909 resultados para Staphyloccocus aureus


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Coordenação de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Pós-graduação em Pesquisa e Desenvolvimento (Biotecnologia Médica) - FMB

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Water disinfection usually requires expensive chemicals or equipment. Chlorination is a common disinfection method, although it is not able to inactivate all pathogens. High concentrations of residual chlorine also cause an unpleasant taste and smell in drinking water. As an alternative, photocatalysis and photoelectrochemical treatment has a high disinfection potential in drinking water by using solid catalysts, such as titanium dioxide. Highly reactive hydroxyl radical generated during the process serves as the main oxidant, capable of inactivating a wide range of microorganisms. In this study, we proposed a novel comparison between Gram-positive and gram-negative microorganisms. An immobilized TiO2 film promoted higher efficiency in water disinfection processes. The treatment effectively inactivated Escherichia coli and Staphylococcus aureus bacterial microorganisms in a shorter period than other alternative methods.

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

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Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)