{"id":1710,"date":"2023-05-03T08:52:27","date_gmt":"2023-05-03T11:52:27","guid":{"rendered":"https:\/\/abrapaalimentos.com.br\/simposioabrapa2023\/?page_id=1710"},"modified":"2023-05-08T16:14:28","modified_gmt":"2023-05-08T19:14:28","slug":"resumos-e-palestras","status":"publish","type":"page","link":"https:\/\/brafp.org.br\/simposioabrapa2023\/resumos-e-palestras\/","title":{"rendered":"Resumos e Palestras"},"content":{"rendered":"

Microbiome exploitation in the food system: challenges and opportunities<\/b><\/span>
\n<\/b>Luca Simone Cocolin, UNITO<\/b><\/span><\/p>\n

The food system is facing a number of challenges, which should be properly addressed by using the most appropriate strategies, based on strong scientific evidences. Increase of the world population, malnutrition and non-communicable diseases in under-developed and industrialized countries, respectively, climate change, water scarcity and land desertification are just some of the main challenges that human beings have to address in the near future. Sustainability has become a must, and modern food production systems have to be designed in order to take this into consideration.<\/p>\n

In 2015, the World Health Organization identified 17 sustainable development goals (SDGs) to be addressed and reached by 2030 and food production can be identified as one of the main drivers to reach the objectives identified by several of them.<\/p>\n

There is urgency in contributing to the advancement of the scientific knowledge in the context of the food system. More specifically, there is a strong evidence that current food production systems, especially those related to protein sources, are not sustainable. Food production is the largest cause of global environmental change. Agriculture occupies about 40% of global land, and food production is responsible of up to 30% of global greenhouse-gas emissions and 70% of freshwater use. In this scenario, microbiome, defined as the group of microorganisms present in a specific ecosystem, including also their functional characteristics (i.e metabolic pathways), have been identified as tools to exploit to find solutions to the above-mentioned challenges.<\/p>\n

In this presentation, few examples will be showcased on how microbiome plays a role in gut health in productive animals (i.e chickens), in the modulation of human gut microbiome based on the diet consumed and in the production of fermented foods.<\/p>\n

Use of metagenome-assembled genomes to understand food fermentation<\/b><\/span>
\n<\/b>Elaine Pereira De Martinis, USP<\/b><\/span><\/p>\n

Next generation DNA sequencing has greatly increased our understanding on the microbial ecology of fermented food, and the analysis of data available in public repositories is an important source to increase the power of comparison among different datasets from diverse geographical regions, different times and distinct \u00a0agricultural and processing practices. In this sense, the analysis of shotgun metagenomic data with an assembled-based approach (MAG) is very useful to reconstruct complex and unknown genomes. For that, bioinformatics tools are applied to obtain raw sequencing reads, to do quality control of data, metagenome assembling, \u00a0binning of contigs, gene prediction\/annotation and finally, genome reconstruction. Applications of MAGs for the study of food fermentation were presented and discussed in the lecture,\u00a0concluding that MAGs may offer additional description of microbiomes, revealing previously overlooked microorganisms, with prediction of key phenotypes and biochemical pathways.<\/p>\n

Maximizing the advantages of fermentation microbial ecology<\/b><\/span>
\n<\/b>Folarin Oguntoyinbo, Appalachian State University<\/b><\/span><\/p>\n

Around the world, only very few fermented foods and beverages are produced using standardized starter cultures. The microbiota associated with different traditional fermented foods and beverages is still poorly understood. It is important to leverage the next-generation sequencing technology to profile the microbiome of fermented foods and beverages and to be able to maximize its advantages in food safety, quality and nutrition. Many industries in the western hemisphere depend on the use of very few microbes for fermentation and bioprocessing. This practice completely neglects other important wild microorganisms with health-beneficial properties, desirable sensory properties, and nutritional capabilities. During industrial fermentation, it is well known that both culturable and unculturable microbes are responsible for safety, spoilage and off-flavor development. Therefore, profiling the microbial ecology of fermented products can enable an easy understanding of in situ<\/i> microbial dynamics and help to determine their metabolic signatures.\u00a0Currently, there are two sequencing methods used for studying microbial community structures and functions. 1. 16S rRNA gene amplicon sequencing targeting variable regions. 2. Whole-genome metagenomic using shotgun sequencing technology. The talk described examples of fermented foods and lessons learned by using genome sequencing to decipher the whole genome of bacteria and viruses. Also described the usage of metagenomics for describing microbial evenness through relative abundance, \u03b1 and \u00df diversity aimed at addressing new questions that can support the nutritional and safety quality of fermented foods and beverages.<\/p>\n

Using fungi to produce alternative food types: benefits and risks<\/b><\/span>
\n<\/b>Marta Hiromi Taniwaki, ITAL<\/b><\/span><\/p>\n

