The Experts below are selected from a list of 7284 Experts worldwide ranked by ideXlab platform

Silva M. R. - One of the best experts on this subject based on the ideXlab platform.

  • First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected Food Safety Hazard in ready-to-eat raw-milk product.
    The Brazilian Journal of Infectious Diseases v. 24 n. 3 p. 208-212 2020., 2020
    Co-Authors: Rozental T., L. S. De ,faria, Forneas D., Guterres A. L., Ribeiro J. B., Araujo F. R., Lemos E. R. S., Silva M. R.
    Abstract:

    bitstream/item/219118/1/6-First-molecular-detection-of-Coxiella-burnetii-in.pd

  • First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected Food Safety Hazard in ready-to-eat raw-milk product.
    'Elsevier BV', 2020
    Co-Authors: Rozental T., L. S. De ,faria, Forneas D., Guterres A. L., Ribeiro J. B., Araujo F. R., Lemos E. R. S., Silva M. R.
    Abstract:

    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 been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumption of fresh cheese made from raw-milk is very high. Objective: This study was a random survey to assess the prevalence of C. burnetii by PCR in traditional Minas artisanal cheese from the Serro microregion, Brazil, which is manufactured from bovine raw-milk. Methods: DNA extracted from 53 cheese samples were analyzed by nested PCR with C. burnetii-specific primers and the products confirmed by DNA sequencing. Results: Out of the 53 cheese samples five (9.43%) were C. burnetii DNA-positive, each coming from one of the respective randomly selected manufacturing agroindustries. Based on our results, it is estimated that 1.62 tons/day of ready-to-eat cheese made from raw-milk from a total of 16.2 tons produced daily in the study region are contaminated with C. burnetii.bitstream/item/224900/1/First-molecular.pd

Rozental T. - One of the best experts on this subject based on the ideXlab platform.

  • First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected Food Safety Hazard in ready-to-eat raw-milk product.
    The Brazilian Journal of Infectious Diseases v. 24 n. 3 p. 208-212 2020., 2020
    Co-Authors: Rozental T., L. S. De ,faria, Forneas D., Guterres A. L., Ribeiro J. B., Araujo F. R., Lemos E. R. S., Silva M. R.
    Abstract:

    bitstream/item/219118/1/6-First-molecular-detection-of-Coxiella-burnetii-in.pd

  • First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected Food Safety Hazard in ready-to-eat raw-milk product.
    'Elsevier BV', 2020
    Co-Authors: Rozental T., L. S. De ,faria, Forneas D., Guterres A. L., Ribeiro J. B., Araujo F. R., Lemos E. R. S., Silva M. R.
    Abstract:

    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 been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumption of fresh cheese made from raw-milk is very high. Objective: This study was a random survey to assess the prevalence of C. burnetii by PCR in traditional Minas artisanal cheese from the Serro microregion, Brazil, which is manufactured from bovine raw-milk. Methods: DNA extracted from 53 cheese samples were analyzed by nested PCR with C. burnetii-specific primers and the products confirmed by DNA sequencing. Results: Out of the 53 cheese samples five (9.43%) were C. burnetii DNA-positive, each coming from one of the respective randomly selected manufacturing agroindustries. Based on our results, it is estimated that 1.62 tons/day of ready-to-eat cheese made from raw-milk from a total of 16.2 tons produced daily in the study region are contaminated with C. burnetii.bitstream/item/224900/1/First-molecular.pd

F Kaferstein - One of the best experts on this subject based on the ideXlab platform.

  • Food Safety Hazard analysis and critical control point and the increase in Foodborne diseases a paradox
    Food Control, 1999
    Co-Authors: Y Motarjemi, F Kaferstein
    Abstract:

    The application of the Hazard Analysis and Critical Control Point (HACCP) system is rapidly progressing, in particular in large and medium scale Food industries. The term is becoming well known in Food control and public health circles and is one which evokes Food Safety. However, concomitant with the headway of the HACCP system in Food Safety management, the incidence of Foodborne diseases is increasing worldwide. Does the increase in Foodborne diseases represent a paradox or failure of the HACCP system? The HACCP system is not a panacea for all Food Safety problems. It is a tool that guides Food Safety assurance personnel in the identification of pertinent Hazards and control measures, ensuring that those which are critical for Food Safety are applied correctly. In this way, it enhances the Safety of the Food supply. While the application of the HACCP system can improve Food Safety in all situations, its strength and success in preventing Foodborne illnesses depend on it being applied correctly and in combination with other Food Safety management systems, including the provision of a sanitary infrastructure and the application of principles of good hygienic practice. The paper presents the reasons for the increase in Foodborne diseases, the role that the HACCP system plays in preventing Foodborne diseases, the determinants of its success and failure, and the contribution which can reasonably be expected from the implementation of the HACCP system to public health.

