A5021090431- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Microbial Inactivation Methods
- Microbial Metabolic Engineering and Bioproduction
- Salmonella and Campylobacter epidemiology
- Bacillus and Francisella bacterial research
- Probiotics and Fermented Foods
- Nanoparticles: synthesis and applications
- Bacterial Genetics and Biotechnology
- thermodynamics and calorimetric analyses
- Biofuel production and bioconversion
- Nanocomposite Films for Food Packaging
- Evolution and Genetic Dynamics
- Protein Structure and Dynamics
- Identification and Quantification in Food
- Spectroscopy and Chemometric Analyses
- Advanced Nanomaterials in Catalysis
- Environmental and Social Impact Assessments
- Indoor Air Quality and Microbial Exposure
- Heavy metals in environment
- Essential Oils and Antimicrobial Activity
- Gene Regulatory Network Analysis
- Semantic Web and Ontologies
- Advanced Chemical Sensor Technologies
- Microplastics and Plastic Pollution
Universidade Federal de Santa Catarina
2011-2021
Technical University of Denmark
2017-2019
Food Research Institute
2019
KU Leuven
2014-2016
ZnO-NPs can be obtained through various methods, resulting in nanoparticles with different size and morphology, which directly influences their antimicrobial potential. The objective of this work was to evaluate the antibacterial activity by a solochemical process against important human foodborne pathogens: Staphylococcus aureus, Salmonella Typhimurium, Bacillus cereus Pseudomonas aeruginosa. were identified as nanorods length between 90.1 100 nm (10.5 % frequency), diameter 80.1 90 (21...
The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix pH 4.2. Thermal treatments included temperatures between 95 103 °C. For treatment, first temperature was fixed 100 °C EO concentration varied 250 1000 μg/g. Thermochemical treatment significantly reduced time needed to reduce a 6 log level compared for example around 1.4 min with 400...
Predictive microbial modelling and quantitative microbiological risk assessment, two important complementary areas within the food safety community, are generating a variety of scientific knowledge (experimental data mathematical models) resources (databases software tools) for exploitation this knowledge. However, application reusability is still hampered as access to exchange information between databases tools currently difficult time consuming. To facilitate transparent consistent new...
In the last decades microbial food safety community has developed a variety of valuable knowledge (e.g., mathematical models and data) resources databases software tools) in areas quantitative risk assessment (QMRA) predictive microbiology. However, reusability this exchange information between are currently difficult time consuming. This problem increased over due to lack harmonized data format rules for annotation. It includes common understanding basic terms concepts describe annotate...
Two fermentation types exist in the Enterobacteriaceae family. Mixed-acid fermenters produce substantial amounts of lactate, formate, acetate, and succinate, resulting lethal medium acidification. On other hand, 2,3-butanediol switch to production neutral compounds acetoin even deacidify environment after an initial acidification phase, thereby avoiding cell death. We equipped three mixed-acid (Salmonella Typhimurium, S. Enteritidis Shigella flexneri) with pathway from Serratia plymuthica...
This study investigated the variation in growth/no growth boundaries of 188 Escherichia coli strains. Experiments were conducted Luria–Bertani media under 36 combinations lactic acid (LA) (0 and 25 mM), pH (3.8, 3.9, 4.0, 4.1, 4.2 4.3 for 0 mM LA 4.3, 4.4, 4.5, 4.6, 4.7 4.8 LA) temperature (20, 30 °C). After 3 days incubation, was monitored through optical density measurements. For each strain, a so-called purposeful selection approach used to fit logistic regression model that adequately...
ABSTRACT The aim of this work was to validate the prediction nonisothermal thermochemical inactivation Bacillus coagulans spores in nutrient broth, adjusted 4 °Brix and pH 4.2, with 400 ppm oregano essential oil (EO), using Weibull dynamic model proposed by Peleg. First, were heat treated at four constant temperatures. Afterwards, empirical secondary models employed describe influence temperature on primary parameters. Finally, used simulate microorganism under two temperatures, ranging from...