Publications by authors named "Maristela da Silva Nascimento"
Article Synopsis
- * This study specifically looked at the antimicrobial effects of two types of EOs, TvEO and TvCcEO, on the bacteria Typhimurium in dark chocolate and how they influence the chocolate's properties over time.
- * Results showed that the EOs did not significantly reduce the bacteria but affected the chocolate's texture and delayed fat bloom, indicating potential for future studies on EOs in chocolate preservation and safety.
Hygiene programs which comprise the cleaning and sanitization steps are part of the Good Hygiene Practices (GHP) and are considered essential to ensure food safety and quality. Inadequate hygiene practices may contribute to the occurrence of foodborne diseases, development of microbial resistance to sanitizers, and economic losses. In general, the sanitizer resistance is classified as intrinsic or acquired.
View Article and Find Full Text PDFThe objective of this study was to evaluate the effects of relative humidity (RH) and different dry aging methods on the quality of beef. Sixteen loins, from eight carcasses, were used in this experiment. Each pair of loin was cut into eight sections with equal size, which were evenly assigned to eight treatments, by the combination of two dry aging methods (traditional and highly moisture-permeable special bag), two relative humidity (65 and 85% RH) and two aging times (21 and 42 days).
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- The study investigated how Salmonella behaves during cocoa pre-processing stages like fermentation, drying, and storage, revealing that fermentation can lead to a significant increase in Salmonella levels by the end of the process.
- Salmonella was influenced by other microorganisms and pH levels during fermentation, but despite initial low counts, it eventually reached concerning levels after seven days.
- In the drying and storage phases, the decline in water activity affected Salmonella counts, with some samples seeing either slight growth or reductions, yet the pathogen was still detectable even after 120 days of storage at room temperature.
This study investigated the antimicrobial activity of Enterococcus faecium FAIR-E 198 against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Using the critical-dilution method, the bacteriocin produced by E. faecium FAIR-E 198 inhibited all L.
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