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Copyright of Management international / International Management / Gestiòn Internacional is the property of Management International and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Ciência & Saúde Coletiva is the property of Associacao Brasileira de Pos-Graduacao em Saude Coletiva and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bovine cysticercosis (BCC) is an important disease in Brazil due to its detection in abattoirs, resulting in economic losses for cattle farmers, and a public health corcern. Besides its importance, the knowledge about BCC epidemiology and impact remains not fully described in several areas in this country, requiring more studies. Thus, this study focused on establishing BCC prevalence in the regions and municipalities of the state of Espírito Santo from 2017 to 2019, establishing the associated risk factors, and estimating the economic losses for cattle farmers. A set of 2,330 cases of BCC was detected in the 407,529 bovine inspected by Federal Inspection Service (0.57%; C.I. 95% 0.55 - 0.60%) with a higher detection of unviable cysticercus (66.14%). The beef producers lost at least US$153,000.20 due to BCC through this period. The highest risk for BCC infection occurred in Metropolitana (OR = 9.19), Litoral Sul (OR = 7.77), Caparó (OR = 7.44), and Central Sul (OR = 7.19) mesoregions, respectively. The BCC was detected in animals from 67 municipalities and its prevalence increased in areas with high human population density (OR = 1.58;; p = 0.01). In conclusion, BCC is an important disease for beef production chain in the Brazilian state of Espírito Santo and a cause of economic losses, mainly in some areas, and urgently requires the adoption of prophylactic strategies to reduce the ocurrence of this parasite. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: to isolate enterobacteria, especially the thermotolerant, present on the surfaces of knives, trays and cutting boards used in the handling of meat in butchers. Method: cross-sectional study, conducted from April to October 2017 in nine establishments that sell meat products in Cuiabá - Mato Grosso, Brasil. Surface samples were collected from three different utensils: knife, board and tray. Results: Among utensils used on handling poultry meat, the knife got greater growth of enterobacteria (4,36x104 UFC/cm²). The cutting board intended for pork also reported higher 7,44x104 UFC/cm². For beef, the tray and the board respectively, had scores of 2,5x105 UFC/cm² and 2,41x105 UFC/cm². The high growth of enterobacteria is justified by the grooves contained in these tools, poor maintenance and hygiene. It was also observed the presence of 27% of fecal coliforms and 73% of total coliforms. Conclusion: from the data obtained it is inferred that the hygienic and sanitary conditions are not in accordance with the RDC No. 216/2004. [ABSTRACT FROM AUTHOR]

Copyright of Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental is the property of Revista Eletronica em Gestao, Educacao e Tecnologia Ambiental and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Organizações Rurais & Agroindustriais is the property of Organizacoes Rurais & Agroindustriais and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ostrich's meat has low contents of colestherol and intramuscular fat and high percentages of poliunsaturated fat acid -3 so it's known as a healthy red meat with consumer great acceptability. Considering that ostrich trim (meat resulting from boning) is considered a less noble part, three formulations of ostrich (trim) Brazilian sausage were produced. Physicochemical analyses and color evaluation (L*, a*, b*) were made to determine formulations' physicochemical characteristics and colorimetric profile. The physicochemical results of all formulations were in accord with the Brazilian legislation pattern's (BRASIL, 2000) and no differences (P>0,05) between formulations have been found except in the ash content, higher in mixed sausages. Differences (P>0,05) have been found also between the pH of the treatments, which increased with the heightening of the percentage of ostrich meat in formulation. The sausages formulated with 100% ostrich meat were darker and redder in appearance than the mixed ones. The mixed of ostrich, pork and chicken Brazilian sausage were the lightest. The Brazilian sausages prepared with ostrich meat, pure or mixed, are a viable option for production and sale, and can be placed in the market and compete with the traditional sausages with the prospect of being successful. [ABSTRACT FROM AUTHOR]

Copyright of Revista Caatinga is the property of Revista Caatinga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)