Alaíse Gil Guimarães

Programa nacional de alimentação escolar: há segurança na produção de alimentos em escolas de Salvador (Bahia)?

Objetivo Avaliar a seguranca da producao de alimentos em escolas atendidas pelo Programa Nacional de Alimentacao Escolar, em Salvador (BA). Metodos Realizou-se um estudo transversal, com aplicacao de formularios elaborados com base na Resolucao de Diretoria Colegiada no 216/04 da Agencia Nacional de Vigilância Sanitaria/Ministerio da Saude, em amostra estratificada formada por 235 escolas atendidas pelo Programa Nacional de Alimentacao Escolar, contemplando a rede estadual e municipal de ensino da cidade de Salvador. No formulario, os itens avaliados apresentavam pontuacao diferenciada em funcao do grau de risco associado a seguranca dos alimentos. De acordo com a pontuacao obtida, as escolas foram classificadas em cinco grupos em relacao a condicao higienico-sanitaria: critico; insatis-fatorio; regular; bom e excelente. Resultados Na avaliacao global de adequacao, 57,0% (134) das unidades apresentaram condicoes insatisfatorias, 42,6% (100) regulares e 0,4% (1) boa. Os itens que mais contribuiram para o baixo desempenho estao relacionados aos seguintes blocos: edificacao, instalacoes, equipamentos, moveis e utensilios; higienizacao; abastecimento de agua; manipuladores de alimentos; preparo dos alimentos e exposicao do alimento preparado para consumo. Em condicao intermediaria de atendimento ficaram os blocos controle integrado de vetores e pragas urbanas, manejo de residuos e materias-primas, ingredientes e embalagens. Conclusao Verificou-se elevado nivel de nao conformidade quanto ao atendimento dos requisitos sanitarios vigentes, o que evidencia falhas na seguranca da producao da alimentacao escolar. Os resultados indicam a necessidade de adocao de medidas corretivas com vistas a reduzir riscos a saude das criancas assistidas e aumentar a eficiencia do Programa Nacional de Alimentacao Escolar, no municipio de Salvador (BA).

Bi-functional biobased packing of the cassava starch, glycerol, licuri nanocellulose and red propolis.

The aim of this study was to characterize and determine the bi-functional efficacy of active packaging films produced with starch (4%) and glycerol (1.0%), reinforced with cellulose nanocrystals (0–1%) and activated with alcoholic extracts of red propolis (0.4 to 1.0%). The cellulose nanocrystals used in this study were extracted from licuri leaves. The films were characterized using moisture, water-activity analyses and water vapor-permeability tests and were tested regarding their total phenolic compounds and mechanical properties. The antimicrobial and antioxidant efficacy of the films were evaluated by monitoring the use of the active films for packaging cheese curds and butter, respectively. The cellulose nanocrystals increased the mechanical strength of the films and reduced the water permeability and water activity. The active film had an antimicrobial effect on coagulase-positive staphylococci in cheese curds and reduced the oxidation of butter during storage.

O comércio de queijo de coalho na orla de Salvador, Bahia: trabalho infantil e segurança de alimentos

OBJECTIVE: This study characterized the trade of queijo de coalho (a type of curd) on the coastline of Salvador (BA), from the perspective of child labor and food safety. METHODS: This cross-sectional study interviewed 40 vendors, all aged less than 18 years, and performed the following microbiological analysis of 80 queijo de coalho samples, 40 raw and 40 roasted: facultatively anaerobic mesophile and coagulase-positive staphylo cocci counts, estimate of the most probable number and thermotolerant coliforms/Escherich and Salmonella spp. RESULTS: Most vendors were male (75%) students (95%), with an average age of 14 years. The main reasons for working were to supplement family income and have an occupation. They worked mainly on weekends, generating an income of 50% to 100% of the Brazilian minimum salary. On average, they worked 7 hours a day and had been working for 21.6 months. Queijo de coalho was bought from informal suppliers and kept at room temperature. The vendors were careless and not knowledgeable about food hygiene. Raw samples were significantly contaminated by facultatively anaerobic mesophile, coagulase-positive staphylococci and by thermotolerant coliforms averaging 8.14 and 1.95 log CFU/g and 4.30 log MPN/g; likewise, roasted samples averaged 6.47 and 1.00 log CFU/g and 2.09 log MPN/g. Escherichia coli and Salmonella spp. were also identified 95% and 50% of the raw and roasted samples, respectively, were classified as nonconforming. CONCLUSION: Child labor and microbiological hazard are associated with the queijo de coalho sold on the beaches of Salvador (BA), indicating the need of intervention.

Hygienic-sanitary quality of vegetables and evaluation of treatments for the elimination of indigenous E. coli and E. coli O157:H7 from the surface of leaves of lettuce (Lactuca sativa L.)

