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Autores
Orientador(es)
Resumo(s)
Currently bacteria are the main responsible for infections and food poisoning, being a huge public health problem worldwide. Vegetables are potential vehicles of these microorganisms and their consumption, especially raw, increases contamination risk. It has been reported an increase in diseases associated with microbiological contamination by vegetables consumption. Vegetable cultivation and growth process makes them vulnerable to contamination sources that may act at any stage from planting to consumption. Salmonella, Escherichiacoli , Staphylococcus and Listeria are the microorganisms most commonly isolated from vegetables responsible for food borne diseases.
Descrição
Palavras-chave
Food poisoning Contamination risk Salmonella Escherichiacoli Staphylococcus Listeria
Contexto Educativo
Citação
Carneiro, M., Amorim, M., Ferreira, S., Mota, S., Moreira, A., & Augusto, A. (2014). Microbiological evaluation of vegetable salads in school canteens. ICEH14 /3rd International Congress of Environmental Health: Proceedings Book, 1, 473–474.
Editora
Área Científica da Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto