Código Prazo Data de Data da Entero E. coli C. perfringens Listeria spp. B. cereus Marca Variedade Psic.(ufc/gr) amostra validade Aquisição análise (ufc/gr) (ufc/gr) (ufc/gr) (ufc/gr) (ufc/gr) 08-477 F Cesar 06-03-08 03-03-08 04-03-08 1,4E+07 3,9E+06 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-478 A Gourmet 06-03-08 03-03-08 04-03-08 1,1E+07 3,4E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-479 F Gourmet 06-03-08 03-03-08 05-03-08 1,8E+07 1,5E+06 < 4,0E+01 < 1,0E+02 < 1,0E+02 08-480 F Gourmet 08-03-08 03-03-08 05-03-08 2,9E+06 1,3E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-481 F Gourmet 09-03-08 03-03-08 05-03-08 1,1E+07 4,4E+05 < 1,0E+01 < 1,0E+02 < 4,0E+02 08-540 F Cesar 13-03-08 10-03-08 12-03-08 1,1E+08 2,1E+06 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-541 F Gourmet 15-03-08 10-03-08 12-03-08 3,2E+06 1,5E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-542 F Gourmet 28-03-08 25-03-08 25-03-08 4,5E+06 2,9E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-543 A Gourmet 31-03-08 25-03-08 25-03-08 2,8E+06 2,4E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-544 F Gourmet 31-03-08 25-03-08 26-03-08 2,3E+06 5,5E+04 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-566 A Gourmet 31-03-08 25-03-08 26-03-08 7,5E+05 5,2E+04 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-567 A Gourmet 02-04-08 25-03-08 26-03-08 7,8E+05 1,2E+04 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-745 F Cesar 19-04-08 14-04-08 16-04-08 1,8E+06 1,0E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-746 F Gourmet 20-04-08 14-04-08 16-04-08 4,6E+06 4,5E+04 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-938 F Cesar 08-05-08 05-05-08 06-05-08 2,8E+06 1,2E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-939 F Gourmet 11-05-08 05-05-08 06-05-08 2,3E+07 1,2E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-940 F Cesar 14-05-08 12-05-08 13-05-08 3,0E+07 7,7E+06 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-941 F Cesar 16-05-08 12-05-08 13-05-08 4,3E+06 1,4E+06 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-942 F Gourmet 18-05-08 12-05-08 13-05-08 8,9E+06 6,8E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-999 F Cesar 21-05-08 19-05-08 19-05-08 8,7E+05 3,1E+05 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1000 F Gourmet 22-05-08 19-05-08 20-05-08 1,6E+07 4,6E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1001 F Cesar 24-05-08 19-05-08 20-05-08 1,7E+07 > 1,5E+07 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1002 F Gourmet 25-05-08 19-05-08 20-05-08 2,2E+07 2,0E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1003 A Gourmet 24-05-08 19-05-08 20-05-08 2,0E+06 9,6E+04 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1055 F Cesar 29-05-08 27-05-08 28-05-08 5,5E+07 1,1E+07 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1056 F Gourmet 30-05-08 27-05-08 28-05-08 6,4E+06 1,2E+07 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 23
08-1057 F Cesar 01-06-08 27-05-08 28-05-08 3,9E+07 > 1,5E+07 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1058 A Gourmet 04-06-08 27-05-08 28-05-08 1,4E+06 6,6E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1059 F Cesar 04-06-08 27-05-08 28-05-08 4,6E+04 2,0E+04 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1095 A Gourmet 04-06-08 27-05-08 28-05-08 2,1E+07 1,0E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1096 F Gourmet 04-06-08 27-05-08 28-05-08 1,9E+06 6,0E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1097 A Gourmet 09-0'6-08 03-06-08 03-06-08 3,3E+06 6,9E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1098 A Gourmet 11-06-08 03-06-08 03-06-08 2,9E+06 2,8E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1257 F Cesar 22-06-08 16-06-08 18-06-08 1,5E+06 8,4E+04 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1258 F Cesar 27-06-08 23-06-08 24-06-08 3,0E+06 7,5E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1259 A Gourmet 28-06-08 23-06-08 24-06-08 1,3E+07 1,2E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1260 Q Mescla 04-07-08 30-06-08 01-07-08 5,2E+06 5,1E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 4,0E+02 08-1261 Q Ibéria 04-07-08 30-06-08 01-07-08 4,8E+05 1,2E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 4,0E+02 08-1262 Q Gourmet 04-07-08 30-06-08 01-07-08 8,9E+06 3,2E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 6,0E+02 08-1263 Q Camponesa 04-07-08 30-06-08 01-07-08 2,1E+08 8,1E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 