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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
27/12/2019 |
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Data da última atualização: |
27/12/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ARAÚJO, A. C. L.; PASQUATTI, T. N.; ARAUJO, F. R. |
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Afiliação: |
Ana Clara Leonardo Araújo, GAPPE - Escola GAPPE; Taynara Nunes Pasquatti, Universidade Católica Dom Bosco - UCDB; FLABIO RIBEIRO DE ARAUJO, CNPGC. |
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Título: |
Detection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBM, 2019. |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian artisanal cheeses are characterized by the use of raw milk, as well as following simple and traditional manufacturing technology. Despite the efforts of the Brazilian authorities to regulate the production and commercialization of artisanal cheeses, these products often does not comply with the hygienic?sanitary requirements demanded by official agencies. Salmonella sp. continues to be a major concern for the dairy industry because these bacteria have caused outbreaks of illness and have been isolated from various dairy products. In the municipality of Campo Grande, the trade of artisanal fresh cheeses, from different regions of the state of Mato Grosso do Sul, is common. In this context, the survey of Salmonella spp. in artisanal cheeses provides important information for health authorities in order to prevent salmonellosis in the population. |
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Palavras-Chave: |
Artisanal cheeses; PCR. |
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Thesagro: |
Salmonella spp. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/207901/1/Detection-of-salmonella-spp.-in-artisanal-cheese.pdf
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Marc: |
LEADER 01475nam a2200169 a 4500
001 2117812
005 2019-12-27
008 2019 bl uuuu u00u1 u #d
100 1 $aARAÚJO, A. C. L.
245 $aDetection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBM$c2019
520 $aBrazilian artisanal cheeses are characterized by the use of raw milk, as well as following simple and traditional manufacturing technology. Despite the efforts of the Brazilian authorities to regulate the production and commercialization of artisanal cheeses, these products often does not comply with the hygienic?sanitary requirements demanded by official agencies. Salmonella sp. continues to be a major concern for the dairy industry because these bacteria have caused outbreaks of illness and have been isolated from various dairy products. In the municipality of Campo Grande, the trade of artisanal fresh cheeses, from different regions of the state of Mato Grosso do Sul, is common. In this context, the survey of Salmonella spp. in artisanal cheeses provides important information for health authorities in order to prevent salmonellosis in the population.
650 $aSalmonella spp
653 $aArtisanal cheeses
653 $aPCR
700 1 $aPASQUATTI, T. N.
700 1 $aARAUJO, F. R.
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Embrapa Gado de Corte (CNPGC) |
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