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Antimicrobials products from vegetable spice: antimicrobial activity and influences the shelf life of chicken sausage

Grant number: 10/10547-9
Support Opportunities:Regular Research Grants
Duration: October 01, 2010 - March 31, 2013
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal Investigator:Ary Fernandes Júnior
Grantee:Ary Fernandes Júnior
Host Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
Associated researchers:Vera Lúcia Mores Rall


The use of natural products has grown in importance as the scientific advance, and a study of potential uses is as a feed additive because the antimicrobial property of the same, since the foodborne diseases, especially those related to food source animal, are a major cause of infectious diseases. Thus, research has been conducted aiming to develop techniques for obtaining food with better sanitary conditions and increase the shelf life of them. Therefore, the study will consist of three stages, to verify the potential use of plant products (essential oils and extracts) as an additive in chicken sausage type fresh aimed at the first stage, to characterize the in vitro antimicrobial activity for various plants condiments (total of 6 plants about 8 different bacterial species). In the second stage will be tested two plant products, chosen from the in vitro tests on chicken sausage type fresh to determine the reduction in the count of Listeria monocytogenes and Salmonella Enteritidis in artificially added to food. In the third stage will be also tested the effect of addition of these plant derivatives and conservative polyphosphate in samples of chicken sausage, will be checked when the physical, chemical and microbiological depending on storage time. (AU)

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