Determinazione di Salmonella spp Escherichia coli in salsicce di tacchino
Determinazione di Salmonella spp Escherichia coli in salsicce di tacchino

Determinazione di Salmonella spp Escherichia coli in salsicce di tacchino


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About the Book

Nel presente studio è stato condotto uno studio di qualità microbiologica per determinare la presenza di Salmonella ed E. coli nelle salsicce di tacchino vendute nei supermercati della zona nord di Guayaquil. Lo studio è stato di natura sperimentale qualitativa e ha permesso di determinare la presenza di microrganismi nei campioni di salsicce di tacchino analizzati. Le analisi sono state effettuate presso il Laboratorio di microbiologia alimentare della Facoltà di Scienze Chimiche dell'Università di Guayaquil da maggio ad agosto 2018. La determinazione di Salmonella è stata effettuata con il metodo tradizionale utilizzando l'agar XLD (Xylose, Lysine, Deoxycholate) selettivo per Salmonella. Per E. coli sono state utilizzate piastre Petrifilm AC che facilitano l'identificazione e l'enumerazione della popolazione totale di batteri presenti su prodotti o superfici destinate al consumo umano. I risultati ottenuti indicano che non vi è presenza di Salmonella ed E. coli in nessuno dei campioni analizzati; lo studio ha inoltre evidenziato la presenza di coliformi totali entro gli intervalli consentiti dalle norme INEN consultate.


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Product Details
  • ISBN-13: 9786206557944
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Weight: 163 gr
  • ISBN-10: 6206557944
  • Publisher Date: 13 Oct 2023
  • Height: 229 mm
  • No of Pages: 68
  • Spine Width: 4 mm
  • Width: 152 mm


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Determinazione di Salmonella spp Escherichia coli in salsicce di tacchino
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