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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleHazards and critical control points in Brazilian seafood dish preparationpt_BR
dc.contributor.authorLandeiro, CMPApt_BR
dc.contributor.authorAlmeida, RCCpt_BR
dc.contributor.authorNascimento, ATMpt_BR
dc.contributor.authorFerreira, JSpt_BR
dc.contributor.authorYano, Tpt_BR
dc.contributor.authorAlmeida, PFpt_BR
unicamp.author.emailrogeriac@ufba.brpt_BR
unicamp.authorUniv Fed Bahia, Dept Ciencia Alimentos Escola Nutr, BR-41810001 Salvador, BA, Brazil Univ Estadual Campinas, Inst Biol, BR-13100 Campinas, SP, Brazil Univ Fed Bahia, Inst Ciencias Saude, Dept Ciencias Biointeracao, BR-40110160 Salvador, BA, Brazilpt_BR
dc.subjecthazardspt_BR
dc.subjectBrazilian seafood dishespt_BR
dc.subjectfood safetypt_BR
dc.subject.wosUropathogenic Escherichia-colipt_BR
dc.subject.wosNucleotide-sequence Analysispt_BR
dc.subject.wosNecrotizing Factor Type-1pt_BR
dc.subject.wosPolymerase-chain-reactionpt_BR
dc.subject.wosStructural Genespt_BR
dc.subject.wosStrainspt_BR
dc.subject.wosToxinpt_BR
dc.description.abstractThere are many concerns about the sanitation practices used in the preparation of the foods and the occurrence of the gastrointestinal illness affecting mainly tourists who come to Salvador, Bahia, Brazil, on vacation is common. This paper describes the hazard analysis carried out on the manufacture of four seafood dishes at a traditional restaurant in the city of Salvador. These analyses consisted of detailed studies of the manufacture process of "moqueca de peixe", "bobo de camarao", "mariscada" and "casquinha de siri". The seafood dishes were usually cooked at temperatures that should have killed vegetative forms of food-borne pathogens. Hazards on CCPs were primarily associated to high counts of staphylococci TNase-coagulase positives mainly in "casquinha de siri" read to eat, held for 15 h before distribution, and detection of Escherichia coli strain producing cytotoxic necrosing factor type I on hands of food handlers. The control measures and monitoring procedures for seafood dish preparation are suggested. (c) 2006 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofFood Controlpt_BR
dc.relation.ispartofabbreviationFood Controlpt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2007pt_BR
dc.date.monthofcirculationMAYpt_BR
dc.identifier.citationFood Control. Elsevier Sci Ltd, v. 18, n. 5, n. 513, n. 520, 2007.pt_BR
dc.language.isoenpt_BR
dc.description.volume18pt_BR
dc.description.issuenumber5pt_BR
dc.description.firstpage513pt_BR
dc.description.lastpage520pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0956-7135pt_BR
dc.identifier.wosidWOS:000243138900022pt_BR
dc.identifier.doi10.1016/j.foodcont.2005.12.010pt_BR
dc.date.available2014-11-13T12:40:32Z
dc.date.available2015-11-26T18:07:26Z-
dc.date.accessioned2014-11-13T12:40:32Z
dc.date.accessioned2015-11-26T18:07:26Z-
dc.description.provenanceMade available in DSpace on 2014-11-13T12:40:32Z (GMT). No. of bitstreams: 1 WOS000243138900022.pdf: 159789 bytes, checksum: 284462b1bd26db291c8c8e9cf950d54c (MD5) Previous issue date: 2007en
dc.description.provenanceMade available in DSpace on 2015-11-26T18:07:26Z (GMT). No. of bitstreams: 2 WOS000243138900022.pdf: 159789 bytes, checksum: 284462b1bd26db291c8c8e9cf950d54c (MD5) WOS000243138900022.pdf.txt: 33832 bytes, checksum: 1a3381fdc9fd56f9724e22c4f21ad4ee (MD5) Previous issue date: 2007en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/68607pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/68607
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/68607-
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