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Detection of Mycobacterium spp. in Coalho cheese commercialized in the city of Caicó-RN, Brazil. Repositório Alice
MEDEIROS, G. B.; ARAUJO, F. R.; HIGINO, S. S. S.; BEZERRA NETO, P. S.; MEDEIROS, R. S.; SARTI, E. C. F. B.; AQUINO, V. V. F.; RODRIGUES, O. G..
Artisanal Coalho cheese is a popular dairy product, widely consumed in the Northeast region of Brazil, and is produced with raw or pasteurized milk. Microbial contamination of cheeses has very important consequences, both for the dairy industry, given the potential economic losses, and for public health, due to the risk of outbreaks of foodborne diseases. The present study aimed to detect Mycobaterium spp. in Coalho cheese commercialized in the city of Caicó-RN Brazil, using bacterial culture and molecular diagnosis. 50 samples of Coalho cheese obtained from local street market were analyzed, 35 of which were made from raw milk (artesanal cheese) and 15 with pasteurized milk (industrialized cheese).
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Coalho cheese; Mycobacterium ssp; Mycobacterium rutilum; Tuberculosis.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117801
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Diversidade de bactérias ácido láticas de queijo de coalho artesanal da região do Jaguaribe, CE. Repositório Alice
SANTOS, J. G.; BRUNO, L. M..
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Coalho cheese; LAB; Identification; Queijo de coalho; BAL; Identificação.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059872
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Inhibitory effect of the essential oil from Eugenia caryophyllata Thumb leaves on coalho cheese contaminating microorganisms Ciênc. Tecnol. Aliment.
Trajano,Vinicius Nogueira; Lima,Edeltrudes de Oliverira; Souza,Evandro Leite de; Travassos,Antônio Eustáquio Resende.
Coalho cheese (a firm but very lightweight cheese produced in Brazil) is widely produced and consumed in the Brazilian Northeast and its production has been mainly related to small farmers. This food has been frequently characterized as having high microbial load posing a risk for the health of consumers. This study aimed to indentify the chemical compounds of the essential oil from Eugenia caryophyllata leaves; to evaluate the inhibitory effect of the oil against coalho cheese contaminating microorganisms; and to assess its efficacy in inhibiting the autochthonous microflora of the cheese during refrigerated storage. Eugenol (74%) was found to be the most prevalent compound in the essential oil. Minimum Inhibitory Concentration (MIC) and Minimum Cidal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coalho cheese; E. caryophyllata; Antimicrobial property.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400025
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Occurrence of Salmonella sp. and coagulase-positive staphylococci in raw eggs and Coalho cheese: comparative study between two cities of Brazil's northeast BJM
Evêncio-Luz,L; Lima-Filho,J.V.; Evêncio-Neto,J..
Microbiological analyses of chicken eggs in Recife and Salvador have shown a high occurrence of Salmonella in the egg shells and yolks. Likewise, the occurrence of Salmonella plus coagulase-positive staphylococci in Coalho cheese reached alarming levels. The data revealed a significant risk of infections and intoxications from consuming these foods in the cities.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Salmonella; Staphylococcus; Coalho cheese; Eggs.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400030
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