Data/hora: 02/06/2024 07:41:28

Biblioteca(s): 	Embrapa Gado de Corte.	
Tipo da produção científica: 	Resumo em Anais de Congresso	
Data corrente: 	27/12/2019	
Data da última atualização: 	27/12/2019	
Autoria: 	ARAÚJO, A. C. L.; PASQUATTI, T. N.; ARAUJO, F. R.	
Afiliação: 	Ana Clara Leonardo Araújo, GAPPE - Escola GAPPE; Taynara Nunes Pasquatti, Universidade Católica Dom Bosco - UCDB; FLABIO RIBEIRO DE ARAUJO, CNPGC.	
Título: 	Detection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBM, 2019.	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Artisanal cheeses; PCR.	
Thesagro: 	Salmonella spp.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/207901/1/Detection-of-salmonella-spp.-in-artisanal-cheese.pdf	
Registro original: 	Embrapa Gado de Corte (CNPGC)	
Exemplares: 	CNPGC - (17458-1) - UPC - RA - DD -  -  -  - DIS