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Microbiological quality of pre-cooked food: Escherichia coli and coagulase positive Staphylococcus prevalence

2014-09Conference object Open access
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dc.contributor.authorDavid, Bruna
dc.contributor.authorAmorim, Manuela
dc.contributor.authorFerreira, Stephanie
dc.contributor.authorCondeço, Jorge
dc.contributor.authorMota, Sandra
dc.contributor.authorMoreira, Anabela
dc.contributor.authorAugusto, António
dc.date.accessioned2024-09-26T12:51:58Z
dc.date.available2024-09-26T12:51:58Z
dc.date.issued2014-09
dc.description.abstractRecent 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).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDavid, 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.pt_PT
dc.identifier.isbn978-989-20-5086-7
dc.identifier.urihttp://hdl.handle.net/10400.22/26138
dc.language.isoengpt_PT
dc.publisherÁrea Científica da Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Portopt_PT
dc.subjectPre-cooked foodpt_PT
dc.subjectSalmonellapt_PT
dc.subjectStaphylococcuspt_PT
dc.subjectEscherichiapt_PT
dc.subjectVibriopt_PT
dc.subjectBacilluspt_PT
dc.subjectClostridiumpt_PT
dc.subjectListeriapt_PT
dc.subjectShigellapt_PT
dc.subjectCampylobacterpt_PT
dc.titleMicrobiological quality of pre-cooked food: Escherichia coli and coagulase positive Staphylococcus prevalencept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage501pt_PT
oaire.citation.issue1ªpt_PT
oaire.citation.startPage500pt_PT
oaire.citation.titleICEH14 /3rd International Congress of Environmental Health: Proceedings Bookpt_PT
oaire.citation.volume1pt_PT
person.familyNameLopes Ferreira
person.familyNameCONDEÇO RIBEIRO
person.familyNameMota
person.givenNameStephanie
person.givenNameJORGE MANUEL
person.givenNameSandra
person.identifier.ciencia-idDD1D-EBE4-46D4
person.identifier.ciencia-id7B18-643A-A6F1
person.identifier.ciencia-id0A19-207B-6C63
person.identifier.orcid0009-0003-6295-8783
person.identifier.orcid0000-0003-1164-8753
person.identifier.orcid0000-0002-2803-7230
person.identifier.scopus-author-id6603695681
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication806af202-5ad2-41df-8d33-7a5e2aa5bf75
relation.isAuthorOfPublicationb763c523-dea1-4305-a0d0-5da93a470167
relation.isAuthorOfPublicationf73a5c8e-1621-435f-a34f-c3cc83924875
relation.isAuthorOfPublication.latestForDiscoveryb763c523-dea1-4305-a0d0-5da93a470167

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