01457nam a2200241 a 450000100080000000500110000800800410001910000230006024502090008326001430029252005710043565000090100665300300101565300170104565300170106270000210107970000220110070000170112270000210113970000180116070000130117870000240119121178052019-12-27       2019    bl uuuu     u00u1 u    #d1 aRAMOS, I. N. de A.  aIsolation of staphylococcus aureus, Salmonella spp. and Verotoxigenic Escherichia colin in bovine meats marketed in supermarkets and free fairs in Campo Grande - Mato Grosso do Sul.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBMc2019  aCases of contamination of meat products that result in food outbreaks are most often caused by the transmission of Staphylococcus aureus through inadequate hygiene practices during slaughter and handling of meat, Salmonella, considered to be one of the most importante pathogenic microorganisms which may be presente in red meat, with the occurrence of outbreaks increasing considerably over the years and E. coli (VTEC) one of the main bactéria that can contaminate the meat, and can be potentially transferred from the intestine or bovine leather during slaughter  aMeat  aMicrobiological isolation  aReal-tme PCR  aTransmission1 aOVELAR, L. F. V.1 aMACHADO, M. de A.1 aARECO, M. S.1 aPASQUATTI, T. N.1 aARAUJO, F. R.1 aBIER, D.1 aRODRIGUES, R. de A.