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233 results on '"TONDO, EDUARDO CESAR"'

9. Phenotypic and genotypic characterization of antibiotic resistance of Salmonella Heidelberg in the south of Brazil

Author

Sielski Galvão Soares, Luana, primary, Casella, Tiago, additional, Kawagoe, Eric Kazuo, additional, Benetti Filho, Vilmar, additional, Omori, Wellington Pine, additional, Nogueira, Mara Corrêa Lelles, additional, Wagner, Glauber, additional, Rodrigues de Oliveira, Rafael, additional, Stahlhofer, Sabine Rippel, additional, Antunes Ferreira, Fabienne, additional, Tondo, Eduardo Cesar, additional, and De Dea Lindner, Juliano, additional

Published
2023
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18. Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process.

Author

Laranja, Daniela Comparsi, Cacciatore, Fabíola Ayres, Malheiros, Patrícia da Silva, and Tondo, Eduardo Cesar

Subjects
PERACETIC acid, AEROBIC bacteria, POULTRY processing, CHICKEN as food, POULTRY industry
Abstract

The poultry industry uses several strategies during poultry processing to increase the safety and shelf life of fresh products. One possible intervention is the application of peracetic acid (PAA) on carcasses by spraying or immersion. This study aimed to evaluate the antimicrobial action of PAA and its capacity to prevent cross‐contamination when applied on chicken carcasses. First, the method of PAA application that achieved the greatest reduction against a Salmonella cocktail artificially inoculated into chicken carcasses and against naturally present microorganisms was determined. We used the maximum concentration allowed in the United States (0.02% PAA) determining that immersion method was more effective than spray. Next, the reduction of the same microorganisms was evaluated by immersing carcasses in 0.07% PAA. This concentration was defined in a previous study as the most effective post‐chiller without causing changes in quality. Finally, the reduction of cross‐contamination between 4 carcasses consecutively immersed in 0.07% PAA was investigated. The immersion in 0.07% PAA was able to reduce ~2.0 log CFU/ml of aerobic bacteria and Salmonella, and ~1.5 log CFU/ml of Enterobacteriaceae and Escherichia coli. The results of the cross‐contamination test suggest that rinse water containing 0.07% PAA could reduce contamination between carcasses and in the post‐chiller tank water. Therefore, 0.07% PAA showed potential to contribute to the safety and increased shelf life of chicken carcasses. [ABSTRACT FROM AUTHOR]

Published
2023
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34. First Fatal Cases due to Escherichia coli O157and Campylobacter jejunisubsp. jejuniOutbreak Occurred in Southern Brazil

Author

W. Bartz, Felipe, Teixeira, Lilian B., Schroder, Rafael, Das Mercês Santos, André Felipe, Trindade, Priscila, and Tondo, Eduardo Cesar

Abstract

In December 2019, four children of the same school were hospitalized due to severe diarrhea, vomiting, and fever, and the mother of one child was diagnosed with hemolytic uremic syndrome (HUS). Escherichia coliO157 NM was isolated from the stool of one child, whereas Campylobacter jejuniisolates were found in feces, raw foods, environmental samples, and tap water. In addition, the same pulsed-field gel electrophoresis profile was identified in C. jejuniisolated from feces and tap water. One child died of renal failure and another due to respiratory failure. Based on symptoms and bacterial isolation, the deaths were assigned to E. coliO157 NM, but coinfection with C. jejunimay have contributed to the severity of symptoms. These were the first deaths assigned to E. coliO157 NM registered in Brazil.

Published
2022
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39. Modelling the growth of Staphylococcus aureuson cooked broccoli under isothermal conditions

Author

Kothe, Caroline Isabel, Laroche, Béatrice, da Silva Malheiros, Patrícia, and Tondo, Eduardo Cesar

Abstract

In this study, we developed predictive models describing the growth of Staphylococcus aureuson cooked broccoli florets. A pool of 3.5 log CFU/g of five S. aureusstrains were inoculated on 10 g broccoli portions. The samples were then stored at 10, 20, 30 and 37 °C, and colonies were enumerated at different time intervals. Baranyi and Roberts model was fitted to the data using a Bayesian Adaptive Markov Chain Monte Carlo for estimation of the growth parameters. S. aureusshowed low growth at 10 °C on broccoli samples and at 20–37 °C interval, Baranyi and Roberts model fitted well to the experimental data (R2>0.97). Estimated growth parameters were correlated with the possibility of toxin production and indicate the potential presence of these biological hazards on contaminated broccoli after heat treatment. Additionally, linear regression was performed for growth rate as storage temperature function. This secondary model followed a linear tendency with R2=0.997 and was compared with two tertiary models (ComBase Predictor and Pathogen Modeling Program) and literature data, demonstrating similar growth rate values of both. These results can be helpful for food services and managers to establish food safety standards for S. aureusgrowth on cooked broccoli.