The purpose of this study is to evaluate the hygienic-sanitary quality of vegetables and irrigation water and assess the effectiveness of lemon juice and vinegar in reducing E. coli strains inoculated on lettuce. One hundred and forty samples of vegetables and 45 samples of irrigation water were investigated for thermotolerant coliforms and Salmonella spp. In order to verify the effectiveness of natural household sanitizers in reducing E. coli in inoculated lettuce, four treatment solutions were tested: fresh lemon juice, alcohol vinegar, lemon juice-vinegar mixture, and lemon juice-vinegar-water mixture. The microbiological analysis revealed high rates of contamination by thermotolerant coliforms and identified the presence of E. coli in 32% of the tested vegetable samples and 56% of the water samples. While no significant statistical difference (p < 0, 05) was identified in the tested solutions, the treatment with a combination of lemon juice and vinegar resulted in the highest Decimal Reductions (DR) of E. coli O157: H7 while the treatment with vinegar alone was the most effective against the indigenous E. coli strain

Antimicrobial resistance and genetic diversity of Escherichia coli isolated from humans and foods

Antibiotic resistance has increased in recent years, raising the concern of public health authorities. We conducted a study of Escherichia coli isolates obtained from human and food samples to assess the prevalence of antimicrobial resistance and to determine the genotype and clonal relationship of 84 E. coli isolates (48 from humans and 36 from foods). An antimicrobial susceptibility test was performed using the disk diffusion method. Virulence factors were evaluated by multiplex PCR, and the clonal relationship among the resistant isolates was studied by Pulsed Field Gel Electrophoresis (PFGE). All isolates were susceptible to ceftriaxone. Overall, 26%, 20.2%, 15.4% and 6% of the isolates were resistant to tetracycline, ampicillin, sulfamethoxazole/trimethoprim and cephalotin, respectively. Twenty two percent of the isolates exhibited resistance to more than one antimicrobial agent. Multiple-drug resistance was mostly observed in the human isolates and involved the antibiotics ampicillin and tetracycline. None of the six virulence genes were identified among the isolates. Analysis of genetic diversity by PFGE of 31 resistant isolates, revealed 29 distinct restriction patterns. In conclusion, E. coli from humans and foods are resistant to commonly used antibiotics and are highly genetically diverse. In this setting, inappropriate use of antibiotics may be a cause of high resistance rate instead of clonal spread.

New triterpene and antibacterial labdenoic acid derivatives from Moldenhawera nutans

A new triterpene derivative (22β-hydroxylupeol) was isolated from the MeOH extract of stems of Moldenhawera nutans (Leguminosae) together with labdenoic acid derivatives of common occurrence in this species. From the labd-8(17)-en-15-oic acid were prepared simple derivatives, which exhibited in vitro weak activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Salmonella cholerasuis, and Vibrio parahaemolyticus.

Phenotypic and genotypic characterization of Salmonella spp. isolated from foods and clinical samples in Brazil

Increasing antimicrobial resistance in Salmonella species has been a serious problem for public health worldwide. This study examines Salmonella spp. recovered from foods and clinical samples on serotype, antimicrobial resistance and PFGE genotypes. It identified 91 salmonellae, belonging to 31 different serotypes, from 36 isolates from food and 55 clinical samples. Salmonella Infantis (16.5%) and Salmonella Enteritidis (13.7%) are the most common among food isolates, whereas Salmonella Enteritidis (29.0%) and Salmonella Typhimurium (16.0%) mainly causes human salmonellosis. Antimicrobial susceptibility data showed that 63.0% of the isolates were fully susceptible to 12 antibiotics tested. Nalidixic acid showed high resistance rates, 32.7% and 25.0% of the clinical isolates and food, respectively. Three main PFGE types: A (Salmonella Enteritidis), B (Salmonella Infantis) and C (Salmonella Schwarzengrund) comprised isolates recovered from foods and clinical samples. Our results indicate that the clonal groups were both causing diseases and food contamination, emphasizing the need to maintain a system of surveillance for foodborne disease.

Investigation of cellular fatty acid composition of Xanthomonas spp. as chemical markers of productivity and quality of xanthan gum

In this study, we investigated the cellular fatty acid profiles of different Xanthomonas pathovars producing xanthan gum and explored the fatty acid composition to identify chemical markers of xanthan gum productivity and quality. Three Xanthomonas pathovars were studied. The fermentation was conducted for 168 h. Samples from the fermented medium were collected for extraction, quantification, and characterization of xanthan. The unsaturated/saturated (U/S) fatty acid ratio in Xanthomonas cells during fermentation was correlated with production, viscosity, and molecular weight of the gum obtained at each 24 h. The Xanthomonas axonopodis pv manihotis 290 strain showed a higher U/S ratio for major cell fatty acids (C16:1ω7/C16:0) as compared with the other two strains; this high ratio was directly associated with xanthan production. No correlation was observed between cellular fatty acid composition and characteristics of xanthan synthesized. Thus, it was possible to determine a production chemical marker for xanthan gum in Xanthomonas strains.

Atividade Antimicrobiana de Óleos Essenciais Contra Salmonella Schwarzengrund Multirresistente

Jaqueline Fronza Walker, Palloma de Souza Santos, Eleidiana Andreia Seixas de Oliveira, Marcelle Mota de Queiroz, Cleber Alberto Schimdt, Alaise Gil Guimaraes. Atividade Antimicrobiana de Oleos Essenciais Contra Salmonella Schwarzengrund Multirresistente. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-300 Atividade Antimicrobiana de Oleos Essenciais Contra Salmonella Schwarzengrund multirresistente