Marta Mitsui Kushida - Academia.edu (original) (raw)

Papers by Marta Mitsui Kushida

Journal of Food Protection, Jun 1, 2012

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizin... more The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4uC) with similar residual levels of ozone and chlorine until reaching temperatures below 7uC (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ¡ 1uC. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 10 2 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 10 5 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P. 0.05) between chlorine and ozone treatments, and both values were near 10 9 CFU/ml of rinse fluid after 15 days at 4 ¡ 1uC. pH values did not differ between treatments (P. 0.05) or during the storage period (P. 0.05). In addition, neither chlorine nor ozone treatment showed differences (P. 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P # 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P. 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P # 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

Meat Science, Feb 1, 2021

The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Fo... more The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger.

Journal of Food Processing and Preservation, Feb 27, 2021

Journal of Food Processing and Preservation, Aug 14, 2020

This study targeted the optimization of holding time and temperature for sugarcane juice pasteuri... more This study targeted the optimization of holding time and temperature for sugarcane juice pasteurization. The temperature, ranging from 78 to 92 ºC, and holding time, from16 to 44 s, were tested. The responses of different combinations were evaluated by microbiological, enzymatic and sensory assays, and instrumental measurement of color. The impact of the binomials widely varied. With respect to enzymatic inactivation and microorganisms reduction, the treatment at 90 ºC/40 s was the most efficient. The binomial 85 ºC/44 s was more effective in maintaining the original juice color. As to the sensory quality, the treatment at 85 ºC/16 s had a better performance compared to the others. The findings of this study demonstrated that there is not one unique binomial able to meet all requisites needed for cane juice stabilization. The data hereby presented may be useful to design a high temperature short time (HTST) treatment for a "clean label" whole juice.

Packaging Technology and Science, Jan 13, 2019

Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may... more Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high-density polyethylene (HDPE-TiO 2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0°Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine-point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

Lebensmittel-Wissenschaft & Technologie, Jun 1, 2014

ABSTRACT A Quality Index Method (QIM) scheme for gutted and iced Acoupa weakfish (Cynoscion acoup... more ABSTRACT A Quality Index Method (QIM) scheme for gutted and iced Acoupa weakfish (Cynoscion acoupa) was developed and its efficiency for freshness evaluation was compared with instrumental colour analysis, microbial and chemical methods. The QIM scheme comprises sensory evaluation of 14 parameters, reaching a total sum of 23 demerit points. The evolution of Quality Index (QI) was identical in two independent storage experiments and could be represented by the equation QI = 1.3593 × days − 0.3822 (R2 = 0.9614, P < 0.0001). The QIM results indicated a shelf life of 8–9 days, when the sensory quality was considered unacceptable. The storage time affected a∗ and b∗ values for fish gill and caudal fin, respectively. Psychrotrophic bacteria counts (PBC) increased at different rates during the iced storage of fish in three independent storage experiments, reaching the maximum recommended limit for marginally acceptable quality products of 107 CFU/g between 6 and 14 days. The shelf life of Acoupa weakfish estimated by QIM was slightly longer than that evaluated by PBC. The rate and pattern of total volatile base nitrogen and trimethylamine production was different in fish from three independent storage experiments. The use of QIM scheme was a reliable way of assessing freshness of Acoupa weakfish.

Segurança Alimentar e Nutricional, Apr 12, 2021

O Brasil possui considerável importância no cenário global da cadeia de alimentos de origem anima... more O Brasil possui considerável importância no cenário global da cadeia de alimentos de origem animal, sendo esta influenciada pela situação política, econômica e social do país. Neste contexto, iniciativas para defesa dos alimentos com base em requisitos internacionais se fazem necessárias para garantir competitividade estratégica em relação aos demais mercados e a saúde de seus consumidores. Atualmente, o Publicly Available Specification (PAS) 96 do governo inglês é uma referência por sua objetividade e simplicidade no tema, com a finalidade de garantir a segurança dos alimentos contra possíveis ataques intencionais. Entretanto, a indústria de alimentos de origem animal apresenta desafios proporcionais à sua complexidade demonstrando a relevância do tema. Este artigo tem o objetivo de apresentar uma releitura do PAS, direcionamentos para implementação de programa de Food Defense com base no documento e sua importância para a cadeia de alimentos de origem animal brasileira. Palavras-chave: Segurança dos alimentos; Defesa dos alimentos; Proteína animal; Produção de alimentos. Food defense and publicly available specification 96/2017: review and importance in the brazilian animal food chain Brazil has shown importance in global animal food chain scenario, which is also influenced by country's political, economic and social situation. In this context, Food Defense initiatives based on international requirements are necessary to ensure strategic competitiveness related to other markets and consumers' health. Currently, the English government's Publicly Available Specification (PAS) 96 is a reference regarding its objectivity and simplicity in the theme, which the purpose is ensuring food safety against possible intentional attacks. However, the animal food industry presents proportional challenges due its complexity, demonstrating the relevance of a Food Defense program. This article aims to present a reinterpretation of PAS, guidelines for implementing a Food Defense program based on this document and its importance in Brazilian animal food chain.