1,4E+03 08-1264 Q Mista com frutos secos 04-07-08 30-06-08 01-07-08 3,7E+06 1,4E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1309 Q Ibéria 09-07-08 07-07-08 08-07-08 2,7E+06 1,2E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 4,0E+02 08-1310 Q Mescla 10-07-08 07-07-08 08-07-08 1,9E+07 3,6E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 7,0E+02 08-1311 Q Ibéria 10-07-08 07-07-08 08-07-08 2,7E+05 3,0E+04 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 4,0E+02 08-1312 Q Ibéria 11-07-08 07-07-08 08-07-08 5,9E+05 3,7E+04 < 1,0E+01 < 1,0E+01 < 1,0E+02 1,6E+03 08-1416 Q Mescla 18-07-08 15-07-08 15-07-08 1,7E+06 1,6E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1417 Q Mescla 20-07-08 15-07-08 15-07-08 1,8E+06 1,5E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1418 Q Ibéria 20-07-08 15-07-08 15-07-08 8,2E+05 2,0E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1419 Q Ibéria 23-07-08 21-07-08 23-07-08 1,7E+07 8,4E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 1,5E+03 08-1420 Q Mescla 23-07-08 21-07-08 23-07-08 3,7E+07 4,9E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1466 Q Mescla 30-07-08 28-07-08 29-07-08 > 3,0 E+08 3,7E+06 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1467 Q Mescla 31-07-08 28-07-08 29-07-08 6,8E+07 1,6E+06 2,2E+02 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1468 Q Ibéria 31-07-08 28-07-08 29-07-08 5,5E+07 1,3E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 08-1469 Q Ibéria 01-08-08 28-07-08 29-07-08 1,7E+06 1,9E+05 < 1,0E+01 < 1,0E+01 < 1,0E+02 < 1,0E+02 24
- Page 1 and 2:
ESTUDO DA INFLUÊNCIA DE PSICROTRÓ
- Page 3 and 4:
Agradecimentos À minha orientador
- Page 5 and 6:
Abstract STUDY THE INFLUENCE OF AER
- Page 7 and 8:
Clostridium perfringens, Bacillus c
- Page 9 and 10:
Índice Agradecimentos ............
- Page 11 and 12:
3.5.1 - Preparação e determinaç
- Page 13 and 14:
Índice de Quadros Quadro 1 - Ingre
- Page 15 and 16:
1. Introdução As doenças transmi
- Page 17 and 18:
Segundo dados presentes no relatór
- Page 19 and 20:
2. Revisão Bibliográfica 2.1 - Sa
- Page 21 and 22:
talos com aplicação de gelo funde
- Page 23 and 24:
A actividade enzimática constitui
- Page 25 and 26:
2002). É conveniente conhecer actu
- Page 27 and 28:
2.3.1 - Listeria monocytogenes em s
- Page 29 and 30:
2.4 - Listeriose, surtos alimentare
- Page 31 and 32:
Actualmente existe um conjunto de r
- Page 33 and 34:
3 - Materiais e Métodos 3.1 - Esti
- Page 35 and 36:
3.3.3 - Meios utilizados na contage
- Page 37 and 38:
de Enterobacteriaceae. Este meio de
- Page 39 and 40:
que as células de Salmonella spp.
- Page 41 and 42:
Para isolamento usaram-se os meios
- Page 43 and 44:
O API 20E é também um sistema de
- Page 45 and 46:
Figura 8 - Operação de toma de am
- Page 47 and 48:
Quadro 4 - Ensaios realizados para
- Page 49 and 50:
microrganismos, isto é, de forma a
- Page 51 and 52:
Quadro 5 - Testes bioquímicos de d
- Page 53 and 54:
min). Após arrefecimento do tubo (
- Page 55 and 56:
As estirpes isoladas foram posterio
- Page 57 and 58: 3.5.2 - Objectivo da contaminação
- Page 59 and 60: validade no dia da realização das
- Page 61 and 62: Quadro 7 - Contagem de microrganism
- Page 63 and 64: De forma a relacionar a contagem de
- Page 65 and 66: Nº de amostras 4.1.4 - Contagem de
- Page 67 and 68: 4.2 - Resultados da contaminação
- Page 69 and 70: log (cresc. estirpe 4b) log (cresc.
- Page 71 and 72: diferenças sensoriais entre cada p
- Page 73 and 74: diferenciada, tendo em conta o nív
- Page 75 and 76: Da totalidade de B. cereus encontra
- Page 77 and 78: destas correlações estudadas pode
- Page 79 and 80: 7 - Referências bibliográficas A
- Page 81 and 82: LECLERCQ, A. (2004). Atypical colon
- Page 83 and 84: PINE, L.; KATHARIOU, S.; QUINN, F.;
- Page 85 and 86: 8 - Cybergrafia citada e consultada
- Page 87 and 88: Água destilada 1 L (pH 7,4) Proced
- Page 89 and 90: 5. Misturar os seguintes constituin
- Page 91 and 92: Anexo 8 - Composição e modo de pr
- Page 93 and 94: Cloreto de magnésio 6 H 2 O 28,600
- Page 95 and 96: Anexo 16 - Composição e modo de p
- Page 97 and 98: Esculina 1,000 g Cloreto de lítio
- Page 99 and 100: 8. Após reconstituição e arrefec
- Page 101 and 102: Procedimento 1. Antes da utilizaç
- Page 103 and 104: Anexo 28 - Composição e modo de p
- Page 105 and 106: Anexo 31 - Composição e modo de p
- Page 107: Anexo 33 - Resultados das análises
- Page 111 and 112: 08-566 < 1,0E+02 Negativo Negativo
- Page 113: Código amostra Cont.inicial (4b) C