Base de dados : MEDLINE
Pesquisa : G07.203.300.521 [Categoria DeCS]
Referências encontradas : 548 [refinar]
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[PMID]:29381317
[Au] Autor:Galstyan AG; Petrov AN; Radaeva IA; Sarukhanyan OO; Kurzanov AN; Storozhuk AP
[Ti] Título:[Scientific bases and technological principles of the production of gerodietetic canned milk].
[So] Source:Vopr Pitan;85(5):114-9, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:It is well known that aging is the natural growing multisection biological process inevitably leading to limitation of body adaptive capabilities. The body ageing is the result of self-regulation mechanism limitation, reduction of their potential capabilities at molecular-genetic, energetic, cellular and general-regulatory levels. It should be noted that due to lack of the unified theory of aging the importance of nutrition factor has been acknowladged particularly initiation and intensity of the process, and the role of antioxidants is discussed much in detail. As the result of long term investigations at model and natural objects the technologies of powder and condensed sterilized gerodietetic milk based preserved foods have been developed. The multicomponent receipts modules balanced by fatty-acid and amino-acid composition as well as enriched with lycopene have been theoretically substantiated and realized. The new gerodietetic products are characterized by the following coefficients of RL3/RL6 not less than for the products: powdered - 0.871/0.615 and condensed sterilized - 0.883/0.648. The following amino-acid balance of Rp/σ protein for the products: powdered - 0.46/15.00, condensed -0.44/15.76 has been obtained. The obtained velues of the balanced criteria of the protein-lipid composition of the product are higher comparing to similar values for milk fat and protein. Two lycopene dosages in the products are provided: prophylactic - 5 mg and antioxidant - 1.5 mg in 400 ml of the reconstituted milk. On the basis of the carried out studies two technologies of the manufacture of condensed milk gerodietetic products adapted to actual conditions of concentrated milk factories have been developed.
[Mh] Termos MeSH primário: Culinária
Conservação de Alimentos
Alimentos em Conserva/análise
Leite/química
Esterilização
[Mh] Termos MeSH secundário: Animais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


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[PMID]:28464711
[Au] Autor:Alcala-Orozco M; Morillo-Garcia Y; Caballero-Gallardo K; Olivero-Verbel J
[Ad] Endereço:a Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences , Zaragocilla Campus, University of Cartagena , Cartagena , Colombia.
[Ti] Título:Mercury in canned tuna marketed in Cartagena, Colombia, and estimation of human exposure.
[So] Source:Food Addit Contam Part B Surveill;10(4):241-247, 2017 Dec.
[Is] ISSN:1939-3229
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The presence of mercury in tuna is ubiquitous, so national authorities should guarantee food safety of canned tuna available on the market, according to legal regulations. The objective of this survey was to assess total mercury (T-Hg) levels in brands of canned tuna marketed in Cartagena, Colombia, and determine fish consumption-based risks after ingestion. For that purpose, 252 cans of tuna were collected, representing 6 brands (A-F), in 2 mediums (water and oil). Mean T-Hg levels were 0.66 ± 0.05 and 0.61 ± 0.05 µg g wet weight, for water and oil, respectively. High T-Hg concentrations were measured in brands B and D. Only brands E and F guaranteed low risk for Hg-related health problems. According to Colombia's legislation, 15.5% of the samples exceeded the maximum level of 1.0 µg g for mercury and 18.3% was higher than limits as recommended by Food and Agriculture Organization/World Health Organisation (0.5 µg g ). It was concluded that consumption of canned tuna could represent a high risk for the Colombian population, particularly to vulnerable groups.
