To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial of different trademarks were stored at 4 ºC for 0, 14, 28 42 days, 80% relative humidity packaged sterile plastic bags. Microbiological analysis was performed. The pH water activity (a w) measured. culture-independent method performed the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). culture-dependent showed that populations mesophilic...

The aim of this study was to evaluate the performance, milk composition, blood and urinary biochemical parameters fatty acid profile Saanen goats fed pornunça silage‐based diets containing different levels tannin (11, 28, 36 44 g/kg dry matter). Intake feed, production, composition were affected ( P < 0.05). content 10:0, 12:0 14:0 acids decreased, while those 18:0, cis ‐9 18:1, trans ‐11 ‐9, 18:2 ‐12, ‐15 18:3 increased as more added ratio unsaturated saturated increased, thrombogenicity...

O presente estudo foi realizado para avaliar a presença de Salmonella sp e o número Staphylococcus aureus na superfície carcaças suínas caracterizar os perigos microbiológicos em diferentes etapas do abate pontos críticos controle (PCCs), através da quantificação riscos (odds ratio). Um total 120 esfregaços superficiais carcaça suína coletado um matadouro-frigorífico, após escaldamento/depilação (ponto A), antes evisceração (B), serragem (C) 24 horas refrigeração (D). encontrada com uma...

The aim of this study is to investigate the bacterial population in coalho goat cheese produced semi-arid northeast region Brazil, analyse antibiotic resistance profiles identified pathogenic bacteria, detect staphylococcal enterotoxin genes and evaluate addition autochthonous lactic acid bacteria (LAB) with technofunctional properties for control Staphylococcus aureus growth.In analysed samples, strains Escherichia coli (N=11), Salmonella spp.(N=18), Listeria spp.(N=6) S. (N=9) were...

Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus . These characterised for phenotypic properties related to cell adhesion the presence of enterotoxin production, intercellular β‐lactam resistance genes. L47 showed ability positivity sec , sed ica D, mec A blaZ Three antimicrobial compounds tested singly or in pairs growth control strain L47: gallic acid (GA), nisin essential oil (EO) Croton heliotropiifolius (velame). At 24 h, EO + higher inhibitory activity...

Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety meat products. This study aims to enumerate and identify sausage characterize their properties, such as antimicrobial susceptibility antibacterial activity. A total 189 sealed packages sausages were collected seven municipalities (27 samples each city) Minas Gerais, Brazil. Microbiological analyses performed LAB. Two pre-selection criteria...

The use of lactic acid bacteria (LAB) in different food products has been driving the consumer market due to potential probiotic action these bacteria, which raises foods status functional foods. A selection strains can be obtained from matrices and environments. However, microorganisms must confirmed as safe while retaining characteristics that make them technologically, functionally physiologically capable benefitting health host. Characterisation a strain should include knowledge source,...

The main aim of this study was to evaluate the inhibitory effect different concentrations organics acids citric, lactic, acetic, and propionic on E. coli isolated from pork sausage. Two experiments were performed in vitro, respectively: agar disc diffusion minimum concentration (MIC) determination. In diffusion, 1.29 M citric acid inhibits bacterial growth. There no statistically significant difference MIC lactic acids; more effective than acetic acids. Based vitro results, added sausages...

The aim of this study was to evaluate the microbiological quality raw milk and coalho cheese commercialised in Afrânio, Petrolina Santa Maria da Boa Vista municipalities. rural production dairy products contributes significantly economy these We analysed 30 samples cheeses. assessed by analysing total thermotolerant coliforms, Escherichia coli, Listeria monocytogenes Salmonella spp. High counts coliforms were detected 86.7% analysed, 80% had coliform above levels permitted legislation....

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural socioeconomic relevance, coalho still negative reputation due problems in physicochemical microbiological quality standards, especially when it produced artisanally. For this reason, many researchers have been looking for alternatives improve notoriety product, such as application probiotic strains inhibit pathogens. However,...

Pork products are important reservoir of Salmonella. In Brazil, the consumption of pork sausage is high and the occurrence of Salmonella in product is usual. Salmonella occurrence was studied in twenty samples of fresh pork sausage. Pulsed-Field Gel Electrophoresis (PFGE) performed to characterize Salmonella isolates. Their antimicrobial and heat resistance were also evaluated. Salmonella was detected five of industrial sausage and six isolates obtained identified by phenotypic genotypic...

Salmonella infections are an important cause of mortality and morbidity in cattle, subclinically infected animals frequently found.The microorganism may exhibit multiple antibiotic resistance be able to survive harsh environments such as the gallbladder.Salmonella Multiple Antibiotic Resistance (MAR) was detected bile gallbladder epithelium from cattle slaughtered a plant southern state Rio de Janeiro, Brazil, under sanitary conditions.The frequency each drug not significantly different...

Bacteriocinogenic lactic acid bacteria (LAB) isolates and Croton heliotropiifolius essential oil (EO) were used to inhibit Staphylococcus aureus subsp. enhance the antioxidant action in goat coalho cheese (GCC).Lactic selected for their inhibitory capacity against S. aureus, safety, existence of bacteriocin-encoding genes, bacteriocinogenic activity, its antistaphylococcal action. The staphylococcal inhibition C. EO was also verified. Three cheeses prepared containing (GCC SA), + LAB SA...