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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Meio-Norte. |
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Data corrente: |
11/08/1995 |
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Data da última atualização: |
11/08/1995 |
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Autoria: |
CRISOSTOMO, J. R.; BARROS, L. de M. |
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Título: |
Melhoramento genetico do cajueiro. |
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Ano de publicação: |
1992 |
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Fonte/Imprenta: |
Fortaleza: EMBRAPA - CNPCa, 1992. |
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Páginas: |
39p. |
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Idioma: |
Português |
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Notas: |
Digitado. |
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Conteúdo: |
OBJETIVOS DO MELHORAMENTO. O melhoramento e selecao tem por objetivo basico a escolha das plantas que sao geneticamente mais aptas a satisfazerem melhor as necessidades do homem. No caso do cajueiro, as baixas produtividades que caracterizam a exploracao (menos de 250 kg de castanhas (ha) atualmente no Nordeste, direcionam os programas prioritariamente para a obtencao de plantas mais produtivas e que possibilitem produtividades superiores a 2 ton de castanhas/ha. |
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Palavras-Chave: |
Caju - Melhoramento genetico; Cajueiro; Melhoramento genetico. |
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Thesagro: |
Caju; Seleção. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00976nam a2200205 a 4500
001 1418997
005 1995-08-11
008 1992 bl uuuu u0uu1 u #d
100 1 $aCRISOSTOMO, J. R.
245 $aMelhoramento genetico do cajueiro.
260 $aFortaleza: EMBRAPA - CNPCa$c1992
300 $a39p.
500 $aDigitado.
520 $aOBJETIVOS DO MELHORAMENTO. O melhoramento e selecao tem por objetivo basico a escolha das plantas que sao geneticamente mais aptas a satisfazerem melhor as necessidades do homem. No caso do cajueiro, as baixas produtividades que caracterizam a exploracao (menos de 250 kg de castanhas (ha) atualmente no Nordeste, direcionam os programas prioritariamente para a obtencao de plantas mais produtivas e que possibilitem produtividades superiores a 2 ton de castanhas/ha.
650 $aCaju
650 $aSeleção
653 $aCaju - Melhoramento genetico
653 $aCajueiro
653 $aMelhoramento genetico
700 1 $aBARROS, L. de M.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/10/2016 |
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Data da última atualização: |
11/10/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
RIBEIRO, L. F.; BARBOSA, M. M. C.; PINTO, F. de R.; MALUTA, R. P.; OLIVEIRA, M. C.; SOUZA, V. de; MEDEIROS, M. I. M. de; BORGES, L. A.; AMARAL, L. A. do; FAIRBROTHER, J. M. |
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Afiliação: |
Laryssa Freitas Ribeiro, Universidade Estadual Paulista (UNESP) - Jaboticabal, SP, Brazil; Mayhara Martins Cordeiro Barbosa, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Quixadá, CE, Brazil; Fernanda de Rezende Pinto, Universidade Federal de Pelotas (UFP) - Pelotas, RS, Brazil; Renato Pariz Maluta, Universidade Estadual de Campinas (UNICAMP) - Campinas, SP, Brazil; Mônica Costa Oliveira, UNESP - Jaboticabal, SP, Brazil; VIVIANE DE SOUZA, CNPC; Maria Izabel Merino de Medeiros, Instituto Tecnológico de Alimentos - Bauru, SP, Brazil; Lucimara Antonio Borges, UNESP - Jaboticabal, SP, Brazil; Luiz Augusto do Amaral, UNESP - Jaboticabal, SP, Brazil; John Morris and Fairbrother, Université de Montréal - Saint-Hyacinthe, Canada. |
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Título: |
Antimicrobial resistance and virulence factors of Escherichia coli in cheese made from unpasteurized milk in three cities in Brazil. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Foodborne Pathogens and Disease, Larchmont, v. 13, n. 9, p. 469-76, Sep. 2016. |
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DOI: |
10.1089/fpd.2015.2106 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The production of cheeses from unpasteurized milk is still widespread in Brazil, even with a legal ban imposed on its marketing. The manufacture of this cheese is a public health problem, due to the use of raw milk and the poor hygienic conditions throughout the supply chain process. Contamination may occur from several sources and involve several different pathogenic microorganisms, such as Escherichia coli. The latter can cause different clinical manifestations depending on the pathotype involved. Furthermore, some isolates manifest antimicrobial resistance and may be a risk for public health. The purpose of the current study was to investigate the presence of potentially pathogenic E. coli in raw-milk cheese in Brazil and their possible risk to public health. A total of 83 cheeses were collected from three different cities and 169 E. coli isolates were characterized for the presence of enteropathogenic E. coli, Shigatoxigenic E. coli, enterotoxigenic E. coli, extraintestinal pathogenic E. coli (ExPEC) virulence genes, phylogenetic type, antimicrobial resistance, O serogroup, and pulsed-field gel electrophoresis. The number of samples positive for E. coli was highest in Aracaju (90.32%, 28/31). The prevalence of samples positive for potential ExPEC genes was similar for Uberaba and Aracaju (23.07%); the most prevalent ExPEC virulence genes were tsh, iucD, and papC. Isolates from Uberaba had a higher prevalence of resistance to tetracycline (38.46%), amoxicillin/clavulanic acid (58.85%), and ampicillin (61.54%) than the other cities. Overall, antimicrobial resistance genes tetB, blaTEM, and blaCMY-2 were the most prevalent genes (26.32%, 15.79%, and 28.95%, respectively) and the most prevalent serotypes were O4 (8%), 018 (12%), and O23 (8%). Clones