Banca de QUALIFICAÇÃO: MAYARA DOS SANTOS TAVARES

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : MAYARA DOS SANTOS TAVARES
DATE: 29/06/2021
TIME: 09:00
LOCAL: on line
TITLE:

Ready-to-eat seafood: Role of lactic acid bacteria in the incidence of Listeria monocytogenes.

KEY WORDS:

Seafood, ready-to-eat, lactic acid bacteria (LAB), Listeria

PAGES: 33
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Microbiologia de Alimentos
SUMMARY:

The consumption of ready-to-eat seafood has grown significantly in recent years in Brazil, due to the high acceptance of Japanese food by the population. However, a health problem becomes evident, since ready-made products do not require heating before consumption, providing cases of listeriosis, a disease caused by Listeria monocytogenes bacteria capable of growing under refrigeration. The objectives of this study are to determine the distribution of L. monocytogenes in ready-to-eat fish semipreserves as established by the microbiological standards for foods with Aw (water activity) and pH that favor the growth of listeria, as well as to correlate with the presence microbial groups of the accompanying microbiota. Twenty-four (24) samples of kanikama (surimi), 24 of smoked and sliced salmon, and 12 of smoked herring will be analyzed,totaling sixty (60) samples. Each sample of these three different products will consist of three subunits of the same batch. The first of the three units will be examined immediately after purchasing the frozen product, and the second and the third will be stored at 7°C and examined after 30 and 60 days respectively for smoked products and after 7 and 15 days for surimi, simulating the possibility of storing the product. refrigerated in its original packaging. Qualitative and quantitative analyzes will be carried out to verify the presence of L. monocytogenes, lactic acid, mesophilic and psychrotrophic bacteria. Chemical-physical assay of pH, Aw and histamine dosage will also be performed at the acquisition of the product and at the end of the refrigerated storage period. With this project, we hope to investigate the possible presence of L. monocytogenes in ready to eat seafood as well as to verify the type of interaction that occurs between this pathogen and lactic acid bacteria that may be present in these foods, so that in the future it may perhaps be used as a biopreservation agent.

BANKING MEMBERS:
Presidente - 359403 - ROSA HELENA LUCHESE
Interna - 3333721 - GESILENE MENDONCA DE OLIVEIRA
Externa à Instituição - KAREN SIGNORI PEREIRA - UFRJ