Open Access
Manual de métodos de análise microbiológica de alimentos e água
Neusely da Silva,Valéria Christina Amstalden Junqueira,Neliane Ferraz de Arruda Silveira,Marta Hiromi Taniwaki,Rosana Francisco Siqueira dos Santos,Renato Abeilar Romeiro Gomes +5 more
- pp 624-624
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TLDR
The Manual de métodos de análise microbiológica de alimentos e água as discussed by the authors is a manual of laboratório ilustrado by the Agência Nacional de Vigilância Sanitária (ANVISA).Abstract:
O Manual de métodos de análise microbiológica de alimentos e água é um manual de laboratório ilustrado contendo os métodos recomendados por órgãos internacionais (APHA, FDA, USDA, AOAC, ISO) aceitos pela Agência Nacional de Vigilância Sanitária (ANVISA). Cada capítulo traz uma revisão profunda e atualizada sobre o(s) microrganismo(s) tratado(s), incluindo posição taxonômica, mudanças na nomenclatura, características morfológicas e bioquímicas e epidemiologia. Oferece também comparações esquemáticas entre os métodos disponíveis, destacando suas diferenças e similaridades. A apresentação didática do passo a passo dos métodos em figuras esquemáticas permite uma rápida apreensão dos procedimentos, facilitando sua execução no dia a dia dos laboratórios.read more
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Ozone treatment efficiency on Fusarium graminearum and deoxynivalenol degradation and its effects on whole wheat grains (Triticum aestivum L.) quality and germination
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Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
Juliana Cristina Baldin,Euder Cesar Michelin,Yana Jorge Polizer,Isabela Rodrigues,Silvia Helena Seraphin de Godoy,Raul Pereira Fregonesi,Manoela Alves Pires,Larissa Tátero Carvalho,Carmen Silvia Fávaro-Trindade,César Gonçalves de Lima,Andrezza Maria Fernandes,Marco Antonio Trindade +11 more
TL;DR: Adding 2% MJE to fresh sausage can be considered as a natural pigment ingredient as it presented similar sensory acceptance to control and carmine treatments in most of the attributes evaluated except for a decrease in color.
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Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging
TL;DR: In this paper, the incorporation of jambolao skins extract in methylcellulose films improved mechanical and barrier performance by increasing the cohesiveness of the matrix structures, and the active and pH-sensitive properties were determined by changes in color over a pH range (1−10) and antioxidant activity was measured by free radical scavenging ability.
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Pulsed-Field Gel Electrophoresis characterization of Listeria monocytogenes isolates from cheese manufacturing plants in São Paulo, Brazil
Giovana Verginia Barancelli,Tarsila Mendes de Camargo,Natalia Gonçalves Gagliardi,Ernani Porto,Roberto A. Souza,Fábio Campioni,Juliana Pfrimer Falcão,Ernesto Hofer,Adriano G. Cruz,Carlos Augusto Fernandes de Oliveira +9 more
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Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
Vitor Andre Silva Vidal,João Paulo Biachi,Camila de Souza Paglarini,Mariana Basso Pinton,Paulo Cezar Bastianello Campagnol,Erick A. Esmerino,Adriano G. Cruz,Marcelo Antonio Morgano,Marise Aparecida Rodrigues Pollonio +8 more
TL;DR: It is demonstrated that adding 50% KCl to the dry and wet salting stages may be a good strategy to reduce sodium in jerked beef.