Meet Inspiring Speakers and Experts at our 3000+ Global Conference Series Events with over 1000+ Conferences, 1000+ Symposiums
and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series : World's leading Event Organizer


3rdInternational Conference On Agricultural Engineering and Food Security

Berlin, Germany

Paulo Carteri Coradi

Paulo Carteri Coradi

Federal University of Santa Maria, Brazil

Title: Traceability, food safety and quality of corn grain in post-harvest and storage for the production of poultries in Brazil


Biography: Paulo Carteri Coradi


In the Brazil, the corn is the most widely used raw material in poultry diets as energy source, however, their production does not occur all year round and it is necessary to store some of the grain during the off season to have sufficient raw material for feeding the animals. The regions with the highest grain production of corn in Brazil presented with extreme weather conditions that can be decisive for the product quality in the storage. The aim of this study was to evaluate the post-harvest effects of corn grains during storage at different temperature and relative humidity conditions, characterizing different Brazilian productive regions, on the safety and quality of processed feed and changes in production and yield of cutting poultries. Regardless of storage conditions, bacterial growth was directly related to the quality of the initial product and the storage time. The storage of corn grains in regions of warm, dry air reduced the risk of incidence of fungi, regardless of initial quality of the stored product. Over increased storage time the risk of aflatoxins and fumonisins, reaching levels above acceptable limits for the quality of stored corn. Yield and production of poultry have changed in function of the quality of stored corn grains and processed feeds. The traceability in the poultry production chain from post-harvest and storage of the raw material to the final production allowed determining the main critical points of control, regarding products and processes, collaborating on food safety and quality in the Brazilian context.