Laboratory of Food Hygiene (LHA)

This laboratory supports the following teaching, research, and university extension activities: 1. Graduate courses: VPS 518 Food Hygiene and Safety; VPS 520 Health Inspection of Products of Animal Origin; 2. Postgraduate Courses: VPS 5709 Themes of Food Safety in the Context of Public and Collective Health; VPS 5710 Laboratory

LHA provides community services by performing the following food and water analyses:

  • Physical-chemical analysis of milk and derivatives: Acidity (Dornic), fat, peroxidase, alkaline phosphatase, total dry extract, defatted dry extract, density, volume, presence of hydrogen peroxide, inhibitor test (Delvotest®).
  • Physical-chemical analysis of meat and derivatives: Cooking, H2S, pH, Eber test (ammonia), Nessler test (ammonia).
  • Organoleptic analysis: Appearance, color, smell, firmness, cooking test.
  • Microbiological analysis of food and water: Counts of strict and viable facultative aerobic microorganisms (mesophiles; psychrotrophs; thermophiles), most probable number (MPN) of total and fecal coliforms, counts of total coliforms and Escherichia coli, Salmonella spp. (qualitative), counts of coagulase positive staphylococci, counts of molds and yeasts.
  • Routine honey analysis: Lund test, Fiehe test, pH.
  • Other: Water activity, humidity (%), anatomy and histopathology of meat, qualitative analysis of nitrates/nitrites in meat and derivatives, presence of starch in meat and derivatives.

Supervising professors

Prof. Dr. Evelise Oliveira Telles (bufalo@usp.br)

Prof. Dr. Simone de Carvalho Balian (balian@usp.br)

Lines of research

Hygiene and Inspection of Products of Animal Origin (PAO):

  • Microbial death kinetics in dairy products
  • Risk assessment in dairy products                                                                                                                                                
  • Risk knowledge and perception in food hygiene and safety                                                                                         
  • PAO hygiene and health quality                                                                                                                                                             
  • Fish quality                                                                                                                                                                                             
  • People management and food safety management

LHA collaborators

Dr. Camila Marinelli Martins

Dr. Cassia Ikuta 

Prof. Maurício Pimentel

Prof. Ricardo Moro

Prof. Yone Felipe da Fonseca