Impact of processing steps on aerobic and anaerobic spore forming microorganisms and their importance for microbiological stability and safety of gelatin

• Grant number: 19/01974-5
• Support Opportunities: Scholarships in Brazil - Master
• Start date: May 01, 2019
• End date: October 31, 2020
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Caroline Heckler
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Gelatine is a natural protein, extracted through the partial hydrolysis of collagen present in animal connective tissues, widely used in the food, pharmaceutical, cosmetic and photographic industry, in the manufacture of a variety of products. Even though it is obtained after processing under drastic conditions of pH (acid and alkaline) and heat treatment, the gelatin can still present significant counts of microorganisms such as enterobacteria and sporulated bacteria. The use of gelatin batches contaminated by sporulated bacteria in food manufacturing may lead to deterioration of these products or to health risks to consumers. In this way, the importance of ensuring the quality and microbiological safety of gelatin is evident. Being one of the leading producers and exporters of gelatine in the world, it is of the utmost importance that Brazil manages scientific data that guide the development of actions aimed at improving the quality of this ingredient, aiming mainly to improve the competitiveness of our industry in a global scenario . In spite of their importance, there are no studies whose objectives were to evaluate the impact of the main unit operations used during gelatin processing on the sporulated microorganisms. Thus, it is proposed to study through this research project an unprecedented subject of great practical and scientific relevance worldwide and which may result in practical actions that culminate with improvements in the safety and microbiological stability of a series of food products formulated with gelatine. Thus, the present project aims to use the predictive modeling to estimate the impact of processing steps on the safety and microbiological quality of gelatine. (AU)