Fungi are important organisms in food production and quality, and are used in industry for the production of enzymes, organic acids, proteins of interest, and in fermentation processes. In contrast, fungi are also important in food spoilage and they can produce toxins harmful to both human and animal health (mycotoxins). The concept \u201calternative protein source or single cell protein (SCP)\u201d is applied to the massive growth of microorganisms for human or animal consumption. It is a generic term that refers to crude or purified protein originated from bacteria, yeast, mold or algae cells, which can be consumed directly as biomass or as a supplement to increase the protein content of other foods. There is a class of products derived from the biomass of filamentous fungi whose purpose is to take advantage of the highly branched structure of the mycelium to create meat-like textures. Fungal biomass production has important advantages over other protein sources: (i) Produced in a short time; (ii) Requires little space and is not affected by weather conditions; (iii) Microorganisms can multiply using various carbon sources; (iv) It is sustainable: significantly less land and water use compared to most other protein sources. However, it is important to point out that the selection of a fungal strain for biomass production must take into account the fact that certain fungal species have a high potential to produce mycotoxins which are highly toxic. In this presentation, the benefits and risks of using fungi to produce alternative food types are discussed.<\/p>\n

Processing Environment Monitoring: Why, What, How, What’s next?
\nFran\u00e7ois Patrick Bourdichon, FIL-IDF<\/b><\/p>\n

Processing environment monitoring is gaining increasing importance in the context of food safety management plans\/HACCP programs. Past outbreaks have shown the relevance of the processing environment as contamination pathway, but there are still many open questions and a lack of clarity on how to set up a meaningful program, which would provide early warnings of potential product contamination. IDF dedicated action team is working on a bulletin (foreseen 2024) to outline the essential elements of a processing environment monitoring program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms. This guidance document will be intended to help the dairy industry and regulators focus and set up targeted processing environment monitoring programs depending on their purpose, and therefore provide the essential elements needed to improve food safety.<\/p>\n

Bacteriophages: A natural promising solution for food safety
\nSilvio B. Santos, Universidade do Minho<\/b><\/p>\n

Bacteriophages(phages) are the viruses of bacteria that present unique features. They are highly diverse and ubiquitous with the ability to efficiently kill bacteria, presenting a high specificity against their host. Moreover, they are innocuous to eukaryotic cells. Food safety is a critical issue that affects public health with 1 in 10 people falling ill after eating contaminated food worldwide and causing 125 thousand deaths in children under 5 every year. It also affects the economy worldwide, with an estimate of 110 billion US dollars each year. Bacterial infections are one of the major causes of foodborne illness, leading to significant morbidity and mortality. In addition, the emergence and spread of antimicrobial-resistant bacteria have posed a significant challenge to food safety, as well as to human and animal health. Considering their specificity and high efficiency in killing bacteria, bacteriophages offer a promising solution to combat bacterial pathogens in food. They can be used to target specific bacterial species or strains, and their efficacy can be optimized through the selection and engineering of phages with desired properties. Bacteriophage specificity means that they can also be used as a tool for pathogen detection and monitoring in food, as they can selectively<\/p>\n

bind and detect their bacterial host. This approach offers a rapid, specific, and sensitive alternative to traditional detection methods, such as culture-based methods, which are time-consuming and may miss low levels of contamination. In summary, bacteriophages offer a natural and promising solution to enhance food safety by controlling and detecting pathogenic bacteria. This talk will provide an overview of the potential of bacteriophages and its proteins as tools to improve food safety, and discuss the challenges and opportunities for their application.<\/p>\n

Inova\u00e7\u00e3o em One Health approach em Controle de Qualidade e Inocuidade
\nLauane Gon\u00e7alves de Ara\u00fajo, Hygiena<\/b><\/p>\n

A produ\u00e7\u00e3o, o preparo e o consumo dos alimentos est\u00e3o intimamente ligados \u00e0 nossa sa\u00fade e a sa\u00fade do planeta. Uma simples refei\u00e7\u00e3o cotidiana pode ter mat\u00e9rias primas vindas de diferentes pa\u00edses, com diferentes pr\u00e1ticas de food safety. A globaliza\u00e7\u00e3o das cadeias de produ\u00e7\u00e3o tem criado condi\u00e7\u00f5es favor\u00e1veis para a emerg\u00eancia, reemerg\u00eancia e distribui\u00e7\u00e3o de pat\u00f3genos oriundos dos alimentos e t\u00eam criado uma barreira adicional ao j\u00e1 dif\u00edcil desafio de detec\u00e7\u00e3o\/identifica\u00e7\u00e3o e efetiva resposta \u00e0s amea\u00e7as \u00e0 sa\u00fade que o consumo de alimentos n\u00e3o seguros pode oferecer. Nesse sentido, \u00e9 necess\u00e1rio o estabelecimento de um novo paradigma: um que mude de uma abordagem reativa para uma mais antecipat\u00f3ria, proativa e que considere a interconectividade entre m\u00faltiplos setores \u2013 uma abordagem baseada no conceito de One Health ou \u201cSa\u00fade \u00danica\u201d. De forma pr\u00e1tica e do ponto de vista microbiol\u00f3gico, podemos considerar como ferramentas dessa abordagem o monitoramento ambiental, monitoramento de preval\u00eancia e carga microbiana patog\u00eanica, al\u00e9m de, manejo e comunica\u00e7\u00e3o de dados por toda a cadeia, incluindo sa\u00fade animal, por\u00e9m, feito de forma que atenda \u00e0 realidade do ambiente de produ\u00e7\u00e3o de alimentos no Brasil. Nesse sentido, tecnologias como a quantifica\u00e7\u00e3o de organismos indicadores atrav\u00e9s de ATP e bioluminesc\u00eancia, com entrega de resultados entre 6 e 8 horas, o monitoramento de carga microbiana por quantifica\u00e7\u00e3o em PCR real-time, al\u00e9m de programas de manejo integrado de dados, se somados a um trabalho tripartite para fortalecimento da Cultura Food Safety e jun\u00e7\u00e3o de esfor\u00e7os entre comunidade acad\u00eamica e ind\u00fastria, podem auxiliar na conquista da Sa\u00fade \u00danica.<\/p>\n

The insights provided into microbial food safety by omics approaches
\nKalliopi Rantsiou, UNITO<\/b><\/p>\n

Integration of data obtained by culture dependent and culture independent analyses of samples is an effective approach when monitoring microbial contamination and prevalence of foodborne pathogens. In this presentation, two case studies are presented. In both, environmental microbiological monitoring was performed as it is an essential preventive measure employed by the industry to improve food safety. The objective was to highlight how the culture independent approaches can enrich our understanding of microbial ecology in processing environments.\u00a0 The first study concerned the slaughterhouse environment. Three different slaughterhouses were investigated while the effect of ozone as disinfection measure was also evaluated. The composition of the microbial communities, as determined by RNA-based metataxonomic methodology, was influenced by the operations carried out in the processing rooms; probably due to the conditions (mainly temperature) that prevail during processing. Among the core microbial populations, a spatial segregation of oligotypes was observed. Finally, a selective antimicrobial effect of ozone was observed.\u00a0The second case study concerned an infant food producing company. Samples were analyzed targeting five foodborne pathogens by classic microbiological methods and by quantitative PCR. In parallel, amplicon sequencing was performed to obtain the taxonomic composition of the microbial communities in the samples. Cultivation and qPCR detection correlated relatively well and highlighted high frequency of spore forming bacteria in the samples. The microbial communities of the samples were largely distinguishable based on the time of sampling. Also, targeted pathogens could be detected within the microbial communities of the samples by amplicon sequencing.<\/p>\n

Perspectives for monitoring foodborne diseases in Brazil
\nUelinton Manoel Pinto, USP<\/b><\/p>\n

The World Health Organization has estimated that there are 600 million cases of foodborne diseases (FBD) worldwide. Alarmingly, one in every ten people may fall ill every year due to FBDs, resulting in an estimated 420,000 deaths. The burden of FBDs is particularly severe in low-income countries. However, it is important to note that estimates should not be confused with actual FBD outbreak data. In the United States, for example, the Foodborne Disease Outbreak Surveillance System (FDOSS) reported 5,760 outbreaks resulting in 100,939 illnesses, 5,699 hospitalizations, and 145 deaths between 2009 and 2015, which is much lower than the Centers for Disease Control and Prevention (CDC) estimate of 48 million cases per year. The number of FBD-related outbreaks is underreported worldwide. In Brazil, FBD epidemiological data is collected through a system called SINAN (Sistema de Informa\u00e7\u00e3o de Agravos de Notifica\u00e7\u00e3o), and data on acute diarrheal diseases is gathered through SIVEP-DDA (Sistema de Informa\u00e7\u00e3o de Vigil\u00e2ncia Epidemiol\u00f3gica das Doen\u00e7as Diarreicas Agudas) in sentinel units located in every municipality. In this talk, I will present data related to FBD outbreaks and diarrheal diseases in Brazil and discuss the limitations of gathering these data, as well as the issue of underreporting and inconsistencies related to the epidemiological identification of pathogens and their sources in foods.<\/p>\n

Impact of Big Data on food safety research
\nJ\u00f3zsef Baranyi, University of Debrecen<\/b><\/p>\n

Today, “Big Data” methods include all computer procedures that try to reach conclusions by exploiting the advantages of the “Four V attributes\u201d (Volume, Velocity, Variety, Veracity) and eliminating its disadvantages.\u00a0 <\/span>While the first two V-s have been present in scientific data processing for a long time, the latter two, especially the truthfulness of the information (see “fake news”), pose more and more problems, eg. when making political and economic decisions or, in our field, food and nutrition sciences. It is difficult to draw a line between the innocent misinterpretation of objective results obtained by statistical \/ predictive methods and their manipulative misinterpretation – and the news does not even have to be fake news. In this presentation, we focus on this challenge through various examples, mainly from the field of food and nutrition science. We demonstrate how unacceptable and, in the long-term, harmful it is, for the sake of simplicity, to replace the precise interpretation of statistical results with \u201cunderstandable\u201d but imprecise interpretations.<\/p>\n

Farm to fork quantitative microbial risk assessment for norovirus on frozen strawberries
\nDonald Schaffner, Rutgers State University<\/b><\/p>\n

This presentation provides an overview on the history of viral risk assessment in food and water, beginning with early research on rotavirus and enterovirus in poor quality water applied to fresh produce. Further research was catalyzed by the publication of a norovirus dose response model which led to a number of norovirus risk assessments focusing primarily on water as the source. Subsequent studies incorporated contamination from farm and food service workers as the source of the virus. The presentation includes a summary of a farm to fork quantitative microbial risk assessment for norovirus on frozen strawberries. This research endeavored to predict an outbreak which occurred in Germany in 2012 where over 10,000 people were infected with norovirus over three weeks. Results indicated that the most likely explanation for the outbreak was contaminated pesticide make up water. Results also confirmed that heating berries was a very effective intervention at reducing illness. The presentation concludes with a summary of additional published work on the kinetics of microwave inactivation of virus on frozen strawberries. This work revealed unexpected thermal inactivation kinetics which suggest that a gradually increasing temperature profile could lead to virus that was less sensitive to inactivation at higher temperatures.<\/p>\n

Modeling Salmonella inactivation and survival under non-thermal stress
\nBruno Carciofi, UFSC<\/b><\/p>\n

Microrganismos patog\u00eanicos s\u00e3o constante preocupa\u00e7\u00e3o em termos de sa\u00fade p\u00fablica, preju\u00edzos econ\u00f4micos e seguran\u00e7a alimentar. A seguran\u00e7a dos alimentos processados precisa ser garantida pelas empresas produtoras, entretanto, algumas esp\u00e9cies, como a Salmonella<\/i> podem apresentar caracter\u00edsticas diferentes quando submetidas \u00e0s condi\u00e7\u00f5es de estresse. Foi demonstrado, a partir de dados experimentais e do ajuste de modelos matem\u00e1ticos capazes de predizer o comportamento microbiano, que a Salmonella<\/i>apresenta comportamentos diferentes no processo de inativa\u00e7\u00e3o por luz UV ap\u00f3s um per\u00edodo em ambiente com atividade de \u00e1gua relativamente baixa (pr\u00f3ximo a 0,95). Nesta condi\u00e7\u00e3o de estresse osm\u00f3tico, os diferentes sorotipos e in\u00f3culos (oriundos de condi\u00e7\u00f5es de cultivo variadas) demonstraram um comportamento n\u00e3o uniforme. Entre outros aspectos, observou-se que a velocidade espec\u00edfica m\u00e1xima de crescimento e a dura\u00e7\u00e3o da fase de lat\u00eancia foram dependentes destas varia\u00e7\u00f5es. Modelos matem\u00e1ticos que consideram subpopula\u00e7\u00f5es s\u00e3o op\u00e7\u00f5es vi\u00e1veis para descrever este tipo de comportamento, o qual pode ser denominado de fen\u00f4meno f\u00eanix. Em suma, demonstrou-se que modelos matem\u00e1ticos s\u00e3o ferramentas \u00fateis e vers\u00e1teis para descri\u00e7\u00e3o de diversos cen\u00e1rios. Estes modelos podem e devem ser melhorados com a observa\u00e7\u00e3o experimental cuidadosamente planejada e executando, tornando-se uma importante ferramenta para a prote\u00e7\u00e3o dos alimentos.<\/p>\n

Inspe\u00e7\u00e3o Sanit\u00e1ria e Industrial de Alimentos baseada em Risco Microbiol\u00f3gico
\nJalusa Deon Kich, Embrapa Su\u00ednos e Aves<\/b><\/p>\n

A tecnifica\u00e7\u00e3o da suinocultura modificou o perfil zoon\u00f3tico da carne su\u00edna, reduzindo a ocorr\u00eancia de pat\u00f3genos, como as parasitoses zoon\u00f3ticas, e favorecendo perigos n\u00e3o detect\u00e1veis visualmente. Esta nova realidade exigiu ajustes no Sistema de Inspe\u00e7\u00e3o Federal (SIF) para melhorar a a\u00e7\u00e3o do Estado na preven\u00e7\u00e3o de doen\u00e7as transmitidas por alimentos. Para modernizar os procedimentos de ante e post mortem, o Departamento de Inspe\u00e7\u00e3o de Produtos de Origem Animal (DIPOA) demandou a Embrapa a realizar estudos baseados em risco, atrav\u00e9s do projeto \u201cRevis\u00e3o e moderniza\u00e7\u00e3o dos procedimentos de inspe\u00e7\u00e3o ante e post mortem aplicados em abatedouros frigor\u00edficos de su\u00ednos com inspe\u00e7\u00e3o federal\u201d. Sete planos de a\u00e7\u00e3o foram conduzidos para estudar as detec\u00e7\u00f5es do sistema atual, ranquear os perigos atribu\u00eddos ao consumo de carne su\u00edna, revisar a regulamenta\u00e7\u00e3o, produzir dados complementares, confrontar estas informa\u00e7\u00f5es, e sugerir ajustes dos procedimentos de ante e post mortem, para ent\u00e3o ser avaliado o seu impacto. A prioriza\u00e7\u00e3o de perigos indicou a Salmonella como \u00fanico perigo de alto risco, os demais foram caracterizados como de risco baixo e muito baixo, sendo os perigos n\u00e3o ranqueados indicados como \u201cnegligenci\u00e1veis\u201d para fins de controles oficiais. A proposta de procedimentos atuou em duas frentes: 1) No escopo do Programa Nacional de Redu\u00e7\u00e3o de Pat\u00f3genos, a elabora\u00e7\u00e3o da IN60\/2018 que definiu os crit\u00e9rios microbiol\u00f3gicos para carca\u00e7as de su\u00ednos em abatedouro sob inspe\u00e7\u00e3o federal para prevenir a contamina\u00e7\u00e3o de carca\u00e7as por perigos presentes nas fezes (enterobact\u00e9rias) e Salmonella; 2) A elabora\u00e7\u00e3o da IN79\/2018 baseada na valida\u00e7\u00e3o de um conjunto de procedimentos de inspe\u00e7\u00e3o sanit\u00e1ria e classifica\u00e7\u00e3o de qualidade, adequados \u00e0 situa\u00e7\u00e3o epidemiol\u00f3gica nacional. O projeto indicou os pontos de controle oficial, classifica\u00e7\u00f5es que podem ser realizadas pela ind\u00fastria a d\u00e1 seguran\u00e7a para a supress\u00e3o de algumas avalia\u00e7\u00f5es at\u00e9 ent\u00e3o realizadas.<\/p>\n

Valida\u00e7\u00e3o de m\u00e9todos anal\u00edticos cromatogr\u00e1ficos
\nLuciano Molognoni, MAPA \u2013 LANAGRO<\/b><\/p>\n

“Analytical tools intended to support food production control and food inspection and forensics must be practical and provide high throughput to analytical routine, balancing costs to combine efficiency with impartiality, reliability and universality of the yielded results. These tools must also monitor the degree of sophistication of possible food adulterations. In this sense, such a process constantly requires modern, reproducible, sensitive, and highly reliable metrological methods. Chromatographic techniques have been successfully used for food analysis. Regardless of the employed analytical technique, the reliability of the results generated must be checked by validation procedures (ISO 17025:2017). Performance parameters such as linearity, selectivity, LOD\/LOQ determination, repeatability and reproducibility were discussed. The trueness and, when possible (quantitative methods), determine the uncertainty of measurement were also discussed. In general, problems with real samples analyzed by the state-of-the-art for validation purposes was the focus of the lecture.<\/p>\n

A import\u00e2ncia da sele\u00e7\u00e3o do m\u00e9todo correto para an\u00e1lises de Alerg\u00eanicos
\nCristina Constantino, Eurofins<\/b><\/p>\n

Eurofins is present in more than 61 countries and has more than 55,000 employees in 900 laboratories, providing more than 200,000 different tests. In Brazil, there are 7 units focused on food samples and environmental analysis, with centers of excellence by region.<\/span> We are active in microbiology, physical-chemical analysis, genetically modified organisms, pesticides, veterinary drugs, speciation and DNA sequencing, among others. All laboratories are accredited with ISO 17025 and have MAPA accreditation for various tests. We have strict quality processes to guarantee the execution and traceability of tests and proficiency programs. Among the foods, 9 are considered as major causes of allergy in humans by the FDA. There are different methods for detection and monitoring of food allergens, which can target proteins, ATP and DNA. The choice of method depends on the target matrix, response time, sensitivity level and required accuracy. Methods such as PCR, ELISA, mass spectrometry, lateral flow can be used with important advantages and disadvantages, which must be evaluated before choosing. It is important to evaluate that the composition of the sample and the level of processing of the food can interfere with the recovery of allergens by the methods and that diferente biological, thermal\/chemical or physical treatments can cause cross reactions or decrease in the sensitivity of methods, which are often validated with pure matrices.<\/p>\n

Metodologias alternativas para detec\u00e7\u00e3o de micotoxinas em alimentos
\nCarlos Augusto Fernandes de Oliveira, USP-Pirassununga<\/b><\/p>\n

Micotoxinas s\u00e3o metab\u00f3litos secund\u00e1rios produzidos por fungos que ocorrem naturalmente em alimentos e que podem causar uma grande variedade de efeitos t\u00f3xicos em vertebrados, incluindo seres humanos. De acordo com a literatura, as micotoxinas mais comuns encontradas em alimentos ou ra\u00e7\u00f5es s\u00e3o: aflatoxinas (AF), ocratoxina A (OTA), fumonisinas (FB), zearalenona (ZEN) e desoxinivalenol (DON). Desde a descoberta das aflatoxinas em 1960, diversas metodologias foram desenvolvidas para identificar e quantificar micotoxinas em diferentes matrizes aliment\u00edcias. Entre as t\u00e9cnicas anal\u00edticas, a cromatografia de camada delgada (CCD) foi amplamente utilizada inicialmente, sendo substitu\u00edda ao longo dos anos 1970s pela cromatografia l\u00edquida de alta efici\u00eancia (HPLC). A partir do in\u00edcio da d\u00e9cada de 1980, m\u00e9todos imunol\u00f3gicos tais como o ensaio immuoenzim\u00e1tico por enzimas adsorvidas (ELISA) e imunoensaio de fluxo lateral (LFI) foram desenvolvidos para determina\u00e7\u00e3o de micotoxinas em alimentos, ampliando o leque de aplica\u00e7\u00f5es de metodologias r\u00e1pidas para estes compostos, inclusive para triagem de amostras e utiliza\u00e7\u00e3o em condi\u00e7\u00f5es de campo. Estas t\u00e9cnicas permanecem atualmente entre as mais importantes metodologias alternativas para determina\u00e7\u00e3o de micotoxinas em alimentos. A partir do in\u00edcio do s\u00e9culo XXI, houve um desenvolvimento espetacular de t\u00e9cnicas anal\u00edticas avan\u00e7adas utilizando a espectrometria de massas, possibilitando a cria\u00e7\u00e3o de sistemas anal\u00edticos associados, com destaque para a cromatografia l\u00edquida acoplada a espectr\u00f4metro de massa em triplo quadrupolo (LC-MS\/MS). Esta t\u00e9cnica marcou o in\u00edcio das determina\u00e7\u00f5es simult\u00e2neas de m\u00faltiplas micotoxinas em uma mesma amostra de alimento, possibilitando verificar a co-ocorr\u00eancia destes compostos e assim contribuir para uma avalia\u00e7\u00e3o de risco \u00e0 sa\u00fade mais realista e eficiente.<\/p>\n

Aplica\u00e7\u00e3o da separa\u00e7\u00e3o\u00a0 <\/span>imuno-magn\u00e9tica integrada ao rtPCR para detec\u00e7\u00e3o de pat\u00f3genos em alimentos.<\/strong><\/p>\n

A t\u00e9cnica de detec\u00e7\u00e3o de microrganismos utilizando PCR j\u00e1 \u00e9 amplamente conhecida e reconhecida por sua efic\u00e1cia. A aplica\u00e7\u00e3o para detec\u00e7\u00e3o de pat\u00f3genos em amostras de alimentos traz muitos desafios devido a variedade de matrizes e por conseguinte a variedade de poss\u00edveis inibidores da rea\u00e7\u00e3o de polimerase. Portando o tratamento dado no preparo da amostra antes de iniciar os protocolos de amplifica\u00e7\u00e3o e detec\u00e7\u00e3o s\u00e3o de suma import\u00e2ncia. O procedimento mais encontrado para esse tratamento \u00e9 utilizar uma al\u00edquota muito pequena do caldo de enriquecimento ( de 5\u00b5L a 20 \u00b5L) e com a adi\u00e7\u00e3o dos reagentes de lisis fazer com que os inibidores sejam dilu\u00eddos, portanto a amostra \u00e9 dilu\u00edda aumentando assim a possibilidade de falsos negativos.<\/p>\n

Para eliminar esse risco muitas publica\u00e7\u00f5es mencionam a aplica\u00e7\u00e3o da t\u00e9cnica de Separa\u00e7\u00e3o Imuno-Magn\u00e9tica afim de limpar a amostra e concentrar o pat\u00f3geno que se deseja detectar, por\u00e9m a t\u00e9cnica tradicional de separa\u00e7\u00e3o utilizando im\u00e3 na parte externa dos tubos \u00e9 laboriosa e demorada. Neste sentido o m\u00e9todo Assurance\u00ae GDS traz a inova\u00e7\u00e3o da \u201cSepara\u00e7\u00e3o Imuno-Magnetica de Imers\u00e3o\u201d que consiste em submergir pontas de im\u00e3 em volumes de 1ml do caldo de enriquecimento previamente adicionado dos \u201cinmunobeads\u201d e assim capturar as part\u00edculas magn\u00e9ticas e respectivo pat\u00f3geno e depois transferir para uma solu\u00e7\u00e3o limpa pronta para amplifica\u00e7\u00e3o e detec\u00e7\u00e3o no termociclador. Com isso aumenta-se em at\u00e9 50 vezes o volume de caldo utilizado na detec\u00e7\u00e3o dos pat\u00f3genos que se busca detectar. O dispositivo que permite esse procedimento se chama Pickpen\u00ae e est\u00e1 integrado aos protocolos do sistema de PCR multiplex\u00a0 <\/span>Assurance\u00ae GDS. Uma grande variedade de pat\u00f3genos podem ser rapidamente detectados com a mas alta efici\u00eancia e custo adequado aos laborat\u00f3rios de controle de qualidade microbiol\u00f3gico de alimentos.<\/p>\n

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Metodologias moleculares para detecc\u0327a\u0303o de STEC em alimentos: qPCR e PCR digital
\nMarcelo Belchior Rosendo da Silva (Bio-Rad Laboratories)<\/strong><\/p>\n

