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	<title>Food Safety Brazil | Maria Bearzotti | Activity</title>
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				<title>Maria Bearzotti escreveu um novo post</title>
				<link>https://foodsafetybrazil.org/?p=171903</link>
				<pubDate>Tue, 10 Mar 2026 09:00:58 -0300</pubDate>

									<content:encoded><![CDATA[<p><strong><a href="https://foodsafetybrazil.org/?p=171903" rel="nofollow ugc">Qual o risco de contaminação por Listeria monocytogenes na indústria de atomatados?</a></strong><a href="https://foodsafetybrazil.org/?p=171903" rel="nofollow ugc"><img loading="lazy" src="https://foodsafetybrazil.org/wp-content/uploads/2026/03/Atomatados.png" /></a> A Listeria monocytogenes é um microrganismo patogênico amplamente distribuído no ambiente, podendo ser encontrada no solo, água, matéria orgâ <a href="https://foodsafetybrazil.org/?p=171903" rel="nofollow ugc"><span>[&hellip;]</span></a></p>
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				<title>Perfil de Maria Bearzotti foi atualizado</title>
				<link>https://foodsafetybrazil.org/atividade/p/671/</link>
				<pubDate>Thu, 28 Aug 2025 13:02:51 -0300</pubDate>

				
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				<title>Maria Bearzotti mudou sua imagem de perfil</title>
				<link>https://foodsafetybrazil.org/atividade/p/670/</link>
				<pubDate>Thu, 28 Aug 2025 13:02:39 -0300</pubDate>

				
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				<title>Maria Bearzotti escreveu um novo post</title>
				<link>https://foodsafetybrazil.org/?p=170105</link>
				<pubDate>Wed, 13 Aug 2025 09:00:29 -0300</pubDate>

									<content:encoded><![CDATA[<p><strong><a href="https://foodsafetybrazil.org/?p=170105" rel="nofollow ugc">Monitoramento microbiológico da água na indústria de atomatados</a></strong><a href="https://foodsafetybrazil.org/?p=170105" rel="nofollow ugc"><img loading="lazy" src="https://foodsafetybrazil.org/wp-content/uploads/2025/07/d196e12c-631d-46d8-833d-e36879988566.png" /></a> A água é um insumo essencial em toda a cadeia produtiva da indústria de atomatados, sendo utilizada em diversas etapas, como lavagem de tomates, pr <a href="https://foodsafetybrazil.org/?p=170105" rel="nofollow ugc"><span>[&hellip;]</span></a></p>
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				<title>Maria Bearzotti escreveu um novo post</title>
				<link>https://foodsafetybrazil.org/?p=170097</link>
				<pubDate>Fri, 08 Aug 2025 09:00:50 -0300</pubDate>

									<content:encoded><![CDATA[<p><strong><a href="https://foodsafetybrazil.org/?p=170097" rel="nofollow ugc">Segurança de Alimentos na fabricação de polpa de tomate concentrada</a></strong><a href="https://foodsafetybrazil.org/?p=170097" rel="nofollow ugc"><img loading="lazy" src="https://foodsafetybrazil.org/wp-content/uploads/2025/07/2b5544c4-4333-4a82-b50d-65f6aee7c030.png" /></a> A segurança de alimentos é um dos pilares fundamentais na indústria de alimentos, especialmente na produção de polpa de tomate concentrada, um prod <a href="https://foodsafetybrazil.org/?p=170097" rel="nofollow ugc"><span>[&hellip;]</span></a></p>
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				<title>Maria Bearzotti escreveu um novo post</title>
				<link>https://foodsafetybrazil.org/?p=170091</link>
				<pubDate>Thu, 31 Jul 2025 09:00:15 -0300</pubDate>

									<content:encoded><![CDATA[<p><strong><a href="https://foodsafetybrazil.org/?p=170091" rel="nofollow ugc">Perigos químicos na indústria de atomatados: quais são e como controlar</a></strong><a href="https://foodsafetybrazil.org/?p=170091" rel="nofollow ugc"><img loading="lazy" src="https://foodsafetybrazil.org/wp-content/uploads/2025/07/lavoura-tomate.png" /></a> A segurança de alimentos na indústria de atomatados (molhos, extratos e polpas de tomate) envolve o controle rigoroso de diversos perigos, entre el <a href="https://foodsafetybrazil.org/?p=170091" rel="nofollow ugc"><span>[&hellip;]</span></a></p>
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