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Improving beef safety: development of a semi-mechanistic predictive model to assess the transfer of Salmonella in the production chain, with further validation in pilot scale

Grant number: 11/18228-2
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): January 01, 2012
Effective date (End): March 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Bernadette Dora Gombossy de Melo Franco
Grantee:Anderson de Souza Sant'Ana
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil


Beef cattle industry represents a major portion of the Brazilian agribusiness, accounting for more than R$ 50 billion per year in incomes and 7.5 million jobs. Several studies have demonstrated the prevalence of Salmonella in all steps of beef production chain, which is worrisome as Salmonella is a pathogen of major importance for foods worldwide and in Brazil, due to the large economic losses and public health problems associated to this pathogen. The mitigation of the issues associated with the presence of Salmonella in beef products will be more efficient if the transfer of this pathogen during beef processing is better known. Few studies assessed the transfer of Salmonella in the food production chain, despite of the recognized importance and association as a common cause of foodborne disease outbreaks. While growth and inactivation of foodborne pathogens have been extensively represented in quantitative risk assessment models, the phenomena of Salmonella transfer has been rarely considered. Therefore, the current project will investigate the transfer of Salmonella spp. during the grinding of beef, by means of challenge tests, and based on the generated data, develop a semi-mechanistic predictive model, which will be further validated under semi-industrial conditions. The development of a predictive model capable of predicting the transfer of Salmonella spp. even in low concentrations is of paramount importance to ensure its practical application and consequently, to contribute with actions aiming at improving the microbiological safety of fresh beef. The developed model will be also useful to predict the transfer of Salmonella spp. in the production of other types of meat (poultry, pork) and in other steps of the production chain. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MOLLER, C. O. A.; SANT'ANA, A. S.; HANSEN, S. K. H.; NAUTA, M. J.; SILVA, L. P.; ALVARENGA, V. O.; MAFFEI, D.; SILVA, F. F. P.; LOPES, J. T.; FRANCO, B. D. G. M.; AABO, S.; HANSEN, T. B. Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. International Journal of Food Microbiology, v. 226, p. 42-52, JUN 2 2016. Web of Science Citations: 4.

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