Eschericia Coli produtora de toxina Shiga (STEC), representa um dos principais agentes etiolo\u0301gicos causadores de doenc\u0327as transmitidas por alimentos no mundo. O sorogrupo O157 apresenta maior releva\u0302ncia, em func\u0327a\u0303o da sua frequente participac\u0327a\u0303o em casos de surtos de origem alimentar. No entanto, outros seis sorogrupos (O26, O45, O103, 0111, O121 e O145) tambe\u0301m tem se destacado e representado riscos a\u0300 sau\u0301de pu\u0301blica. Atualmente, a legislac\u0327a\u0303o brasileira preve\u0302 a pesquisa obrigato\u0301ria destes sete sorogrupos de STEC em carne bovina e recomenda metodologias moleculares para esta finalidade, em func\u0327a\u0303o da sua elevada sensibilidade e menor tempo para obtenc\u0327a\u0303o de resultados. A palestra teve como objetivo demonstrar a aplicac\u0327a\u0303o de duas te\u0301cnicas moleculares para detecc\u0327a\u0303o destes pato\u0301genos em alimentos: PCR em Tempo Real (qPCR) e PCR digital em gotas (ddPCR). A apresentac\u0327a\u0303o contou com fundamentac\u0327a\u0303o te\u0301cnica das metodologias e aplicac\u0327a\u0303o pra\u0301tica na rotina dos laborato\u0301rios de ana\u0301lises microbiolo\u0301gicas da indu\u0301stria de alimentos. Complementando os benef\u00edcios da qPCR, a ddPCR apresenta elevado potencial para confirmac\u0327a\u0303o de resultados presuntivos para STEC. A capacidade de particionamento das amostras em cerca de 20 mil gotas, que sera\u0303o analisadas individualmente, possibilita verificar se os genes de patogenicidade caracteri\u0301sticos deste pato\u0301geno (stx1, stx2 e eae) encontram-se colocalizados em uma mesma ce\u0301lula bacteriana. A unia\u0303o destas te\u0301cnicas representa um grande avanc\u0327o para a pesquisa de STEC na cadeia produtiva de alimentos, corroborando para uma maior confiabilidade nas ana\u0301lises realizadas e garantindo o oferecimento de um alimento seguro para a populac\u0327a\u0303o.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Ferramentas \u00f4micas para monitoramento de qualidade e inocuidade em ind\u00fastrias de alimentos
\nRafael R. de Oliveira, Neoprospecta<\/b><\/p>\n

As ferramentas \u00f4micas t\u00eam permitido \u00e0 microbiologia avan\u00e7ar no conhecimento muito al\u00e9m das fronteiras impostas pela microbiologia cl\u00e1ssica. Tanto a limita\u00e7\u00e3o das esp\u00e9cies n\u00e3o cultiv\u00e1veis\u00a0in vitro\u00a0como a limita\u00e7\u00e3o daquilo que \u00e9 pass\u00edvel de ser identificado atrav\u00e9s de an\u00e1lises fenot\u00edpicas, foram superadas com o advento do sequenciamento gen\u00e9tico. Acessar o c\u00f3digo gen\u00e9tico permite n\u00e3o s\u00f3 a classifica\u00e7\u00e3o taxon\u00f4mica de uma esp\u00e9cie, mas tamb\u00e9m comparar isolados para verificar clonalidade, realizar estudos de rastreabilidade dentro da f\u00e1brica, identificar presen\u00e7a de genes de resist\u00eancia, determinar sorotipos, dentre outras possibilidades. A Neoprospecta oferece um portf\u00f3lio completo de an\u00e1lises \u00f4micas de \u00e1cidos nucleicos: gen\u00f4mica, metabarcoding, metagen\u00f4mica, transcript\u00f4mica, metatranscript\u00f4mica e demais varia\u00e7\u00f5es alvo espec\u00edficas. Al\u00e9m de ensaios pontuais, a Neoprospecta se preocupa com o emprego sofisticado dos resultados na investiga\u00e7\u00e3o de problemas complexos e principalmente na predi\u00e7\u00e3o de riscos microbiol\u00f3gicos. Para tal, dois softwares foram desenvolvidos: Neobiome e Biomequality. O Neobiome oferece in\u00fameras ferramentas como o Perfil Microbiol\u00f3gico, Perfil Gen\u00e9tico, BIM (Banco de Informa\u00e7\u00f5es de Microrganismos), Mapa de Risco e RIR (Relat\u00f3rio Indicador de Risco), todas trabalhando sinergicamente para extrair o m\u00e1ximo de informa\u00e7\u00f5es que os dados de sequenciamento, qPCR e LAMP podem oferecer. J\u00e1 a ferramenta Biomequality permite a defini\u00e7\u00e3o de planos de coleta personalizados de acordo com seus processos e metodologias, montagem de planos e programas de qualidade, relat\u00f3rios customizados, controle de todos programas de qualidade em um s\u00f3 lugar dentre outras features. Aliando dados microbiol\u00f3gicos, ci\u00eancia de dados e software a Neoprospecta est\u00e1 construindo a nova era da microbiologia.<\/p>\n