[Mh] Termos MeSH primário: Contaminação de Alimentos/análise
Alimentos em Conserva/análise
Mercúrio/análise
Alimentos Marinhos/análise
Atum/metabolismo
[Mh] Termos MeSH secundário: Animais
Colômbia
Conservação de Alimentos
Seres Humanos
Medição de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
FXS1BY2PGL (Mercury)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180213
[Lr] Data última revisão:
180213
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170504
[St] Status:MEDLINE
[do] DOI:10.1080/19393210.2017.1323803


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[PMID]:28467184
[Au] Autor:Sulaiman IM; Jacobs E; Simpson S; Kerdahi K
[Ad] Endereço:Southeast Regional Laboratory, U.S. Food and Drug Administration, 60 Eighth Street N.E., Atlanta, Georgia 30309, USA.
[Ti] Título:Multilocus Genetic Characterization of Lactobacillus fermentum Isolated from Ready-to-Eat Canned Food.
[So] Source:J Food Prot;80(6):963-968, 2017 06.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The primary mission of the U.S. Food and Drug Administration is to enforce the Food, Drug, and Cosmetic Act and regulate food, drug, and cosmetic products. Thus, this agency monitors the presence of pathogenic microorganisms in these products, including canned foods, as one of the regulatory action criteria and also ensures that these products are safe for human consumption. This study was carried out to investigate the effectiveness of pathogen control and integrity of ready-to-eat canned food containing Black Bean Corn Poblano Salsa. A total of nine unopened and recalled canned glass jars from the same lot were examined initially by conventional microbiologic protocols that involved a two-step enrichment, followed by streaking on selective agar plates, for the presence of gram-positive and gram-negative bacteria. Of the eight subsamples examined for each sample, all subsamples of one of the containers were found positive for the presence of slow-growing rod-shaped, gram-positive, facultative anaerobic bacteria. The recovered isolates were subsequently sequenced at rRNA and gyrB loci. Afterward, multilocus sequence typing (MLST) was performed characterizing 11 additional known MLST loci (clpX, dnaA, dnaK, groEL, murC, murE, pepX, pyrG, recA, rpoB, and uvrC). Analyses of the nucleotide sequences of rRNA, gyrB, and 11 MLST loci confirmed these gram-positive bacteria recovered from canned food to be Lactobacillus fermentum . Thus, the DNA sequencing of housekeeping MLST genes can provide species identification of L. fermentum and can be used in the canned food monitoring program of public health importance.
[Mh] Termos MeSH primário: Lactobacillus fermentum
Tipagem de Sequências Multilocus
[Mh] Termos MeSH secundário: Alimentos em Conserva
Seres Humanos
Filogenia
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, U.S. GOV'T, P.H.S.
[Em] Mês de entrada:1706
[Cu] Atualização por classe:180202
[Lr] Data última revisão:
180202
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170504
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-546


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[PMID]:28585253
[Au] Autor:Mendoza FA; Cichy KA; Sprague C; Goffnett A; Lu R; Kelly JD
[Ad] Endereço:Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI, USA.
[Ti] Título:Prediction of canned black bean texture (Phaseolus vulgaris L.) from intact dry seeds using visible/near infrared spectroscopy and hyperspectral imaging data.
[So] Source:J Sci Food Agric;98(1):283-290, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Texture is a major quality parameter for the acceptability of canned whole beans. Prior knowledge of this quality trait before processing would be useful to guide variety development by bean breeders and optimize handling protocols by processors. The objective of this study was to evaluate and compare the predictive power of visible and near infrared reflectance spectroscopy (visible/NIRS, 400-2498 nm) and hyperspectral imaging (HYPERS, 400-1000 nm) techniques for predicting texture of canned black beans from intact dry seeds. Black beans were grown in Michigan (USA) over three field seasons. The samples exhibited phenotypic variability for canned bean texture due to genetic variability and processing practice. Spectral preprocessing methods (i.e. smoothing, first and second derivatives, continuous wavelet transform, and two-band ratios), coupled with a feature selection method, were tested for optimizing the prediction accuracy in both techniques based on partial least squares regression (PLSR) models. RESULTS: Visible/NIRS and HYPERS were effective in predicting texture of canned beans using intact dry seeds, as indicated by their correlation coefficients for prediction (R ) and standard errors of prediction (SEP). Visible/NIRS was superior (R = 0.546-0.923, SEP = 7.5-1.9 kg 100 g ) to HYPERS (R = 0.401-0.883, SEP = 7.6-2.4 kg 100 g ), which is likely due to the wider wavelength range collected in visible/NIRS. However, a significant improvement was reached in both techniques when the two-band ratios preprocessing method was applied to the data, reducing SEP by at least 10.4% and 16.2% for visible/NIRS and HYPERS, respectively. Moreover, results from using the combination of the three-season data sets based on the two-band ratios showed that visible/NIRS (R = 0.886, SEP = 4.0 kg 100 g ) and HYPERS (R = 0.844, SEP = 4.6 kg 100 g ) models were consistently successful in predicting texture over a wide range of measurements. CONCLUSION: Visible/NIRS and HYPERS have great potential for predicting the texture of canned beans; the robustness of the models is impacted by genotypic diversity, planting year and phenotypic variability for canned bean texture used for model building, and hence, robust models can be built based on data sets with high phenotypic diversity in textural properties, and periodically maintained and updated with new data. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Alimentos em Conserva/análise
Phaseolus/química
Espectroscopia de Luz Próxima ao Infravermelho/métodos
[Mh] Termos MeSH secundário: Análise dos Mínimos Quadrados
Controle de Qualidade
Sementes/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170607
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8469


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[PMID]:28873625
[Au] Autor:Ribes S; Fuentes A; Talens P; Barat JM
[Ad] Endereço:Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: surillo@upv.es.
[Ti] Título:Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage.
[So] Source:Food Chem;239:704-711, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam.
[Mh] Termos MeSH primário: Fragaria
[Mh] Termos MeSH secundário: Antifúngicos
Aspergillus niger
Emulsões
Alimentos em Conserva
Óleos Voláteis
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antifungal Agents); 0 (Emulsions); 0 (Oils, Volatile)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28763974
[Au] Autor:Belovic M; Torbica A; Pajic-Lijakovic I; Mastilovic J
[Ad] Endereço:University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: miona.belovic@fins.uns.ac.rs.
[Ti] Título:Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace.
[So] Source:Food Chem;237:1226-1233, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90°C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7kcal/100g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.
[Mh] Termos MeSH primário: Lycopersicon esculentum
[Mh] Termos MeSH secundário: Fibras na Dieta
Ingestão de Energia
Alimentos em Conserva
Frutas
Seres Humanos
Sacarose
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fiber); 57-50-1 (Sucrose)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28600908
[Au] Autor:Dave GA
[Ad] Endereço:Department of Biotechnology, P D Patel Institute of Applied Sciences, Charotar University of Science and Technology (CHARUSAT), Changa-388421, India.
[Ti] Título:A rapid qualitative assay for detection of Clostridium perfringens in canned food products.
[So] Source:Acta Biochim Pol;64(2):207-213, 2017.
[Is] ISSN:1734-154X
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:Clostridium perfringens (MTCC 1349) is a Gram-positive, anaerobic, endospore forming, and rod-shaped bacterium. This bacterium produces a variety of toxins under strict anaerobic environment. C. perfringens can grow at temperatures ranging between 20°C and 50°C. It is the major causetive agent for gas gangrene, cellulitis, septicemia, necrotic enteritis and food poisoning, which are common toxin induced conditions noted in human and animals. C. perfringens can produce produce four major types of toxins that are used for the classification of strains, classified under type A-E. Across the globe many countries, including the United States, are affected by C. perfringens food poisonings where it is ranked as one of the most common causes of food borne infections. To date, no direct one step assay for the detection of C. perfringens has been developed and only few methods are known for accurate detection of C. perfringens. Long detection and incubation time is the major consideration of these reporter assays. The prensent study proposes a rapid and reliable colorimetric assay for the detection of C. perfringens. In principale, this assay detects the para nitrophenyl (yellow colour end product) liberated due to the hydrolysis of paranitrophenyl phosphetidyl choline (PNPC) through phospholipase C (lecithinase). Constitutive secretion of phospholipase C is a charactristic feature of C. perfringens. This assay detects the presence of the extracellular lecithinse through the PNPC impragnated impregnated probe. The probe is impregnated with peranitrophenyl phosphotidyl choline ester, which is colourless substrate used by lecithinase. The designed assay is specific towards PNPC and detectes very small quantites of lecithinase under conditions used. The reaction is substrate specific, no cross reaction was observed upon incubation with other substrates. In addition, this assay gave negative results with other clostridium strains, no cross reactions were observed with other experimental strains like C. tetani, C. botulinum, C. acetobutyricum, Bacillus subtilis, and Escherichia coli. This assay is extramly rapid and provides reliable and reproducible results within one hour of incubation at 37°C.
