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Lopes LDS, Ramos GLPA, Alvarenga VO, Campagnollo FB, Oliveira SBS, Freire L, Sant'Ana AS. Quantitative risk assessment of the presence of fumonisin in corn produced in different regions of Brazil: Influence of climatic conditions. Environ Res 2023; 237:116907. [PMID: 37597829 DOI: 10.1016/j.envres.2023.116907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 08/21/2023]
Abstract
In this study, the probability of occurrence of fumonisins in corn in the states of greatest production in Brazil was determined. The data were analyzed through quantitative risk analysis using the Monte Carlo simulation. The results indicated that there is a strong correlation between fumonisins contamination levels and the geographical region due to the influence of climatic characteristics, with temperature having the main influence. The Southern states presented higher risks of occurrence and concentration levels of fumonisins in corn due to the temperate climate with lower average temperature and higher relative humidity and precipitation indices. Cultivation in the best season indicates a significant reduction in the production of fumonisins when this period was evaluated, with average concentration levels up to 42% lower. The generated data are important for regulatory agencies and the agricultural sector, which needs to be aware that the chance of success in grain production depends on efficient planning of the growing season, mainly concerning the climatic conditions to which it is subject to minimize the risks.
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Affiliation(s)
- Letícia Dos Santos Lopes
- Embrapa Swine and Poultry, Concórdia, SC, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Gustavo L P A Ramos
- Department of Bromatology, Faculty of Pharmacy, Fluminense Federal University, Niterói, RJ, Brazil
| | - Verônica O Alvarenga
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil; Department of Food Science, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Fernanda B Campagnollo
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Syllas B S Oliveira
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Luisa Freire
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil; Faculty of Pharmaceutical Sciences, Food, and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
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Nascimento AGM, Toledo BS, Guimarães JT, Ramos GLPA, da Cunha DT, Pimentel TC, Cruz AG, Freitas MQ, Esmerino EA, Mársico ET. The impact of packaging design on the perceived quality of honey by Brazilian consumers. Food Res Int 2022; 151:110887. [PMID: 34980414 DOI: 10.1016/j.foodres.2021.110887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 11/06/2021] [Accepted: 12/07/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to construct and validate a scale to evaluate the honey consumer perception. Furthermore, the impact of packaging design on honey's perceived quality and purchase intention was evaluated. Brazilian consumers (n = 343) answered the 21 self-descriptive statements of the scale using 7-point Likert scales. Furthermore, six different packages were presented, and the consumer perception (health, origin, safety, and taste) and purchase intention were evaluated using 5-point and 7-point Likert scales, respectively. Exploratory and confirmatory factor analyses and PLS path modeling were employed. The validated scale had 13 self-descriptive statements (indicators with factor loading higher than 0.4) and showed discriminant (heterotrait-monotrait ratio values < 0.85) and convergent validity (average variance extracted > 0.4) and adequate reliability (composite reliability > 0.70). The consumers associated honey with health properties and a safe product. Furthermore, they preferred honey purchased directly from producers due to its perceived quality (natural and pure). Honey packaged in glass jars with or without dipper was perceived as healthier, tastier, higher quality, and from trusted origin. Furthermore, glass jars were considered more practical and sustainable packages.
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Affiliation(s)
- Andréa G M Nascimento
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Bruno S Toledo
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Diogo T da Cunha
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Ciências Aplicadas, Limeira, São Paulo 13484-350, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
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Gonçalves BL, Ulliana RD, Ramos GLPA, Cruz AG, Oliveira CAF, Kamimura ES, Corassin CH. Occurrence of aflatoxin M
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in milk and Minas Frescal cheese manufactured in Brazilian dairy plants. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12772] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bruna L Gonçalves
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Rômulo D Ulliana
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Gustavo L P A Ramos
- Departamento de Alimentos Instituto Federal de Educação Ciência e Tecnologia do Rio de Janeiro Rio de Janeiro RJ Brazil
| | - Adriano G Cruz
- Departamento de Alimentos Instituto Federal de Educação Ciência e Tecnologia do Rio de Janeiro Rio de Janeiro RJ Brazil
| | - Carlos A F Oliveira
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Eliana S Kamimura
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Carlos H Corassin
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
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Ramos GLPA, Vigoder HC, Nascimento JS. Technological Applications of Macrococcus caseolyticus and its Impact on Food Safety. Curr Microbiol 2020; 78:11-16. [PMID: 33165661 DOI: 10.1007/s00284-020-02281-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
Macrococcus spp. are Gram-positive cocci that belong to the Staphylococcaceae family; they are closely related to staphylococci, but, unlike staphylococci, they are not considered as human pathogens. Macrococcus spp. are recognized as relevant veterinary pathogens, and their presence has been reported in food products of animal origin. Macrococcus caseolyticus, the most studied species of the Macrococcus genus, is associated with the development of aroma and flavor in fermented foods and is, thus, used as starter cultures in fermentations. However, certain important issues regarding food safety must be taken into account when employing these microorganisms in fermentations. Recent studies have reported the presence of genes associated with resistance to methicillin and other antibiotics in M. caseolyticus. This can be harmful to human health as these genes can be transferred to other bacteria present in the food, mainly staphylococcal species. This work, therefore, aims to highlight the importance of a more critical view on the presence of macrococci in foods and the possible indirect risks to human health.
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Affiliation(s)
| | - H C Vigoder
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - J S Nascimento
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil.
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Prezzi LE, Lee SHI, Nunes VMR, Corassin CH, Pimentel TC, Rocha RS, Ramos GLPA, Guimarães JT, Balthazar CF, Duarte MCKH, Freitas MQ, Esmerino EA, Silva MC, Cruz AG, Oliveira CAF. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese. Food Microbiol 2020; 92:103557. [PMID: 32950151 DOI: 10.1016/j.fm.2020.103557] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/30/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6-86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1-1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.
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Affiliation(s)
- Ligia E Prezzi
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Sarah H I Lee
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Valéria M R Nunes
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Carlos H Corassin
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, CEP 87703-536, Paranavaí, PR, Brazil
| | - Ramon S Rocha
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Marcia C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Carlos A F Oliveira
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
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