Revista de Graduação USP, Dec 22, 2017

RESUMO O presente relato apresenta as ações exercidas pelo GAP-FZEA durante o período de 2005 a 2... more RESUMO O presente relato apresenta as ações exercidas pelo GAP-FZEA durante o período de 2005 a 2016 e o seu impacto nas atividades desenvolvidas pelos docentes da FZEA pertinentes ao ensino de graduação. Antes da criação das Comissões Coordenadoras de Curso (CoCs), o GAP-FZEA atuou diretamente na promoção de eventos sobre gestão pedagógica dando subsídios aos docentes para que os mesmos refletissem sobre a necessidade de traçar o perfil profissional do estudante e sobre sua própria formação pedagógica. Após a criação das CoCs, o GAP-FZEA, além de continuar trabalhando na formação pedagógica dos docentes da FZEA, atuou indiretamente na gestão pedagógica dando subsídios às CoCs da FZEA para que as mesmas reflitam sobre a construção dos Projetos Políticos Pedagógicos (PPPs). Posteriormente, o GAP-FZEA promoveu o I Simpósio de Graduação da FZEA, que permitiu a troca de experiências vivenciadas pelos docentes da FZEA quanto à gestão e à prática pedagógica. O GAP-FZEA mostrou que pode propiciar espaços para congregar os docentes e estimular o debate sobre as práticas de ensino-aprendizagem na construção desse ambiente de aprimoramento.

Acta Alimentaria, Mar 1, 2020

The objective of this study was to evaluate the microbiological quality of oysters and mussels gr... more The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the effi ciency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g-1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g-1 for oysters and 3.22±0.75 log CFU g-1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g-1 for oysters and 3.33±0.81 log CFU g-1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g-1 , therefore, within the limits established in the legislation. The correlation coeffi cients between the Compact Dry EC method and conventional method were ˃0.87 for total coliform and E. coli counts for both types of shellfi sh. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfi sh.

Validação de métodos laboratoriais: avaliação do sistema Bax® de análise de Salmonella sp em alim... more Validação de métodos laboratoriais: avaliação do sistema Bax® de análise de Salmonella sp em alimentos por reação de polimerase em cadeia (PCR) / Marta Mitsui Kushida.-Campinas, SP: [s.n.], 2005.

Boletim do Centro de Pesquisa e Processamento de Alimentos, Dec 31, 2004

Foods, Aug 16, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Acta Alimentaria, 2020

The objective of this study was to evaluate the microbiological quality of oysters and mussels gr... more The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and con...

Orientador: Lucia Regina DurrantTese (doutorado) - Universidade Estadual de Campinas, Faculdade d... more Orientador: Lucia Regina DurrantTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Salmonella é uma das principais causas de doenças transmitidas por alimentos (DTAs) em todo o mundo, sendo objeto de preocupação dos principais organismos internacionais relacionados com a saúde pública. A análise deste patógeno faz parte da rotina de qualquer laboratório de controle de qualidade de alimentos e, embora exista uma grande variedade de métodos alternativos, a maioria desses laboratórios ainda utiliza o método cultural tradicional, caro, lento e trabalhoso. A principal barreira à disseminação dos métodos alternativos é o fato de serem presuntivos e, em caso positivo, exigirem o retorno ao método tradicional, para confirmação. Recentemente, entretanto, foi introduzida no Brasil uma técnica que não padece dessa desvantagem, o sistema BAX® de análise de Salmonella por reação de polimerase em cadeia (PCR). Além de ser confirmativo, o BAX® ainda é...

Journal of Food Protection, Jun 1, 2012

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizin... more The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4uC) with similar residual levels of ozone and chlorine until reaching temperatures below 7uC (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ¡ 1uC. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 10 2 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 10 5 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P. 0.05) between chlorine and ozone treatments, and both values were near 10 9 CFU/ml of rinse fluid after 15 days at 4 ¡ 1uC. pH values did not differ between treatments (P. 0.05) or during the storage period (P. 0.05). In addition, neither chlorine nor ozone treatment showed differences (P. 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P # 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P. 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P # 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

Meat Science, Feb 1, 2021

The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Fo... more The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger.

