Temas 

Temas

Mostrando ítems 1-4 de 4

    • Comprehensive evaluation and implementation of improvement actions in butcher shops 

      Leotta, Gerardo Anibal; Brusa, Victoria; Galli, Lucía; Adriani, Cristian; Linares, Luciano Hector; Etcheverría, Analía Inés; Sanz, Marcelo Eduardo; Sucari, Adriana; Peral Garcia, Pilar; Signorini, Marcelo (Plos One, 2016-09-12)
      Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive ...

    • Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs 

      Brusa, Victoria; Restovich, Viviana; Signorini, Marcelo; Pugin, Daniela; Galli, Lucía; Ruíz Díaz, Vanesa; Arias, Romina; Leotta, Gerardo Anibal (Sage Publications, 2019-09)
      Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga ...

    • Meta-analysis of the prevalence of norovirus and hepatitis a virus in berries 

      Miotti, Camila; Signorini Porchiett, Marcelo Lisandro; Oteiza, Juan Martín; Prez, Verónica Emilse; Barril, Patricia Angélica (Elsevier, 2024-03)
      Norovirus (NoV) and hepatitis A virus (HAV) stand as the predominant agents associated with viral foodborne infections. Outbreaks have been documented to be caused by various types of food items, including fresh and/or ...

    • La seguridad en la cadena agroalimentaria de la carne: problemáticas, estrategias y posibles soluciones pre–faena 

      Frizzo, Laureano Sebastian; Astesana, Diego Martín; Soto, Lorena Paola; Blajman, Jesica E.; Zbrun, María Virginia; Signorini, Marcelo; Martí, L.E.; Sequeira, Gabriel Jorge; Rosmini, Marcelo Raúl (2013)
      En la Cumbre Mundial sobre la Alimentación, celebrada en Roma en 1996, se estableció que existe Seguridad Alimentaria cuando todas las personas, en todo momento, tienen acceso físico y económico a suficientes alimentos ...