Jean Berg Alves da Silva

Avaliação microbiológica e físico-química de linguiça toscana no Município de Mossoró, RN

Aiming to evaluate the microbiological and physico-chemical quality of the toscana sausage commercialized in the city of Mossoro, state of Rio Grande do Norte, Brazil, samples from 6 supermarkets were analyzed, verifying the most likely number (MLN) of thermotolerant coliforms, Salmonella spp. , and psychrotrophic bacteria, humidity, pH and water activity. All the samples were within the current standards which establish a maximum limit of 5 x 103 MLN/g for thermotolerant coliforms according to ANVISA. On the psychrotrophic bacteria count there was a variation of 1.46 to 4.10 expressed in log10 values. Of the 28 samples analyzed for the presence of Salmonella spp. , in 5 the presence of this microorganism was verified in 25 g. In regard to humidity, all the samples were found to be in accordance with the established legislation (lower than 70% humidity), and for water activity the limits varied between 0.772 and 0.809. The pH values were within normalcy, ranging from 5.7 to 6.2. In spite of the fact that the analyzed samples are in accordance with Brazilian laws, it is necessary to apply good practices, since the contamination by psychrotrophic microorganisms and Salmonella was significant and could harm the public health and reduce the products shelf life.

Fraude em leite: Métodos de detecção e implicações para o consumidor

The quality of the milk consumed in the country is a constant concern of technicians and authorities affiliated to the health and dairy products areas. Considering the importance of milk in human nutrition, the paramount issues are the investigation on the methodologies used for detecting fraudulent addition in milk and the improvement of detection techniques in order to ensure its authenticity. The present study aims at reporting the major milk adulterations in accordance with the methodologies used for detecting frauds.

Aspectos físico-químicos e microbiológicos do queijo tipo coalho comercializado em estados do nordeste do Brasil

The objective of this study was to evaluate the physical-chemical and microbiological profile of the rennet cheese sold in six states in northeastern Brazil. Physical-chemical and microbiological analyses of 104 samples of rennet cheese sold in the states of Pernambuco, Piaui, Ceara, Rio Grande do Norte, Paraiba and Sergipe were analyzed, being 50 samples inspected and 54 without inspection. There was no significant difference (p > 0.05) for physical-chemical parameters between samples. In accordance with the parameters of the legislation, in the 104 examined samples of rennet cheese, it was observed that 100 (96.15%) were outside the limits for Staphylococcus coagulase positive; 32 samples (31%) did not follow the standardization required for coliforms; and only one sample showed the presence of Salmonella sp. There was no significant difference (p > 0.05) between samples with and without inspection for microbiological analyses. The similarity found in the assessment of physical- chemical parameters of rennet cheese between the evaluated states demonstrates uniformity in the processing of this product. High levels of contamination by pathogens such as Staphylococcus coagulase positive and thermo-tolerant coliforms, as well as the presence of Salmonella sp., demonstrate that the consumption of rennet cheese may present a health risk for consumers.

Qualidade física e sensorial do camarão Litopeneaus vannamei cultivado em água doce

This experiment aimed to evaluate the quality of the marine shrimp L. vannamei farmed in fresh and salt water, with emphasis on physical and sensory parameters. For the physical parameters pH determinations were performed, water holding capacity (WHC), weight loss during cooking (PPS), texture and color (all in triplicate). For sensory analysis participated in the test 30 tasters, of both sexes, aged between 23-49 years were used to assess the shrimp according to the attributes of taste, odor, color, texture and juiciness and overall preference of appearance. Regarding the pH there was no significant difference (p>0.05) between the two treatments, as well as CRA and PPC. The color parameters (a *, b * and L *) showed uniformity in the results for both the shrimp in nature as for the cooked, with no significant differences. The texture is highlighted where there was a significant difference (p<0.05) between treatments, with values from 1.03 to 1.34, confirming the data reported by the panel. Sensory parameters analyzed did not differ significantly, except for the attributes of odor and color, which were higher for the shrimp grown in salt water. Never the less the two treatments showed sensory quality, as well as satisfactory physical and chemical quality.

Quality of unprocessed cooled fresh coconut water manually extracted by street vendors

Arq. Inst. Biol., v.84, 1-5, e0512016, 2017 ABSTRACT: Coconut water is a versatile beverage that is rich in nutrients, has few calories, and presents functional and therapeutic characteristics, improving the well-being and health of consumers. However, the growth of deteriorating microorganisms is facilitated by its water activity and high nutrient content; and when combined with improper handling, this product may become a carrier of foodborne diseases. Therefore, the objective of this work was to evaluate the quality of unprocessed cooled fresh coconut water manually extracted by street vendors. Twelve samples of coconut water were collected and subjected to physicochemical (total titratable acidity, pH, and total soluble solids) and microbiological (mesophilic, and psychrotrophic microorganisms, molds, yeasts, and thermotolerant and total coliforms) analyses. The physicochemical analysis showed variations of 4.3–5.4 for pH, 0.01–0.03 for total titratable acidity, and 2.8–6.3 for total soluble solids. The microbiological analysis showed high contamination in the samples by deteriorating microorganisms, with 58% of the samples contaminated with pathogenic microorganisms. Therefore, regular use of good hygiene practices for handling manually extracted coconut water is necessary to physicochemically and microbiologically standardize this product. Thus, ensuring the quality of the coconut water when it is manually extracted by street vendors and trade as an unprocessed, cooled, and fresh beverage and consequently minimize consumer’s health risks.