Journal of Food Processing and Preservation, Feb 27, 2021

Journal of Food Processing and Preservation, Aug 14, 2020

This study targeted the optimization of holding time and temperature for sugarcane juice pasteuri... more This study targeted the optimization of holding time and temperature for sugarcane juice pasteurization. The temperature, ranging from 78 to 92 ºC, and holding time, from16 to 44 s, were tested. The responses of different combinations were evaluated by microbiological, enzymatic and sensory assays, and instrumental measurement of color. The impact of the binomials widely varied. With respect to enzymatic inactivation and microorganisms reduction, the treatment at 90 ºC/40 s was the most efficient. The binomial 85 ºC/44 s was more effective in maintaining the original juice color. As to the sensory quality, the treatment at 85 ºC/16 s had a better performance compared to the others. The findings of this study demonstrated that there is not one unique binomial able to meet all requisites needed for cane juice stabilization. The data hereby presented may be useful to design a high temperature short time (HTST) treatment for a "clean label" whole juice.

Packaging Technology and Science, Jan 13, 2019

Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may... more Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high-density polyethylene (HDPE-TiO 2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0°Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine-point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

Lebensmittel-Wissenschaft & Technologie, Jun 1, 2014

ABSTRACT A Quality Index Method (QIM) scheme for gutted and iced Acoupa weakfish (Cynoscion acoup... more ABSTRACT A Quality Index Method (QIM) scheme for gutted and iced Acoupa weakfish (Cynoscion acoupa) was developed and its efficiency for freshness evaluation was compared with instrumental colour analysis, microbial and chemical methods. The QIM scheme comprises sensory evaluation of 14 parameters, reaching a total sum of 23 demerit points. The evolution of Quality Index (QI) was identical in two independent storage experiments and could be represented by the equation QI = 1.3593 × days − 0.3822 (R2 = 0.9614, P < 0.0001). The QIM results indicated a shelf life of 8–9 days, when the sensory quality was considered unacceptable. The storage time affected a∗ and b∗ values for fish gill and caudal fin, respectively. Psychrotrophic bacteria counts (PBC) increased at different rates during the iced storage of fish in three independent storage experiments, reaching the maximum recommended limit for marginally acceptable quality products of 107 CFU/g between 6 and 14 days. The shelf life of Acoupa weakfish estimated by QIM was slightly longer than that evaluated by PBC. The rate and pattern of total volatile base nitrogen and trimethylamine production was different in fish from three independent storage experiments. The use of QIM scheme was a reliable way of assessing freshness of Acoupa weakfish.

Segurança Alimentar e Nutricional, Apr 12, 2021

O Brasil possui considerável importância no cenário global da cadeia de alimentos de origem anima... more O Brasil possui considerável importância no cenário global da cadeia de alimentos de origem animal, sendo esta influenciada pela situação política, econômica e social do país. Neste contexto, iniciativas para defesa dos alimentos com base em requisitos internacionais se fazem necessárias para garantir competitividade estratégica em relação aos demais mercados e a saúde de seus consumidores. Atualmente, o Publicly Available Specification (PAS) 96 do governo inglês é uma referência por sua objetividade e simplicidade no tema, com a finalidade de garantir a segurança dos alimentos contra possíveis ataques intencionais. Entretanto, a indústria de alimentos de origem animal apresenta desafios proporcionais à sua complexidade demonstrando a relevância do tema. Este artigo tem o objetivo de apresentar uma releitura do PAS, direcionamentos para implementação de programa de Food Defense com base no documento e sua importância para a cadeia de alimentos de origem animal brasileira. Palavras-chave: Segurança dos alimentos; Defesa dos alimentos; Proteína animal; Produção de alimentos. Food defense and publicly available specification 96/2017: review and importance in the brazilian animal food chain Brazil has shown importance in global animal food chain scenario, which is also influenced by country's political, economic and social situation. In this context, Food Defense initiatives based on international requirements are necessary to ensure strategic competitiveness related to other markets and consumers' health. Currently, the English government's Publicly Available Specification (PAS) 96 is a reference regarding its objectivity and simplicity in the theme, which the purpose is ensuring food safety against possible intentional attacks. However, the animal food industry presents proportional challenges due its complexity, demonstrating the relevance of a Food Defense program. This article aims to present a reinterpretation of PAS, guidelines for implementing a Food Defense program based on this document and its importance in Brazilian animal food chain.

