Quantitative microbiological risk assessment in dairy products: Concepts and applications

Autor(es)

Ramos, Gustavo L. P. A. ^{[1, 2]} ; Nascimento, Janaina S. ^[1] ; Margalho, Larissa P. ^[3] ; Duarte, Maria Carmela K. H. ^[2] ; Esmerino, Erick A. ^[2] ; Freitas, Monica Q. ^[2] ; Cruz, Adriano G. ^[1] ; Sant'Ana, Anderson S. ^[3]

Afiliação do(s) autor(es)

^[1] Fed Inst Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro, RJ - Brazil

^[2] Fluminense Fed Univ, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil

^[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 111, p. 610-616, MAY 2021.
• Citações Web of Science: 0

Resumo

Background: Quantitative microbiological risk assessment (QMRA) is the most complex stage of risk analysis, an important management tool that considers the entire food production chain. Through safety limits, health authorities and producers are concerned with achieving the minimum risk to consumer health. Dairy products are a class of foods very susceptible to microbial contamination, and need an extensive database of studies in this regard. Scope and approach: This review aims to provide an understanding of the structure of QMRA and its application in dairy products, taking into account the processing chains of dairy products and the influence of study factors in different regions. The limitations and factors of complexity in the construction of the QMRA models in milk and cheese pasteurized or not, are also presented. Key findings and conclusion: Considerable differences were found in consumption habits between populations in different regions, significantly affecting the risk associated with infection or disease. Transport and retail conditions of the products also show a strong influence on the final risk, as well as the hygiene conditions of the milk used as raw material. Studies of this type are scarce, especially in dairy products, requiring further development of QMRA models. Risk assessment is a promising tool for verifying the effectiveness of using new processing technologies, based on the search for the lowest possible risk associated with food. (AU)

• Processo FAPESP: 17/03899-5 - Bactérias láticas e leveduras em queijos artesanais brasileiros: caracterização e seleção por engenharia evolutiva para melhorar o processamento de queijos
• Beneficiário: Larissa Pereira Margalho
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado Direto