Detection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul.

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dc.contributorAna Clara Leonardo Araújo, GAPPE - Escola GAPPE; Taynara Nunes Pasquatti, Universidade Católica Dom Bosco - UCDB; FLABIO RIBEIRO DE ARAUJO, CNPGC.
dc.creatorARAÚJO, A. C. L.
dc.creatorPASQUATTI, T. N.
dc.creatorARAUJO, F. R.
dc.date2019-12-28T00:38:05Z
dc.date2019-12-28T00:38:05Z
dc.date2019-12-27
dc.date2019
dc.date2019-12-28T00:38:05Z
dc.date.accessioned2026-07-07T03:41:20Z
dc.descriptionBrazilian artisanal cheeses are characterized by the use of raw milk, as well as following simple and traditional manufacturing technology. Despite the efforts of the Brazilian authorities to regulate the production and commercialization of artisanal cheeses, these products often does not comply with the hygienic?sanitary requirements demanded by official agencies. Salmonella sp. continues to be a major concern for the dairy industry because these bacteria have caused outbreaks of illness and have been isolated from various dairy products. In the municipality of Campo Grande, the trade of artisanal fresh cheeses, from different regions of the state of Mato Grosso do Sul, is common. In this context, the survey of Salmonella spp. in artisanal cheeses provides important information for health authorities in order to prevent salmonellosis in the population.
dc.identifierIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 30., 2019, Maceió. Resumos... São Paulo, SP: Sociedade Brasileira de Microbiologia -SBM, 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1117812
dc.identifier.urihttp://hdl.handle.net/123456789/440937
dc.languageeng
dc.rightsopenAccess
dc.subjectArtisanal cheeses
dc.subjectPCR
dc.subjectSalmonella spp
dc.titleDetection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul.
dc.typeResumo em anais e proceedings

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