Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry

Detalhes bibliográficos
Autor(a) principal: BARBOZA,Giovana Rueda
Data de Publicação: 2022
Outros Autores: ALMEIDA,Jaqueline Milagres de, SILVA,Nathália Cristina Cirone
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102010
Resumo: Abstract The use of additives by the food industry is a way to prevent bacterial and fungal contamination in products as well as to conserve foods during their shelf life, preventing them from causing diseases or undesirable alterations in the sensory characteristics of foods. Food producers are greatly concerned about decreasing the addition of synthetic compounds, to avoid harm to the consumer’s health and to the environment and, at the same time, about contributing to the maintenance of a safe food.
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spelling Use of natural substrates as an alternative for the prevention of microbial contamination in the food industryfood safetynatural substratespathogenic microorganismsspoilageAbstract The use of additives by the food industry is a way to prevent bacterial and fungal contamination in products as well as to conserve foods during their shelf life, preventing them from causing diseases or undesirable alterations in the sensory characteristics of foods. Food producers are greatly concerned about decreasing the addition of synthetic compounds, to avoid harm to the consumer’s health and to the environment and, at the same time, about contributing to the maintenance of a safe food.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102010Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.05720info:eu-repo/semantics/openAccessBARBOZA,Giovana RuedaALMEIDA,Jaqueline Milagres deSILVA,Nathália Cristina Cironeeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000102010Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
title Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
spellingShingle Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
BARBOZA,Giovana Rueda
food safety
natural substrates
pathogenic microorganisms
spoilage
title_short Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
title_full Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
title_fullStr Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
title_full_unstemmed Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
title_sort Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry
author BARBOZA,Giovana Rueda
author_facet BARBOZA,Giovana Rueda
ALMEIDA,Jaqueline Milagres de
SILVA,Nathália Cristina Cirone
author_role author
author2 ALMEIDA,Jaqueline Milagres de
SILVA,Nathália Cristina Cirone
author2_role author
author
dc.contributor.author.fl_str_mv BARBOZA,Giovana Rueda
ALMEIDA,Jaqueline Milagres de
SILVA,Nathália Cristina Cirone
dc.subject.por.fl_str_mv food safety
natural substrates
pathogenic microorganisms
spoilage
topic food safety
natural substrates
pathogenic microorganisms
spoilage
description Abstract The use of additives by the food industry is a way to prevent bacterial and fungal contamination in products as well as to conserve foods during their shelf life, preventing them from causing diseases or undesirable alterations in the sensory characteristics of foods. Food producers are greatly concerned about decreasing the addition of synthetic compounds, to avoid harm to the consumer’s health and to the environment and, at the same time, about contributing to the maintenance of a safe food.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.05720
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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