How to Cite
1.
Decanio MV. Contamination of foodstuffs at the source of production and during stockage. A method for microscopic research. ot filth and impurities. Rev Inst Adolfo Lutz [Internet]. 1971 Dec. 30 [cited 2025 Jan. 10];31(1-2):31-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37003
Abstract
Microscopical examination performed on 2,667 samples of foodstuffs showed that about 25 per cent of the samples were contaminated by insects, larvae, mold, and parasites. These contaminations occurred during stockage of raw material and by manipulation, packing or stocking of the finished products.
A procedure of analysis was introduced to retain in one step these contamínants.
References
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2. VILLIERS, A.; COLLIN, E . .& FAYOLLE, M. - Traité des falsifications et altérations des substances alimentaires. v.5: Aliments féculents - matiêres coíorantes et produíts antisséptiques. 2 ême ed. Paris, Octave Doin, 1909-1911.
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2. VILLIERS, A.; COLLIN, E . .& FAYOLLE, M. - Traité des falsifications et altérations des substances alimentaires. v.5: Aliments féculents - matiêres coíorantes et produíts antisséptiques. 2 ême ed. Paris, Octave Doin, 1909-1911.
3. WINTON, A. L. - A course in food analysis. New York, Wiley, c1917. 252 p.
4. WINTON, A. .& WINTON, K. B. - Tre structure and composítíon of foods, New York, Wiley, 1932. p. 28.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1971 Instituto Adolfo Lutz Journal
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