Phenotypic and Genotypic Characterization of Escherichia coli and Salmonella spp. Isolates from Pigs at Slaughterhouse and from Commercial Pork Meat in Portugal

Autor: Carlota Gonçalves, Leonor Silveira, João Rodrigues, Rosália Furtado, Sónia Ramos, Alexandra Nunes, Ângela Pista

Publikováno v: Antibiotics, Vol 13, Iss 10, p 957 (2024)

Background: Foodborne diseases are a serious public health concern, and food-producing animals are a major source of contamination. Methods: The present study analysed Escherichia coli and Salmonella spp. isolated from faecal samples of 100 fattening

Externí odkaz: https://doaj.org/article/39dc827b65b4439b8e46e026ae01c8ab

Emulsified and Nanoemulsified Essential Oils in the Control of Clostridium botulinum and Clostridium sporogenes in Mortadella.

Autor: Junqueira Pinelli, Juliana, Sousa Guimarães, Angélica, Suela Silva, Monique, Silveira Junqueira de Moraes, Tatiana, Carlota Gonçalves, Michelle, Hilsdorf Piccoli, Roberta

Publikováno v: Foodborne Pathogens & Disease; May2024, Vol. 21 Issue 5, p339-352, 14p

Viability of Clostridium difficile in mortadella with added essential oils and reduced sodium nitrite content

Autor: Nayane Aparecida Araújo Dias, Juliana Junqueira Pinelli, Monique Suela Silva, Silas Rodrigo Isidoro, Heloísa Helena de Abreu Martins, Michelle Carlota Gonçalves, Eduardo Mendes Ramos, Roberta Hilsdorf Piccoli

Publikováno v: Research, Society and Development; Vol. 11 No. 9; e22111931106
Research, Society and Development; Vol. 11 Núm. 9; e22111931106
Research, Society and Development; v. 11 n. 9; e22111931106
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The effects of additioning essential oil mixtures and reducing the sodium nitrite content (75 ppm) on Clostridium difficile inoculated in mortadellas and on the product’s technological characteristics were evaluated. 15 essential oils were tested p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05b9c0692bd292fd9804cc9e2b1cc2d0
https://rsdjournal.org/index.php/rsd/article/view/31106

Homologous and Heterologous Adaptation and Thermochemical Inactivation of Staphylococcus aureus with Exposure to Cinnamaldehyde

Autor: Letícia Andrade do Vale, Michelle Carlota Gonçalves, Tenille Ribeiro de Souza, Luciana Cristina Vitorino, Roberta Hilsdorf Piccoli

Publikováno v: Journal of Food Protection. 84:579-586

Staphylococcus aureus causes food intoxication and can become resistant to a large number of antibacterial drugs. Thus, there is a growing interest in understanding the mechanisms involved in the adaptation of bacterial cells to environmental stresse

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a44b77129961d92d43f714d796bae5d
https://doi.org/10.4315/jfp-20-336

Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat

Autor: Armando Abel Massingue, Marielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Michelle Carlota Gonçalves, Vanessa Riani Olmi Silva, Alcinéia Lemos de Souza Ramos, Eduardo Mendes Ramos

Publikováno v: Journal of Food Processing and Preservation. 46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::62135f9fddeef65d9743213073bef263
https://doi.org/10.1111/jfpp.16524