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Autores
Orientador(es)
Resumo(s)
Recent changes in society’s lifestyle lead food industries to invest in the production of pre - cooked foods for an increasingly demanding consumer, who values its easiness and convenience.(Oliveira, 2009).These new eating habits increased foodborne diseases incidence which represents a public health problem (Newell et al., 2010). The main genera of bacteria responsible for foodborne diseases are: Salmonella, Staphylococcus, Escherichia, Vibrio, Bacillus, Clostridium, Listeria, Shigella and Campylobacter(Newell et al., 2010). To ensure the microbiological food quality, companies must implement a hazards and critical control points guidelines(Bolton & Maunsell, 2004).
Descrição
Palavras-chave
Pre-cooked food Salmonella Staphylococcus Escherichia Vibrio Bacillus Clostridium Listeria Shigella Campylobacter
Contexto Educativo
Citação
David, B., Amorim, M., Ferreira, S., Condeço, J., Mota, S., Moreira, A., & Augusto, A. (2014). Microbiological quality of pre-cooked food: Escherichia coli and coagulase positive Staphylococcus prevalence. ICEH14 /3rd International Congress of Environmental Health: Proceedings Book, 1, 500–501.
Editora
Área Científica da Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto