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dc.contributor.authorAragon-Alegro, Lina Casale
dc.contributor.authorKonta, Eliziani Mieko
dc.contributor.authorSuzuki, Karina
dc.contributor.authorSilva, Marcia Guimarães da [UNESP]
dc.contributor.authorFernandes Junior, Ary [UNESP]
dc.contributor.authorRall, Ricardo
dc.contributor.authorRall, Vera Lucia Mores
dc.date.accessioned2014-05-20T13:37:00Z
dc.date.available2014-05-20T13:37:00Z
dc.date.issued2007-06-01
dc.identifierhttp://dx.doi.org/10.1016/j.foodcont.2006.02.010
dc.identifier.citationFood Control. Oxford: Elsevier B.V., v. 18, n. 6, p. 630-634, 2007.
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/11449/12759
dc.description.abstractThe aim of this work was to assess the microbiological quality of commercialized desserts, sandwiches and finger food in Botucatu, SP, for human consumption. A total of 172 food samples were analyzed for fecal coliforms and coagulase-positive Staphylococcus and 69 (40.1%) were in disagreement with the standards established by Decree No. 12 (Brazilian Food Sanitation Standard, 2001). Coagulase-positive Staplylococcus was isolated from 26 (15.1%) samples. Toxins were not isolated directly from foods but 27 (54%) coagulase-positive Staphylococcus strains were enterotoxigenic, and toxin type C was the most frequently detected. These results suggest that these products may act as an important vehicle of transmission for well-established pathogens. (c) 2006 Elsevier Ltd. All rights reserved.en
dc.format.extent630-634
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Control
dc.sourceWeb of Science
dc.subjectcoagulase-positive Staphylococcuspt
dc.subjecttoxinspt
dc.subjectdessertspt
dc.subjectfinger foodpt
dc.titleOccurrence of coagulase-positive Staphylococcus in various food products commercialized in Botucatu, SP, Brazil and detection of toxins from food and isolated strainsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias, Dept Microbiol & Immunol, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Pathol, Fac Med, Botucatu, SP, Brazil
dc.description.affiliationUniv São Paulo, Fac Ciências Farmaceut, Dept Alimentos & Nutr Expt, São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias, Dept Microbiol & Immunol, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Pathol, Fac Med, Botucatu, SP, Brazil
dc.identifier.doi10.1016/j.foodcont.2006.02.010
dc.identifier.wosWOS:000244153400003
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Medicina, Botucatupt
dc.identifier.lattes1843683720990222
dc.identifier.lattes4940791909535775
unesp.author.lattes1843683720990222
unesp.author.lattes4940791909535775
unesp.author.orcid0000-0003-4280-5619[7]
dc.relation.ispartofjcr3.667
dc.relation.ispartofsjr1,502
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