Evânia Altina Teixeira de Figueiredo

Avaliação da qualidade microbiológica de frutos minimamente processados comercializados em supermercados de Fortaleza

O processamento minimo tem sido descrito como a manipulacao, o preparo, embalagem e a distribuicao de produtos agricolas, atraves de procedimentos como selecao, limpeza, lavagem, descascamento e corte, que nao afetem suas caracteristicas organolepticas, agregando valor aos mesmos. Varios fatores limitam o consumo destes produtos, os quais estao envolvidos na sua vida util, tais como: aumento da respiracao e da producao de etileno, escurecimento enzimatico, descoloracao da superficie, perda de agua e, sobretudo, alteracoes microbiologicas. No presente trabalho, o enfoque foi dado a este ultimo fator. Foram analisadas 20 amostras de goiaba, manga, melao japones, mamao formosa e abacaxi minimamente processados e comercializados em supermercados da cidade de Fortaleza-CE, considerando-se a quantificacao de coliformes totais, fecais, bolores e leveduras, e deteccao de bacterias potencialmente patogenicas, tais como Salmonella sp e Staphylococcus coagulase positivo. Atraves dos resultados deste trabalho, permitiu-se sugerir a necessidade de controle de qualidade, observando as boas praticas de fabricacao, para posterior implementacao de um sistema preventivo de APPCC, analise de perigos e pontos criticos de controle, para se assegurar um produto saudavel e seguro para o consumidor.

Salmonella sp e Listeria monocytogenes em presunto suíno comercializado em supermercados de Fortaleza (CE, Brasil): fator de risco para a saúde pública

The objective of this work was to evaluate the occurrence of Salmonella sp. and Listeria spp. in fully cooked ham without fat cover, stored under refrigeration, commercialized in supermarkets of Fortaleza (CE, Brazil). Forty samples of cooked ham, proceeding from eight trademarks, collected in 26 establishments, were analyzed according to the APHA and HBP for Salmonella sp. and Listeria spp. detection, respectively. Thirty percent of the samples were contaminated with Salmonella sp. and 42.50%, 22.50% e 2.5% with L. monocytogenes, L. innocua e L. welshimeri, respectively. It was also observed imperfections in the application of good manipulation practices in the supermarkets freezer section. It was verify that 34.61%, 57.69% e 15.38% of the establishments presented some sample contaminated with Salmonella sp., L. monocytogenes and both microorganisms respectively, including the area inspected by the six Regionals Executive General Offices of Fortaleza. These data show the necessity of a quality control improvement in all parts of food systems as an essential factor in the prevention of foodborne diseases.

Electrochemical immunosensors for Salmonella detection in food

Pathogen detection is a critical point for the identification and the prevention of problems related to food safety. Failures at detecting contaminations in food may cause outbreaks with drastic consequences to public health. In spite of the real need for obtaining analytical results in the shortest time possible, conventional methods may take several days to produce a diagnosis. Salmonella spp. is the major cause of foodborne diseases worldwide and its absence is a requirement of the health authorities. Biosensors are bioelectronic devices, comprising bioreceptor molecules and transducer elements, able to detect analytes (chemical and/or biological species) rapidly and quantitatively. Electrochemical immunosensors use antibody molecules as bioreceptors and an electrochemical transducer. These devices have been widely used for pathogen detection at low cost. There are four main techniques for electrochemical immunosensors: amperometric, impedimetric, conductometric, and potentiometric. Almost all types of immunosensors are applicable to Salmonella detection. This article reviews the developments and the applications of electrochemical immunosensors for Salmonella detection, particularly the advantages of each specific technique. Immunosensors serve as exciting alternatives to conventional methods, allowing “real-time” and multiple analyses that are essential characteristics for pathogen detection and much desired in health and safety control in the food industry.

