Banca de QUALIFICAÇÃO: ALOIZIO LEMOS DE LIMA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : ALOIZIO LEMOS DE LIMA
DATE: 27/06/2022
TIME: 09:00
LOCAL: on line
TITLE:

Biocontrol of Listeria monocytogenes and spoilage microorganisms in vacuum packed cooked sausage using potential postbiotics and parabiotics

KEY WORDS:

listeriosis, lactic acid bacteria, foodborne illness, predictive microbiology.

PAGES: 47
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Microbiologia de Alimentos
SUMMARY:

Meat and meat products, given their intrinsic characteristics and abundance of nutrients, are extremely susceptible to microbial action and physicochemical and sensory changes. In the event of the negligence of good manufacturing practices, failures in processing and inadequate transport, storage and/or handling at the retail or final consumer level, these foods can become carriers of pathogenic microorganisms and present higher rates of deterioration. Vacuumpacked cooked sausages (VPCS) have a shelf life of 30 a 90 days determined by the industry. However, the product is subject to many variables not foreseen by the industry and can suffer premature deterioration causing customer rejection, food waste, economic losses and consumer health risks. Meat products, especially ready-to-eat (RTE) products, are susceptible to contamination with Listeria monocytogenes (Lm), a pathogen that causes listeriosis. In Brazil, these products are usually stored at room temperature, which accentuates the seriousness of the problem. As a way of preventing these misfortunes, the industry often increases the concentration of preservatives, which can result in abuse and a potential health risk. In this work we intend to verify, in vitro and in situ, the effectiveness of a biotechnological preservative containing potential postbiotics and paraprobiotic (BCPPP) in the control of Listeria monocytogenes (Lm) and extension of the shelf life of VPCS. The BCPPP will be prepared from the axenic fermentation of an MRS medium modified with Lacticaseibacillus paracasei DTA 83 or L. paracasei DTA 83. Commercial preservatives for meat products (CPMP) will be included in this study to compare the results. The tests will be carried out in order to mimic the actual storage conditions to which the product is submitted. The shelf life will be estimated with the aid of the MicroLab_Shelf-Life predictive modeling software. This work aims to verify if iv BCPPP can be a natural and safe alternative for Lm control and shelf life extension of VPCS, having CCPC as a parameter of comparison.

BANKING MEMBERS:
Presidente - 359403 - ROSA HELENA LUCHESE
Externa à Instituição - SANDRA GARCIA - UEL
Externo à Instituição - ELIEZER MENEZES PEREIRA - IFRJ