Due to the agitated São Paulo's people routine, many choose ready-to-eat snacks like kebab, marketed in downtown of São Paulo city, in Praça da Sé and Parque Dom Pedro region. However, snacks of these 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, vinagrete sauce (a mix of tomatoes and onions) and bread in coffee houses in downtown of 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 redutor sulfite Clostridium. The S. aureus strains will be screened for the presence of classical enterotoxin-producing genes (sea and sed), and isolates that posses these genes will be tested for in vitro for the production of these enterotoxins by RPLA technique.
News published in Agência FAPESP Newsletter about the scholarship: