Banca de QUALIFICAÇÃO: SIMONE DE SOUZA FERNANDES

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : SIMONE DE SOUZA FERNANDES
DATE: 23/03/2023
TIME: 09:00
LOCAL: Internet
TITLE:

Viability of Listeria monocytogenes and Listeria innocua in scallops (Nodipecten nodosus) in natura or immersed in sauce, processed by high hydrostatic pressure or Sous vide, during refrigerated storage.

KEY WORDS:

High hydrostatic Pressure, Sous vide, Nodipecten nodosus, Food safety.

PAGES: 45
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

Scallops are bivalve marine molluscs, valued for their flavor and texture, as well as for being
an excellent source of energy, protein, vitamins and various minerals, including iodine,
selenium and calcium, and spite containing low fat, it is a good source of omega-3 fatty acids.
However, they are also recognized as potential vehicles for disease outbreaks resulting from
microbial toxiinfection and exposure to polluting elements in the aquatic environment. In this
sense, non-conventional processing technologies can promote the extension of the shelf life of
scallops through the inactivation of pathogenic and spoilage microorganisms, guaranteeing
microbiological safety and quality, in addition to preserving the sensory and nutritional
characteristics. High hydrostatic pressure and sous vide are examples of alternatives
technologies and will be studied with the objective of evaluating the technical feasibility of
their application in the preservation of scallops, Nodipecten nodosus, submitted to cold storage,
based on the inactivation of Listeria monocytogenes and/or Listeria innocua, non-pathogenic
surrogate as target microorganism. In this study, the predictive microbiology methodology of
will be applied to describe the inactivation of L. monocytogenes and/or L. innocua in the
scallops. Mathematical models will be adjusted to quantify the effect of the processes on the
microbial population reduction and post-processing recovery of the target microorganisms
during refrigerated storage.
Keywords: High hydrostatic Pressure, Sous vide, Nodipecten nodosus, Food safety.

COMMITTEE MEMBERS:
Presidente - ***.072.978-** - AMAURI ROSENTHAL - EMBRAPA
Externa à Instituição - ADRIANA PAULA SLONGO MARCUSSI
Externo à Instituição - GLÁUCIA MARIA FALCÃO DE ARAGÃO - UFSC