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dc.contributor.authorLUIZ, D. de B.pt_BR
dc.contributor.authorSILVA, C. D. F. ept_BR
dc.contributor.authorCAMPELO, S. R.pt_BR
dc.contributor.authorSANTOS, V. R. V. dospt_BR
dc.contributor.authorLIMA, L. K. F. dept_BR
dc.contributor.authorCHICRALA, P. C. M. S.pt_BR
dc.contributor.authorIWASHITA, M. K. P.pt_BR
dc.date.accessioned2017-07-17T11:11:11Zpt_BR
dc.date.available2017-07-17T11:11:11Zpt_BR
dc.date.created2017-07-17pt_BR
dc.date.issued2017pt_BR
dc.identifier.citationBrazilian Journal of Food Technology, Campinas, v. 20, e2016150, 2017.pt_BR
dc.identifier.issn1981-6723pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1072729pt_BR
dc.descriptionSalmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O3) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleEvaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-07-17T11:11:11Zpt_BR
dc.subject.thesagroTambaquipt_BR
dc.subject.thesagroPeixe de água docept_BR
dc.subject.thesagroMicrobiologiapt_BR
dc.subject.thesagroColossoma macropomumpt_BR
dc.subject.thesagroOzôniopt_BR
dc.subject.thesagroSalmonellapt_BR
riaa.ainfo.id1072729pt_BR
riaa.ainfo.lastupdate2017-07-17pt_BR
dc.identifier.doi10.1590/1981-6723.15016pt_BR
dc.contributor.institutionDANIELLE DE BEM LUIZ, CNPASA; CARLOS DANGER FERREIRA E SILVA; SIMONE RODRIGUES CAMPELO, CNPASA; VIVIANE RODRIGUES V DOS SANTOS, CNPASA; LEANDRO KANAMARU FRANCO DE LIMA, CNPASA; PATRICIA COSTA M SOARES CHICRALA, CNPASA; MARINA KEIKO PIERONI IWASHITA, SNE.pt_BR
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