Caroline Posser Simeoni

Ovariohisterectomia videoassistida com dois portais para o tratamento de piometra em cadela

This report describes pyometras treatment in a bitch which was submitted to video-assisted ovariohysterectomy by two portals. The approach into abdominal cavity was carried through two midline incisions of 1cm each, and the ovaries fixed in the abdominal wall by a transcutaneous suspension suture and after the identification of the vascular bed, titanium clips were placed for hemostasis with subsequent section of the ovarian stumps. The pre-pubic incision had to be enlarged to remove the ovaries and uterine horns, ligating the uterine body externally by the conventional technique. The video-assisted treatment of pyometra with two portals was performed in able surgical time when compared with similar procedures described, without complications and minimal blood loss.

MICROENCAPSULATION OF PROBIOTICS: TECHNOLOGICAL INNOVATION IN THE FOOD INDUSTRY

The growing consumer concern about healthy eating led to the development of functional products, ie, that promotes health and well being of consumers beyond their primary nutritional function. The interest by the addition of probiotic microorganisms in various foods has been growing as a way to increase their nutritional and therapeutic values . However, the biggest problem faced by industries in the use of probiotic bacteria in foods is related to the maintenance and viability of these cultures. The probiotic cultures can not survive in sufficiently high number when subjected to certain conditions, for example, storage at low temperatures and the passage through the human gastrointestinal tract. Given this fact, many studies have focused on the protection and viability of probiotic cultures during production, storage and passage through the gastrointestinal tract probiotic product. Studies have shown that the cultures can be significantly protected by microencapsulation technique.

Viabilidade de Microcápsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas

Greice Carine Raddatz, Mariana de Araujo Etchepare, Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Juliano Smanioto Barin, Carlos Pasqualin Cavalheiro, Augusto Tasch Holkem, Thaiane Marques da Silva, Caroline Posser Simeoni, Cristiano Ragagnin de Meneze. Viabilidade de Microcapsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas. 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-152 Viabilidade de Microcapsulas com Lactobacillus acidophilus Durante Estocagem em Diferentes Temperaturas

Redução da Contaminação Microbiana de Carne Moída Resfriada In Natura Utilizando A Radiação por Micro-Ondas

Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Greice Carine Raddatz, Thaiane Marques da Silva, Mariana de Araujo Etchepare, Carlos Pasqualin Cavalheiro, Caroline Posser Simeoni, Juliano Smanioto Barin, Alexandre Jose Cichoski, Cristiano Ragagnin de Menezes. Reducao da Contaminacao Microbiana de Carne Moida Resfriada “In Natura” Utilizando A Radiacao por Micro-Ondas. 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-163 Reducao da Contaminacao Microbiana de Carne Moida Resfriada “In Natura” Utilizando A Radiacao por Micro-Ondas

BREWERS’ SPENTGRAIN: BIOACTIVITY OF PHENOLIC COMPOUNDS; APPLICABILITY IN ANIMAL NUTRITION AND FUNCTIONAL FOODS

The wide availability of brewers’ spentgrain (BG) low-cost, associated with thecurrent interest in the health benefits of phenolic acids, opens new possibilities for the use. This review details the potential bioactivities of phenolic compounds present in the BG and its incorporation in animal nutrition and functional foods. The literature shows that the phenolic compound including ferulic, p-coumaric and caffeic acid can have antioxidant, anti-carcinogenic, anti-inflammatory andanti-atherogenic activities. Since these phenolic acids are some of the major phenolic in BG, it is expected that may exhibit similar properties. The BG works as an alternative for animal nutrition, with many nutritional benefits. Although some attempts have been made to incorporate the bioactive components in foods RC, more research is needed in this area.

RADIAÇÃO MICRO-ONDAS: APLICAÇÕES EM ALIMENTOS E IMPACTOS MICROBIOLÓGICOS NA CARNE

The demand for food, especially the consumption of meat and meat products, is increasing in countries that are in full development, however consumers are increasingly demanding about the quality of these foods. To meet this demand, many alternatives preservation have been proposed and investigated in order to reduce vegetative micro-organisms commonly associated with foodborne illness. Meat is an excellent substrate for microbial growth, behaves like authentic culture medium due to its intrinsic and environmental factors that allow the development of numerous microorganisms. The nonionizing radiation of microwaves is presented as a new possibility for microbial control of meat and meat products. This radiation is the transfer of heat through electromagnetic waves in the range 300-300.000 megahertz (MHz), promoted by waves of electrical and magnetic energy moving together through space. Microwaves have different applications in area of food technology, such as thawing, drying, extraction, pasteurization, decontamination and disinfection of utensils, however, the benefits and limitations of this technology in an industrial application must be analyzed and discussed. This study aims to review, investigate and discuss the general and specific applications of microwave radiation as an alternative or complementary method to traditional process of preservation of meat.

POST - SLAUGHTER FACTORS THAT CONTRIBUTE TO MEAT TENDERNESS

The chain of meat production features prominent and increasing consumer requirements, research related to product quality are being widely developed position. Among the characteristics of meat quality, tenderness is considered the most influential characteristic for consumer satisfaction. In order to evaluate the main factors that influence respondents in meat tenderness, an analysis was performed through a literature review of the procedures that contribute to the softness in post mortem, such as enzyme maturation, pH, cooling rate, stimulation electric, how to hang and tenderization carcasses. These factors are related to postmortem examinations are considered the most important in the final product of tenderness.

MICROBIOTA AND COSERVATION OF MILK

Milk contais a series of compounds such as water, lipids, proteins, carbohydrates and trace elements. Its nutricional characteristics makes it an important substratum for the multiplication of microorganisms. The microbial contamination of the milk can take in two ways: the endogenous and exogenous, ranging quantitatively and qualitatively according to the existing conditions of hygiene. Raw milk kept under refrigeration temperatures for many days can contain bacteria of the following genera: Enterococcus, Lactococcus, Streptococcus, Leuconostoc, Lactobacillus, Microbacterium, Oerskovia, Propionobacterium, Micrococcus, Proteus, Pseudomonas, Bacillus and Listeria. May also be present some representatives of the group of fecal coliform. To eliminate or reduce to acceptable levels the microbiota of milk, heat treatments are of fundamental importance The objective of this review was to analyze and discuss the influence of the microbiota of milk in processing and storing of milk and preservation methods used to prolong the shelf life and ensure food safety and product quality.

Colopexia videoassistida com dois portais para o tratamento de prolapso retal recidivante

This report describes a two portals video-assisted colopexy technique in a case of dog with recurrent rectal prolapse. After laparoscopic approach, the descending colon was pulled in a caudocranial direction to promote the prolapse reduction. The prepubic laparoscopic access was enlarged for the exteriorization of colons antimesenteric border, which was incised in its seromuscular layer with a similar size of the muscular wall incision, creating a 2,5cm wound. The colopexy on the internal muscular sheath was performed using a simple continuous pattern with 2-0 polyglycolic acid. There were no transoperative complications, as well as evidence of recurrence or episodes of tenesmus and dyschezia for at least six months after surgery. The video-assisted colopexy described is an alternative to the conventional technique of recurrent rectal prolapse treatment in dogs.