Bacteria from the Bacillus cereus group as contaminants in requeijão curd cheeses and especialidade láctea tipo requeijão

Bacteria from the Bacillus cereus group as contaminants in requeijão curd cheeses and especialidade láctea tipo requeijão

ABSTRACT: This study aimed to evaluate the occurrence of Bacillus cereus group in requeijões and especialidades lácteas tipo requeijão (regular and light) and to verify if there is differences in relation to this occurrence among different categories of these products. A set of 14 (35%) lots was con...

Full description

Bibliographic Details
Main Authors: Jamile de Oliveira Hachiya, Gabriel Augusto Marques Rossi, Higor Oliveira Silva, Rafael Akira Sato, Ana Maria Centola Vidal, Luiz Augusto do Amaral
Format: Article
Language:English
Published: Instituto Biológico 2018-08-01
Series:Arquivos do Instituto Biológico
Subjects:
alimentos, laticínios
leite, microbiologia
segurança alimentar
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1808-16572018000100401&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1808-16572018000100401&lng=en&tlng=en

Similar Items