Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by H NMR and GC-MS during storage.

This study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling conditions (0 to 10 °C) through the use of predictive models under isothermal and non-isothermal conditions. Growth kinetic parameters, maximum growth rate (μ 1/h), lag time (t h), and (N Log CFU/g) were estimated using the Baranyi and Roberts microbial growth model.

Consumption, knowledge, and food safety practices of Brazilian seafood consumers.

The present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers' perception on the risks associated with these foods. A total of 962 respondents responded to a survey divided into three parts: demographic and socio-economic profiles, seafood consumption habits, safety practices, and risk perceptions regarding seafood. The survey revealed a low level of perception about seafood safety.

Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms.

In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The data obtained indicated a remarkable variability in the bacteria consortia of the milk, whey, and environmental samples collected in farms 1, 2, and 3, despite their location in the same city. On the other hand, the starter culture and final product (ripened cheese) presented more constant and similar microbiota no matter the farm.

Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review.

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety.