Título:	Detection of Mycobacterium spp. in Coalho cheese commercialized in the city of Caicó-RN, Brazil.
Autoria:	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.
Afiliação:	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.
Ano de publicação:	2019
Referência:	In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBM, 2019.
Conteúdo:	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
Palavras-chave:	Coalho cheese Mycobacterium ssp Mycobacterium rutilum
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPGC)