Publications by authors named "Rafaela Martins Morasi"
Article Synopsis
- The food industry is focusing on creating probiotics-based food and drinks sustainably, exploring by-products like cocoa bean shells for new product development.
- This study looked at how cocoa bean shell infusion affects kombucha production by preparing three different formulations and analyzing them over a 13-day fermentation period.
- Results revealed that all formulations had decreased pH and increased acidity over time, with a rise in probiotic lactic acid bacteria and varying microbial compositions, supporting the potential benefits of using such by-products in kombucha production.
Foodborne infections caused by Salmonella have been linked to a variety of poultry products. The aim of this study was to compare the molecular profile of virulence genes considering different serotypes of Salmonella, isolates were from chicken breast sampled during the last two decades (1999 to 2010 and 2011 to 2018). The resistance to antimicrobials was also evaluated, establishing a comparative epidemiological parameter on the pathogenic potential on this bacterium over time.
View Article and Find Full Text PDFThe occurrence of disease outbreaks involving low-water-activity (a ) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry.
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