Anderson S Sant'ana

Summary

Country: Brazil

Publications

  1. doi request reprint Growth Potential of Salmonella and Listeria monocytogenes in Ready-to-Eat Lettuce and Collard Greens Packaged under Modified Atmosphere and in Perforated Film
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, São Paulo 05508900, Brazil
    J Food Prot 76:888-91. 2013
  2. doi request reprint Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP Brazil
    Int J Food Microbiol 157:52-8. 2012
  3. doi request reprint Prevalence, populations and pheno- and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in São Paulo, Brazil
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo Sao Paulo, SP, Brazil
    Int J Food Microbiol 155:1-9. 2012
  4. doi request reprint Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
    Food Microbiol 30:267-73. 2012
  5. doi request reprint Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
    Food Microbiol 28:1235-7. 2011
  6. doi request reprint Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice
    A S Sant'Ana
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato, Campinas, SP, Brazil
    J Appl Microbiol 107:197-209. 2009
  7. doi request reprint Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva
    Anderson S Sant'ana
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
    Int J Food Microbiol 142:156-63. 2010
  8. doi request reprint Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice
    Anderson de Souza Sant'Ana
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
    Int J Food Microbiol 137:299-302. 2010
  9. doi request reprint Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef
    Alessandra R Silva
    Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
    Meat Sci 92:498-505. 2012
  10. doi request reprint Behavior and enterotoxin production by coagulase negative Staphylococcus in cooked ham, reconstituted skimmed milk, and confectionery cream
    Ana Maria Oliveira
    Dept of Food Science, Faculty of Food Engineering, Univ of Campinas Unicamp, Campinas, SP, Brazil
    J Food Sci 75:M475-81. 2010

Collaborators

  • Alessandra R Silva
  • Pilar R Massaguer
  • Ana Maria Oliveira
  • Ana Cláudia N F Spinelli
  • Eduardo H M Walter
  • Sueli Cusato
  • José de Assis F Faria
  • Adriano G Cruz
  • Rafael D Chaves
  • Victor R Lockis
  • Norma Teruko Nago Miya
  • José Luiz Pereira
  • Augusto H Gameiro
  • Carlos Augusto F de Oliveira
  • Carlos H Corassin
  • Ana Cláudia C Tahara
  • Daniel Granato
  • Jose A F Faria
  • Carlos Roberto Padovani
  • Ezio N Paulo
  • Cristiana P Pacheco-Sanchez
  • Dirce Y Kabuki
  • Salatir Rodrigues-Junior
  • Arnaldo Y Kuaye
  • Luciana M R Esper