Desenvolvimento de bebida mista à base de água de coco e suco de acerola

Considering the great industrialization potential of coconut water and acerola juice and their functional properties, the objective of this work was to develop a ready-to-drink blended beverage based on coconut water and acerola juice and to evaluate its storage stability during 180 days at room temperature (28 ± 2 °C). Four formulations with 25 and 30% proportions of juice and total soluble solids (10 and 12 °Brix) were prepared, heated to 90 °C for 60 seconds and packed in glass bottles. The samples were submitted to chemical and physicochemical characterization (pH, acidity, soluble solids and vitamin C) and sensory evaluation (color, flavor and global evaluation). The best formulation was evaluated through chemical, physicochemical, sensorial and microbiological analyses during 180 days of storage. The beverage prepared with 30% acerola juice and sucrose added up to 12 °Brix presented the highest flavor and global evaluation scores when compared to the other samples. The blended beverage was stable with respect to pH, acidity, soluble solids and total sugars. Vitamin C, total anthocyanins and reducing sugars contents and color changed significantly along the 180 days of storage. The formulated beverage maintained microbiological stability. The sensorial evaluation showed that the blended beverage had good acceptability, especially during the first 90 days of storage.

Avaliação da qualidade microbiológica de hortaliças minimamente processadas

A microbiota e um fator de grande importância na qualidade e conservacao de vegetais minimamente processados. Muitos microrganismos podem afetar adversamente a qualidade e a seguranca desses produtos, considerando que microrganismos patogenicos, que normalmente nao estariam presentes, passam a compor a microbiota contaminante decorrente do manuseio a que sao submetidos. Objetivou-se, neste trabalho, determinar a qualidade microbiologica de hortalicas, anterior e posteriormente ao processo de sanitizacao, como tambem o periodo final da vida-de-prateleira dos produtos sanitizados, avaliando-se a presenca de Listeria sp., Listeria monocytogenes e Salmonella sp. Foram analisadas amostras de agriao, alface, cenoura ralada, espinafre, repolho verde ralado e rucula minimamente processados. As amostras nao sanitizadas foram analisadas no dia da coleta, e as sanitizadas analisadas a 1, 5 e 8 dias apos o processamento, a fim de determinar a condicao microbiologica dos produtos. As hortalicas foram armazenadas sob temperatura de 5oC. Salmonella sp. foi detectada em 12,7% das amostras, enquanto L. monocytogenes nao foi encontrada em nenhuma delas, embora outras especies de Listeria tenham sido isoladas de alface e cenoura. A presenca de Salmonella sp. tornaram 16 amostras improprias para o consumo humano, de acordo com a RDC no 12.

Estabilidade química, físico-química e microbiológica de polpas de acerola pasteurizadas e não-pasteurizadas de cultivo orgânico

O presente trabalho objetivou avaliar a estabilidade quimica, fisico-quimica e microbiologica de polpas de acerola pasteurizadas e nao-pasteurizadas, oriundas de cultivo orgânico e armazenadas sob congelamento (-18±2°C) durante 360 dias. O armazenamento sob congelamento nao ocasionou perdas significativas de qualidade das polpas de acerola. No entanto, o tratamento termico influenciou negativamente nos conteudos iniciais de alguns componentes, principalmente solidos soluveis, acucares soluveis totais e redutores, que apresentaram conteudos inferiores no inicio do armazenamento para as polpas pasteurizadas. As polpas pasteurizadas e nao-pasteurizadas apresentaram boa qualidade microbiologica do inicio ao final do armazenamento. Dentre as polpas estudadas, as polpas nao-pasteurizadas apresentaram melhores caracteristicas iniciais de cor. As polpas pasteurizadas garantiram melhores caracteristicas microbiologicas no que concerne aos aspectos de seguranca alimentar.

CARACTERIZAÇÃO QUÍMICA, GRANULOMÉTRICA E TECNOLÓGICA DE FARINHAS INTEGRAIS DE CULTIVARES COMERCIAIS DE FEIJÃO-CAUPI

Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim). Cowpea beans were dried in a oven (Fanem, 320-SE) at 50 °C for 6 hours, milled in a cyclone-type rotor mill (Tecnal, TE651/2) and, subsequently, in a pulverizer-type semi-industrial mill (Fritsch, Pulverisette 14) to obtain the flour. The flour centesimal composition, total energetic value, mineral content, granulometry, microbiological characteristics, and technological properties—flour water absorption and solubility in water—were analyzed. All analyzes were performed in triplicate and the results expressed in mean ± standard deviation. The means were compared by the Scott-Knott test (p ≤ 0.05). The flour centesimal composition presented (g per 100 g of flour): 7.13 to 10.33 of moisture, 2.06 to 3.65 of ashes, 1.53 g to 2.90 of lipids, 21.73 to 25.77 of proteins, and 58.08 to 64.02 of carbohydrate. The flours had on average 359.04 Kcal (100 g) and presented high iron, zinc, copper, manganese, phosphorus and magnesium contents. The whole-bean flours from the cultivars BRS Cauamé and BRS Xiquexique are sources of calcium. Regarding the microbiological characteristics, all flours are innocuous. The water absorption index were within 1.77 and 2.20 g g and the water solubility index within 17 and 23%. All whole-bean flours had good nutritional, technological and microbiological characteristics, and thus potential for use in bakery products.

ESTUDO DA QUALIDADE DAS ÁGUAS ADICIONADAS DE SAIS PRODUZIDAS NO ESTADO DO CEARÁ

Objetivo: Avaliar a qualidade da agua bruta utilizada como materia-prima e agua envasada, obtida de industrias produtoras de Aguas Adicionadas de Sais no Estado do Ceara. Material e Metodos: Foram coletadas 270 amostras amostras, em quinze empresas. Foram realizadas analises microbiologicas de determinacao de coliformes totais e Escherichia coli; Enterococcus, Pseudomonas aeruginosa, Clostridium perfringens; bacterias heterotroficas e analises fisico-quimicas de determinacao de nitrato, nitrito; cloro residual e pH. Resultados: Verificou-se que a agua bruta em onze (73,33%), das quinze empresas, nao atendeu aos padroes de potabilidade da agua para consumo humano. Com relacao a agua envasada constatou-se que quatorze (93,33%) empresas, nao atenderam aos parâmetros microbiologicos e fisico-quimicos para agua mineral natural e agua para consumo humano. Conclusao: A maioria das amostras analisadas neste estudo nao atenderam aos padroes de potabilidade de agua para consumo humano, de acordo com a legislacao vigente. Dessa forma, se faz necessaria a atualizacao da legislacao sanitaria da agua adicionada de sais envasada, visando a prevencao de danos a saude da populacao. DESCRITORES Agua doce; Microbiologia da Agua; Agua potavel.

Chemical composition and physic-chemical stability and microbiological cereal bars with almonds native to the Mid-North of Brazil and peel pineapple.

Cereal bars are classified as healthy and nutritious foods, being sources of vitamins, minerals, fiber, protein and carbohydrates. Therefore, this study aimed to evaluate the chemical composition and physical and chemical stability and microbiological of cereal bars with almonds chicha, sapucaia and-nut Gurgueia, supplemented with pineapple peel. The cereal bars were subjected to the determination of its value energy and chemical composition (moisture, carbohydrate, lipid, crude protein, fiber and ash) and evaluate its physical and chemical stability (humidity, water activity and pH) and microbiological ( Salmonella sp., Coliforms at 45°C, coagulase positive Staphylococcus , Bacillus cereus , molds and yeasts) during 120 days of storage. The cereal bars had different nutritional values, and the cereal bar with almond chicha with the highest percentage protein, while the cereal bar with almonds sapucaia had the highest percentage lipid. The cereal bars attended the microbiological standards recommended by the Brazilian legislation, maintaining the physico-chemically and microbiologically stable during the 120 days of storage. Therefore, it is feasible to use the almonds chicha, sapucaia and-nut Gurgueia as well as peel pineapple in developing cereal bars. DOI: http://dx.doi.org/10.14685/rebrapa.v4i1. 101

Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho

The objectives of this research were to isolate bacteriophages from milk samples, whey and Coalho cheese and to evaluate the resistance of strains of Lactobacillus paracasei from the Collection of Microorganisms of Interest for the Tropical Agroindustry, belonging to Embrapa Tropical Agroindustry, to isolate phages. The strains resistance to specific L. paracasei phages from the collection of the Instituto de Lactologia Industrial - INLAIN (Santa Fe, Argentina) was also evaluated. Samples for phage isolation were from four Coalho cheese processing units, two artisanal and two industrial, localized in the state of Ceara. Spot test was employed for bacteriophages isolation, while the culture phage resistance was evaluated by the acid production and turbidity tests. The strains were resistant both to phages isolated from Coalho cheese processing units and phages from collection of INLAIN. The results showed that lactic cultures evaluated here were resistant to bacteriophages and they can be used in the composition of lactic cultures specifically for Coalho cheese manufacture from pasteurized milk.