Evaluation of microbiological contamination of vegetal and animal organic production: fungi, mycotoxins, bacteria and viruses.

• Grant number: 18/07481-8
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2018
• End date: November 30, 2021
• Field of knowledge: Agronomical Sciences - Animal Husbandry
• Principal Investigator: Andrezza Maria Fernandes
• Grantee: Andrezza Maria Fernandes
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated researchers: Anderson de Souza Sant'Ana ; Fernanda Bovo Campagnollo ; Ricardo Luiz Moro de Sousa

Abstract

The project aims to evaluate the microbiological contamination of organic and conventional vegetal and animal products, and feed, in addition to quantifying the microbial risk associated with the consumption of organic cheeses. It will be evaluated the mycobiota, the occurrence of toxigenic fungi, aflatoxins and fumonisins in maize and its products produced in conventional and organic systems, also evaluating the probable daily intake (PDI) of mycotoxins in these products. Organic milk production systems will be evaluated for mycobiota, occurrence of toxigenic fungi and aflatoxins in feeds, also quantifying aflatoxin M1 in milk and cheese. Cheeses produced in conventional and organic systems will be evaluated for the occurrence of E. coli and S. aureus. The presence of Salmonella sp. will be evaluated in eggs produced in conventional and organic systems. Leafy vegetables produced in conventional and organic systems will be analyzed to evaluate the occurrence of E. coli, Salmonella sp. and norovirus. The ability to form biofilms by E. coli and S. aureus isolates from conventional and organic cheeses will be analyzed. Antibiotic and disinfectants susceptibility profiles of bacterial isolates from conventional and organic products will be evaluated and compared. The formation of biofilms will be correlated to resistance to disinfectants. The microbial risk (E. coli and S. aureus) associated to the consumption of cheeses produced in organic and conventional systems will be quantified. Thus, the microbiological quality of organic food will be investigated; then, if the risks are higher compared to conventional food, measures can be developed and applied, ensuring the safety of consumers. Therefore, the present study will generate important data about the microbiological contamination of organic vegetal and animal products, contributing to discussions about the current legislation and the safety of the consumers. (AU)