Microbiological quality of churrasco grego (Kebab), marketed in downtown area of São Paulo city

• Grant number: 13/19386-6
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): February 01, 2014
• Effective date (End): December 31, 2014
• Field of knowledge: Biological Sciences - Microbiology
• Principal researcher: Vera Lúcia Mores Rall
• Grantee: Aline Machado Katsurayama
• Home Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

Due to the agitated São Paulo's people routine, many choose ready-to-eat snacks like kebab, marketed in downtown São Paulo city, in Praça da Sé and Parque Dom Pedro region. However, snacks of this kind have a detach on outbreaks of foodborne illness. Therefore, this project proposes the hygienic-sanitary evaluation of kebab, so are going to be collected 100 samples of these foods, compound of beef trimmings, vinaigrette sauce (a mix of tomatoes and onions), and bread in coffee houses in downtown São Paulo city. Will be evaluated the hygienic-sanitary quality by determining the most probable number of thermotolerant coliforms, besides the research of Staphylococcus aureus and Salmonella sp and reduction sulfite Clostridium. The S. aureus strains will be screened for the presence of classical enterotoxin-producing genes (sea and sed) and isolates that possess these genes will be tested for in vitro for the production of these enterotoxins by the RPLA technique. (AU)