Microbiological quality of ice cream and desserts in Botucatu, SP

• Grant number: 18/12427-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2019
• End date: December 31, 2019
• Field of knowledge: Biological Sciences - Microbiology - Biology and Physiology of Microorganisms
• Principal Investigator: Vera Lúcia Mores Rall
• Grantee: Rafaela Martins Morasi
• Host Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

Food is an important link in the epidemiological chain of foodborne diseases. The poor handling and inadequate conservation can lead to the multiplication of pathogens that cause foodborne in the consumers. Desserts are part of the meal and are also commonly involved in outbreaks of food poisoning, especially ice creams, creams and creamy sweets kept under improper cooling, usually occurring due to a combination of factors such as contaminated raw material, cross contamination, inadequate hygiene and temperature during and after food preparation. Thus, due to the scarcity of information about hygienic-sanitary quality of sweets and desserts in Botucatu, 70 food samples will be analyzed with the determination of thermotolerant coliforms and the research of pathogens such as Salmonella, Staphylococcus aureus and Bacillus cereus, according to RDC No. 12 (ANVISA, 2001). S. aureus strains will be screened for the presence of some genes enconding enterotoxin and if these genes are being expressed by RPLA tests. The same strains will also be submitted to biofilm production. The results will be passed on to the owners of the commercial establishments.