Joice de Fátima Laureano Martins

Microbiological contamination of environments and surfaces at commercial restaurants.

This study was carried out to provide subsidies for sanitary actions applied to manipulators, environments and surfaces, assessing levels of microbiological contamination in three commercial restaurants (A, B and C) in Viçosa, Minas Gerais State. Microbiological analysis were performed for presumptive counting of Bacillus cereus and mesophilic aerobic bacteria on surfaces of stainless steel benches, equipments, utensils and hands of the manipulators (swab technique), and air (simple sedimentation). It was observed expressive contamination by mesophilic aerobic bacteria in the samples examined, exceeding limits proposed by the APHA (American Public Health Association). Mesophilic aerobic microorganisms were detected in 100% of air samples, with counts ranging from 4.1 x 10(1) CFU/cm(2)/week to 1.1 x 10(3) CFU/cm(2)/week. Typical colonies of B. cereus were detected in 19% of all air samples, and the presence of such colonies was observed in all restaurants in levels that reached 2.1 x 10(1) CFU/cm(2)/week. In surfaces and hands examined it was also possible to isolate typical colonies of the pathogen in all restaurants. The sanitary situation of the environments studied requires interventions to reduce risks of great magnitude, concerning the occurrence of foodborne diseases.

Desenvolvimento e avaliação sensorial de sobremesa láctea potencialmente simbiótica

This paper aimed to develop a symbiotic potentially milk dessert containing the probiotic Lactobacillus acidophilus and yacon syrup as prebiotic food and assess its sensory acceptability. For the production of the brus initially prepared a yogurt with whole milk added to 10 % sugar, 3% of

Produto a base de yacon e modulação da microbiota, perfil de ácidos graxo e lipídico em ratas ovariectomizadas

Objective: Fructans, a type of inulin present in yacon based products, can modulate microbiota and fatty acid profile, performing many beneficial roles. From this perspective, this study assessed the modulation of the gastrointestinal microbiota, organic acid profile, and lipid profile of ovariectomized Wistar rats fed or not a diet containing 6% fructooligosaccharides and inulin from a yacon based product. Methods: Cecum weight, pH, and organic acids, cecal content microbiota, total cholesterol, and fractions were analyzed. Results: The group fed the diet supplemented with fructooligosaccharides and inulin during the study period experienced beneficial modulation of their intestinal microbiota stemming from fructooligosaccharide/inulin fermentation and increased lactate profile (p<0.05) and high-density lipoprotein cholesterol (p<0.05). Conclusion: This suggests that regular yacon intake can potentially modulate the intestinal microbiota and organic acid profile, and reduce dyslipidemia.

Evaluation of the addition of kefir diet in hospital

Kefir grains are used in the preparation of a fermented milk product called kefir which. Its introduction in hospital diets promotes several benefits to patients and has great ability to stimulate the immune system. The objective was to verify the acceptance of different formulations with kefir as an ingredient. kefir grains (5%) were cultured for 24 hours at 22o C. Then, four formulations were prepared. Formulation 1 - 50% of kefir cultured in whole cows milk with 50% strawberry pulp and sweetener (0.2 mL/100 mL) formulation from 20 to 50% of kefir cultured in skim cows milk with 50% pulp strawberry and sweetener (0.2 mL/100 mL) formulation from 30 to 50% of kefir cultured in whole cows milk with 50% strawberry pulp and 10% sucrose and formulation from 40 to 50% of cultured kefir in milk skimmed cow with 50% strawberry pulp and 10% sucrose. Sensory analysis was performed in a hospital in Vicosa-MG, and as fitting companions of hospitalized patients and staff. There was acceptance of formulations and used the nine-point hedonic scale. All formulations showed considerable acceptance framing is more frequent among the scores «liked moderately» to «liked very much.» These formulas showed great potential to be introduced in diet therapy and may act both as an adjunct to the treatment of gastrointestinal diseases, such as glycemic control and hypercholesterolemic.Os graos de kefir sao utilizados na elaboracao de um produto lacteo fermentado o qual denominamos kefir. Sua introducao em dietas hospitalares promove varios beneficios aos pacientes e possui grande capacidade de estimular o sistema imunologico. Objetivou-se verificar a aceitacao de diferentes formulacoes tendo como ingrediente o kefir. Os graos de kefir (5 %) foram cultivados por 24 horas a temperatura de 22° C. Em seguida, foram preparadas quatro formulacoes. Formulacao 1 50 % de kefir cultivado em leite de vaca integral com 50 % de polpa de morango e adocante (0,2 mL/100 mL); formulacao 2 50 % de kefir cultivado em leite de vaca desnatado com 50 % de polpa de morango e adocante (0,2 mL/100 mL); formulacao 3 50 % de kefir cultivado em leite de vaca integral com 50 % de polpa de morango e 10 % de sacarose e formulacao 4 50 % de kefir cultivado em leite de vaca desnatado com 50 % de polpa de morango e 10 % de sacarose. A analise sensorial foi realizada em um hospital do municipio de Vicosa-MG, tendo como provadores acompanhantes de pacientes internados e funcionarios. Verificou-se a aceitacao das formulacoes e utilizouse a escala hedonica de nove pontos. Todas as formulacoes apresentaram consideravel aceitacao enquadrando-se com maior frequencia entre os escores «gostei moderadamente» a «gostei muito». Estes formulados apresentaram grande potencial para serem introduzidos em dietoterapia e poderao atuar tanto como adjunto ao tra tamento de patologias gastrintestinais, como no controle glicemico e hipercolesterolemico. Termos para indexacao: leite fermentado, kefir, dieta hospitalar

Queijo "Petit suisse" de kefir: uma alternativa de sobremesa com microorganismos de ação probiótica

The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream fo...