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Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety

Grant number: 16/09346-5
Support type:Scholarships abroad - Research Internship - Post-doctor
Effective date (Start): December 15, 2016
Effective date (End): December 14, 2017
Field of knowledge:Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
Principal Investigator:Anderson de Souza Sant'Ana
Grantee:Fernanda Bovo Campagnollo
Supervisor abroad: Donald W. Schaffner
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Local de pesquisa : Rutgers The State University of New Jersey, New Brunswick, United States  
Associated to the scholarship:14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses, BP.PD

Abstract

Brazilian artisanal cheeses are very appreciated and consumed, and between them are traditional Minas cheeses, such as a soft type (i.e., Frescal) and semi-hard and hard types (i.e., Padrão, Meia-cura, Serro, Canastra, etc.). These artisanal cheeses are generally produced with raw milk, inadequate manufacture and manipulation, and without sanitary inspections, which can allow the survival and growth of food-borne pathogens, especially Listeria monocytogenes, leading to food safety problems. The presence of indigenous lactic acid bacteria (LAB), which produce bactericide compounds, cheese intrinsic properties (acidity, temperature and water activity) and good hygiene practices can act as effective hurdles against the proliferation of L. monocytogenes. However, in order to optimize the safe production of artisanal Brazilian cheeses, it is desirable to understand to what extent LAB microbial competition occurring during production can inhibit the L. monocytogenes growth as well as its interaction with cheese intrinsic properties. So, aiming to establish an innovative research in controlling of Listeria monocytogenes in Brazilian artisanal cheeses, the main objective of this project is, for the first time, the development of predictive models characterizing the inhibition of L. monocytogenes by the background LAB culture in two traditional Minas cheeses (Frescal and a semi-hard cheese) as a function of the changing product's intrinsic properties along production, ripening (in the case of the semi-hard cheese) and shelf-life (in the case of the Frescal cheese). Data for modeling purposes (fate studies) will be collected in Brazil (UNICAMP - Campinas, SP), then it will be developed predictive microbiology models using dynamic data sets and also a risk assessment model to estimate the probability of L. monocytogenes infection due to consumption of both traditional Minas cheeses (steps to take at Rutgers - The State University of New Jersey - New Brunswick, NJ, USA). (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)
GONZALES-BARRON, URSULA; CAMPAGNOLLO, FERNANDA B.; SCHAFFNER, DONALD W.; SANT'ANA, ANDERSON S.; CADAVEZ, VASCO A. P. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi -hard cheese. FOOD MICROBIOLOGY, v. 91, OCT 2020. Web of Science Citations: 0.
CADAVEZ, VASCO A. P.; CAMPAGNOLLO, FERNANDA B.; SILVA, ROSICLEIA A.; DUFFNER, CLARA M.; SCHAFFNER, DONALD W.; SANT'ANA, ANDERSON S.; GONZALES-BARRON, URSULA. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. FOOD MICROBIOLOGY, v. 79, p. 48-60, JUN 2019. Web of Science Citations: 3.
CAMPAGNOLLO, FERNANDA BOVO; GONZALES-BARRON, URSULA; PILAO CADAVEZ, VASCO AUGUSTO; SANT'ANA, ANDERSON S.; SCHAFFNER, DONALD W. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses. FOOD CONTROL, v. 92, p. 370-379, OCT 2018. Web of Science Citations: 5.
CAMPAGNOLLO, FERNANDA B.; MARGALHO, LARISSA P.; KAMIMURA, BRUNA A.; FELICIANO, MARCELO D.; FREIRE, LUISA; LOPES, LETICIA S.; ALVARENGA, VERONICA O.; CADAVEZ, VASCO A. P.; GONZALES-BARRON, URSULA; SCHAFFNER, DONALD W.; SANT'ANA, ANDERSON S. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. FOOD MICROBIOLOGY, v. 73, p. 288-297, AUG 2018. Web of Science Citations: 9.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.