Comparison between the microbiological quality of artisanal and industrial fermented meat products

• Grant number: 18/16844-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2019
• End date: December 31, 2019
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
• Principal Investigator: Gabriel Augusto Marques Rossi
• Grantee: Larissa Cristina Brassolatti
• Host Institution: Centro Universitário Central Paulista (UNICEP). Associação de Escolas Reunidas (ASSER). São Carlos , SP, Brazil

Abstract

Meat and meat products play an important role in the transmission of Foodborne Diseases to the population, which results in economic impacts for Public Health. This means that the processes for its production and processing need minimum hygienic-sanitary standards for the production of innocuous foods, which are mandatory in industries supervised by the Federal Inspection System (SIF), in contrast to the Brazilian scenario of food production crafts, where often establishments and products have poor quality standards. Recently, interstate marketing of artisanal food products has been authorized since they were submitted to the public health agencies of the states and the Federal District, which was not allowed until then, generating discussions regarding the quality and safety of meat sausages and the risks to Public Health. Also, there is no current legislative definition that allows to characterize the "artisanal product", which is confused with the "informal product", which is the one marketed without prior inspection and registration, and in the Brazilian commercial scenario are indistinguishable. Thus, the present study proposes to compare the microbiological quality of salami produced by hand with those processed under the supervision of the Federal Inspection Service (SIF), in addition to verifying whether these products meet the microbiological parameters established by the current legislation, through the use of (Coagulase-positive Staphylococcus, thermotolerant coliforms and Salmonella spp.). These data will provide input for decision-making by government agencies responsible for Population Risk Analysis and for a better understanding of the risks arising from the consumption of these products through this change legislation.

Scientific publications

(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)

LARISSA CRISTINA BRASSOLATTI; LUDIMILA DOS SANTOS ANTÔNIO; CAMILA CHIODA DE ALMEIDA; LUCAS JOSÉ LUDUVERIO PIZAURO; HENRIQUE MEIROZ DE SOUZA ALMEIDA; GABRIEL AUGUSTO MARQUES ROSSI. Comparison of microbiological quality between illegal and inspected salami. Arq. Inst. Biol., v. 88, 2021-11-29. (18/16844-7)