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1. Survival of Salmonella in spaghetti alla carbonara

Author:
Tondo, Eduardo César,   et al.   ; Lopes, Stefani Machado;     Show all 2 Author
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.123 pp. 109115
ISSN:
0023-6438
Subject:
Salmonella; cooking; egg contamination; egg yolk; eggs; heat transfer; heat treatment; pasta; raw eggs; temperature
Abstract:
... Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta. Concerns about the safety of this preparation have been raised due the possibility of egg yolks be contaminated by Salmonella and the heat treatment may not be sufficient for total Salmonella inactivation. This study was undertaken to analyze the survival of ...
DOI:
10.1016/j.lwt.2020.109115

2. Survival of Salmonella in Peruvian pisco sour drink

Author:
Tondo, Eduardo César,   et al.   ; Lopes, Stefani Machado;     Show all 2 Author
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019
ISSN:
0023-6438
Subject:
Salmonella; alcohols; egg albumen; ice; lemon juice; pH; phenolic compounds; raw eggs; syrups; texture
Abstract:
... Peruvian pisco sour is an alcoholic cocktail prepared with egg white in order to form a creamy texture. This drink has been served worldwide, however concerns about its safety have been raised because of the possibility of egg whites be contaminated by Salmonella. This study was undertaken to analyze the survival of Salmonella in pisco sour drink. A pool of Salmonella was inoculated in egg white a ...
DOI:
10.1016/j.lwt.2019.108608

3. Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis

Author:
Tondo, Eduardo Cesar,   et al.   ; de Oliveira Elias, Susana; Noronha, Tiago Baptista;     Show all 3 Authors
Source:
Food microbiology 2019 v.84 pp. 103217
ISSN:
0740-0020
Subject:
Escherichia coli O157; Lactuca sativa; Salmonella; bacteria; computer software; developed countries; developing countries; foodborne illness; heat treatment; lettuce; meta-analysis; pathogens; quantitative risk assessment; serotypes; systematic review; Burkina Faso; Japan
Abstract:
... Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are scarce in developed or in developing countries, which hinders risk assessment at ...
DOI:
10.1016/j.fm.2019.05.001

4. Effective use of nisin to control lactic acid bacterial spoilage in sliced cooked ham

Author:
Tondo, Eduardo Cesar,   et al.   ; Laranja, Daniela Comparsi; Malheiros, Patrícia da Silva;     Show all 3 Authors
Source:
Journal of food processing and preservation 2019 v.43 no.10 pp. e14132
ISSN:
0145-8892
Subject:
antimicrobial properties; biopreservation; cooked foods; dairy products; food spoilage; lactic acid bacteria; meat products; metabolites; microbial growth; nisin; storage temperature; Brazil
Abstract:
... Cooked ham is one of the most consumed meat products in Brazil. It is sensitive to the deterioration caused by the growth of lactic acid bacteria (LAB). The objective of this study was to evaluate the antimicrobial activity of nisin over the naturally present LAB on sliced cooked ham stored at 8°C. For this, nisin was added to the cooked ham at two different stages of processing: Injected together ...
DOI:
10.1111/jfpp.14132

5. Escherichia coli inactivation on tenderloin beef medallions fried to different degrees of doneness

Author:
Tondo, Eduardo Cesar,   et al.   ; Peixoto, Clarissa Rech; Armendaris, Paulo; Grassi, Andrius; Walker Hengles, Fabiani Andréa;     Show all 5 Authors
Source:
Food control 2019 v.106 pp. 106683
ISSN:
0956-7135
Subject:
Citrobacter; Enterobacter; Escherichia coli; Hafnia; Lactobacillus; Listeria monocytogenes; Micrococcus; Pseudomonas; Raoultella; Salmonella; Serratia; Staphylococcus; beef; consumers (people); desorption; food safety; frying; heat; heat treatment; matrix-assisted laser desorption-ionization mass spectrometry; microbiological quality; microorganisms; models; olive oil; ovens; pathogens; restaurants; temperature; Brazil; Canada; United States
Abstract:
... Restaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not reach internal temperatures recognized as save, in countries such as US, Canada and Brazil. This study aimed to assess the microbial inactivation in tenderloin ...
DOI:
10.1016/j.foodcont.2019.06.009

6. Suitability of chlorine dioxide as a tertiary treatment for municipal wastewater and use of reclaimed water for overhead irrigation of baby lettuce

