Use of predictive microbiology, metagenomic and metabolomic tools in the study of microbial ecology of vacuum-packaged beef during shelf-life

• Grant number: 14/25028-8
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Effective date (Start): June 01, 2015
• Effective date (End): May 17, 2019
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
• Acordo de Cooperação: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Magdevis Yanet Rodríguez Caturla
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 17/03902-6 - Studying the behaviour of spoilage microbiota on vacuum-packed beef shelf-life as a function of temperature and pH by using predictive modelling, metabolomic and metagenomic tools, BE.EP.PD

Abstract

The spoilage vacuum packaged beef remains as one of the major issues that avoid a greater increase in consumption and commercialization of Brazilian beef in our country and also abroad. Considering the importance of Brazil in the world scenario of processing and commercialization of meats, it becomes patent the need to understand factors and conditions leading to spoilage of vacuum packaged beef. The understanding of such conditions is urged in order to implement effective measures aiming at reducing losses associated to vacuum packaged beef spoilage. The microbial ecology of beef and meat products has been studied in several countries, however, in the majority of cases, the elucidation of microbial succession is approached through cultivation-dependent methods , which allow the identification of up to 1% of microbial species involved. Thus, the application of cultivation-independent methods, such as metagenomics and its correlation with products of metabolism (metabolomics) can lead to a profound understanding of microbial succession in the beef cuts as well as the impact of metabolites originated from these events on vacuum packaged beef spoilage. Given the above, through this project we propose to investigate the microbial ecology of Brazilian vacuum packaged beef during storage by the application of metagenomics, metabolomics and predictive modeling tools. This project focuses on the generation of data to provide scientific information related to the microbial ecology of Brazilian vacuum packaged beef that can be used by the productive sector aiming at reducing spoilage problems and losses of products. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DO NASCIMENTO FONTES, JOSE ERALDO; RODRIGUEZ-CATURLA, MAGDEVIS YANET; SANT'ANA, ANDERSON S.; BARROS LOPES, THIAGO INACIO; MARSAIOLI, ANITA JOCELYNE. Foodomics and storage monitoring of three meat cuts by H-1 NMR. CONCEPTS IN MAGNETIC RESONANCE PART A, v. 47A, n. 2, MAR 2018. (14/25028-8, 18/07978-0)

HUNGARO, HUMBERTO M.; CATURLA, MAGDEVIS Y. R.; HORITA, CLAUDIA N.; FURTADO, MARIANNA M.; SANT'ANA, ANDERSON S.. Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 52, p. 123-138, JUN 2016. (13/27118-1, 14/25028-8)

RODRIGUEZ-CATURLA, MAGDEVIS Y.; GARRE, ALBERTO; CASTILLO, CARMEN JOSEFINA CONTRERAS; ZWIETERING, MARCEL H.; DEN BESTEN, HEIDY M. W.; ST ANA, ANDERSON S.. Shelf life estimation of refrigerated vacuum packed beef accounting for uncertainty. International Journal of Food Microbiology, v. 405, p. 13-pg., 2023-11-16. (17/26667-2, 14/25028-8, 19/20287-9, 17/03902-6)

HORITA, CLAUDIA N.; BAPTISTA, RAFAELA C.; CATURLA, MAGDEVIS Y. R.; MANUEL LORENZO, JOSE; BARBA, FRANCISCO J.; SANT'ANA, ANDERSON S.. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 72, p. 45-61, FEB 2018. (14/25028-8)