[Mh] Termos MeSH primário: Clostridium perfringens/isolamento & purificação
Alimentos em Conserva/microbiologia
Doenças Transmitidas por Alimentos/diagnóstico
Reação em Cadeia da Polimerase/métodos
[Mh] Termos MeSH secundário: Clostridium perfringens/patogenicidade
Doenças Transmitidas por Alimentos/microbiologia
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170811
[Lr] Data última revisão:
170811
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170611
[St] Status:MEDLINE
[do] DOI:10.18388/abp.2015_1169


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[PMID]:28558792
[Au] Autor:Herstad KMV; Gajardo K; Bakke AM; Moe L; Ludvigsen J; Rudi K; Rud I; Sekelja M; Skancke E
[Ad] Endereço:Department of Companion Animal Clinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), Oslo, Norway. kristin.herstad@nmbu.no.
[Ti] Título:A diet change from dry food to beef induces reversible changes on the faecal microbiota in healthy, adult client-owned dogs.
[So] Source:BMC Vet Res;13(1):147, 2017 May 30.
[Is] ISSN:1746-6148
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Diet has a major influence on the composition of the gut microbiota, whose importance for gut health and overall well-being is increasingly recognized. Knowledge is limited regarding health implications, including effects on the faecal microbiota, of feeding a diet with high content of red meat to dogs, despite some owners' apparent preference to do so. The aim of this study was to evaluate how a diet change from commercial dry food to one with a high content of boiled minced beef and vice versa influenced the faecal microbiota, and short chain fatty acid profile in healthy, adult, client-owned dogs. RESULTS: The diet change influenced the faecal microbiota composition and diversity (Shannon diversity index). The most abundant OTUs in samples of dogs fed the dry food and high minced beef were affiliated with the species Faecalibacterium prausnitzii and Clostridia hiranonis respectively. The high minced beef diet apparently also influenced the short chain fatty acid profile, with increased isovaleric acid, as well as an increase in faecal pH. These effects were reversed when the commercial dry food was reintroduced in weeks 6 and 7. CONCLUSIONS: Results of this study can aid in the understanding of how diet changes influence the faecal microbiota and metabolite content on a short-term basis. Long-term studies are required to investigate potential implications for canine gut and general health.
[Mh] Termos MeSH primário: Ração Animal
Cães/microbiologia
Microbioma Gastrointestinal
[Mh] Termos MeSH secundário: Animais
Bactérias/classificação
Água Corporal
DNA Bacteriano
Ácidos Graxos Voláteis/metabolismo
Fezes/microbiologia
Feminino
Alimentos em Conserva
Concentração de Íons de Hidrogênio
Masculino
Animais de Estimação/microbiologia
Carne Vermelha
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Bacterial); 0 (Fatty Acids, Volatile)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171025
[Lr] Data última revisão:
171025
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170601
[St] Status:MEDLINE
[do] DOI:10.1186/s12917-017-1073-9


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[PMID]:28490104
[Au] Autor:Cunha SC; Alves RN; Fernandes JO; Casal S; Marques A
[Ad] Endereço:LAQV - REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal. Electronic address: sara.cunha@ff.up.pt.
