Mauricio Tessi

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Washing disinfection with chlorine is widely used to reduce the initial microbiological load during the preparation of minimally processed vegetables. The effects of initial concentration of chlorine, time and the liquid volume:produce weight ratio on the reduction of Salmonella counts on inoculated spinach were evaluated using response surface methodology.(More)
Chicken breasts with skin were packaged either in air, under vacuum or in modified atmospheres of (i) 30% CO2/70% N2 and (ii) 70% CO2/30% N2. After 3, 7, 14 and 21 days of storage at 4 degrees C, the samples were evaluated for spoilage microbial growth, odour and overall aspect. As expected, pseudomonads grew well in air or under vacuum, but growth was(More)
The purpose of this study was to evaluate the microbiological and sensory quality as well as the safety of ready-to-eat (RTE) cooked foods prepared in and distributed from a centralized kitchen to schools in Argentina. A total of 101 cooked food samples delivered as hot RTE cooked foods (group A) and as RTE cooked foods at room temperature (group B) and 140(More)
A study of 320 samples of mammary quarters from cows in 40 dairy farms around Santa Fe city during 1977-1978 was made. The samples were selected based on clinical examination and California Mastitis Test (GMT). High percentage of subclinical mastitis was found. The etiological agents most frequently isolated were Staphylococcus aureus (54,1%), Streptococcus(More)
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