Qualidade da carne bovina: processo de abate e contaminação causada por Escherichia coli

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dc.contributor.authorPessoa, Fernanda Ferreira
dc.contributor.authorDuarte, Keila Maria Roncato
dc.date.accessioned2024-09-16T13:30:23Z
dc.date.available2024-09-16T13:30:23Z
dc.date.issued2015-09-17
dc.description.abstractOutbreaks of disseminated diseases caused by food contamination, in this case, meat it is a great concern for the food industry and the organs of Public Health. The aim of this work was to show that today's food, significantly influences the health of individuals and the population, playing a crucial role in the maintenance and prevention of several diseases, as well as the existence of the bacterium Escherichia coli in food, carrying diseases transmissible to humans and reducing consumer confidence in relation to health. Today a quality product is one that fits perfectly in a reliable, affordable, safe, hygienic and on time, customer needs. We must clearly that the risk of meat infection is great and some precautions should be taken from farm raising to product marketing.
dc.identifier.doi10.22256/pubvet.v5n37.1238
dc.identifier.issn1982-1263
dc.identifier.urihttps://repositorio-aptaregional.agricultura.sp.gov.br/handle/123456789/2608
dc.publisherEditora MV Valero
dc.relation.ispartofPubvet
dc.subject.keywordsCarne bovina
dc.subject.keywordsQualidade
dc.titleQualidade da carne bovina: processo de abate e contaminação causada por Escherichia coli
dc.titleBeef quality: slaughtering process and Escherichia coli contamination
dc.typeArtigos
oaire.citation.issue37
oaire.citation.volume5

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