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Registro Completo |
Biblioteca(s): |
Embrapa Trigo. |
Data corrente: |
03/10/2007 |
Data da última atualização: |
03/10/2007 |
Autoria: |
GONÇALVES, R. A.; SANTOS, J. P. dos. |
Título: |
Preservação na qualidade tecnológica de trigo (Triticum aestivum L.) e controle de Rhyzopertha dominica (F.) durante o armazenamento em atmosfera controlada com CO2 e N2. |
Ano de publicação: |
1997 |
Fonte/Imprenta: |
Ciência e Agrotecnologia, Lavras, v. 21, p. 46, 1997. Suplemento. |
Idioma: |
Português |
Palavras-Chave: |
Grain; Pest. |
Thesagro: |
Grão; Praga. |
Thesaurus Nal: |
storage; wheat. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00617naa a2200193 a 4500 001 1822963 005 2007-10-03 008 1997 bl uuuu u00u1 u #d 100 1 $aGONÇALVES, R. A. 245 $aPreservação na qualidade tecnológica de trigo (Triticum aestivum L.) e controle de Rhyzopertha dominica (F.) durante o armazenamento em atmosfera controlada com CO2 e N2. 260 $c1997 650 $astorage 650 $awheat 650 $aGrão 650 $aPraga 653 $aGrain 653 $aPest 700 1 $aSANTOS, J. P. dos 773 $tCiência e Agrotecnologia, Lavras$gv. 21, p. 46, 1997. Suplemento.
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Embrapa Trigo (CNPT) |
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Registro Completo
Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
Data corrente: |
27/07/2015 |
Data da última atualização: |
24/02/2016 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SOUZA, A. L. M. de; GUIMARÃES, J. de T.; LUIZ, D. de B.; MESQUITA, E. de F. M. de. |
Afiliação: |
ANDRE LUIZ MEDEIROS DE SOUZA, UFF; JONAS DE TOLEDO GUIMARÃES, UFF; DANIELLE DE BEM LUIZ, CNPASA; ELIANA DE FÁTIMA MARQUES DE MESQUITA, UFF. |
Título: |
Bacteriological evaluation in Salmon (Salmo salar) benefit in fish's warehouse in Rio de Janeiro, Brazil. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Journal of Food Processing & Technology, v. 6, n. 5, p. 120, June 2015. Abstracts. 5th Euro-Global Summit and Expo on Food & Beverages, Alicante, Spain, June 2015. |
ISSN: |
2157-7110 |
DOI: |
10.4172/2157-7110.S1.018 |
Idioma: |
Inglês |
Conteúdo: |
The consumption of raw fish is increasing in Brazil however it may present a higher risk to public health, because its integrity depends only on proper handling and storage. Hence, the use of effective means to ensure the safety of the product is extremely important. The aim of this investigation was to carry out microbiological analysis of salmon (Salmosalar) before and after the processing in a fish industry. The microbiological analyzes were: Salmonella spp(SS), Staphylococcus aureus (SA), total coliforms (TC), Escherichia coli (EC) and Aerobic Mesophilic Heterotrophic Bacteria (AMHB). The raw material and the final product had low levels of AMHB and SA. TC was in low concentration only in the final product. The SS and EC bacteria were not isolated. It is suggested that fish industries with ?good processing practices? can produce suitable raw fish to fresh consumption. |
Thesagro: |
Análise microbiológica; Peixe; Salmão. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/127017/1/CNPASA-2015.pdf
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Marc: |
LEADER 01657nam a2200205 a 4500 001 2020575 005 2016-02-24 008 2015 bl uuuu u00u1 u #d 022 $a2157-7110 024 7 $a10.4172/2157-7110.S1.018$2DOI 100 1 $aSOUZA, A. L. M. de 245 $aBacteriological evaluation in Salmon (Salmo salar) benefit in fish's warehouse in Rio de Janeiro, Brazil.$h[electronic resource] 260 $aJournal of Food Processing & Technology, v. 6, n. 5, p. 120, June 2015. Abstracts. 5th Euro-Global Summit and Expo on Food & Beverages, Alicante, Spain, June 2015.$c2015 520 $aThe consumption of raw fish is increasing in Brazil however it may present a higher risk to public health, because its integrity depends only on proper handling and storage. Hence, the use of effective means to ensure the safety of the product is extremely important. The aim of this investigation was to carry out microbiological analysis of salmon (Salmosalar) before and after the processing in a fish industry. The microbiological analyzes were: Salmonella spp(SS), Staphylococcus aureus (SA), total coliforms (TC), Escherichia coli (EC) and Aerobic Mesophilic Heterotrophic Bacteria (AMHB). The raw material and the final product had low levels of AMHB and SA. TC was in low concentration only in the final product. The SS and EC bacteria were not isolated. It is suggested that fish industries with ?good processing practices? can produce suitable raw fish to fresh consumption. 650 $aAnálise microbiológica 650 $aPeixe 650 $aSalmão 700 1 $aGUIMARÃES, J. de T. 700 1 $aLUIZ, D. de B. 700 1 $aMESQUITA, E. de F. M. de
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Embrapa Pesca e Aquicultura (CNPASA) |
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