Modelagem do efeito combinado de atividade de água, cloreto de sódio e temperatura em sistema modelo de socol: comportamento de listeria monocytogenes e inativação em fluido gástrico simulado

• Ano de defesa: 2024
• Autor(a) principal: Oliveira, Eniale de Melo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias e Engenharias; UFES; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Delineamento composto central rotacional; Segurança de alimentos; Superfície de resposta; Ciência e Tecnologia de Alimentos
• Link de acesso: http://repositorio.ufes.br/handle/10/18019

This study evaluated the influence of water activity (Aw), sodium chloride (NaCl), and temperature (T) on the multiplication/survival of Listeria monocytogenes in a model system based on dry-cured pork loin, called Socol. The main objective was to develop mathematical models to adjust water activity in a Socol-based model system (SMS) and investigate the effects of these factors on the survival of L. monocytogenes, a highrisk pathogen, under conditions typical of Socol production. The Rotational Central Composite Design (DCCR) was used, and the obtained models were validated. The behavior of L. monocytogenes under different conditions of Aw (0.806 – 0.974), temperature (0.9 – 31.1°C), and sodium chloride concentration (1.97 – 9.53% (w/w)) was studied. The models developed presented satisfactory fit to the data according to the indices studied: lack of fit (p > 0.05), coefficient of determination (R2 ≥ 0.96), precision factor (Af), and bias factor (Bf), providing an effective tool to simulate the conditions found in Socol. Water activity was the most influential factor on the growth and survival of L. monocytogenes, followed by NaCl. The bacteria's growth was pronounced at higher Aw values (> 0.92) and lower NaCl concentrations (<6%). Over time, temperature became insignificant. Although L. monocytogenes was inactivated under all conditions tested in gastric fluid, the study revealed concerns about the survival of this pathogen during production and in the product, especially at lower temperatures. It is necessary to consider adopting refrigeration in the Socol production chain, as this is not appropriate according to the results obtained. Furthermore, in addition to controlling the measured variables, the use of good quality raw materials, the implementation of Good Manufacturing Practices (GMP), and hygienic care during the production of Socol are reinforced.