67 results on '"TONDO, EDUARDO CESAR"'
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2. Influence of heat treatments on salmonella survival in eggnog drink
3. Phenotypic and genotypic characterization of antibiotic resistance of Salmonella Heidelberg in the south of Brazil
4. Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process
5. A systematic review and Bayesian meta-analysis about Salmonella spp. prevalence on raw chicken meat
6. Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese
7. Microbial survival in gourmet hamburger thermally processed by different degrees of doneness
8. First Fatal Cases due toEscherichia coli O157andCampylobacter jejunisubsp.jejuniOutbreak Occurred in Southern Brazil
9. Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment
10. Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasound
11. Evaluation of PhageDX Salmonella Assay for Salmonella Detection in Hydroponic Curly Lettuce
12. Modelling the growth of Staphylococcus aureus on cooked broccoli under isothermal conditions
13. Risk of infection withSalmonella andEscherichiacoli O157:H7 due to consumption of lettuce in southern Brazil
14. Using Risk–Benefit Analysis to Control Salmonella in Chicken Meat
15. Mathematical modelling and validation of Salmonella enterica growth in sushi exposed to different time-temperature scenarios found in real sushi establishments
16. Escherichia coli inactivation on tenderloin beef medallions fried to different degrees of doneness
17. Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes
18. Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis
19. Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs
20. Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks
21. Effective use of nisin to control lactic acid bacterial spoilage in sliced cooked ham
22. Detection of virulence genes in Salmonella Heidelberg isolated from chicken carcasses
23. Prevalence of Salmonella spp. in poultry carcasses samples collected in slaughterhouses of Southern Brazil from 2006 to 2015
24. Foodborne outbreaks in Brazil associated with fruits and vegetables: 2008 through 2014
25. Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions
26. Biofilm Formation by Salmonella Enteritidis at Different Incubation Temperatures
27. First Report of Human Gastroenteritis Caused byEscherichia coliO157:NM in Brazil
28. Commonly screened antibiotics in raw milk from dairy plants under State Inspection in Rio Grande do Sul, Brazil
29. Antimicrobial activity of free and liposome-encapsulated thymol and carvacrol against Salmonella and Staphylococcus aureus adhered to stainless steel
30. Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef
31. Inactivation of Salmonella Enteritidis on lettuces used by minimally processed vegetable industries
32. Preparation and characterization of the ethylene-vinyl acetate copolymer partially hydrolyzed assisted by microwave radiation
33. Effect of Tannin Extracts on Biofilms and Attachment of Escherichia coli on Lettuce Leaves
34. Modeling Growth Kinetic Parameters ofSalmonellaEnteritidis SE86 on Homemade Mayonnaise Under Isothermal and Nonisothermal Conditions
35. Influence of free energy on the attachment of Salmonella Enteritidis and Listeria monocytogenes on stainless steels AISI 304 and AISI 316
36. Tannin extracts on quality of fresh cut crisp leaf lettuce
37. Effect of Plasma Nitriding Surface Modification on the Adhesion of Food Pathogens to Stainless Steel AISI 316 and AISI 304
38. Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad
39. Avanços da segurança de alimentos no Brasil
40. Escherichia coli O157:H7- patógeno alimentar emergente
41. Adhesion of Salmonella Enteritidis and Listeria monocytogenes on stainless steel welds
42. Salmonella serotypes, resistance patterns, and food vehicles of salmonellosis in southern Brazil between 2007 and 2012
43. Hygiene and good practices in school meal services: Organic matter on surfaces, microorganisms and health risks
44. Expression of ompR gene in the acid adaptation and thermal resistance of Salmonella Enteritidis SE86
45. Foodborne illnesses in Brazil: control measures for 2014 FIFA World Cup travellers
46. Food safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument
47. Occurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhouse
48. Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil
49. Salmonelloses in the State of Rio Grande do Sul, southern Brazil, 2002 to 2004
50. Assessing the growth and recovery of Salmonella Enteritidis SE86 after sodium dichloroisocyanurate exposure
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