Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117801
Research center of Embrapa/Collection: Embrapa Gado de Corte - Resumo em anais de congresso (ALICE)
Date Issued: 2019
Type of Material: Resumo em anais de congresso (ALICE)
Authors: MEDEIROS, G. B.
ARAUJO, F. R.
HIGINO, S. S. S.
BEZERRA NETO, P. S.
MEDEIROS, R. S.
SARTI, E. C. F. B.
AQUINO, V. V. F.
RODRIGUES, O. G.
Additional Information: Universidade Federal de Campina Grande - UFCG; FLABIO RIBEIRO DE ARAUJO, CNPGC; Universidade Federal de Campina Grande - UFCG; Universidade Federal de Campina Grande - UFCG; Universidade Federal de Campina Grande - UFCG; Universidade Federal de Campina Grande - UFCG; Universidade Federal de Campina Grande - UFCG; Universidade Federal de Campina Grande - UFCG.
Title: Detection of Mycobacterium spp. in Coalho cheese commercialized in the city of Caicó-RN, Brazil.
Publisher: In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBM, 2019.
Language: en
Keywords: Coalho cheese
Mycobacterium ssp
Mycobacterium rutilum
Description: Artisanal Coalho cheese is a popular dairy product, widely consumed in the Northeast region of Brazil, and is produced with raw or pasteurized milk. Microbial contamination of cheeses has very important consequences, both for the dairy industry, given the potential economic losses, and for public health, due to the risk of outbreaks of foodborne diseases. The present study aimed to detect Mycobaterium spp. in Coalho cheese commercialized in the city of Caicó-RN Brazil, using bacterial culture and molecular diagnosis. 50 samples of Coalho cheese obtained from local street market were analyzed, 35 of which were made from raw milk (artesanal cheese) and 15 with pasteurized milk (industrialized cheese).
NAL Thesaurus: Tuberculosis
Data Created: 2019-12-27
Appears in Collections:Resumo em anais de congresso (CNPGC)

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