M E Pirovani

Summary

Affiliation: Universidad Nacional del Litoral
Country: Argentina

Publications

  1. ncbi Survival of Salmonella hadar after washing disinfection of minimally processed spinach
    M E Pirovani
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    Lett Appl Microbiol 31:143-8. 2000
  2. ncbi The role of visible faecal material as a vehicle for generic Escherichia coli, coliform, and other enterobacteria contaminating poultry carcasses during slaughtering
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional de Litoral, Santa Fe, Argentina
    J Appl Microbiol 95:451-6. 2003
  3. ncbi Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 103:528-35. 2007
  4. ncbi Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions
    S M Jiménez
    Instituto de Technología de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 87:339-44. 1999
  5. ncbi Predictive model for reduction of Escherichia coli during acetic acid decontamination of chicken skin
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 99:829-35. 2005
  6. ncbi Survival of Salmonella on refrigerated chicken carcasses and subsequent transfer to cutting board
    S M Jiménez
    Facultad de Ingenieria Quimica, Instituto de Tecnologia de Alimentos, Universidad Nacional del Litoral, Santa Fe, Argentina
    Lett Appl Microbiol 48:687-91. 2009
  7. ncbi Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina
    M A Tessi
    Instituto de Tecnología de Aliments, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Food Prot 65:636-42. 2002
  8. ncbi A comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella spp
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 93:593-8. 2002
  9. ncbi Use of ascorbic and citric acids to increase dialyzable iron from vinal (Prosopis ruscifolia) pulp
    C Bernardi
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Casilla de Correo, 266 3000 Santa Fe, Argentina
    Plant Foods Hum Nutr 59:175-9. 2004

Collaborators

  • M A Tessi
  • C Bernardi
  • S M Jiménez
  • M S Salsi
  • M C Tiburzi
  • M A Moguilevsky
  • M F Caliusco
  • P Destefanis
  • R C Rafaghelli

Detail Information

Publications9

  1. ncbi Survival of Salmonella hadar after washing disinfection of minimally processed spinach
    M E Pirovani
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    Lett Appl Microbiol 31:143-8. 2000
    ..2-1.4 log at 125 ppm during 8 min regardless of the water:produce ratio. According to the results, chlorination reduced Salmonella hadar population, but the complete elimination from the produce was not achieved...
  2. ncbi The role of visible faecal material as a vehicle for generic Escherichia coli, coliform, and other enterobacteria contaminating poultry carcasses during slaughtering
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional de Litoral, Santa Fe, Argentina
    J Appl Microbiol 95:451-6. 2003
    ..coli, coliform and other enterobacteria contaminating broiler chicken carcasses when processed under routine commercial operations...
  3. ncbi Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 103:528-35. 2007
    ....
  4. ncbi Combined use of acetic acid treatment and modified atmosphere packaging for extending the shelf-life of chilled chicken breast portions
    S M Jiménez
    Instituto de Technología de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 87:339-44. 1999
    ..Results of this study indicate that using modified atmosphere packaging (MAP) on chicken breasts previously decontaminated with acetic acid is a worthwhile technology to extend samples shelf-life...
  5. ncbi Predictive model for reduction of Escherichia coli during acetic acid decontamination of chicken skin
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 99:829-35. 2005
    ....
  6. ncbi Survival of Salmonella on refrigerated chicken carcasses and subsequent transfer to cutting board
    S M Jiménez
    Facultad de Ingenieria Quimica, Instituto de Tecnologia de Alimentos, Universidad Nacional del Litoral, Santa Fe, Argentina
    Lett Appl Microbiol 48:687-91. 2009
    ..To determine the effect of refrigeration time and temperature on Salmonella cell numbers on inoculated chicken carcasses and their transfer to a plastic cutting board...
  7. ncbi Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina
    M A Tessi
    Instituto de Tecnología de Aliments, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Food Prot 65:636-42. 2002
    ..The microbiological and sensory quality and the safety of group A foods were satisfactory. Large numbers of PAC and EntC detected in group B foods show that better control is needed to avoid potential foodborne diseases...
  8. ncbi A comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella spp
    S M Jiménez
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
    J Appl Microbiol 93:593-8. 2002
    ..The relationship between Enterobacteriaceae, coliform and Escherichia coli counts and Salmonella status was also evaluated to establish the likelihood of using these groups as 'index' organisms to predict the presence of pathogen...
  9. ncbi Use of ascorbic and citric acids to increase dialyzable iron from vinal (Prosopis ruscifolia) pulp
    C Bernardi
    Instituto de Tecnologia de Alimentos, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Casilla de Correo, 266 3000 Santa Fe, Argentina
    Plant Foods Hum Nutr 59:175-9. 2004
    ..quot; There were no significant differences (p > 0.05) between predicted values obtained by the model and experimental results...