One of the appeals of the rising organic market is the guarantee of offering healthier foods with less impact on the environment, from a more sustainable production method. Dairy market is one of the most popular in the sector but studies on organic dairy products safety are still scarce. The objective of this study was to evaluate the microbiological quality of organic and conventional Minas Frescal cheese samples, and the antimicrobial sensitivity of isolated strains of Escherichia coli and coagulase-positive Staphylococcus to different antimicrobials. Listeria spp. and Salmonella spp. was not detected in any of the samples analyzed. Regarding coagulase-positive Staphylococcus, 70% showed higher counts than that is established by Brazilian legislation, but with no significant difference between the systems. In the determination of the Most Probable Number of E. coli was observed significant difference between the systems, with a higher contamination index in cheeses derived from the organic system. All strains isolated showed 100% resistance to β-lactams and both in the conventional and organic systems were observed multiple resistance characteristics. Considering the similarity of the results obtained, it is necessary to analyze other parameters such as production system, herd health and good manufacturing practices to compare deeply both systems.

Bivalve molluscs are important fishing resources for human consumption around the world. However, for safe consumption, good hygiene conditions must be ensured throughout the production chain. Eating bivalve molluscs, particularly raw, can pose a significant health risk to consumers because they can act as vectors of infectious pathogens. This study aimed to evaluate the microbiological quality of mussels from Niterói, RJ and the use of cooking to ensure food safety, as well as assessing the susceptibility of Escherichia coli and coagulase-positive Staphylococcus strains to different antimicrobials. Therefore, microbiological analyzes were performed on mussels Perna perna before and after thermal processing, the impact of cooking on the microorganisms was verified. Cooking the mussels in water at 95°C for 1 (one) minute reduced product contamination. The use of the time x temperature binomial was sufficient to reduce pathogenic microorganisms to acceptable levels according to Brazilian legislation, although the pathogens were only completely eliminated after five minutes. The bacteria investigated had a high antibiotic resistance index: 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were found to be resistant to multiple drugs.

Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.