C. L. Sousa

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum).

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The products pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.

Serviços de alimentação comercial: fator de risco para a saúde pública?

This investigation aimed at evaluating the hygienic and sanitary conditions in self-service type restaurants located in Belem, PA. The procedures related to the Good Manufacturing Practices were evaluated in 10 self-service restaurants, during the first semester of 2012. For conducting the study, the checklist proposed in the Resolution RDC no. 216/2004 of the National Sanitary Surveillance Agency - Ministry of Health. This RDC classifies the food services according to the percentage of attendance of the items in: group 1 - GOOD (76 to 100 % of items attendance), group 2 - REGULAR (51 to 75 % of items attendance) and group 3 - BAD (0 to 50 % of items attendance). Of the evaluated restaurants, 20 % were classified into group 3 (BAD), 30 % into group 2 (REGULAR) and 50 % into group 1 (GOOD). In general, the restaurants were already in the process of the Good Practices implementation, but being in a stage for correcting some issues. Among the main problems detected in the evaluated restaurants, the following questions were evidenced: the cross-flow due to the place physical structure, the inadequate cleaning of utensils and equipment, and the lack of monitoring by the manager in charge of the place activities.