MICROBIOLOGICAL QUALITY OF FOOD AND WORKING MILIEUS: RESEARCH ON Salmonella and Listeria
Keywords:
Environment, Food-Transmitted Diseases, Processed Food
Abstract
Food-transmitted diseases (FTDs) are caused by the intake of microorganism-contaminated food or beverages. Bacteria of the genus Salmonella are the main etiological agent which causes food intoxications and pathogens of the genus Listeria cause illnesses in immuno-compromised populations. Current research determines the prevalence of Salmonella in food samples and measure contamination by Listeria in food industrial premises in Maringá PR Brazil. Results were obtained from food laboratory reports. Fifty-two (3.25%) out of 1571 food samples analyzed were positive for Salmonella spp. and out of 1597 analyses in food processing premises fifty-four (3.12%) were positive for Listeria spp.. Its most prevalent species was L. welshimeri (22.22%). Food manufacture processes require special attention since they are eaten directly or used as prime matter in the manufacture of ready foods with increasing consumption, triggered by the life-style of the population.
Published
2013-05-07
Section
Agrobusiness
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