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Avaluo microbiologico de peligros y ...

University of Puerto Rico, Mayaguez (Puerto Rico).

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Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos./
Author:	Arroyo Llantin, Norman Noriel.
Description:	46 p.
Notes:	Adviser: Lynette E. Orellana.
Contained By:	Masters Abstracts International47-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1458813
ISBN:	9780549802297

Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos.
Arroyo Llantin, Norman Noriel.

Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos. - 46 p.

Adviser: Lynette E. Orellana.

Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2009.

Foodborne diseases are a threat to public health. The presence of bacteria such as Escherichia coli O157:H7 and Staphylococcus aureus in ground beef are a major concern in retail establishments. In this study a microbiological risk assessment was conducted for pathogenic and spoilage bacteria on retail ground beef from local processors in Puerto Rico and that imported from the United States. Chromogenic media reactions were used for isolation and identification of pathogenic and spoilage bacteria. There was no trace of pathogenic bacteria such as Staphylococcus aureus and E. coli O157:H7 in the 24 ground beef samples analyzed. Statistically there were no significant differences between ground beef from local processors and imported from the U.S. for the aerobic plate count and Enterococcus. However, significant differences (P ≥ 0.05) were found between retail establishment and each visit. To prevent the presence of these disease causing and spoilage bacteria, retailers should follow good manufacturing practices, good hygiene and handling practices, and the Food Safety Inspection Service (FSIS) Food Code.

ISBN: 9780549802297Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos.
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100 1 $a Arroyo Llantin, Norman Noriel. $3 1031187
245 1 0 $a Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos.
300 $a 46 p.
500 $a Adviser: Lynette E. Orellana.
500 $a Source: Masters Abstracts International, Volume: 47-02, page: .
502 $a Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2009.
520 $a Foodborne diseases are a threat to public health. The presence of bacteria such as Escherichia coli O157:H7 and Staphylococcus aureus in ground beef are a major concern in retail establishments. In this study a microbiological risk assessment was conducted for pathogenic and spoilage bacteria on retail ground beef from local processors in Puerto Rico and that imported from the United States. Chromogenic media reactions were used for isolation and identification of pathogenic and spoilage bacteria. There was no trace of pathogenic bacteria such as Staphylococcus aureus and E. coli O157:H7 in the 24 ground beef samples analyzed. Statistically there were no significant differences between ground beef from local processors and imported from the U.S. for the aerobic plate count and Enterococcus. However, significant differences (P ≥ 0.05) were found between retail establishment and each visit. To prevent the presence of these disease causing and spoilage bacteria, retailers should follow good manufacturing practices, good hygiene and handling practices, and the Food Safety Inspection Service (FSIS) Food Code.
590 $a School code: 0553.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Biology, Microbiology. $3 1017734
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690 $a 0410
710 2 $a University of Puerto Rico, Mayaguez (Puerto Rico). $3 1017811
773 0 $t Masters Abstracts International $g 47-02.
790 $a 0553
790 1 0 $a Orellana, Lynette E., $e advisor
791 $a M.S.
792 $a 2009
793 $a Spanish
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1458813