ESTUDO DE MICROORGANISMOS PATÓXENOS NA FONTE TERMAL DO TINTEIRO EN OURENSE STUDY OF MICROBIAL PATHOGENS IN THE HOT SPRING OF TINTEIRO AT OURENSE ESTUDIO DE MICROORGANISMOS PATÓGENOS EN LA FUENTE TERMAL DE O TINTEIRO EN OURENSE

IF 2 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
M. C. Vendrell, E. Sinde, M. Torres, L. Rodríguez
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引用次数: 0

Abstract

A microbiological analysis has been done in 6 samples got in two places situated in the hot spring of Tinteiro (Ourense, Spain) and 4 places in the surroundings of this spring, to evaluate bacterial contamination, because water is a food of public consumption and must be potable. In the tested samples have been analized the presence of human pathogens such as faecalis coliforms, sulfite reductor Clostridium, Pseudomonas, Staphylococcus, Enterococcus, Vibrio and Salmonella, prohibited by the Spanish Legislation.
由于水是公众消费的食品,必须是可饮用的,因此我们对位于西班牙乌伦塞市Tinteiro温泉的两个地方和该温泉周围的四个地方的6个样本进行了微生物分析,以评估细菌污染。在测试样本中分析了人类病原体的存在,如粪大肠菌、亚硫酸盐还原剂梭状芽胞杆菌、假单胞菌、葡萄球菌、肠球菌、弧菌和沙门氏菌,这些都是西班牙立法禁止的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CyTA - Journal of Food
CyTA - Journal of Food 农林科学-食品科技
CiteScore
4.70
自引率
0.00%
发文量
37
审稿时长
3 months
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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