1. GENERAL INTRODUCTION The objective of this chapter is to facilitate the implementation and use of alternative microbiological methods where this can lead to cost-effective microbiological control and improved assurance for the quality of pharmaceutical products. These alternative methods may also find a place in environmental monitoring. The microbiological methods described in the European ...

The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data. The research was performed between December 2015 and March 2017. Sixty samples of rennet-containing cheese were collected to estimate the populatio...

Dairy products are characterized by reduced shelf life because they are an excellent growth medium for a wide range of microorganisms. For this reason, it is important to monitor the microbiological quality of dairy products and, in particular, the total viable count and concentration of Escherichia coli, as they are indicators of the hygienic state of these products. In addition, in dairy prod...

Microbiological surveillance is an important means for evaluating the outcome quality of reprocessing procedures and is an instrument of regular quality control in gastrointestinal endoscopy, whether endoscopic procedures are performed in hospitals, in private clinics or doctors’ offices. It is an instrument for detecting and redressing weaknesses and mistakes in the reprocessing procedure and ...

Chitosan is a food preservative of natural origin that has drawn the attention of scientists working in the field of radiation processing and natural polymer products development. The effectiveness of 1% chitosan (CS) and chitosan oligosaccharides (COS) (chitosan subjected to γ irradiation, 50 or 100 kGy) dipping to preserve fresh beef slices during refrigerated storage was investigated. The mi...

Consumers are often confused by the product dating systems used by the food manufacturers. However, they have reported that they consider these dates when purchasing lunchmeats and other ready-to-eat foods. A study was conducted to evaluate changes of microbiological quality of packaged lunchmeat during refrigerated storage as related to the sell-by-date (SBD). Thirty packages of lunchmeat with...