The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...

Since the 1980s, an increase in outbreaks of human listeriosis linked to contaminated food has been a concern of health authorities. Intensively manipulated foods, such as Brazilian fresh sausage, are frequently responsible ...

O presente trabalho teve como objetivo avaliar a qualidade higiênico-sanitária de amostras de lingüiças frescais comercializadas em Botucatu, SP e sua adequação aos parâmetros microbiológicos fixados pela legislação ...

This study evaluated the sanitary hygienic quality and the presence of pathogenic microorganisms in raw meats and fresh sausages marketed in the city of Uruguaiana, Rio Grande do Sul (RS), Brazil. We analyzed 238 samples ...

Linguica is a highly popular and appreciated pork product in Brazil, frequently consumed undercooked. Aiming at collection of data for a future risk assessment, this study evaluated the prevalence and counts of Listeria ...

The curing salt, nitrate and nitrite, sodium and / or potassium, are essential components in the preservation of meat products, as well as prevent bacterial spoilage, are fixers develop color and characteristic aroma and ...

The present study aimed to evaluate the extraction of phenolic in pequi peel (Caryocar brasiliense Camb.) by the methods of agitation and microwave focusing and subsequent application of the extract with the highest yield ...

This study aimed to verify the antioxidant activity of sun mushroom (Agaricus blazei Murrill) and its antioxidant effect in pork sausage. First drawn up the hydroethanolic extracts with different extraction times and ...