Detail Information

Publications17

  1. doi request reprint Growth Potential of Salmonella and Listeria monocytogenes in Ready-to-Eat Lettuce and Collard Greens Packaged under Modified Atmosphere and in Perforated Film
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, São Paulo 05508900, Brazil
    J Food Prot 76:888-91. 2013
    ..This study of the behavior of Salmonella and L. monocytogenes in RTE vegetables provides insights that may be useful in the development of strategies to control pathogen growth in these products...
  2. doi request reprint Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP Brazil
    Int J Food Microbiol 157:52-8. 2012
    ..monocytogenes may grow and reach high populations in RTE vegetables depending on storage conditions and the definition of effective intervention strategies are needed to control their growth in these products...
  3. doi request reprint Prevalence, populations and pheno- and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in São Paulo, Brazil
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo Sao Paulo, SP, Brazil
    Int J Food Microbiol 155:1-9. 2012
    ..Data obtained is of foremost importance to serve as baseline for the development of scientific-based policies to control the incidence of L. monocytogenes in RTE vegetables in Brazil...
  4. doi request reprint Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
    Food Microbiol 30:267-73. 2012
    ..enterica and L. monocytogenes in MP lettuce. The current study provides growth models for these foodborne pathogens that can be used in microbial risk assessment...
  5. doi request reprint Prevalence and counts of Salmonella spp. in minimally processed vegetables in São Paulo, Brazil
    Anderson S Sant'ana
    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, SP, Brazil
    Food Microbiol 28:1235-7. 2011
    ..Therefore, tightened surveillance and effective intervention strategies are necessary in order to address consumers and governments concerns on safety of MPV...
  6. doi request reprint Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice
    A S Sant'Ana
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato, Campinas, SP, Brazil
    J Appl Microbiol 107:197-209. 2009
    ..To determine thermal resistance, the effect of pasteurization temperature variations (c. 2 degrees C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys strain in clarified apple juice (CAJ)...
  7. doi request reprint Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva
    Anderson S Sant'ana
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
    Int J Food Microbiol 142:156-63. 2010
    ..Control measures taken by juice industries must also focus on controlling the ascospores of heat resistant moulds...
  8. doi request reprint Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice
    Anderson de Souza Sant'Ana
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil
    Int J Food Microbiol 137:299-302. 2010
    ..fulva highlighting the importance of controlling critical control steps of fruit juice processing (i.e., fruit washing, juice filtration and pasteurization)...
  9. doi request reprint Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause 'blown pack' spoilage in chilled vacuum-packaged beef
    Alessandra R Silva
    Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
    Meat Sci 92:498-505. 2012
    ..More studies that assess the factors that may contribute for the occurrence of 'blown-pack' spoilage should be performed to avoid the occurrence of such spoilage during its shelf-life...
  10. doi request reprint Behavior and enterotoxin production by coagulase negative Staphylococcus in cooked ham, reconstituted skimmed milk, and confectionery cream
    Ana Maria Oliveira
    Dept of Food Science, Faculty of Food Engineering, Univ of Campinas Unicamp, Campinas, SP, Brazil
    J Food Sci 75:M475-81. 2010
    ..Despite the scarcity of reports on CNS involvement with foodborne disease outbreaks, the results found here support the CNS growth and SE production in foods even in the presence of background microbiota and may affect food safety...
  11. pmc Influence of different filling, cooling, and storage conditions on the growth of Alicyclobacillus acidoterrestris CRA7152 in orange juice
    Ana Cláudia N F Spinelli
    LABTERMO Fundação André Tosello, Rua Latino Coelho 1301, Parque Taquaral, CEP 13087 010 Campinas, SP, Brazil
    Appl Environ Microbiol 75:7409-16. 2009
    ..Therefore, hot-filled orange juice should be stored at or below 20 degrees C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier...
  12. doi request reprint Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 degrees C
    Ana Cláudia N F Spinelli
    Department of Food Science, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121 13083 862, Campinas, SP, Brazil
    Int J Food Microbiol 137:295-8. 2010
    ..05). It has been concluded that A. acidoterrestris was able to survive the hot-fill process and to grow and spoil orange juice in 5-6 days when the final storage temperature was 35 degrees C...
  13. doi request reprint Modelling the growth of Listeria monocytogenes in fresh green coconut (Cocos nucifera L.) water
    Eduardo H M Walter
    Department of Food Technology, Faculty of Food Engineering, State University of Campinas, PO Box 6121, Campinas, State of Sao Paulo, CEP 13083 970, Brazil
    Food Microbiol 26:653-7. 2009
    ..Thus, for risk population this product should only be drunk directly from the coconut or despite the sensorial alterations should be consumed pasteurized...
  14. doi request reprint Involvement of Clostridium gasigenes and C. algidicarnis in 'blown pack' spoilage of Brazilian vacuum-packed beef
    Alessandra R Silva
    Department of Food Science, Faculty of Food Engineering FEA, University of Campinas UNICAMP, Campinas, SP, Brazil
    Int J Food Microbiol 148:156-63. 2011
    ....
  15. doi request reprint Food safety systems in a small dairy factory: implementation, major challenges, and assessment of systems' performances
    Sueli Cusato
    Department of Food Engineering, Faculty of Zootechny and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
    Foodborne Pathog Dis 10:6-12. 2013
    ..Despite this, the implementation of the food safety system was shown to be challenging, but feasible to be reached by small-scale food industries...
  16. doi request reprint Prerequisite programs at schools: diagnosis and economic evaluation
    Victor R Lockis
    Salvador Arena Foundation, Sao Bernardo do Campo, Sao Paulo, Brazil
    Foodborne Pathog Dis 8:213-20. 2011
    ..Thus, we have concluded that such modifications are economically feasible and will be considered on technical requirements when prerequisite program implementation priorities are established...
  17. doi request reprint High incidence of enterotoxin D producing Staphylococcus spp. in Brazilian cow's raw milk and its relation with coagulase and thermonuclease enzymes
    Ana Maria Oliveira
    Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
    Foodborne Pathog Dis 8:159-63. 2011
    ..aureus or coagulase positive Staphylococcus. Finally, data found here suggest a high risk of staphylococcal intoxication with the consumption of raw milk or dairy products made from raw milk...