Oswaldo Durival Rossi Junior

• Abstract

  Seafood can be an important vehicle for pathogens, responsible for causing several diseases in humans, markedly toxinfections. It has been identified pathogens such as Vibrio parahaemolyticus, Salmonella spp, Staphylococcus aureus and Escherichia coli, which are mainly found in contaminated waters and in incorrectly manipulated and stored seafood. Since the habit of eating raw fish is gra…

  Evaluation of microbiological characteristics of seafood commercialized in some cities of the Northeast region of São Paulo State, AP.R

• Abstract

  The harvest of livestock and the subsequent processing of raw meat and meat products is a process that will consistently produce safe meat and meat products in the microbiological point of view for the public consuming, provide that the meat is produced and handled safely prior to consumption. However, history has shown that bacterial pathogens may evade even the best efforts to eliminate…

  Epidemiological study of the genus Aeromonas by means of molecular techniques in different stages of bovine slaughter, AP.R

• Abstract

  The study will be developed in a sheep slaughterhouse located in São Paulo state. The samples will be collected by swabs from muscle surfaces of forequater and hindquarter areas of the lamb s cacasses after dressing, evisceration and washing process. It will be done the total viable counts (mesophiles, psychrotrophics, and coliforms) and the identification of pathogenic microorganisms (E.…

  Microbiologic evaluation of muscle surface of lamb carcasses in abbatoir during slaughter processes, AP.R

• Abstract

  Brazil is the third producer and second exporter of turkey meat on the world. Ensuring the safety of products derived from poultry production is a major challenge, due to the slaughter technology itself, which subordinates the flesh to numerous opportunities for microbial contamination. The meat products are excellent substrates for various micro-organisms and may be involved in the sprea…

  Microbiological evaluation of frozen turkey carcasses acquired in the retail, BP.MS

• Abstract

  Food quality control refers to any and all actions aimed at improving good practice in hygiene procedures and handling of food. Therefore, there is a continuing need to obtain data, study and oversee the production and marketing in the food industry, thus producing a "Safe Food", free from any contamination does not pose a danger to health of society. Faced with the need to improve the qu…

  Microbiological characteristics acquired in sushi establishments that sell Japanese food, BP.MS

• Abstract

  Milk and dairy products owing to high nutritional value and the benefits provided by them, are widely consumed by the population. However they are important vehicles which can carry pathogenic microorganisms into the organism and cause foodborne illness; one of these important pathogens is Bacillus cereus. Dried milk, one of the most important dairy products is commonly consumed by childr…

  Study of the prevalence of Bacillus cereus in dried milk, BP.IC

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