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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/12/2024 |
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Data da última atualização: |
13/12/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANDES, J. C. A. S.; WALTER, E. H. M.; RAMOS, G. L. de P. A.; MATTA, V. M. da; CABRAL, L. M. C. |
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Afiliação: |
JÉSSICA CAROLINE ARAUJO SILVA SANDES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; GUSTAVO LUIS DE PAIVA ANCIENS RAMOS, UNIVERSIDADE FEDERAL FLUMINENSE; VIRGINIA MARTINS DA MATTA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Do temperature abuses along the frozen açaí pulp value chain increase microbial hazards? |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Foodborne Pathogens and Disease, 2024. |
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DOI: |
DOI: 10.1089/fpd.2024.0073 |
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Idioma: |
Inglês |
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Conteúdo: |
Does temperature abuse during storage, distribution, marketing, and consumption of unpasteurized frozen açaí pulp increase microbial hazards? This study investigated the behavior of potentially pathogenic (Escherichia coli, Listeria monocytogenes and Salmonella spp.) and spoilage (mesophilic bacteria, yeasts and molds) microorganisms in two simulated thawing conditions: under refrigeration and at room temperature. The effect of repeated cold chain abuse was observed by thawing and refreezing (-20°C) açaí pulp four times over a period of 90 days. Freezing resulted in inhibition of all microorganisms except for mesophilic aerobic bacteria in one single sample. After thawing at 5°C, the kinetic parameters obtained by the Weibull model indicated that mesophilic aerobic bac- teria, yeasts and molds and L. monocytogenes showed a longer inactivation time with d values reaching 35, 126, and 46 days, respectively. The shortest inactivation time for a reduction of 4 log CFU.g-1 was for E. coli. The concentration of Salmonella spp. and L. monocytogenes in control samples was higher (p < 0.01) than in samples exposed to abusive conditions after 90 days of storage. The results indicate that the abusive thawing conditions studied do not increase the potential hazards of pathogens. |
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Palavras-Chave: |
Modelagem preditiva; Predictive modeling. |
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Thesagro: |
Escherichia Coli; Euterpe Oleracea; Listeria Monocytogenes; Salmonella; Segurança Alimentar. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02101naa a2200265 a 4500
001 2170631
005 2024-12-13
008 2024 bl uuuu u00u1 u #d
024 7 $aDOI: 10.1089/fpd.2024.0073$2DOI
100 1 $aSANDES, J. C. A. S.
245 $aDo temperature abuses along the frozen açaí pulp value chain increase microbial hazards?$h[electronic resource]
260 $c2024
520 $aDoes temperature abuse during storage, distribution, marketing, and consumption of unpasteurized frozen açaí pulp increase microbial hazards? This study investigated the behavior of potentially pathogenic (Escherichia coli, Listeria monocytogenes and Salmonella spp.) and spoilage (mesophilic bacteria, yeasts and molds) microorganisms in two simulated thawing conditions: under refrigeration and at room temperature. The effect of repeated cold chain abuse was observed by thawing and refreezing (-20°C) açaí pulp four times over a period of 90 days. Freezing resulted in inhibition of all microorganisms except for mesophilic aerobic bacteria in one single sample. After thawing at 5°C, the kinetic parameters obtained by the Weibull model indicated that mesophilic aerobic bac- teria, yeasts and molds and L. monocytogenes showed a longer inactivation time with d values reaching 35, 126, and 46 days, respectively. The shortest inactivation time for a reduction of 4 log CFU.g-1 was for E. coli. The concentration of Salmonella spp. and L. monocytogenes in control samples was higher (p < 0.01) than in samples exposed to abusive conditions after 90 days of storage. The results indicate that the abusive thawing conditions studied do not increase the potential hazards of pathogens.
650 $aEscherichia Coli
650 $aEuterpe Oleracea
650 $aListeria Monocytogenes
650 $aSalmonella
650 $aSegurança Alimentar
653 $aModelagem preditiva
653 $aPredictive modeling
700 1 $aWALTER, E. H. M.
700 1 $aRAMOS, G. L. de P. A.
700 1 $aMATTA, V. M. da
700 1 $aCABRAL, L. M. C.
773 $tFoodborne Pathogens and Disease, 2024.
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