Yasuo Inoshima - One of the best experts on this subject based on the ideXlab platform.

  • chilling control of beef and pork carcasses in a slaughterhouse based on causality analysis by graphical modelling
    Food Control, 2020
    Co-Authors: Kumiko Kuzuoka, Kohji Kawai, Syunpei Yamauchi, Ayaka Okada, Yasuo Inoshima
    Abstract:

    Abstract Failure to maintain carcass chilling in slaughterhouses results in the growth of Food poisoning bacteria, a serious Food Safety Hazard. Therefore, skilled and experienced Food business operators (FBOs) are needed to operate the chilling system at slaughterhouses. However, to prevent serious incidents of carcass chilling failure, the chilling process must be managed by understanding all the influencing factors based on scientific evidence, which is demanded by the Hazard Analysis and Critical Control Point (HACCP) system. Appropriate control of carcass temperature requires an accurate understanding of extrinsic and intrinsic factors present after slaughter and dressing. This study aimed to clarify the influencing factors (affectors) of the chilling processes for beef and pork carcasses in a slaughterhouse using graphical modelling (GM). GM is a multivariate data analysis method that has been widely used for statistical causality analysis by visual and flexible modelling. GM was carried out using the following parameters: outside temperature and humidity, number of carcasses in a chilling room on each operating day and during every afternoon operation, clock time of sealing a chilling room, the preset temperature in a chilling room, chilling room temperature at 16:30 (JST) of the slaughter and dressing day and 8:00 (JST) of the next day, and surface and core temperatures of carcasses. The results showed that the major affector of carcass temperature was not the outside temperature, as stated by FBOs, but rather the number of carcasses in the chilling room. The outside temperature was well-compensated by the performance of the chilling equipment. Furthermore, seasonal fluctuations in the number of livestock brought into the slaughterhouse, daily fluctuations in slaughter and dressing efficiency, and performance of chilling equipment were considered as lurking factors. Even skilled FBOs believe that incidents of carcass chilling failure cannot occur during low-temperature seasons. However, incidents of carcass chilling failure occur in this season because of the overloading of chilling rooms with carcasses. The charts determined by GM in this study can help FBOs visually understand the affectors of the chilling process. Education and understanding of stakeholders, including FBOs, are essential for risk management. In addition, our findings provide a foundation for generating layers and nodes in a multilayer perceptron, which is an artificial neural network that can control the chilling process automatically.

L. S. De ,faria - One of the best experts on this subject based on the ideXlab platform.

  • First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected Food Safety Hazard in ready-to-eat raw-milk product.
    The Brazilian Journal of Infectious Diseases v. 24 n. 3 p. 208-212 2020., 2020
    Co-Authors: Rozental T., L. S. De ,faria, Forneas D., Guterres A. L., Ribeiro J. B., Araujo F. R., Lemos E. R. S., Silva M. R.
    Abstract:

    bitstream/item/219118/1/6-First-molecular-detection-of-Coxiella-burnetii-in.pd

  • First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected Food Safety Hazard in ready-to-eat raw-milk product.
    'Elsevier BV', 2020
    Co-Authors: Rozental T., L. S. De ,faria, Forneas D., Guterres A. L., Ribeiro J. B., Araujo F. R., Lemos E. R. S., Silva M. R.
    Abstract:

    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 been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumption of fresh cheese made from raw-milk is very high. Objective: This study was a random survey to assess the prevalence of C. burnetii by PCR in traditional Minas artisanal cheese from the Serro microregion, Brazil, which is manufactured from bovine raw-milk. Methods: DNA extracted from 53 cheese samples were analyzed by nested PCR with C. burnetii-specific primers and the products confirmed by DNA sequencing. Results: Out of the 53 cheese samples five (9.43%) were C. burnetii DNA-positive, each coming from one of the respective randomly selected manufacturing agroindustries. Based on our results, it is estimated that 1.62 tons/day of ready-to-eat cheese made from raw-milk from a total of 16.2 tons produced daily in the study region are contaminated with C. burnetii.bitstream/item/224900/1/First-molecular.pd