Mycotic flora of some food products
Abstract
The authors studied the occurrence of mycotic flora in several food stuffs. The isolated strains were identified and the authors verified that most of them were yeasts. The relative value of the results found is here discussed from the pathogenic aspect or as an index of inefficiet preparation. Rules in order to reduce this incidence are suggested, for 60,4 % of liquid and 26,8% of solid foods examined were contaminated.
Published
1943-01-12
How to Cite
Almeida, F. de, Lacaz, C. da S., & Valle, L. A. R. do. (1943). Mycotic flora of some food products. Revista Do Instituto Adolfo Lutz, 3(1), 148-155. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/33116
Issue
Section
ORIGINAL ARTICLE