Erilane de Castro Lima Machado

Salmonella spp., importante agente patogênico veiculado em alimentos

A ocorrencia de doencas transmitidas por alimentos (DTAs) tem sido foco de discussoes nos ultimos anos, devido a preocupacao mundial com estrategias que permitam seu controle e, consequentemente, garantam a colocacao de produtos seguros no mercado consumidor. A Salmonella spp. e um dos microrganismos mais amplamente distribuidos na natureza, sendo o homem e os animais seus principais reservatorios naturais, com ocorrencia de sorotipos regionais, reconhecidos como salmoneloses, e considerado como um dos principais agentes envolvidos em surtos de origem alimentar em paises desenvolvidos. O aumento da incidencia da salmonelose provocada por alimentos contaminados demonstra que, na atualidade, apesar dos avancos tecnologicos alcancados, este problema ainda ocorre mundialmente. As aves e bovinos sao responsaveis pela maior disseminacao desse agente patogenico. A ampla distribuicao da Salmonella spp. entre os animais, a existencia de portadores assintomaticos e sua permanencia no ambiente e nos alimentos contribuem para que este microrganismo assuma um papel de grande relevância na saude publica mundial e, portanto, programas permanentes de controle e erradicacao devem ser adotados.The occurrence of foodborne diseases has been a matter of discussion over the last years due to the worldwide concern with strategies for their control and for ensuring that safe food products reach the consumer. Salmonella spp. is among the most widespread microorganisms in nature, having man and animals as main natural reservoirs. With occurrence of regional serotypes causing salmonellosis, this pathogen is considered one of the main agents responsible for outbreaks of foodborne disease in the developing countries. The increasing incidence of salmonellosis caused by contaminated food has shown that, despite the recent technological improvements, this problem still occurs in all countries. Cattle and poultry are the main responsible for the transmission of this pathogenic agent. Due to its wide distribution in animals, the existence of asymptomatic carriers and its presence in foodstuff and in the environment Salmonella spp. represents a significant public health problem worldwide calling for permanent control programs and eradication strategies.

Bebidas lácteas com soro de queijo e frutas

The whey is a relevant by-product in the cheese industry for being produced in large volume and for containing approximately 55% of its nutrients from milk. Its industry performance upon human nutrition products is still considered low, because the high concentration of minerals provides a low sensorial acceptation of food. Thus, beverages have been developed, mainly the fermented ones that display new flavors and aromas, aiming at recovering such important source of nutrients for the human food chain. It is observed, therefore, that the use of cheese whey enriches the products that contain them and avoid the culling directly in the soil, in the sewage system, rivers, and lakes, minimizing the negative impact, as discussed in this review.

Ocorrência de coleópteros em alimentos industrializados para cães, comercializados na região metropolitana de Recife, PE

With the purpose of verifying the occurrence of insect pests in dog food commercialized in the Metropolitan Region of Recife, samples from 15 different pet stores were submitted to the extraction of insects in a Berlese-Tullgren apparatus. Tribolium castaneum (Herbst) (Tenebrionidae) (55.2%) was the most frequent specie followed by Oryzaephilus surinamensis (L.) (Cucujidae) (31.3%), Rhyzopertha dominica (Fabricius) (Bostrichidae) (8.9%) and Lasioderma serricorne (Fabricius) (Anobiidae) (4.7%), all from Coleoptera. Recife showed the highest rate of infestation (53.6%), followed by Olinda (34.4%) and Jaboatao dos Guararapes (12.0%). The infestation by coleopters in the region occurs with high frequency and may represent a threat mainly in commercialized products in bulk.

Controle bacteriológico de carne caprina para elaboração de hambúrguer caprino defumado

In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2% acetic acid, 1% lactic acid, 0.25% citric acid and 0.1% ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards.

Effectiveness of Cryptosporidium spp. oocysts detection and enumeration methods in water and milk samples

Avaliou-se a recuperacao de oocistos de Cryptosporidium spp. em amostras de agua e leite. As amostras foram contaminadas experimentalmente com uma suspensao de 1,2×107 oocistos de Cryptosporidium spp. e concentradas por centrifugo-flutuacao para comparacao entre diferentes substâncias (sacarose, NaCl, MgSO4, ZnSO4, AlSO4, NH4SO4 40% e NH4SO4 80%). A centrifugacao das amostras foi realizada em duas etapas para concentracao utilizando-se dois metodos, diferentes pela ordem do uso das solucoes saturadas no procedimento, na primeira etapa de concentracao do metodo I, e na segunda etapa, do metodo II. A identificacao do oocisto foi realizada mediante as tecnicas de coloracao histoquimica Kinyoun e Koster modificado. O grau de recuperacao de oocistos foi 10,9% com NaCl e 42,5% com MgSO4 nas amostras de agua e leite, respectivamente (metodo I), e de 10,6% com NaCl e 5,3% com sacarose nas amostras de agua e leite, respectivamente (metodo II). Os metodos de coloracao histoquimica nao influenciaram nos resultados. A eficacia dos metodos de recuperacao de oocistos de Cryptosporidium spp. depende da natureza e composicao da amostra e da metodologia usada para a concentracao dos oocistos na amostra.

Aproveitamento de soro lácteo na formulação de bebidas com frutas e hortaliças

The use of whey as complement in food formulation aiming its an alternative for the attainment of new products. The aim of this work was developed a type A curd cheese whey derived drink with fruits and vegetables. On drinks formulation was used different ratios of whey, fruits and vegetables, with 10% of sugar. Six drinks were formulated and submited to a preference test. The three best drinks were submitted to a acceptance test. The three best drinks were graviola, strawberry and guava flavours. The graviola one had the greater acceptability with best grades in colors sensory attributes, flavor, appearance and overall quality, following the strawberry flavor, but without significant difference (P<0,05). The guava dink had its differential on scent character, overcoming the graviola and strawberry drinks (P<0,05). In conclusion we can say that whey-based drink with fruits is viable.