Excreted Antibiotics May Be Key to Emergence of Increasingly Efficient Antibiotic Resistance in Food Animal Production<\/b><\/span>
\n<\/b>Douglas Ruben Call, WSU<\/b><\/span><\/p>\n

Recent work in Washington State (USA) demonstrated that Escherichia coli<\/i> found in dairy cattle are increasingly likely to synthesize an important cephalosporin-resistance enzyme called CTX-M-15 rather than another widely distributed enzyme called CMY-2. We cloned these genes with their native promoters and conducted a series of competition studies in the presence of ampicillin, ceftiofur, and three metabolites of ceftiofur called desfuroylceftiofur (DFC), DFC-cysteine, DFC-dimer. For four out of five substrates, an E. coli<\/i> strain harboring blaCTX-M-15 was more likely to outcompete an isogenic strain harboring blaCMY-2. Subsequent analysis of enzyme kinetics verified that CTX-M-15 hydrolyzes the four antibiotic substrates more efficiently than CMY-2. Importantly, while these findings demonstrate that CTX-M-15 is more efficient, the only way that this can provide a fitness advantage is in the presence of high concentrations of the tested antibiotics. For animals like dairy cattle, the only way to encounter comparable concentrations of antibiotics is after antibiotic residues are concentrated in the urine of treated animals. These findings suggest that the selective advantage of CTX-M-15 is manifest in the presence of antibiotic residues found in the environment rather than in vivo. This conclusion is supported by earlier studies showing that excreted residues following therapeutic treatment with ceftiofur have a strong selective effect on E. coli<\/i> populations in the proximal environment, and evidence suggests that ampicillin will have a similar effect. Collectively, these findings support the overall hypothesis that following beta-lactam treatment, antibiotic selection for E. coli<\/i> from livestock populations is driven by excreted antibiotics, which can drive both the emergence of new resistance traits in a population, and the long-term persistence of antibiotic-resistant bacteria in food-production environments.<\/p>\n

60 years of the Codex Alimentarius Commission – international contributions to food hygiene<\/b><\/span>
\n<\/b>Sarah Cahill, FAO\/WHO Food Standards Programme<\/b><\/span><\/p>\n

The Codex Alimentarius Commission was established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) in response to the increased need for harmonized standards to facilitate international trade and food safety concerns such as those related to the increased use of chemicals in food. Meeting for the first time in 1963, the Commission aims to develop standards that will protect consumer health, ensure fair practices in the food trade and promote the coordination of food standards development work. Since 1963 Codex has grown to include 189 Members and over 235 Observers. There are currently 377 texts in the Codex Alimentarius and 1000s of numerical standards for additives, contaminants and residues of veterinary drugs and pesticides.<\/p>\n

From its first meeting, food hygiene was listed as one of the highest priorities of the Commission. The first edition of the General Principles of Food Hygiene was adopted in 1969. Over the years it has evolved to include the latest approaches to food hygiene, with the incorporation of HACCP as well as efforts to ensure it was relevant to small and less developed businesses. The General Principles are supported with a range of pathogen and commodity specific texts as well as those addressing related aspects such as risk management, process validation and microbiological criteria.<\/p>\n

The incorporation of a risk based approach to standard setting was an important development and Codex hygiene related guidelines and codes of practice are now all based on the scientific advice and risk assessment provided by JEMRA, the Joint FAO\/WHO Expert meetings on Microbiological Risk assessment. While standards development can sometimes be slow due to the broad engagement and efforts to reach consensus on a global level, when needed Codex can respond quickly. An example of this is the work that Codex did to address the emerging threat posed by Enterobacter sakazakii<\/i> (now Cronobacter<\/i> spp,) in infant formula to infants and young children in the mid 2000\u2019s. Codex continues to respond to emerging issues today recently having developed guidance on management of allergens in food. Recognizing the increasing challenges with access to clean water it had developed guidance on the safe use and re-use of water in food production and processing. Moving forward it will continue to respond to new issues and review and revise the guidance it provides to the food safety community globally so as to stay true to its core aims of protecting consumer health and ensuring fair practices in food trade.<\/p>\n","protected":false},"excerpt":{"rendered":"

Microbiome exploitation in the food system: challenges and opportunities Luca Simone Cocolin, UNITO The food system is facing a number of challenges, which should be properly addressed by using the most appropriate strategies, based on strong scientific evidences. Increase of the world population, malnutrition and non-communicable diseases in under-developed and industrialized countries, respectively, climate change, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/pages\/1710"}],"collection":[{"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/comments?post=1710"}],"version-history":[{"count":6,"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/pages\/1710\/revisions"}],"predecessor-version":[{"id":1753,"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/pages\/1710\/revisions\/1753"}],"wp:attachment":[{"href":"https:\/\/brafp.org.br\/simposioabrapa2023\/wp-json\/wp\/v2\/media?parent=1710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}