Banca de QUALIFICAÇÃO: ISABELLE PRYSCYLLA DA SILVA VIANA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : ISABELLE PRYSCYLLA DA SILVA VIANA
DATA : 15/10/2020
HORA: 14:00
LOCAL: Meio eletrônico
TÍTULO:

Salmonella spp. can represent a risk to outbreaks by the milk and dairy products consumption in the State of Bahia, Brazil?

PALAVRAS-CHAVES:

Milk, Food safety, Dairy industry, Foodborne disease, Biological hazards

PÁGINAS: 15
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Microbiologia de Alimentos
RESUMO:

Farm animals represent a reservoir of pathogens that can be transferred to milk. According to the Centers for Disease Control and Prevention Salmonella spp. is a bacteria that commonly causes foodborne illness in the United States. In different countries, like Brazil, Salmonella is also the most frequent potential pathogen associated with milk or dairy products. It has wide distribution worldwide and responsible for outbreaks of Foodborne Diseases. Transmission to man can occur through the consumption of animal foods such as milk and its derivatives, causing damage to the health of the consumer. We reproduced in this work, a study of official data on Salmonella spp. and the research of Salmonella spp. in milk and dairy  products under State Inspection in the State of Bahia, Brazil between 2019 and 2020, and 302 products were evaluated using a conventional microbiological method of analysis to Salmonella spp. In Brazil, 6.903 outbreaks were reported between 2009 to 2018, and Salmonella spp.  occupied a second place in the ranking of total outbreaks. Throughout the analysis, the bacteria was not identified in any of the studied samples. The identification of the biological risk of the pathogen in question in dairy foods can be an important concern for public health agencies. Ensure the best food quality and safety in a competitive market is one of the most important tasks of a food company. Give that there are potential food safety hazards at every stage of the food production process. It is essential to establish adequate risk control procedures throughout the process.

MEMBROS DA BANCA:
Interno - 2358665 - CARLOS PASQUALIN CAVALHEIRO
Externo à Instituição - CARLA PAULO VIEIRA