Salmonella and the international food trade

D'aoust, J.-Y.

doi:10.1016/0168-1605(94)90103-1

Cited by 154 publications

(68 citation statements)

References 55 publications

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“…Considerando que o número de microrganismos do gênero Salmonella necessário para causar a doença pode ser tão baixo quanto 10 2 UFC/g [6], em 2,3 x 10 10 g teremos: 10 2 UFC/g : 2,3 x 10 10 g = 0,43 x 10 9 UFC Como o valor mais alto do NMP encontrado nas amostras de sobrecoxas de frango analisadas foi de 0,4 ou 4 x 10 1 NMP/g, o fator de redução será:…”

Section: Dose Recomendadaunclassified

Determinação da dose de radiação gama para reduzir a população de Salmonella spp em carne de frango

Santos¹,

Vizeu²,

Destro³

et al. 2003

Ciênc. Tecnol. Aliment.

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Section: Dose Recomendadaunclassified

Determinação da dose de radiação gama para reduzir a população de Salmonella spp em carne de frango

Santos¹,

Vizeu²,

Destro³

et al. 2003

Ciênc. Tecnol. Aliment.

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“…When added during cooking, spices often undergo sufficient heating to eliminate vegetative pathogens, such as Salmonella. However, when spices are added to pre-cooked dishes as a final flavoring or decoration, they could create a potential health hazard (D'Aoust, 1994). In this study, we investigated the microbiological quality of some spices (red sweet pepper, red chili pepper, red pepper flakes, cumin and black pepper) that are unpackaged in the Afyonkarahisar province.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Salmonella spp., /Listeria monocytogenes of Spices in Turkey

Kara¹,

Gökmen²,

Akkaya³

et al. 2015

Research J. of Microbiology

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Spices contaminated with pathogens may contaminate the food to which they are added and therefore, they pose a great risk to public health. In this study, 250 spices samples (50 samples each of red sweet pepper, red chili pepper, red pepper flakes, cumin and black pepper) were evaluated for Total Aerobic Mesophilic Bacteria (TMAB), Staphylococcus/Micrococcus, Coagulase (+) Staphylococcus, Yeast/Mold, Enterobacteriaceae, Coliform Bacteria, E. coli, Enterococcus spp., B. cereus, Salmonella spp. and Listeria monocytogenes. The means of total aerobic mesophilic bacteria (TMAB), Staphylococcus/Micrococcus, Coagulase (+) Staphylococcus, Yeast/Mold, Enterobacteriaceae, Coliform Bacteria, E. coli, Enterococcus spp. and B. cereus, counts were detected 5.50, 2.03,

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“…The commonly targeted sequence for amplification lies within the inVA gene of Salmonella sp. (DÁOUST, 1994). Related to the minimally processed vegetables, the main method used is the traditional technique described in this chapter together with the use of miniaturized kits for biochemical bacteria identification.…”

Section: Introductionmentioning

confidence: 99%