Características físico-químicas do leite caprino na época seca e chuvosa na microrregião de Mossoró-RN

Tendo em vista a importância da qualidade do leite de cabra para a sua comercializacao, o presente trabalho teve por objetivo avaliar as caracteristicas fisico-quimicas do leite caprino na epoca seca e chuvosa na microrregiao de Mossoro-RN. Para isto, foram coletadas amostras de 17 produtores durante 30 semanas sendo 15 semanas no periodo seco e 15 no chuvoso. As amostras apos coletadas foram transportadas, em caixas isotermicas, para o Laboratorio de Tecnologia de Alimentos da Universidade Federal Rural do Semiarido (UFERSA), onde foram analisadas em duplicatas quanto aos seguintes parâmetros fisico-quimicos: acidez titulavel (D), solidos totais (%), proteina (%), solidos nao gordurosos (%), gordura (%), densidade (g/cm3) e indice crioscopico (H), totalizando 8.640 analises. Os dados foram submetidos a analise de variância e as medias comparadas pelo teste Tukey a 1 e 5% de probabilidade. Verificou-se que as caracteristicas fisico-quimicas do leite caprino avaliado na microrregiao de Mossoro-RN sofreram alteracao conforme a epoca chuvosa e seca do ano. O periodo chuvoso ou seco dependendo da semana de analise influenciou acidez titulavel, proteina, gordura, solidos totais e solidos nao gordurosos. A densidade e indice crioscopico nao sofreu alteracao com periodo de chuva e seco do ano. No periodo chuvoso a acidez titulavel, proteina, solidos totais, SNG, gordura foram superiores ao do periodo seco. O teor de proteina, densidade e SNG ficaram abaixo do minimo estabelecido pela legislacao brasileira.

Perfil de Sensibilidade de Staphylococcus Spp. A Frações Proteicas Extraídas de Erva Cidreira (Lippia Alba (Mill.) N.E. Brown)

Maria Gilnara Lima Bandeira, Rosueti Diógenes Oliveira Filho, Weslley de Souza Paiva, Maria Rociene Abrantes, Jean Berg Alves da Silva, Marlene Nunes Damaceno. Perfil de Sensibilidade de Staphylococcus spp. A Frações Proteicas Extraídas de Erva Cidreira (Lippia Alba (Mill.) N.E. Brown). In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. São Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-277 Perfil de Sensibilidade de Staphylococcus spp. A Frações Proteicas Extraídas de Erva Cidreira (Lippia Alba (Mill.) N.E. Brown)

Perfil de Sensibilidade de Staphylococcus Spp. Isolados de Alimentos A Antibióticos de Uso Farmacêutico

Maria Gilnara Lima Bandeira, Anaklaudia Sombra Santos, Maria Rociene Abrantes, Germana Guimaraes Reboucas, Monique Ellen Torres da Silva, Weslley de Souza Paiva, Monique de Oliveira Maia, Lidiana Souza Correia Lima (I.Perfil de Sensibilidade de Staphylococcus spp. Isolados de Alimentos A Antibioticos de Uso Farmaceutico. 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-278 Perfil de Sensibilidade de Staphylococcus spp. Isolados de Alimentos a Antibioticos de Uso Farmaceutico

Avaliação da qualidade da carne-de-sol produzida artesanalmente

This research aimed at evaluating the quality parameters of the artisanal sun-dried meat (carne-de-sol) produced and commercialized in the state of Rio Grande do Norte. Eighty sun-dried meat samples were collected, being 44 from open-markets and public markets, and 36 from supermarkets or specialized stores in five cities of Rio Grande do Norte. The samples were analyzed on physicochemical (pH, water activity, moisture and ash) and microbiological (Salmonella spp., thermotolerant coliforms, halophilic bacteria and Staphylococcus aureus) analyses; and S. aureus strains were assayed on antibiotics sensitivity test (AST). A total of 96.25 % of samples showed S. aureus (μ = 4,81LogUFC/g, in 78.75 % of samples), Salmonella spp. (in 25 % of samples), and fecal coliform (μ = 2,36LogMPN/g, in 63.75 % of samples) countings higher than those allowed by Brazilian legislation. As for the AST, 22.5 % of S. aureus strains were resistant to gentamicin; and for penicillin G, tetracycline and chloramphenicol, the strains were 100 %, 67.5 % and 46.26 % resistant, respectively. In physicochemical analyzes, pH (μ = 5,702) and Wa (μ = 0.868) did not constitute the effective barriers against microbial growth. Therefore, the sun-dried meat produced and commercialized in the study area was unsuitable for human consumption according to the Brazilian legislation.

Avaliação microbiológica de carne de charque produzida industrialmente

ABSTRACT: Charqui is a salted and sun dried meat product, obtained by the dehydration of beef, thus being preserved for a long time. Despite going through steps which hamper microor -ganisms’ growth, it can be contaminated during the processing stages. Therefore, this study was aimed at microbiologically eva -luating 25 samples of charqui meat taken from a slaughterhouse in Rio Grande do Norte, Brazil. Samples were analyzed as to the counts of coagulase-positive staphylococci, the MPN of ther-motolerant coliforms, the presence of Salmonella spp., and the counts of halophilic bacteria. By evaluating the microbiological quality of charqui meat, we observed that five samples (20%) were off legal standards (ANVISA) as to coagulase positive sta-phylococci, with counts ranging from 1.38 to 3.93 CFU/g, and all samples were within patterns for the thermotolerant coli-form count. The presence of Salmonella spp. was observed in seven samples (28%), and the average count of halophilic bac-teria was of 2.25 CFU/g. Thus, charqui meat presents microor-ganisms which compromise the quality of products and put the consumer’s health at risk.