DSpace Communidade:https://repositorio.ifgoiano.edu.br/handle/prefix/1192023-09-19T10:11:25Z2023-09-19T10:11:25ZMODELAGEM DO CRESCIMENTO DE SALMONELLA SPP. EM CARNE DE FRANGO ARMAZENADA EM DIFERENTES CONDIÇÕES DE TEMPERATURANunes, Aline dos SantosOliveira, Ariellen Nascimento deCosta, Jean Carlos Correia PeresFernandes, Ana Paula StortMelo, Fernanda dos Santos Nunes deAraújo, Alfredina dos SantosFreitas, Francisco Bruno Ferreira deMartins, Wiaslan Figueiredohttps://repositorio.ifgoiano.edu.br/handle/prefix/22592022-01-20T21:04:14Z2021-09-21T00:00:00ZTítulo: MODELAGEM DO CRESCIMENTO DE SALMONELLA SPP. EM CARNE DE FRANGO ARMAZENADA EM DIFERENTES CONDIÇÕES DE TEMPERATURA
Autor(es): Nunes, Aline dos Santos; Oliveira, Ariellen Nascimento de; Costa, Jean Carlos Correia Peres; Fernandes, Ana Paula Stort; Melo, Fernanda dos Santos Nunes de; Araújo, Alfredina dos Santos; Freitas, Francisco Bruno Ferreira de; Martins, Wiaslan Figueiredo
Abstract: We aimed to model the growth of Salmonella spp. in ground chicken meat (CFM) under different isothermal and non-isothermal conditions. The growth data of Salmonella spp. in CFM at storage temperatures between 15 and 42 ºC were acquired from the work of Juneja et al. (2007), available in the Combase database and the Baranyi and Roberts model was fitted to the growth curves. It can be stated that the model performed very well to describe the growth of Salmonella spp. in CFM at the six temperatures evaluated, with R2 values ≥ 0.99 and Standard Errors of the fits close to zero. The Square Root model was selected to generate the growth predictions in conditions of temperature oscillation, highlighting the importance in maintaining the cold chain, because a minimal change in these conditions can cause an expressive increase in the growth of pathogenic microorganisms. It can be concluded that the application of predictive models and easy-to-use software can assist meat industries in determining food contamination, without the need to perform several experiments to determine the quality and safety of products.
Editor: Instituto Federal Goiano
Tipo: Artigo de Periódico2021-09-21T00:00:00ZOS DESAFIOS DA BNCC E O NOVO ENSINO MÉDIO: RUMO A UMA FORMAÇÃO ALIGEIRADACUNHA JUNIOR, JOSÉ EUSTÁQUIO RODRIGUEShttps://repositorio.ifgoiano.edu.br/handle/prefix/19262021-07-13T00:02:31Z2021-07-12T00:00:00ZTítulo: OS DESAFIOS DA BNCC E O NOVO ENSINO MÉDIO: RUMO A UMA FORMAÇÃO ALIGEIRADA
Autor(es): CUNHA JUNIOR, JOSÉ EUSTÁQUIO RODRIGUES
Abstract: The proposed work brings as its theme the reform of secondary education, with emphasis on the Common National Curriculum Base (BNCC). The central question to be answered is whether these changes brought about by the Secondary Education Reform are significant, important and necessary for the construction of an education that meets the wishes of this generation of students. The methodology adopted is bibliographic and documentary research, having as theoretical references the studies by Corti and Souza (2004), Ferreira and Ramos (2018), Kuenzer (2017), Libâneo (2001), Moreira (2007), Sacristán (2000), among others. For bibliographic and documentary analysis, decrees, laws, books and articles dealing with the object of this study were used. From the analysis carried out, it is recognized the need for a project that discontinues the segregation and massacre of the majority of students, who have historically been restricted from the right to quality education, as a societal project prevails in the country exclusionary.