Author:
Tondo, Eduardo César,   et al.   ; Tombini Decol, Luana; López-Gálvez, Francisco; Truchado, Pilar; Gil, Maria I.; Allende, Ana;     Show all 6 Authors
Source:
Food control 2019 v.96 pp. 186-193
ISSN:
0956-7135
Subject:
Escherichia coli; adverse effects; bacteria; byproducts; chlorates; chlorine dioxide; disinfection; greenhouse production; irrigated farming; lettuce; microbial contamination; municipal wastewater; overhead irrigation; pathogens; population density; propidium; quantitative polymerase chain reaction; virulent strains; wastewater treatment
Abstract:
... Reclaimed wastewater used for agricultural irrigation should meet specific microbiological standards in order to prevent microbial contamination of the irrigated produce. The objective of this study was to evaluate the suitability of chlorine dioxide (ClO₂) for the disinfection of secondary-treated municipal wastewater and its subsequent use for overhead irrigation in greenhouse production of baby ...
DOI:
10.1016/j.foodcont.2018.08.036

7. Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator

Author:
Tondo, Eduardo César,   et al.   ; Lopes, Stefani Machado; Fösch Batista, Ana Carolina;     Show all 3 Authors
Source:
Food control 2018 v.94 pp. 249-253
ISSN:
0956-7135
Subject:
Salmonella; Weibull statistics; cooking; egg albumen; egg yolk; eggs; food industry; liquids; solidification; temperature
Abstract:
... Soft-cooked eggs have been cooked and served worldwide, however concerns frequently raise about the safety of these preparations, assuming the possibility of eggs be contaminated by Salmonella. Temperature-controlled water circulators at low temperature (62 °C–65 °C) for long periods (at least 1 h) has been used to thermally process eggs, aiming to modify its textures. However, time and temperatur ...
DOI:
10.1016/j.foodcont.2018.07.028

8. Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions

Author:
Tondo, Eduardo Cesar,   et al.   ; de Oliveira Elias, Susana; Noronha, Tiago Baptista;     Show all 3 Authors
Source:
Food microbiology 2018 v.72 pp. 206-213
ISSN:
0740-0020
Subject:
Escherichia coli O157; Salmonella; bacteria; equations; growth curves; lettuce; models; pathogens; supermarkets; temperature profiles; Brazil
Abstract:
... This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7. Growth curves were built by fitting the data to the Baranyi's DMFi ...
DOI:
10.1016/j.fm.2017.11.016

9. Genome analysis reveals insights into high-resistance and virulence of Salmonella Enteritidis involved in foodborne outbreaks

Author:
Tondo, Eduardo Cesar,   et al.   ; Ritter, Ana Carolina; Siqueira, Franciele Maboni; Soggiu, Alessio; Varela, Ana Paula Muterle; Mayer, Fabiana Quoos; Brandelli, Adriano;     Show all 7 Authors
Source:
International journal of food microbiology 2019 v.306 pp. 108269
ISSN:
0168-1605
Subject:
Salmonella Enteritidis; adhesion; bacteria; etiological agents; foodborne illness; genes; heat tolerance; salmonellosis; sequence analysis; stress tolerance; virulence; Brazil
Abstract:
... Salmonella enterica serovar Enteritidis strain SE86 has been associated with several foodborne diseases occurring in Southern Brazil, becoming and important causative agent of human salmonellosis. In this work, the complete genome of the bacterium Salmonella Enteritidis SE86 was sequenced using the Illumina MiSeq platform. An in silico analysis of the SE86 genome was performed in order to compare ...
DOI:
10.1016/j.ijfoodmicro.2019.108269

10. Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs

Author:
Tondo, Eduardo Cesar,   et al.   ; Hessel, Claudia Titze; de Oliveira Elias, Susana; Pessoa, João Pedro; Zanin, Laís Mariano; Stedefeldt, Elke;     Show all 6 Authors
Source:
Food research international 2019
ISSN:
0963-9969
Subject:
chicken meat; cooking; eggs; food safety; hygiene; microbiological risk assessment; risk behavior; temperature
Abstract:
... The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). ...
DOI:
10.1016/j.foodres.2019.108631

11. Assessment of temperature distribution of cold and hot meals in food services and the prediction growth of Salmonella spp. and Listeria monocytogenes

Author:
Tondo, Eduardo Cesar,   et al.   ; Gomes Alfama, Elis Regina; Hessel, Claudia Titze; de Oliveira Elias, Susana; Pinto Magalhães, Cris Rocha; Terra Santiago, Mariângela Flores; Anschau, Margarida;     Show all 7 Authors
Source:
Food control 2019 v.106 pp. 106725
ISSN:
0956-7135
Subject:
Listeria monocytogenes; Salmonella; catering; cold; foods; models; prediction; temperature profiles
Abstract:
... Food distribution temperature is one of the most important factors to be controlled in order to prevent foodborne illnesses in food services. In this study, 339,548 records of food temperatures were collected from corporate catering food services and were analyzed, aiming to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth. Data fitting s ...
DOI:
10.1016/j.foodcont.2019.106725

12. Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Author:
Tondo, Eduardo Cesar,   et al.   ; Caetano, Karine dos Santos; Hessel, Claudia Titze; Flôres, Simone Hickmann; Cladera‐Olivera, Florencia;     Show all 5 Authors
Source:
Journal of food safety 2017 v.37 no.4
ISSN:
0149-6085
Subject:
2,2-diphenyl-1-picrylhydrazyl; Salmonella; additives; antimicrobial properties; antioxidant activity; antioxidants; beef quality; cassava starch; cheeses; coliform bacteria; color; essential oils; ground beef; meat cuts; microbiological quality; oils; oregano; pH; packaging; permeability; pumpkins; solubility; water vapor
Abstract:
... An antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducin ...
DOI:
10.1111/jfs.12355

13. Antimicrobial activity of free and liposome-encapsulated thymol and carvacrol against Salmonella and Staphylococcus aureus adhered to stainless steel

Author:
Tondo, Eduardo Cesar,   et al.   ; Engel, Juliana Both; Heckler, Caroline; Daroit, Daniel Joner; da Silva Malheiros, Patrícia;     Show all 5 Authors
Source:
International journal of food microbiology 2017 v.252 pp. 18-23
ISSN:
0168-1605
Subject:
Salmonella enterica; Staphylococcus aureus; anti-infective agents; antibacterial properties; bacterial adhesion; biofilm; carvacrol; minimum inhibitory concentration; skim milk; stainless steel; thymol; zeta potential
Abstract:
... Antimicrobial activity of thymol, carvacrol and thymol/carvacrol liposomes (TCL) was evaluated against two bacterial pools, each one consisting of four strains of Staphylococcus aureus or Salmonella enterica. TCL were prepared using thin-film hydration, showing 270.20nm average diameter (polydispersity index of 0.33) and zeta potential of +39.99mV. Minimum inhibitory concentration (MIC) of thymol, ...
DOI:
10.1016/j.ijfoodmicro.2017.04.003

14. Microbial quality of irrigation water used in leafy green production in Southern Brazil and its relationship with produce safety

Author:
Tondo, Eduardo César,   et al.   ; Decol, Luana Tombini; Casarin, Letícia Sopeña; Hessel, Claudia Titze; Batista, Ana Carolina Fösch; Allende, Ana;     Show all 6 Authors
Source:
Food microbiology 2017 v.65 pp. 105-113
ISSN:
0740-0020
Subject:
Escherichia coli O157; agricultural land; ambient temperature; climatic factors; culture media; farms; fruits; irrigation; irrigation water; lettuce; longitudinal studies; microbiological quality; ponds; quantitative polymerase chain reaction; rain; risk factors; streams; surface water; urban areas; water pollution; Brazil
Abstract:
... Irrigation water has been recognized as an important microbial risk factor for fruits and vegetables in many production areas, but there is still a lack of information about how the microbiological quality of different irrigation water sources and climatic conditions influence the safety of vegetables produced in Brazil. This study evaluated the distribution of generic E. coli and the prevalence o ...
DOI:
10.1016/j.fm.2017.02.003

15. Microbiological contamination and evaluation of sanitary conditions of hot dog street vendors in Southern Brazil

Author:
Tondo, Eduardo César,   et al.   ; Kothe, Caroline Isabel; Schild, Clarissa Henses; da Silva Malheiros, Patrícia;     Show all 4 Authors
Source:
Food control 2016 v.62 pp. 346-350
ISSN:
0956-7135
Subject:
ambient temperature; coagulase positive staphylococci; coliform bacteria; cooling; cross contamination; food handling; foodborne illness; hot dogs; ingredients; microbial contamination; microbiological quality; questionnaires; raw materials; risk; thermometers; Brazil
Abstract:
... The consumption of street-food is a common habit worldwide and during the last years has grown substantially in Brazil. However, hygienic conditions are frequently not ideal, and may result in microbial contamination and foodborne diseases. In this study, the microbiological quality and sanitary conditions of hot dog vendors of Southern Brazil were evaluated. Hot dog samples (n = 20) were analysed ...
DOI:
10.1016/j.foodcont.2015.11.005

16. Modelling the Growth of Salmonella spp. and Escherichia Coli O157 on Lettuce

Author:
Tondo, Eduardo César,   et al.   ; Veys, Olivier; Elias, Susana de Oliveira; Sampers, Imca;     Show all 4 Authors
Source:
Procedia Food Science 2016 v.7 pp. 168-172
ISSN:
2211-601X
Subject:
Escherichia coli O157; Salmonella; bacteria; equations; food science; food service; lettuce; models; temperature
Abstract:
... This study aimed to model the growth of Salmonella and Escherichia coli O157 on lettuce at different temperatures. Microorganisms were inoculated separately on lettuce and stored at 5, 10, 25, and 37°C. Growth curves were built by fitting the data to the Baranyi's DMFit model and Ratkowsky equation was used as secondary model. The models were able to assess the growth of both microorganisms and da ...
DOI:
10.1016/j.profoo.2016.10.003

