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Campos, C.A.; Castro, M.P.; Cayre, M.E.; Rivas, F.P. "The use of bacteriocins against meat-borne pathogens" (2017) Advanced Technologies for Meat Processing, Second Edition:559-595
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Abstract:

Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilage and foodborne pathogens can occur at all stages of the production chain including slaughter, preparation, storage, and distribution. Moreover, lipid oxidation and autolytic enzymatic reactions also contribute to the spoilage process leading to economic losses (Dave and Ghaly, 2011). The main pathogenic microorganisms that represent major hazards in meat and meat 560products are Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Clostridium botulinum, Clostridium perfringens, Campylobacter jejuni, Yersinia enterocolítica, and Staphylococcus aureus. Unless products are preserved and handled properly, these microorganisms could grow in the food and/or produce toxins provoking illnesses in consumers. © 2018 by Taylor & Francis Group, LLC.

Registro:

Documento: Parte de libro
Título:The use of bacteriocins against meat-borne pathogens
Autor:Campos, C.A.; Castro, M.P.; Cayre, M.E.; Rivas, F.P.
Filiación:Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
CONICET, Buenos Aires, Argentina
Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral, Presidencia Roque Sáenz Peña, Chaco, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral, Presidencia Roque Sáenz Peña, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Presidencia Roque Sáenz Peña, Argentina
Palabras clave:Clostridium; Diseases; Escherichia coli; Losses; Meats; Spoilage; Campylobacter jejuni; Clostridium botulinum; Clostridium perfringens; Escherichia coli O157:H7; Food-borne pathogens; Listeria monocytogenes; Pathogenic microorganisms; Staphylococcus aureus; Food microbiology
Año:2017
Página de inicio:559
Página de fin:595
DOI: http://dx.doi.org/10.1201/9781315152752
Título revista:Advanced Technologies for Meat Processing, Second Edition
Título revista abreviado:Advanced Technologies for Meat Processing, Second Edition
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814987_v_n_p559_Campos

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Citas:

---------- APA ----------
Campos, C.A., Castro, M.P., Cayre, M.E. & Rivas, F.P. (2017) . The use of bacteriocins against meat-borne pathogens. Advanced Technologies for Meat Processing, Second Edition, 559-595.
http://dx.doi.org/10.1201/9781315152752
---------- CHICAGO ----------
Campos, C.A., Castro, M.P., Cayre, M.E., Rivas, F.P. "The use of bacteriocins against meat-borne pathogens" . Advanced Technologies for Meat Processing, Second Edition (2017) : 559-595.
http://dx.doi.org/10.1201/9781315152752
---------- MLA ----------
Campos, C.A., Castro, M.P., Cayre, M.E., Rivas, F.P. "The use of bacteriocins against meat-borne pathogens" . Advanced Technologies for Meat Processing, Second Edition, 2017, pp. 559-595.
http://dx.doi.org/10.1201/9781315152752
---------- VANCOUVER ----------
Campos, C.A., Castro, M.P., Cayre, M.E., Rivas, F.P. The use of bacteriocins against meat-borne pathogens. Advanced Technologies for Meat Processing, Second Edition. 2017:559-595.
http://dx.doi.org/10.1201/9781315152752