[Ti] Título:First approach to assess the bioaccessibility of bisphenol A in canned seafood.
[So] Source:Food Chem;232:501-507, 2017 Oct 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Human health risks due to bisphenol A (BPA) exposure through canned food consumption are an emerging safety concern worldwide. In this study, an in vitro digestion model was used to simulate human digestion and evaluate BPA bioaccessibility in canned seafood for the first time. BPA contents of canned tuna and sardine samples and their bioaccessible and non-bioaccessible fractions were determined by gas chromatography coupled to mass spectrometry (GC-MS). The 21 samples of canned tuna and sardines, all from the same producer but with different kind of sauces, showed BPA levels ranging from <1µgkg (limit of quantification, LOQ) to 62µgkg , with variable results within and between sample groups. BPA bioaccessibility was evaluated in six positive samples, with values ranging from 80 to 99%. The results suggest that BPA bioaccessibility was slightly lower in samples with higher lipid content.
[Mh] Termos MeSH primário: Alimentos em Conserva
Fenóis
Alimentos Marinhos
[Mh] Termos MeSH secundário: Animais
Compostos Benzidrílicos
Análise de Alimentos
Cromatografia Gasosa-Espectrometria de Massas
Seres Humanos
Atum
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Benzhydryl Compounds); 0 (Phenols)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170901
[Lr] Data última revisão:
170901
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170512
[St] Status:MEDLINE


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[PMID]:28400005
[Au] Autor:Herrero L; Gracia MJ; Pérez-Arquillué C; Lázaro R; Herrera A; Bayarri S
[Ad] Endereço:Departamento de Producción Animal y Ciencia de los Alimentos, Spain.
[Ti] Título:Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process.
[So] Source:Food Microbiol;65:213-220, 2017 Aug.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The aim of this work was to analyze Toxoplasma gondii in raw hams by mouse bioassay and to evaluate the effect of curing on the viability of the parasite to assess the risk of infection from eating dry-cured ham. After a serology study of 1200 pigs in Aragón (Spain), forty-one naturally infected pigs with different serological titers against T. gondii were selected. Two cured periods (9 and 12 months) were evaluated as well as the influence of the physicochemical composition of hams on T. gondii survival. Although the parasite burden was low, a high number of seropositive pigs with Toxoplasma tissues cysts in raw hams were found (31.6%). Viability of T. gondii was influenced by the curing, with statistically significant differences between fresh and cured hams (p < 0.001). The viability was higher in hams cured for 9 months compared to those cured for 12 months. However, this period of curing resulted in the reduction but not in a complete elimination of the risk. Thus, from a public health point of view, under the conditions of this study it is safer to consume dry-cured ham with periods of curing higher than 12 months. Analysis of physicochemical results did not identify any variable with significant influence on the presence and viability of T. gondii in cured ham, but loss of viability of T. gondii was observed in hams with a lower fat content. Further research is required to validate combinations of salts concentration and time of curing that can be used as preventive measures in the HACCP system of dry-cured ham industry.
[Mh] Termos MeSH primário: Alimentos em Conserva/parasitologia
Produtos da Carne/parasitologia
Alimentos Crus/parasitologia
Doenças dos Suínos/parasitologia
Toxoplasma/isolamento & purificação
Toxoplasmose Animal/parasitologia
[Mh] Termos MeSH secundário: Animais
Bioensaio
Conservação de Alimentos
Camundongos
Carga Parasitária
Cloreto de Sódio/farmacologia
Espanha/epidemiologia
Sus scrofa
Suínos
Doenças dos Suínos/epidemiologia
Toxoplasma/efeitos dos fármacos
Toxoplasma/crescimento & desenvolvimento
Toxoplasma/imunologia
Toxoplasmose Animal/epidemiologia
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
451W47IQ8X (Sodium Chloride)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170427
[Lr] Data última revisão:
170427
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170413
[St] Status:MEDLINE



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