A microbiologia preditiva como instrumento da garantia da segurança de produtos alimentares

• Autor(a) principal: Miller, Fátima A.
• Data de Publicação: 2004
• Outros Autores: Gil, Maria Manuel, Brandão, Teresa R. S., Silva, Cristina L. M.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.14/5933
• topic: Predictive microbiology; Foods; Quality; Safety; Pathogenic microorganisms

The quality and safety of products is of great importance to food industry. In terms of public health, the appropriate control of growth and/or inactivatiton of microorganisms is crucial. No contamination by micraorganisms responsible for degradation is as well important to assure food quality along the distribution chain. The train microorganisms responsible for foodborn diseases are: Campylobacter spp, Escherichia coli, Listeria monocytogenes and Salmonella spp. Studies on the effect of several factors, such as process time-temperature, pH and water activity, on microbial behaviour are fundamental to attain the appropriate control of foods' quality. The development of mathematical models (predictive microbiology) that describe the microorganisms' inactivation is therefore important and it is a relatively new researching field. In this work a review on inactivation kinetics of microorganisms and mathematical models commonly used to describe this behaviour (primary, secondary and tertiary) is presented. Based on a critical analysis of available information, new research lines are suggested.