Abstract One of the appeals of the rising organic market is the guarantee of offering healthier foods with less impact on the environment, from a more sustainable production method. Dairy market is one of the most popular in the sector but studies on organic dairy products safety are still scarce. The objective of this study was to evaluate the microbiological quality of organic and conventional Minas Frescal cheese samples, and the antimicrobial sensitivity of isolated strains of Escherichia coli and coagulase-positive Staphylococcus to different antimicrobials. Listeria spp. and Salmonella spp. was not detected in any of the samples analyzed. Regarding coagulase-positive Staphylococcus, 70% showed higher counts than that is established by Brazilian legislation, but with no significant difference between the systems. In the determination of the Most Probable Number of E. coli was observed significant difference between the systems, with a higher contamination index in cheeses derived from the organic system. All strains isolated showed 100% resistance to β-lactams and both in the conventional and organic systems were observed multiple resistance characteristics. Considering the similarity of the results obtained, it is necessary to analyze other parameters such as production system, herd health and good manufacturing practices to compare deeply both systems.

Abstract Bivalve molluscs are important fishing resources for human consumption around the world. However, for safe consumption, good hygiene conditions must be ensured throughout the production chain. Eating bivalve molluscs, particularly raw, can pose a significant health risk to consumers because they can act as vectors of infectious pathogens. This study aimed to evaluate the microbiological quality of mussels from Niterói, RJ and the use of cooking to ensure food safety, as well as assessing the susceptibility of Escherichia coli and coagulase-positive Staphylococcus strains to different antimicrobials. Therefore, microbiological analyzes were performed on mussels Perna perna before and after thermal processing, the impact of cooking on the microorganisms was verified. Cooking the mussels in water at 95°C for 1 (one) minute reduced product contamination. The use of the time x temperature binomial was sufficient to reduce pathogenic microorganisms to acceptable levels according to Brazilian legislation, although the pathogens were only completely eliminated after five minutes. The bacteria investigated had a high antibiotic resistance index: 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were found to be resistant to multiple drugs.

Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have been the subject of recent studies, focusing on determining their functional properties and the best form of applying peptide chains. The present study aimed to evaluate the effects of the protein hydrolysate obtained by the enzymatic hydrolysis of commercial fish gelatin added to rainbow trout fillets (Oncorhynchus mykiss) packed under vacuum and maintained under refrigeration. The fillets were distributed into three sample groups (controls and hydrolysate addition at 1:10 and 1:1 ratios). Microbiological and physico-chemical assessments were carried out. The results were compared and correlations observed regarding fish preservation assessments. A relationship between pH, redox potential and N-TVB was verified when compared to microbial development, especially with regard to psychrotrophic aerobic heterotrophic bacteria count. It was concluded that the application of protein hydrolysate as an additive is promising and can be effective in the control of food quality and maintenance of freshness for a longer period.