17. Effect of Tannin Extracts on Biofilms and Attachment of Escherichia coli on Lettuce Leaves

Author:
Tondo, Eduardo Cesar,   et al.   ; Klug, Tâmmila Venzke; Novello, Júnia; Laranja, Daniela Comparsi; Aguirre, Tanira A. S.; de Oliveira Rios, Alessandro; Santos, Rinaldo Pires dos; Bender, Renar João;     Show all 8 Authors
Source:
Food and bioprocess technology 2017 v.10 no.2 pp. 275-283
ISSN:
1935-5130
Subject:
Acacia mearnsii; Escherichia coli; bacteria; biofilm; chlorine; food production; leaves; lettuce; scanning electron microscopy
Abstract:
... Lettuce is often involved in foodborne outbreaks caused by pathogenic Escherichia coli. Current control strategies have often proved ineffective to ensure safe food production. For that reason, the present study compared the efficacy of tannin extracts and chlorine treatments on the reduction of E. coli ATCC 25922 adhered to lettuce leaves. E. coli was inoculated artificially on leaf surfaces of f ...
DOI:
10.1007/s11947-016-1812-0

18. Influence of free energy on the attachment of Salmonella Enteritidis and Listeria monocytogenes on stainless steels AISI 304 and AISI 316

Author:
Tondo, Eduardo Cesar,   et al.   ; Casarin, Letícia Sopeña; Casarin, Fabrício de Oliveira; Brandelli, Adriano; Novello, Júnia; Ferreira, Sukarno Olavo;     Show all 6 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.69 pp. 131-138
ISSN:
0023-6438
Subject:
Listeria monocytogenes; Salmonella Enteritidis; adhesion; atomic force microscopy; bacteria; bacterial adhesion; contact angle; energy; equipment; food pathogens; food safety; hydrophobicity; roughness; stainless steel; thermodynamics; topography
Abstract:
... Bacterial attachment to stainless steels AISI (American Iron and Steel Institute) 304 and 316, the preferred material choices for food equipment, is a very important food safety consideration. The purpose of the present study was to investigate the attachment of two important food pathogens on commercial samples of these surfaces focusing on the influence of material topography characterized by At ...
DOI:
10.1016/j.lwt.2016.01.035

19. Spread of a Major Clone of Salmonella enterica Serotype Enteritidis in Poultry and in Salmonellosis Outbreaks in Southern Brazil

Author:
Tondo, Eduardo Cesar,   et al.   ; Borges, Karen Appelanis; Furian, Thalies Quedi; Souza, Sara Neves de; Streck, Andre Felipe; Salle, Carlos Tadeu Pippi; Souza Moraes, Hamilton Luiz de; Nascimento, Vladimir Pinheiro do;     Show all 8 Authors
Source:
Journal of food protection 2017 v.80 no.1 pp. 158-163
ISSN:
0362-028X
Subject:
Salmonella Enteritidis; birds; clones; eggs; foodborne illness; humans; meat; polymerase chain reaction; poultry; poultry products; ribotypes; salmonellosis; sequence analysis; serotypes; Brazil
Abstract:
... Salmonella spp. are among the most important agents of foodborne diseases all over the world. Human Salmonella outbreaks are often associated with the consumption of poultry products (meat and eggs), and one of the most prevalent serotypes associated with these products is Salmonella Enteritidis. Brazil is one of the most important poultry exporters in the world. In southern Brazil, three closely ...
DOI:
10.4315/0362-028X.JFP-16-299

20. Effect of Plasma Nitriding Surface Modification on the Adhesion of Food Pathogens to Stainless Steel AISI 316 and AISI 304

Author:
Tondo, Eduardo Cesar,   et al.   ; Casarin, Letícia Sopeña; de Oliveira Casarin, Fabrício; Soares, Tatiana Pacheco; Aguzzoli, Cesar; Figueroa, Carlos Alejandro; Soares, Gabriel Vieira; Brandelli, Adriano;     Show all 8 Authors
Source:
Journal of food safety 2016 v.36 no.3 pp. 341-347
ISSN:
0149-6085
Subject:
Listeria monocytogenes; Salmonella; adhesion; bacterial adhesion; biomedical materials; control methods; equipment; food industry; food pathogens; food processing; food safety; foodborne illness; good hygiene practices; hydrophobicity; manufacturing; plate count; risk; stainless steel
Abstract:
... Food pathogens like Salmonella spp. and Listeria monocytogenes can attach to surfaces commonly found in food processing environment, increasing the risk of foodborne diseases. Therefore, the use of effective strategies to reduce bacterial adhesion on equipment surfaces is a subject of great interest for food industries. The plasma nitriding treatment has been investigated for surface modification ...
DOI:
10.1111/jfs.12249