Effect of chitosan coating on contamination of fresh bovine meat sold in the open
            market

Silva, Alessandra Santana; Sampaio, Adriana Pereira; Santos, Marisa; Souza, B. W. S.; Evangelista-Barreto, Norma Suely

doi:10.5935/1806-6690.20190005

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…In another study, decreases of 1.6 and 0.37 log CFU g −1 in Salmonella Typhimurium concentrations were detected in BHI broth stored at 4 °C and 7 °C, respectively, for 7 days [ 69 ]. Silva et al [ 88 ] reported a pathogen decrease of over 6.0 log CFU g −1 using chitosan coating in inoculated beef stored at 4 °C for 3 days. Salmonella concentrations were also reduced by approximately 1.8 and 1.6 log cycles following the addition of 0.3% carvacrol and thymol essential oils in beef stored at 4 °C for 7 days [ 68 ].…”

Section: Discussionmentioning

confidence: 99%

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis

Silva

Vieira

Carvalho

et al. 2022

Animals

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The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.

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Section: Discussionmentioning

confidence: 99%

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis

Silva

Vieira

Carvalho

et al. 2022

Animals

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“…Possui fiscalização da Vigilância Sanitária no local X Existe a presença de produtos de origem animal sendo comercializados junto com os vegetais X Produtos embalados, identificados e armazenados à temperatura adequada X Os produtos alimentícios que não necessitam de dispositivos reguladores de temperatura são protegidos contra poeira e insetos X Nas preparações é utilizada somente água filtrada ou mineral (para bancas de sucos e cremes) X Os alimentos não industrializados são preparados na residência do responsável pela banca X Research, Society and Development, v. 9, n.7, e639974584, 2020 (CC BY 4.0 (Silva, 2015;Silva, et al, 2019).…”

Section: Qualidade E Aspectos Dos Alimentos Sim Nãounclassified

“…Com isso, as ações voltadas para criação e fiscalização de normas e diretrizes por parte dos órgãos regulatórios e participação em cursos por parte dos manipuladores, não teriam um impacto esperado na mudança dos hábitos de higiene dos comerciantes, já que esses são transmitidos por geração e as suas percepções de contaminação, estão voltadas apenas as características macroscópicas dos alimentos, omitindo assim, possíveis contaminantes biológicos ou químicos presentes nos produtos (Silva, et al, 2019).…”

Section: Qualidade E Aspectos Dos Alimentos Sim Nãounclassified

Avaliação das condições higiênico-sanitárias de alimentos comercializados no Mercado Central em São Luís – MA

Filho

Neto

Ferreira

et al. 2020

RSD

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Objective: to carry out an evaluation of the hygienic-sanitary conditions of food sold in the Central Market in São Luís - MA. Methodology: For the hygienic-sanitary evaluation from the legal point of view of the Central Market, the checklist set out as Annex I in RDC No. 216 of September 15, 2004 from Anvisa / Ministry of Health, which deals with the Technical Regulation of Good Practices for Food Services. The form was filled out according to the apparent analysis of the place, judging the items arranged in it in positive or negative for different subjects such as structure and hygienic habits of the sellers. Results: In the Central Market, it was found that, regarding the physical structure of the site, of the 08 criteria analyzed, 05 were negative, showing the precariousness of the premises' facilities. In the assessment of the hygiene and clothing habits of the handlers, of the 09 items analyzed, only 01 was attended to, while 08 were negative, although 02 of these were marked as positive. Regarding the aspects and quality of the food, of the 12 items analyzed, only 04 were in accordance with the standards, while 08 criteria obtained negative results. Conclusion: This study demonstrated the poor hygiene in the commercialization of food in the Central Market in São Luís - MA, from the premises of the place, quality and aspect of the food, to the hygienic habits and clothing of the handlers.

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Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature

Dong

Wang

et al. 2020

Meat Science

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Effect of chitosan coating on contamination of fresh bovine meat sold in the open market

Cited by 3 publications

References 2 publications

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis

Avaliação das condições higiênico-sanitárias de alimentos comercializados no Mercado Central em São Luís – MA

Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature

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