Identification of fungic microbiota and toxigenic potential of isolates in sausages marketed in São Paulo state

• Grant number: 13/11484-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2013
• End date: October 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Andrezza Maria Fernandes
• Grantee: Rafael Grassi de Alcântara
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

The formation of mold on the surface of sausages is a technological problem that may present a risk to consumer health in the case of toxigenic fungi growth. The aim of this project is to identify the fungal microbiota and evaluate the toxigenic potential of Aspergillus isolates in fresh sausages and calabresa type marketed in São Paulo State. Sampling will take place in markets of central-eastern region of São Paulo State. Fifty samples will be collected, within the validity period and from different brands, with 25 from each type of sausage, over a period of six months, adding up approximately eight samples per month. Product characteristics, such as package type, composition, inspection, shelf life and lot will be noted. Samples will consist of the original packaging and will be transfer to the laboratory under isothermal conditions. The samples will be submitted to the determination of water activity, evaluation of fungal microbiota, evaluation of toxigenic potential of Aspergillus strains isolated and scanning electron microscopy.