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Detection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul. Author(s): ARAÚJO, A. C. L.; PASQUATTI, T. N.; ARAUJO, F. R. Brazilian 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... ... Repository: BDPA Publication year: 2019
REDIC: Recommendation of Digital Influencers of Brazilian artisanal cheese. Author(s): SOARES, N. D.; BRAGA, R.; DAVID, J. M. N.; SIQUEIRA, K. B.; NOGUEIRA, T. S.; CAMPOS. E. W. The advancement of information technology makes social media networks increasingly gain popularity and insertion in daily life aspects. Thus, the analysis of people?s opinions and habits is essential... ... Repository: BDPA Publication year: 2021
Development and evaluation of molecular methodology based on polymerase on chain reaction(PCR) for identication of Campylobacter spp. In artisanal minas Cheese. Author(s): HOSKEN, B. O.; GONELLI, A. G.; ALMEIDA, P. A. A.; SILVA, M. R.; RIBEIRO, J. B.; HUNGARO, H. M. Repository: BDPA Publication year: 2018
Detection of Brucella spp. in artisan cheese commercialized in Parnaíba, Piauí state, Brazil. Author(s): BEZERRA, S. S.; KIM, P. de C. P.; SANTOS, F. J. de S.; CASTRO, K. N. de C.; LIRA, N. S. C.; MENDES, E. S. The aim of this study was to detect Brucella spp. in artisanal cheese commercialized in Parnaíba city, Piauí state, Brazil. For this study, 30 samples of curd cheese (500g) were randomly collected fro... ... Repository: BDPA Publication year: 2019
Underexplored potential of lactic acid bacteria associated with artisanal cheese making in Brazil: challenges and opportunities. Author(s): HOSKEN, B. de O.; PEREIRA, G. V. M.; LIMA. T. T. M.; RIBEIRO, J. B.; MAGALHAES JUNIOR, W. C. P. de; MARTINS, J. G. P. Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, soci... ... Repository: BDPA Publication year: 2023
Viable Mycobacterium avium subspecies paratuberculosis in retail artisanal coalho cheese from Northeastern Brazil. Author(s): FARIA, A. C. S.; SCHWARZ, D. G. G.; CARVALHO, I. A.; ROCHA, B. B.; CASTRO, K. N. de C.; SILVA, M. R.; MOREIRA, M. A. S. Mycobacterium avium ssp. paratuberculosis (MAP) is the etiologic agent of paratuberculosis and it potentially plays a role in Crohn’s disease. In humans, the main route of transmission of MAP might be... ... Repository: BDPA Publication year: 2014
Characterization of bacteriocin production, safety and technological potential of two Enterococcus faecium stains isolated from Brazilian Artisanal Cheeses. Author(s): SANTOS, K. M. O. dos; VIEIRA, A. D. S.; OLIVEIRA, J. da; ROCHA, C. R. C.; LOPES, A. C. S.; BRUNO, L. M.; BORGES, M. de F.; FRANCO, B. D. G. M.; TODOROV, S. Repository: BDPA Publication year: 2013
First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product. Author(s): ROZENTAL, T.; FARIA, L. S. de; FORNEAS, D.; GUTERRES, A. L.; RIBEIRO, J. B.; ARAUJO, F. R.; LEMOS, E. R. S.; SILVA, M. R. Global publications on Q fever have increased after the 2007 epidemic in the Netherlands. However, the epidemiology of Q fever/coxiellosis in Brazil is still poorly understood. Accordingly, there have... ... Repository: BDPA Publication year: 2020
Assessment of viral contamination of brazilian artisanal raw milk cheese. Author(s): FERREIRA, F. C.; MIAGOSTOVICH, M. P.; MARANHÃO, A. G.; CASTRO, K. N. de C.; SILVA, M. R. Repository: BDPA Publication year: 2019
Viable mycobacterium avium subsp. paratuberculosis in retail artisanal coalho cheese from northeastern Brazil. Author(s): FARIA, A. C. S.; SCHWARZ D. G. G.; CARVALHO, I. A.; ROCHA, B. B.; CASTRO, K. N. de C.; SILVA, M. R.; MOREIRA, M. A. S. Repository: BDPA Publication year: 2014

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