MICROBIOLOGIA PREDITIVA: APLICAÇÕES EM PRODUTOS CÁRNEOS EMBALADOS A VÁCUO

Abstract

The opening chapter of this work introduces the concept of predictive microbiology and its application in determining the shelf life of meat products, highlighting it as an essential tool for the meat industry. Predictive microbiology employs mathematical models to describe the behavior of microorganisms, including their growth, survival, and inactivation, aiming to ensure the safety and quality of products. Researchers have utilized this approach to study the behavior of lactic acid bacteria in vacuum-packaged meat products, as demonstrated by studies by Dalcanton et al. (2023) on L. plantarum in sliced pork and Silva et al. (2017) on W. viridescens in vacuum-packed ham. Martins et al. (2020) also established predictive models for the shelf life of vacuum-packaged morcilla, using traditional plate counting methods and qPCR for microbiological analysis. The validation of these models is crucial for the meat industry as it aids in understanding quantitative detection protocols of the microbiota, thus improving the prediction of food shelf life and ensuring product quality.