Published
2021
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44. Comparison of Different Washing and Disinfection Protocols Used by Food Services in Southern Brazil for Lettuce (Lactuca sativa)

Author

Tondo Eduardo Cesar, Cardoso Marisa Itapema, Oliveira Ana Beatriz Almeida de, and Ritter Ana Carolina

Subjects
biology, Chemistry, chemistry.chemical_element, Lactuca, biology.organism_classification, Total coliform, chemistry.chemical_compound, Tap water, Sodium hypochlorite, Chlorine, Food service, Leafy vegetables, Food science, Mesophile
Abstract

Different protocols have been used for washing and disinfecting leafy vegetables in Brazilian food services, however its effect on microbial reduction was barely studied. The aim of this study was to evaluate the effectiveness of lettuce washing and disinfecting protocols used by food services. The treatments evaluated were: washing in potable tap water (T1); washing and dipping in potable tap water (T2); washing with potable tap water and dipping in a solution of sodium hypochlorite (200 ppm of free chlorine) for 15 min (T3); and 30 min (T4); washing with potable tap water and dipping in 2% vinegar solution (T5); and 20% vinegar solution (T6). After the treatments, the samples were microbiologically evaluated to measure bacterial reductions. The microbial counts showed that the mean total mesophile reductions were: 0.64 log for T1, 0.75 log for T2, 2.06 log for T3, 2.46 log for T4, 1.68 log for T5 and 1.72 log for T6, and the mean total coliform reductions were: 1.11 log for T1, 1.09 log for T2, 2.29 log for T3, 2.35 log for T4, 1.6 log for T5 and 2.09 log for T6. Based on these results it can be concluded that protocols which used 200 ppm sodium hypochlorite for 15 to 30 min (T3 e T4), were the most effective, followed by treatment with 20% vinegar solution (T6). The latter method, however, turned the lettuce dark during the distribution period.

Published
2012

50. Avanços da segurança de alimentos no Brasil

Author

Tondo, Eduardo Cesar, Casarin, Letícia Sopeña, Oliveira, Ana Beatriz, Martello, Leonir, Silva Jr., Eneo Alves da, and Gelli, Dilma

Subjects
Good Manufacturing Practices, Risk analysis, GMP, Hazard Analysis and Critical Control Points, HACCP, Brazil
Abstract

In recent years, developments related to food safety regulation and implementation of food safety management systems (FSMS) have occurred in Brazil. Although it is difficult to affirm if the number of foodborne diseases has decreased, implementation of Good Manufacturing Practices (GMP), Standard Operation Procedures (SOP), and Hazard Analysis and Critical Control Points (HACCP) have increased in Brazilian food services and food industries. Furthermore, at present, Brazil uses the risk analysis concept for the elaboration of food regulation and to carry out food safety studies. As a result of this development, sanitary services are better prepared. Brazilian regulations consider Brazilian specific scenarios and are aligned with some of the most advanced regulations worldwide, and institutions that implement FSMS have worked intensively. The present study aimed to discuss some of the recent food safety developments in Brazil, focusing on FSMS implementation and regulation. Nos últimos anos, um expressivo avanço na regulação e utilização de sistemas de gestão da segurança de alimentos (SGSA) tem ocorrido no Brasil. Ainda que seja difícil afirmar que o número Doenças Transmissíveis por Alimentos (DTA) tenha diminuído, sistemas como as Boas Práticas de Fabricação ou Boas Práticas (BPF/BP), Procedimentos Operacionais Padronizados (POP) e Análise de Perigos e Pontos Críticos de Controle (APPCC) estão cada vez mais presentes nos serviços de alimentação e indústrias de alimentos brasileiras. Além disso, ultimamente o Brasil vem utilizando os conceitos de Análise de Riscos (AR) na elaboração de suas legislações e no estudo de problemas relacionados à segurança de alimentos. Como resultado desses avanços, as vigilâncias estão cada vez mais preparadas, as legislações têm contemplado as especificidades brasileiras e, ao mesmo tempo, estão alinhadas com algumas das mais modernas do mundo e os órgãos que fomentam as implementações dos SGSA têm trabalhado incessantemente. O presente estudo tem o objetivo de analisar alguns dos avanços da segurança de alimentos no Brasil, enfocando principalmente as implementações de SGSA e as legislações que regulam os diferentes setores de alimentos no Brasil. Esses temas foram abordados através de revisões bibliográficas, análise de dados e pelo depoimento de pessoas que vivenciaram tais mudanças.

Published
2015

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