Termorresistência de fungos filamentosos isolados de néctares de frutas envasados assepticamente

Ferreira, Elisa Helena da Rocha; Masson, Lourdes Maria Pessoa; Rosenthal, Amauri; Souza, María de Lourdes de; Tashima, Luana; Massaguer, Pilar Rodriguez de

doi:10.4260/bjft2011140300021

Cited by 7 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Brazil, heat resistant fungi have been isolated from different commercial juices such as, pineapple [33], apple [34,35], caja, umbu (typical Brazilian fruits) [36], passion fruit [37], and Byssochamys species are the most frequent. In the USA, the most common cause of beverage spoilage is B. spectabilis [38].…”

Section: Paecilomyces In Foodmentioning

confidence: 99%

Human Pathogenic Paecilomyces from Food

2018

View full text Add to dashboard Cite

Paecilomyces spp. and Byssochlamys spp. are heat-resistant fungi important to industry because they can cause food and beverage spoilage, incurring economic loss. The consequences of food or beverage fungal colonization is the loss of nutritional value, structure and taste, and the possibility of producing toxic secondary metabolites that may result in medical problems. Furthermore, these fungi can infect animals and humans and it is unknown if contaminated foods may be fomites. P. variotii is the principal agent of food spoilage or contamination and it is most frequently associated with human hyalohyphomycosis with clinical manifestations including peritonitis, cutaneous and disseminated infections, among others. Byssochlamys spp. had not been identified as a cause of systemic infection until the case of a dog with a fungal infection, after immunosuppressive therapy. P. variotii has clinical importance because it causes severe infection in immunosuppressed patients and also because the number of immunocompetent infected patients is increasing. This review draws attention to the ability of these species to grow at high temperatures, to colonize food products, and to cause human disease.

show abstract

Section: Paecilomyces In Foodmentioning

confidence: 99%

Human Pathogenic Paecilomyces from Food

2018

View full text Add to dashboard Cite

show abstract

“…Thermotolerant filamentous fungi are often involved in the deterioration of thermally processed fruit products, because many of them produce ascospores (sexed form of reproduction) that survive thermal treatments and, subsequently, germinate inside the packages, causing great economic losses (Ferreira et al, 2011). In addition, in Brazil, fungicide contamination has been observed in some tomato products since the 1990s, even under aseptic packaging conditions (Kawashima et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality and presence of extraneous matter in industrialized tomato sauces

Anversa

Pauli

Caria

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

Despite being a staple in the daily diet of the Brazilian population, industrialized tomatoes and their derivatives are often subject to countless contaminants during their production process, which may affect the final quality of these products. This study aimed to investigate the microbiological quality and the presence of extraneous matter in industrialized tomato sauces commercialized in Brazil. To this end, two samples of 21 different “traditional tomato sauce” brands (a total of 42 samples) commercialized in supermarkets in the municipality of Bauru, state of Sao Paulo, Brazil, were analyzed from April to November 2016. Overall, 20 (47.6%) of the 42 samples analyzed were in disagreement with the current Brazilian legislation. After incubation at 35 to 37 °C and 55 °C, no changes in the packages and pH variation >0.2 were observed. However, 9.5% of the samples showed a non-characteristic aspect and 11.9% presented growth of fungi. Regarding the presence of extraneous matter, 11.9% of the samples showed rodent hair above the permitted limit (1 in 100 g) - indicative of risks to human health, whereas 26.2% of them contained non-rodent hair - indicative of failure in adopting good manufacturing practices. Mold filament counting was conducted using the Howard method, and 14.3% of the samples presented values above 40% (acceptable limit) positive microscopic fields. In addition to subsidizing health surveillance actions, such data highlight the need for quality improvement of the raw material used and greater control during the processing of these products.

show abstract

“…In addition, the existence of a more heat resistant subpopulation of spores, the adaptation of the remaining microorganisms to the adverse ambient caused by the processing or the presence of a small population of ascospores could be responsible for the elevate the binomials. It is important to emphasize that reports of HRMs more heat resistant than A. fumigatus are abundant in literature (Ferreira et al, 2011;Santos et al, 2018;Souza et al, 2017), showing the health hazard posed by these fungi. Also, it can be highlighted that, although a 5-log reduction is recommended, if good manufacturing practices are implemented, and the product is stored under conditions below 20 • C, the initial microbial load can be reduced making the product safe even without this reduction.…”

Section: Comparison With Commercial Pasteurization Processesmentioning

confidence: 99%

Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects

Müller

Pasin

Sarkis

et al. 2021

International Journal of Food Microbiology

View full text Add to dashboard Cite

Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports have found unacceptable fungal levels even after traditional pasteurization processes. Ohmic heating demonstrated to be a good alternative process to conventional pasteurization, as it can promote higher heating rates and additional cell damage in some scenarios (nonthermal effects). However, the application of ohmic processing for fungi inactivation has not been properly investigated. The objective of this study was to analyze the inactivation of Aspergillus fumigatus, a highly distributed fungi species, in apple juice by ohmic and conventional heating at 75, 80, 85, 90 and 94 • C. Predictive primary and secondary models were fitted and the Weibull-Mafart models were the most accurate to describe the experimental behavior considering the statistical indices applied. Statistical differences between both thermal processes were found in the three lower analyzed temperatures (75, 80 and 85 • C), which is possibly related to nonthermal effects. When ohmic heating was applied, processing time was up to 23% shorter. The resulted model was successfully validated in two distinct temperatures (83 and 92 • C) and could be applied to obtain adequate processing times for apple juice pasteurization. This study contributes to deepen the knowledge concerning the use of ohmic heating for fungi inactivation.

show abstract

Termorresistência de fungos filamentosos isolados de néctares de frutas envasados assepticamente

Cited by 7 publications

References 12 publications

Human Pathogenic Paecilomyces from Food

Human Pathogenic Paecilomyces from Food

Microbiological quality and presence of extraneous matter in industrialized tomato sauces

Effect of pasteurization on Aspergillus fumigatus in apple juice: Analysis of the thermal and electric effects

Contact Info

Product

Resources

About