The objective of this study was to evaluate the effect of the season on the total bacterial count of refrigerated raw milk. For this, samples of raw milk collected directly from the 30-unit expansion tank from April to December. The results evaluated through Student's test at 5%. Sample analyzed...

This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary conditions...

The objective of this study was to identify the consumers habits, concern about food safety, and perception of food risk of meat consumption in the municipality of Jataí - GO. One hundred people were interviewed, the majority women (68%), with complete elementary and high school degree (76%), and...

Objective: To evaluate the quality of the human milk expressed at home and at a human milk bank. Methods: This a retrospective, analytical, and observational study, performed by assessing titratable acidity records and the microbiological culture of 100 human milk samples expressed at home and at a ...

Milk is essential for human feeding. It is considered nutritionally complete because it contains high levels of nutrients, but, at the same time, it is a way of proliferation of pathogenic and deteriorating microorganisms, which can change the quality of milk and dairy products, reducing their...

The quality of raw milk depends on initial microbial contamination and conditions of storage until industry processing. Considering the influence of time and storage temperature on raw milk microbiota, the objective of this work was to quantify and monitor the multiplication of these groups under...

The objective of this study was to determine the hygiene conditions of street market stands that sell products of animal origin in five cities in western Parana, Brazil, as well as the microbiological and physical-chemical quality of the products that are sold there. Between February and May, 2013, ...

The present study aimed to developed standardized hygienic-sanitary procedures specifically for Japanese cuisine restaurants. Thus, a case study was conducted, conducted between May and June 2019, in a traditional Japanese cuisine restaurant in Joinville - SC. The data collection instrument was a...

Physical-chemical characteristics of Minas Frescal cheese (MFC) favor the growth of Staphylococcus spp. and allow the production of enterotoxins by specific strains. Here, we aimed to characterize the physical-chemical aspects (pH, storage temperature, and salt content) and the presence of ...

This study aimed to evaluate the influence of chlorination of water used in the hygiene of expansion tanks in the Escherichia coli and Pseudomonas sp. count of refrigerated raw milk. Samples of raw milk and water from 18 expansion tanks were evaluated for one year, and in 9 tanks there was no water ...