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dc.contributor.authorFerreira, Elka Machado-
dc.contributor.authorLopes, Ilderlane da Silva-
dc.contributor.authorPereira, Débora de Matos-
dc.contributor.authorRodrigues, Lucélia da Cunha-
dc.contributor.authorCosta, Francisca Neide-
dc.date.accessioned2021-04-16T19:49:55Z-
dc.date.available2021-04-16T19:49:55Z-
dc.date.issued2014-03-
dc.identifier.citationFerreira, Elka Machado; Lopes, Ilderlane da Silva; Pereira, Débora de Matos; Rodrigues, Lucélia da Cunha; Costa, Francisca Neide. Microbiological quality of the fish saw (Scomberomorus brasiliensis) and the ice used for its conservation. Arquivos do Instituto Biológico, v. 81(1), 49-54, 2014.pt_BR
dc.identifier.issn1808-1657pt_BR
dc.identifier.urihttp://repositoriobiologico.com.br//jspui/handle/123456789/742-
dc.description.abstractThis study aimed at evaluating the microbiological quality of the saw fish (S. brasiliensis) landed in the city of Raposa (MA) and the ice used in its conservation. Samples of ice and saw fish were subjected to analysis to determine the Most Probable Number (MPN) of coliforms, thermo-tolerants and Escherichia coli. Fish samples were also tested for Staphylococcus coagulase positive, Salmonellaspp. and Aeromonas spp. Fishermen were given a questionnaire with 20 questions concerning the handling of the fish. The ice samples showed unsatisfactory microbiological quality. The saw fish was contaminated with A. hydrophila, which means it could convey this agent to be consumed by the population.pt_BR
dc.language.isoen_USpt_BR
dc.subjectFishpt_BR
dc.subjectMicrobiologypt_BR
dc.subjectQualitypt_BR
dc.subjectEvaluationpt_BR
dc.titleMicrobiological quality of the fish saw (Scomberomorus brasiliensis) and the ice used for its conservationpt_BR
dc.title.alternativeQualidade microbiológica do peixe serra (Scomberomerus brasiliensis) e do gelo utilizado na sua conservaçãopt_BR
dc.identifier.doi10.1590/S1808-16572014000100009pt_BR
dc.description.editoraInstituto Biológicopt_BR
dc.description.localdapublicacaoSão Paulopt_BR
dc.identifier.tipoAbertopt_BR
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