Revista de Graduação USP, Dec 22, 2017

RESUMO O presente relato apresenta as ações exercidas pelo GAP-FZEA durante o período de 2005 a 2... more RESUMO O presente relato apresenta as ações exercidas pelo GAP-FZEA durante o período de 2005 a 2016 e o seu impacto nas atividades desenvolvidas pelos docentes da FZEA pertinentes ao ensino de graduação. Antes da criação das Comissões Coordenadoras de Curso (CoCs), o GAP-FZEA atuou diretamente na promoção de eventos sobre gestão pedagógica dando subsídios aos docentes para que os mesmos refletissem sobre a necessidade de traçar o perfil profissional do estudante e sobre sua própria formação pedagógica. Após a criação das CoCs, o GAP-FZEA, além de continuar trabalhando na formação pedagógica dos docentes da FZEA, atuou indiretamente na gestão pedagógica dando subsídios às CoCs da FZEA para que as mesmas reflitam sobre a construção dos Projetos Políticos Pedagógicos (PPPs). Posteriormente, o GAP-FZEA promoveu o I Simpósio de Graduação da FZEA, que permitiu a troca de experiências vivenciadas pelos docentes da FZEA quanto à gestão e à prática pedagógica. O GAP-FZEA mostrou que pode propiciar espaços para congregar os docentes e estimular o debate sobre as práticas de ensino-aprendizagem na construção desse ambiente de aprimoramento.

Acta Alimentaria, Mar 1, 2020

The objective of this study was to evaluate the microbiological quality of oysters and mussels gr... more The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the effi ciency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g-1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g-1 for oysters and 3.22±0.75 log CFU g-1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g-1 for oysters and 3.33±0.81 log CFU g-1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g-1 , therefore, within the limits established in the legislation. The correlation coeffi cients between the Compact Dry EC method and conventional method were ˃0.87 for total coliform and E. coli counts for both types of shellfi sh. The data in this study show that the Compact Dry EC method is an acceptable alternative to conventional methods for enumeration of total coliforms and E. coli in shellfi sh.

Validação de métodos laboratoriais: avaliação do sistema Bax® de análise de Salmonella sp em alim... more Validação de métodos laboratoriais: avaliação do sistema Bax® de análise de Salmonella sp em alimentos por reação de polimerase em cadeia (PCR) / Marta Mitsui Kushida.-Campinas, SP: [s.n.], 2005.

Boletim do Centro de Pesquisa e Processamento de Alimentos, Dec 31, 2004

Foods, Aug 16, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Acta Alimentaria, 2020

The objective of this study was to evaluate the microbiological quality of oysters and mussels gr... more The objective of this study was to evaluate the microbiological quality of oysters and mussels grown in Cananéia, Brazil, by analysing mesophiles, psychrothophic bacteria, moulds and yeasts, Staphylococcus aureus, and Salmonella spp., and to compare the efficiency of Compact Dry EC method and the conventional method for counting of total coliforms and Escherichia coli. The microbial analysis showed that the mean values of mesophilic counts were 3.14±0.81 log CFU g−1 for oysters and 3.92±0.90 for mussels; the mean values of psychrophilic counts were 2.78±0.75 log CFU g−1 for oysters and 3.22±0.75 log CFU g−1 for mussels; the mean values of mould and yeast counts were 3.70±0.58 log CFU g−1 for oysters and 3.33±0.81 log CFU g−1 for mussels. Salmonella spp. did not present positive results, and the maximal count of Staphylococcus aureus was 1.7 log CFU g−1, therefore, within the limits established in the legislation. The correlation coefficients between the Compact Dry EC method and con...

Orientador: Lucia Regina DurrantTese (doutorado) - Universidade Estadual de Campinas, Faculdade d... more Orientador: Lucia Regina DurrantTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Salmonella é uma das principais causas de doenças transmitidas por alimentos (DTAs) em todo o mundo, sendo objeto de preocupação dos principais organismos internacionais relacionados com a saúde pública. A análise deste patógeno faz parte da rotina de qualquer laboratório de controle de qualidade de alimentos e, embora exista uma grande variedade de métodos alternativos, a maioria desses laboratórios ainda utiliza o método cultural tradicional, caro, lento e trabalhoso. A principal barreira à disseminação dos métodos alternativos é o fato de serem presuntivos e, em caso positivo, exigirem o retorno ao método tradicional, para confirmação. Recentemente, entretanto, foi introduzida no Brasil uma técnica que não padece dessa desvantagem, o sistema BAX® de análise de Salmonella por reação de polimerase em cadeia (PCR). Além de ser confirmativo, o BAX® ainda é...