Acknowledgments
The authors show their gratitude to Conselho Nacional de
Desenvolvimento Cientifico e Tecnologico (CNPq) (Grant 302763/
2014-7), Coordenaçao de Aperfeiçoamento de Pessoal de Nível ~
Superior (CAPES), Fundaçao de Amparo ~ a Pesquisa do Estado de S ao~
Paulo (FAPESP) for the financial support of projects undertaken at
Laboratory of Quantitative Food Microbiology, University of Campinas.
This work was developed with the support of Casadinho/
PROCAD Project (MCT/CNPq/MEC/Capes): 552440-2011-6.