Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Gerardo A Leotta"'
Autor:
Victoria Brusa, Magdalena Costa, Nora L Padola, Analía Etcheverría, Fernando Sampedro, Pablo S Fernandez, Gerardo A Leotta, Marcelo L Signorini
Publikováno v:
PLoS ONE, Vol 15, Iss 11, p e0242317 (2020)
We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC)-contaminated beef (intact beef cuts, ground beef and commercial hamburgers) in childr
Externí odkaz:
https://doaj.org/article/63f9e5d42a3442f5a63dd86f30c5f09c
Autor:
Victoria Brusa, Viviana Restovich, Lucía Galli, David Teitelbaum, Marcelo Signorini, Hebe Brasesco, Alejandra Londero, Diego García, Nora Lía Padola, Valeria Superno, Marcelo Sanz, Sandra Petroli, Magdalena Costa, Mariana Bruzzone, Adriana Sucari, Marcela Ferreghini, Luciano Linares, Germán Suberbie, Ricardo Rodríguez, Gerardo A Leotta
Publikováno v:
PLoS ONE, Vol 12, Iss 8, p e0183248 (2017)
Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111,
Externí odkaz:
https://doaj.org/article/bcd43e50e8be42479a76d82e742ddc68
Autor:
Maria Paula Moreno Mochi, Juan Martin Vargas, Magdalena Costa, María Victoria Solorzano, Silvia Vega, Susana Condori, Gerardo Anibal Leotta, María Angela Jure
Publikováno v:
Analecta Veterinaria, Vol 44 (2024)
Meat and meat products promote the growth of pathogens such as Shiga toxin-producing Escherichia coli and Salmonella spp. In this work, an evaluation was carried out through risk quantification and microbiological analysis on ground beef and environm
Externí odkaz:
https://doaj.org/article/0aca9016b7534b9d9f8eca61f6a3a248
Autor:
Gerardo A Leotta, Victoria Brusa, Lucía Galli, Cristian Adriani, Luciano Linares, Analía Etcheverría, Marcelo Sanz, Adriana Sucari, Pilar Peral García, Marcelo Signorini
Publikováno v:
PLoS ONE, Vol 11, Iss 9, p e0162635 (2016)
Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shop
Externí odkaz:
https://doaj.org/article/8baed1c0797e4ca89c33fd48db6525b2
Autor:
Fabiana A Moredo, Javier A Cappuccio, Lucas Insarralde, Carlos J Perfumo, María A Quiroga, Gerardo A Leotta
Publikováno v:
Revista Argentina de Microbiología, Vol 44, Iss 2, Pp 85-88 (2012)
El objetivo del trabajo fue caracterizar mediante PCR 47 aislamientos de Escheríchia coli recuperados de 32 cerdos con diagnóstico clínico de diarrea posdestete (DPD) y de 3 cerdos con enfermedad de los edemas (ED). Sobre 44 aislamientos provenien
Externí odkaz:
https://doaj.org/article/143f59e1dcb94faba9bfe2953d65b592
Autor:
Juan Antonio Passucci, María Julia Ruiz, Edgardo Rodríguez, Rocío Colello, Alejandra Krüger, Marcelo E. Sanz, Gerardo Anibal Leotta, Daniel Fernández Fellenz, Analía Inés Etcheverría, Elida Elichiribehety, Nora Lía Padola
Publikováno v:
Revista Argentina de Microbiología. 54:215-219
The aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39b8c921ab89e83d729470affa3e56ba
https://doi.org/10.1016/j.ram.2021.04.003
https://doi.org/10.1016/j.ram.2021.04.003
Autor:
Gerardo Anibal Leotta, Daniela Pugin, Romina Arias, Viviana Restovich, Victoria Brusa, Luciano Héctor Linares, Magdalena Costa, Lucía Galli, Vanesa Ruíz Díaz
Publikováno v:
Food Science and Technology International. 28:50-59
The aim of this work was to reinforce actions tending to reduce Shiga toxin-producing Escherichia coli (STEC) in beef products from an Argentinean commercial abattoir implementing Hazard Analysis and Critical Control Point (HACCP) practices. An envir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56d83d8acbc92bb8ae1ca109d970a49c
https://doi.org/10.1177/1082013221991258
https://doi.org/10.1177/1082013221991258
Autor:
Analía Inés Etcheverría, Fernando Sampedro, Pablo S. Fernández, Marcelo Signorini, Magdalena Costa, Gerardo Anibal Leotta, Nora Lía Padola, Victoria Brusa
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(7)
The objective of this study was to develop a quantitative microbial risk assessment (QMRA) model to evaluate potential risk mitigation strategies to reduce the probability of acquiring hemolytic uremic syndrome (HUS) associated with beef consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5095504fb2dd5423d3df1825e0f1ba5e
https://pubmed.ncbi.nlm.nih.gov/34779686
https://pubmed.ncbi.nlm.nih.gov/34779686
Autor:
Patricia Angélica, Barril, Juan Martín, Oteiza, Javier, Pardo, Gerardo Anibal, Leotta, Marcelo Lisandro, Signorini
Publikováno v:
Food Research International. 160:111727
This meta-analysis aims to summarize the available information on the prevalence of the main human pathogenic microorganisms in vegetables, with emphasis on lettuce (Lactuca sativa). The database searches included scientific papers from 1980 to 2019,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3979fbe39738a554b3521d55604d40f
https://doi.org/10.1016/j.foodres.2022.111727
https://doi.org/10.1016/j.foodres.2022.111727
Autor:
Gabriela Gottardi, María Virginia Jaureguiberry, Patricia Angelica Barril, Ianina Bascur, Silvina Andrea Soto, Gerardo Anibal Leotta, Juan Martín Oteiza
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Meat products may be vehicles of bacterial pathogens to humans. In this study, we determined both hygienic-sanitary risk and microbiological quality of raw ground beef and meat contact surfaces in butcher shops from Neuquén Province, Argentina. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22e32232204db3cce660e85578970648
https://doi.org/10.1016/j.lwt.2019.02.074
https://doi.org/10.1016/j.lwt.2019.02.074