Editor: Instituto Federal Goiano
Tipo: Artigo de Periódico2021-07-12T00:00:00ZOPTIMAL EXPERIMENTAL DESIGN FOR IMPROVING THE ESTIMATION OF GROWTH PARAMETERS OF LACTOBACILLUS VIRIDESCENS FROM DATA UNDER NON-ISOTHERMAL CONDITIONSLonghi, Daniel AngeloMartins, Wiaslan FigueiredoSilva, Nathália Buss daCarciofi, Bruno Augusto MattarAragão, Gláucia Maria Falcão deLaurindo, João Borgeshttps://repositorio.ifgoiano.edu.br/handle/prefix/18492021-06-07T23:05:52Z2017-01-01T00:00:00ZTítulo: OPTIMAL EXPERIMENTAL DESIGN FOR IMPROVING THE ESTIMATION OF GROWTH PARAMETERS OF LACTOBACILLUS VIRIDESCENS FROM DATA UNDER NON-ISOTHERMAL CONDITIONS
Autor(es): Longhi, Daniel Angelo; Martins, Wiaslan Figueiredo; Silva, Nathália Buss da; Carciofi, Bruno Augusto Mattar; Aragão, Gláucia Maria Falcão de; Laurindo, João Borges
Abstract: In predictive microbiology, the model parameters have been estimated using the sequential two-step modeling (TSM) approach, inwhich primary models are fitted to themicrobial growth data, and then secondarymodels are fitted to the primary model parameters to represent their dependence with the environmental variables (e.g., temperature). The Optimal Experimental Design (OED) approach allows reducing the experimental workload and costs, and the improvement of model identifiability because primary and secondary models are fitted simultaneously from non-isothermal data. Lactobacillus viridescenswas selected to this study because it is a lactic acid bacterium of great interest to meat products preservation. The objectives of this study were to estimate the growth parameters of L. viridescens in culture medium from TSM and OED approaches and to evaluate both the number of experimental data and the time needed in each approach and the confidence intervals of the model parameters. Experimental data for estimating the model parameters with TSM approach were obtained at six temperatures (total experimental time of 3540 h and 196 experimental data of microbial growth). Data for OED approach were obtained from four optimal non-isothermal profiles (total experimental time of 588 h and 60 experimental data of microbial growth), twoprofileswith increasing temperatures (IT) and twowith decreasing temperatures (DT). The Baranyi and Roberts primarymodel and the square root secondarymodelwere used to describe themicrobial growth, inwhich the parameters b and Tmin (±95% confidence interval)were estimated from the experimental data. The parameters obtained from TSM approach were b = 0.0290 (±0.0020) [1/ (h0.5 °C)] and Tmin = −1.33 (±1.26) [°C], with R2 = 0.986 and RMSE = 0.581, and the parameters obtained with the OED approach were b = 0.0316 (±0.0013) [1/(h0.5 °C)] and Tmin = −0.24 (±0.55) [°C], with R2 = 0.990 and RMSE= 0.436. The parameters obtained from OED approach presented smaller confidence intervals and best statistical indexes than those fromTSMapproach. Besides, less experimental data and timewere needed to estimate the model parameters with OED than TSM. Furthermore, the OED model parameters were validated with non-isothermal experimental data with great accuracy. In this way, OED approach is feasible and is a very useful tool to improve the prediction of microbial growth under non-isothermal condition.
Editor: Instituição extra IF Goiano
Tipo: Artigo de Periódico2017-01-01T00:00:00ZMODELING THE GROWTH OF LACTOBACILLUS VIRIDESCENS UNDER NON-ISOTHERMAL CONDITIONS IN VACUUM-PACKED SLICED HAMSilva, Nathália Buss daLonghi, Daniel AngeloMartins, Wiaslan FigueiredoLaurindo, João BorgesAragão, Gláucia Maria Falcão deCarciofi, Bruno Augusto Mattarhttps://repositorio.ifgoiano.edu.br/handle/prefix/18482021-06-07T23:03:39Z2017-01-02T00:00:00ZTítulo: MODELING THE GROWTH OF LACTOBACILLUS VIRIDESCENS UNDER NON-ISOTHERMAL CONDITIONS IN VACUUM-PACKED SLICED HAM
Autor(es): Silva, Nathália Buss da; Longhi, Daniel Angelo; Martins, Wiaslan Figueiredo; Laurindo, João Borges; Aragão, Gláucia Maria Falcão de; Carciofi, Bruno Augusto Mattar
Abstract: Lactic acid bacteria (LAB) are responsible for spoiling vacuum-packed meat products, such as ham. Since the temperature is the main factor affecting the microbial dynamic, the use of mathematical models describing the microbial behavior into a non-isothermal environment can be very useful for predicting food shelf life. In this study, the growth of Lactobacillus viridescens was measured in vacuum-packed sliced ham under non-isothermal conditions, and the predictive ability of primary (Baranyi and Roberts, 1994) and secondary (Square Root) models were assessed using parameters estimated in MRS culture medium under isothermal conditions (between 4 and 30 °C). Fresh ham piece was sterilized, sliced, inoculated, vacuum-packed, and stored in a temperature-controlled incubator at five different non-isothermal conditions (between 4 and 25 °C) and one isothermal condition (8 °C). The mathematical models obtained in MRS medium were assessed by comparing predicted values with L. viridescens growth data in vacuum-packed ham. Its predictive ability was assessed through statistical indexes, with good results (bias factor between 0.95 and 1.03; accuracy factor between 1.04 and 1.07, and RMSE between 0.76 and 1.33), especially in increasing temperature, which predictions were safe. The model parameters obtained from isothermal growth data in MRS medium enabled to estimate the shelf life of a commercial ham under non-isothermal conditions in the temperature range analyzed.
Editor: Instituição extra IF Goiano
Tipo: Artigo de Periódico2017-01-02T00:00:00Z