.

FCF

ESALQ

FMVZ

FSP

EP

3 3

PI

13 Co-PI

21 AI

~10

Post-

docs

Technic

al

support

~50

M.Sc.

Ph.D.

adminis

tration

USP Innovation

Agency

EXECUTIVE COMMITTEE

RESEARCHEDUCATION AND KNOWLEDGE

DISSEMINATIONTECHNOLOGY TRANSFER

EXTERNAL

FUNDS

International

Advisory

Body

5 5

Systems

Biology in

Foods

Food,

Nutrition and

Health

Food Quality

and Safety

New

Technologies

and

Innovation

6 6

Systems

Biology in

Foods

Food,

Nutrition and

Health

Food Quality

and Safety

New

Technologies

and

Innovation

7 7

Systems

Biology in

Foods

Food,

Nutrition and

Health

Food Quality

and Safety

New

Technologies

and

Innovation

7%

15%

4%

5%

2%

5%

17%5%

37%

3%

Allergy

Chemical contaminant

False Allegation

Foreign Body

GMO non compliance

Labelling

Microbiological

Physical

General Quality

Regulatory

Source: ICMSF

Eat at Your Own Risk

98% of Apples

have Pesticide

Residues, USA

Source: ICMSF

Source: ICMSF

Source: ICMSF

22

High level of regional harmonization Harmonization starting

23

past now

past now

• Scientific • Practical

RISK

ESTIMATE

• Scientific • Practical

RISK

ESTIMATE

29 29

ConsumptionProcessing Storage Distribution RetailPrimary

Production

30 30

Primary

Production

COSTA SOBRINHO et al. Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in Sao Paulo State, Brazil.. Food Microbiology, v. 28, p. 137-140, 2011.

COSTA SOBRINHO et al. A quantitative risk assessment model for Vibrio parahaemolyticus in raw oysters in Sao Paulo State, Brazil. International Journal of Food Microbiology 180, p. 69-77, 2014.

LOPES et al. Quantitative data, characteristics and virulence factors of Salmonella sppListeria monocytogenes and Shiga-toxin Producing Escherichia coli isolated from animal hides and beef carcasses during slaughtering process. International Journal of Food Microbiology. Submitted.

Retail Sant´Ana et al. A semi-mechanistic model to describe the transference of Salmonella sppduring grinding of bovine meat. International Journal of Food Microbiology, submitted

Lopes et al. Meat Safety: an innovative modellling approach to evaluate microbial pathogentransfer and cross-contamination at retail level. On-going PhD work

Maffei et al. Modelling cross-contamination during vegetable washing and risk of infectionby Salmonella. On-going PhD work

Faria et al. Cross-contamination of ready-to-eat meat products during slicing at retail level: Listeria monocytogenes related risks. On-going MSc work.

.

SANT'ANA et al. Modeling the growth rate and lag time of different strains of Salmonella

enterica and Listeria monocytogenes in ready-to-eat lettuce. Food Microbiology, v. 30, p. 267-

273, 2012.

SANT'ANA et al. Prevalence, populations and pheno- and genotypic characteristics of Listeria

monocytogenes isolated from ready-to-eat vegetables marketed in Sao Paulo, Brazil.

International Journal of Food Microbiology, v. 155, p. 1-9, 2012

SANT'ANA et al. Growth Potential of Salmonella and Listeria monocytogenes in Ready-to-Eat

Lettuce and Collard Greens Packaged under Modified Atmosphere and in Perforated Film.

Journal of Food Protection, v. 76, p. 888-891, 2013

SANT'ANA et al. Risk of infection with Salmonella and Listeria monocytogenes due to

consumption of ready-to-eat leafy vegetables in Brazil. Food Control, v. 42, p. 1-8, 2014

Consumption

33 33

organic acids

hydrogen peroxide

carbone dioxide

diacetyl

low molecular weight antimicrobial substances

bacteriocins

34 34

35 35

36 36