Luiz Augusto do Amaral

• Abstract

  Despite the legal prohibition of cheeses production made from unpasteurized milk in the country, with the exception of Minas Gerais, which made this type of cheese cultural heritage, its production is still high . This food can be considered a public health risk , both for manufacture from raw milk, the poor conditions throughout the supply chain process, usually performed by untrained pe…

  Contamination sources of pathogenic agents from cheeses made fron raw milk and populational dynamics of E. coli, positive coagulase Staphylococcus and Staphylococcus aureus during cheese storage, AP.R

• Abstract

  The objective of this experiment was to test the effects of the addition of chlorine to broiler drinking water during a 12-h pre-slaughter feed withdrawal period on reduction of the quantities of microorganisms, such as Escherichia coli and enterococci, in broiler crops and ceca. Reduction of these microorganisms would likely also reduce contamination of broiler meat by pathogenic bacteri…

  Influence of chlorine added to drinking water during the pre-slaughter feed withdrawal on microbiology and morphology of the broiler gastrointestinal tract, PUB.ART

• Abstract

  The objective of this experiment is to test whether the addition of disinfectants approved for the use in the food industry to drinking water during a 12-hour pre-slaughter feed withdrawal period can efficiently reduce the quantities of microorganisms, such as Escherichia coli and Enterococci, in broiler crops and ceca. Reduction of these microorganisms would likely also reduce pathogenes…

  The addition of disinfectants approved for the use in food industries during the period of preslaughter feed withdrawal of broilers and its action in the quality of fecal indicator bacteria and morphology of the gastrointestinal tract, AP.R

(Only some records are available in English at this moment)

• Abstract

  The search for healthier foods and better life quality is increasing dairy product consumption. Cheese is one of the most consumed product but can consist in risk to consumers when it is contaminated with pathogens. Among the diversity of the cheese that exists in Brazil, stands out tradicional and light creamy "requeijão", as the most known representative, as well their similar: "especia…

  Evaluation the presence of Bacillus cereus and of the microbiological quality of creamy requeijão and especialidade láctea normal and light, BP.IC

• Abstract

  The objective of this experiment is to test whether the addition of disinfectants approved for the use in the food industry to drinking water during a 12-hour pre-slaughter feed withdrawal period can efficiently reduce the quantities of microorganisms, such as Escherichia coli and Enterococci, in broiler crops and ceca. Reduction of these microorganisms would likely also reduce pathogenes…

  The addition of disinfectants approved for the use in food industries during the period of preslaughter feed withdrawal of broilers and its action in the quantity of fecal indicator bacteria and morphology of the gastrointestinal tract, BP.DR

• Abstract

  The production of cheeses made from unpasteurized milk is still high, even with a legal ban imposed on the marketing of these. The manufacture of this type of cheese is a public health problem, by the use of raw milk and with the poor hygienic conditions throughout the supply chain process, contamination can occur through several sources, vehicles and several pathogenic microorganisms, su…

  Phenotypic and genotypic characteristics of strains of Escherichia coli isolated in samples of cheese made from unpasteurized milk, BP.MS

(Only some records are available in English at this moment)