originating from the same regions and from different regions were observed. These results emphasize the presence of a potential danger for humans in the consumption of raw-milk cheeses in three cities in Brazil due to the presence of antimicrobial resistance, which should be monitored. MenosAbstract: The production of cheeses from unpasteurized milk is still widespread in Brazil, even with a legal ban imposed on its marketing. The manufacture of this cheese is a public health problem, due to the use of raw milk and the poor hygienic conditions throughout the supply chain process. Contamination may occur from several sources and involve several different pathogenic microorganisms, such as Escherichia coli. The latter can cause different clinical manifestations depending on the pathotype involved. Furthermore, some isolates manifest antimicrobial resistance and may be a risk for public health. The purpose of the current study was to investigate the presence of potentially pathogenic E. coli in raw-milk cheese in Brazil and their possible risk to public health. A total of 83 cheeses were collected from three different cities and 169 E. coli isolates were characterized for the presence of enteropathogenic E. coli, Shigatoxigenic E. coli, enterotoxigenic E. coli, extraintestinal pathogenic E. coli (ExPEC) virulence genes, phylogenetic type, antimicrobial resistance, O serogroup, and pulsed-field gel electrophoresis. The number of samples positive for E. coli was highest in Aracaju (90.32%, 28/31). The prevalence of samples positive for potential ExPEC genes was similar for Uberaba and Aracaju (23.07%); the most prevalent ExPEC virulence genes were tsh, iucD, and papC. Isolates from Uberaba had a higher prevalence of resistance to tetracycline (38.46%), amoxicillin/c... Mostrar Tudo |
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Palavras-Chave: |
Antimicrobial agents; Biological contamination; Contaminação biológica; Gente antimicrobiano; Milk byproducts; Pathogenic Bacteria; Processamento de alimento; Resistance to antibiotics; Resistance to chemicals; Resistência a antibiótico; Resistência antimicrobiana. |
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Thesagro: |
Antibiótico; Bactéria patogênica; Escherichia Coli; Higiene de alimento; Leite de cabra; Produto derivado do leite; Queijo; Resistência química. |
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Thesaurus NAL: |
Food contamination; Goat cheese; Pasteurized milk. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03673naa a2200505 a 4500
001 2054378
005 2016-10-11
008 2016 bl uuuu u00u1 u #d
024 7 $a10.1089/fpd.2015.2106$2DOI
100 1 $aRIBEIRO, L. F.
245 $aAntimicrobial resistance and virulence factors of Escherichia coli in cheese made from unpasteurized milk in three cities in Brazil.$h[electronic resource]
260 $c2016
520 $aAbstract: The production of cheeses from unpasteurized milk is still widespread in Brazil, even with a legal ban imposed on its marketing. The manufacture of this cheese is a public health problem, due to the use of raw milk and the poor hygienic conditions throughout the supply chain process. Contamination may occur from several sources and involve several different pathogenic microorganisms, such as Escherichia coli. The latter can cause different clinical manifestations depending on the pathotype involved. Furthermore, some isolates manifest antimicrobial resistance and may be a risk for public health. The purpose of the current study was to investigate the presence of potentially pathogenic E. coli in raw-milk cheese in Brazil and their possible risk to public health. A total of 83 cheeses were collected from three different cities and 169 E. coli isolates were characterized for the presence of enteropathogenic E. coli, Shigatoxigenic E. coli, enterotoxigenic E. coli, extraintestinal pathogenic E. coli (ExPEC) virulence genes, phylogenetic type, antimicrobial resistance, O serogroup, and pulsed-field gel electrophoresis. The number of samples positive for E. coli was highest in Aracaju (90.32%, 28/31). The prevalence of samples positive for potential ExPEC genes was similar for Uberaba and Aracaju (23.07%); the most prevalent ExPEC virulence genes were tsh, iucD, and papC. Isolates from Uberaba had a higher prevalence of resistance to tetracycline (38.46%), amoxicillin/clavulanic acid (58.85%), and ampicillin (61.54%) than the other cities. Overall, antimicrobial resistance genes tetB, blaTEM, and blaCMY-2 were the most prevalent genes (26.32%, 15.79%, and 28.95%, respectively) and the most prevalent serotypes were O4 (8%), 018 (12%), and O23 (8%). Clones originating from the same regions and from different regions were observed. These results emphasize the presence of a potential danger for humans in the consumption of raw-milk cheeses in three cities in Brazil due to the presence of antimicrobial resistance, which should be monitored.
650 $aFood contamination
650 $aGoat cheese
650 $aPasteurized milk
650 $aAntibiótico
650 $aBactéria patogênica
650 $aEscherichia Coli
650 $aHigiene de alimento
650 $aLeite de cabra
650 $aProduto derivado do leite
650 $aQueijo
650 $aResistência química
653 $aAntimicrobial agents
653 $aBiological contamination
653 $aContaminação biológica
653 $aGente antimicrobiano
653 $aMilk byproducts
653 $aPathogenic Bacteria
653 $aProcessamento de alimento
653 $aResistance to antibiotics
653 $aResistance to chemicals
653 $aResistência a antibiótico
653 $aResistência antimicrobiana
700 1 $aBARBOSA, M. M. C.
700 1 $aPINTO, F. de R.
700 1 $aMALUTA, R. P.
700 1 $aOLIVEIRA, M. C.
700 1 $aSOUZA, V. de
700 1 $aMEDEIROS, M. I. M. de
700 1 $aBORGES, L. A.
700 1 $aAMARAL, L. A. do
700 1 $aFAIRBROTHER, J. M.
773 $tFoodborne Pathogens and Disease, Larchmont$gv. 13, n. 9, p. 469-76, Sep. 2016.
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Embrapa Caprinos e Ovinos (CNPC) |
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