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Viable but non-cultivable bacteria and their implications for microbiological safetyViable but non-cultivable bacteria and their implications for microbiological safetyBacterias viables pero no cultivables y sus implicaciones para la seguridad microbiológicaBacterias viables pero no cultivables y sus implicaciones para la seguridad microbiológica
(Open Journal Of Environmental Biology, 2022)
Microbiological criteria: Principles for their establishment and application in food quality and safety
(PAGEpress, 2020)
Legislation on food safety has led
towards the standardization of food productions
which, together with the existing quality
certifications, aim to increase the level
of protection of public health. It is recognized
the ...
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains
(Univ Putra Malaysia Press, 2017-12-01)
This work is aimed at studying the effect of using lactic acid bacteria with lipid-lowering properties (Enterococcus faecium CRL183 and Lactobacillus acidophilus CRL1014) on the physicochemical characteristics and safety ...
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains
(2017-12-01)
This work is aimed at studying the effect of using lactic acid bacteria with lipid-lowering properties (Enterococcus faecium CRL183 and Lactobacillus acidophilus CRL1014) on the physicochemical characteristics and safety ...
The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2019-04-01)
Food safety is one of the main problems related to food production and processing. The control of food contamination hazards in relation to physical, chemical and biological risks must occur during all phases of the ...
Natural alternatives for reducing bacterial biofilms in food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-04-01)
Of the microorganisms often found in biofilms, bacteria are the predominant group. In the food industry, pathogenic biofilms considered of great importance in the context of food safety and public health, arousing the ...