Carla Cristina Bauermann Brasil

Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Summary The objective of this study was to evaluate the hygienic conditions of food service in accordance to the Brazilian Normative NBR 15635:2008. We evaluated 23 food services in the city of Santa Maria (RS) during the months of July and August in the year of 2011. As an inclusion criteria of the research, the food service business from the district of Santa Maria (RS) registered in the Surveillance of health that have the license in 2009 and updated in 2010 were used. The data collection instrument was a checklist in the good practices drawn from the Brazilian Normative for foodservices. The results showed that only 4% (n = 1) from the food services were evaluated in group I (good), 70% (n = 16) were classified in Group II (Regular) and 26% (n = 6) were classified in Group III (Bad). It can be concluded that the majority of the evaluated establishments according to used the rules are classified in the group regularly and bad, thus not attending to the requirements of the Normative.

Ultrasound: A promising technology to improve the technological quality of meat emulsions

The use of ultrasound (US) has proven to be an effective tool in the preparation of emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in meat emulsions for 5.5 min, at 25 kHz frequency and 60% amplitude, and the temperature behavior, yield, emulsion stability, texture, and lipid and protein oxidation were evaluated. The results showed that the wave propagation mode in the US bath exerts a great influence on the increase of temperature of meat emulsions. The distribution of cavitation in normal operating mode significantly favored (P < .001) a higher yield (88.7%) and emulsion stability, with good values of cohesiveness (0.76), hardness (26.9 N), and chewiness (26.1 N), not increasing lipid and protein oxidation. Therefore, this study has proven that that the use of normal US operating mode improved the technological quality of meat emulsions.

Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling

The initial objective of the study was to evaluate different operation modes (sweep and normal) and frequencies (25 and 130 kHz) of ultrasound in pre-chilling of breast chicken cylinders (BCC) immersed in water at 10 °C during 10 min. The second objective was to study the effect of the immersion time (5, 10, 15, 20, and 30 min) using the best operation mode and frequency obtained in the pre-chilling of the BCC in water at 10 °C. Pre-chilling was evaluated in both stages by infrared thermography, and the percentages of water absorption were determined in the second stage. The application of US at 130 kHz and normal operation mode provided a reduction of temperature on the surface of BBC higher (≈19.6%) than untreated samples. Also, compared to control, the US-treated samples in these conditions presented a more uniform cooling rate (≈22.3%) and higher water absorption (≈113%).

Condições Higiênico-Sanitárias Dos Estabelecimentos Produtores de Alimentos no Município de Itaqui (Rs)

Jassana Moreira Floriano, Marcelo Valle Garcia, Priscila Schwarzer, Narlice Marques, Joice Trindade Silveira, Carla Cristina Bauermann Brasil. Condicoes Higienico-Sanitarias Dos Estabelecimentos Produtores de Alimentos no Municipio de Itaqui (Rs). 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-214 Condicoes Higienico-Sanitarias Dos Estabelecimentos Produtores de Alimentos no Municipio de Itaqui (RS)

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

The objective of this study was to verify the compliance of the supermarket sector with respect to the Good Practice Program standards of the city of Santa Maria (RS), Brazil. Sixty nine establishments were verified using a checklist of good practices for the supermarket sector in Santa Maria, RS (Brazil), from April to July 2011. The data were collected by a food safety and quality professional using this checklist. The results showed that the overall adequacy of the establishments surveyed was 29.07%. The highest percentage of compliance was found for storage at ambient temperature (64.13%). The lowest compliance percentage was also found in different sections and areas in the supermarkets such as bakery and confectionery (14.93%), water supply (18.30%), food handling (21.01%), sausage and cold meat (or deli meat) (36.38%), and documentation-related items (4.97%). None of the supermarkets evaluated had the necessary documentation for the implementation of good practices. The results of this study show the importance of effectively implementing a good practice program and quality systems by raising awareness among technicians and professionals of the importance of quality programs used in food companies and the need for more thorough inspection delivered by competent authorities to ensure food safety for consumers.

Hábitos alimentares e condições socioeconômicas de pré-escolares assistidos por uma creche no interior do Rio Grande do Sul, Brasil

O objetivo deste estudo foi analisar os habitos alimentares e as condicoes socioeconomicas de 39 pre-escolares pertencentes a uma creche no interior do Estado do Rio Grande do Sul. Foi aplicado um questionario de frequencia alimentar a fim de verificar os habitos alimentares e um questionario para analise das condicoes socioeconomicas das familias. Foi observado um grande consumo de leite, cereais, refrigerantes, guloseimas e um baixo consumo de frutas e hortalicas. Constatou-se que as familias apresentavam um bom nivel socioeconomico, sendo que 66,67% dos responsaveis possuiam ensino superior; 51,28%, casa propria; e em 58,97% dos domicilios, geralmente moravam de uma a tres pessoas. Os dados mostraram que o bom nivel socioeconomico das familias garantiu o acesso a uma alimentacao variada. No entanto, nota-se a importância de uma orientacao nutricional para promover alimentacao saudavel, uma vez que foi observado grande consumo de carboidratos simples, refrigerantes e lipidios, em detrimento do consumo de frutas, hortalicas e cereais integrais.