida,Maria C.B. (1) Amaral,Rívia Darla Álvares (1) Bachelli,Mara Lígia Biazotto (1) Benedetti,Benedito Carlos (1) Kunigk,Leo (1) Palavra-chave Peracetic acid (2) Chlorine dioxide (1) Escherichia coli (1) Food safety (1) Minimal processing (1) Ozone (1) Sanitizers (1) Stainless steel surface (1) Staphylococcus aureus (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2001 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Action of peracetic acid on Escherichia coli and Staphylococcus aureus in suspension or settled on stainless steel surfaces BJM Kunigk,Leo; Almeida,Maria C.B.. The efficiency of a commercial peracetic acid sanitizer on destruction of Staphylococcus aureus and Escherichia coli was evaluated using two distinct methods. The first method is the AOAC suspension test and the second is a method proposed by one of the authors in which the microbial cells are settled on a stainless steel surface and then treated with the sanitizer. The results showed that when in suspension S. aureus was more resistant to the sanitizer than E. coli. When S. aureus was settled on the stainless steel surface, the contact time between the sanitizer and the microorganisms to attain a 6.5 log reduction in the number of viable cells was three times greater than when the cells were in suspension. Tipo: Info:eu-repo/semantics/article Palavras-chave: Peracetic acid; Staphylococcus aureus; Escherichia coli; Stainless steel surface; Sanitizers. Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100009 Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite BJM Bachelli,Mara Lígia Biazotto; Amaral,Rívia Darla Álvares; Benedetti,Benedito Carlos. Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlorite has been emerging as a matter of great interest. The suitability of chlorine dioxide (60 mg L-1/10 min), peracetic acid (100 mg L-1/15 min) and ozonated water (1.2 mg L-1 /1 min) as alternative sanitizers to sodium hypochlorite (150 mg L-1 free chlorine/15 min) were evaluated. Minimally processed lettuce washed with tap water for 1 min was used as a control.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food safety; Chlorine dioxide; Peracetic acid; Ozone; Minimal processing. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300002 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco