Kelly Lameiro Rodrigues

Condições higiênico-sanitárias no comércio ambulante de alimentos em Pelotas-RS

Street-vending of ready-to-eat (RTE) foods can be a risk to the consumers health, since people usually involved in this activity does not have proper knowledge in safe handling of foods. Despite this, only a few studies have been made on the microbiological quality of these foods and places where they are prepared. In this paper we report on the higienic-sanitary quality of hot-dogs sold by street-vendors from Pelotas,RS. Samples of hot-dogs, water and work surfaces, were collected from 60 street-vending places and taken to the laboratory for analysis. Counts of aerobic mesophilic bacteria (TPC), Staphylococcus coagulase positive (SCP), total coliforms (TC) and coliforms at 45oC (FC) were made on samples of hot-dogs. SPC, TC and FC counts were made on the water and surface samples. Among the 60 samples of hot-dogs 53%, 48%, 37% and 25% were found unsatisfactory for TC, TPC, STA and FC, respectively. Only 3 (5%) water samples were found unsatisfactory according to the TPC standard used, and 27% and 23% did not read the standards for TC and FC. Regarding the surfaces, 70% were found unsatisfactory for TPC, 68% for TC and 67% for FC. Salmonella sp was not detected in any of the samples tested. These results suggest that the hygiene practices of many food street-vending places are not adequate, resulting in a high proportion of read-to-eat RTE) foods with microbiological quality unsatisfactory for consumption.

Evaluation of an indirect ELISA for the detection of Salmonella in chicken meat

In this work, an indirect ELISA based on a monoclonal antibody (MAb) specific for an outer membrane protein of Salmonella enterica serovar Enteritidis was used for detection of Salmonella in 154 samples of chicken meat. Its efficiency was determined through comparison with the results obtained from the conventional method. The prevalence of samples contaminated with Salmonella was 23% with the conventional culture method, and 26% with the ELISA. From thirty-five samples positive for Salmonella by the conventional method, 33 were also positive by ELISA. Seven other samples were only positive in the ELISA. Comparison of the results obtained in the two methods showed an ELISA sensitivity and specificity of 94%, and positive and negative predictive values of 82% and 98% respectively. The serotyping of the isolates revealed 31 Salmonella enterica serovar Enteritidis, 2 Salmonella enterica serovar Heidelberg, 1 Salmonella enterica serovar Choleraesuis and 1 Salmonella enterica sorovar 6,7:-:-.

Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite program in an institutional foodservice unit in Southern Brazil.

O objetivo deste estudo foi investigar as praticas de higiene na producao de alimentos em um servico de alimentacao do Sul do Brasil, e avaliar o efeito da aplicacao das Boas Praticas de Manipulacao e Procedimentos Operacionais Padronizados utilizando indicadores microbiologicos de qualidade de higiene. Um levantamento inicial sobre as condicoes de funcionamento geral classificou a unidade como regular em relacao ao cumprimento das diretrizes de seguranca do Estado para os estabelecimentos de producao de alimentos. Foi implementado um plano de acao que incorporou a correcao das questoes de nao-conformidade e a formacao dos manipuladores de alimentos sobre boas praticas alimentares manipulacao e Procedimentos Operacionais Padronizados. Os resultados das analises microbiologicas realizadas em utensilios, superficies de manipulacao de alimentos, maos de manipuladores de alimentos, agua e ar foram registrados antes e depois da implementacao do plano de acao. Os resultados mostraram que a aplicacao deste tipo de intervencao leva a producao de alimentos seguros.

Intoxicação estafilocócica em restaurante institucional

An outbreak of foodbome intoxication in an institutional restaurant was investigated. Fifty-six people, out of 88, had vomiting, diarrhea, abdominal pain, prostration, fever and headache after eating a meal that included chicken sandwich, orange drink and milk pudding. Symptoms appeared between one and a halfhour and 12 hours after eating the meal and lasted from 24 to 36 hours. Specific attack rates were 64% for chicken sandwich, 61% for orange drink and 60% for milk pudding. Enterotoxin A secreting Staphylococcus aureus count in chicken Sandwich was 2 X 108CFU.g-1. Results of the questionnaire appleied to patrons, and results of bacteriological analysis of food items, provided circunstantial evidence to conclude that an outbreak of foodbome intoxication caused by the chicken sandwich contaminated with Staphylococcus aureus enterotoxin A has ocurred.

Conhecimento nutricional e suplementação alimentar por praticantes de exercícios físicos

INTRODUCTION: Gyms environment encourages the spreading of stereotyped esthetic patterns, leading many practitioners to develop inadequate eating habits, and, in many occasions, use nutritional supplements. There is also lack of information and orientation about ideal nutrition, which can damage sport performance. OBJECTIVE: The aim of this study was to evaluate the use of feed supplements, food consumption and nutritional knowledge of physical exercise practitioners from the city of Pelotas, RS, Brazil. METHODS: The study group was composed of 60 individuals who answered a questionnaire and a 24 hour-memo. The mean age was 23.28 ± 3.37 years old and the great majority was composed by students and professionals with complete higher education (83.3%). RESULTS: It was verified that 31.7% of the individuals used some kind of feed supplement, mostly men (78.9%). Amino acids or concentrated protein were the most consumed. The most frequently mentioned source was the physical education instructors, followed by self-prescription. The analyses have shown diets to be hypoglycemic, hyperproteic and hyperlipidic. There was a statistically significant relationship between the use of feed supplements and protein consumption above the recommended percentage (p=0,003). The population has demonstrated a moderate knowledge regarding basic concepts on nutrition and difficulty in relating food and its source. CONCLUSION: It should be highlighted the need of having nutritional orientation in order to help sports practitioners achieve their goals as well as clarifying doubts, aiming a better sport performance with the benefits of an adequate nutritionINTRODUCCION: El ambiente de los gimnasios favorece la diseminacion de estandares esteticos estereotipados, llevando a muchos frecuentadores a desarrollar habitos alimentarios inadecuados y con frecuencia recurren al uso de suplementos alimentarios. Aun existe mucha falta de informacion y orientacion en relacion a la forma ideal de nutricion, lo que puede perjudicar el desempeno deportivo.OBJETIVO: Evaluar el uso de los suplementos alimentarios, el consumo alimentario y el conocimiento nutricional de los practicantes de ejercicios fisicos en la ciudad de Pelotas-RS, Brasil.METODOS: El grupo de estudio consistio en 60 individuos que respondieron a un cuestionario y un recordatorio de 24 horas. El promedio de edad de los individuos fue de 23,28 ± 3,37 anos y la gran mayoria compuesta por estudiantes y profesionales con nivel superior completo (83,3%).RESULTADOS: Se verifico que 31,7% utilizaban algun tipo de suplemento alimentario, siendo en su mayoria hombres (78,9%). Aminoacidos o concentrados proteicos fueron los mas consumidos. Las fuentes de indicacion mas citadas fueron los instructores y profesores de educacion fisica, seguida de auto indicacion. El analisis de dietas mostro ser hipoglicidica, hiperproteica e hiperlipidica. Hubo relacion estadistica significativa entre el uso de suplementos alimentarios y el consumo de proteinas por encima del porcentual recomendado (p = 0,003). La poblacion demostro moderado conocimiento acerca de los conceptos basicos en el area de nutricion y dificultad en relacionar el alimento con su fuente.CONCLUSION: Se destaca la necesidad de orientacion nutricional, auxiliando a los frecuentadores de gimnasios a alcanzar sus objetivos, asi como la resolucion de dudas, para mejorar el desempeno deportivo con los beneficios de una alimentacion adecuada.

Efeito da implementação do programa pré requisitos para Análise de Perigos e Pontos Críticos de Controle (APPCC) em um serviço de alimentação institucional do sul do Brasil

O objetivo deste estudo foi investigar as praticas de higiene na producao de alimentos em um servico de alimentacao do Sul do Brasil, e avaliar o efeito da aplicacao das Boas Praticas de Manipulacao e Procedimentos Operacionais Padronizados utilizando indicadores microbiologicos de qualidade de higiene. Um levantamento inicial sobre as condicoes de funcionamento geral classificou a unidade como regular em relacao ao cumprimento das diretrizes de seguranca do Estado para os estabelecimentos de producao de alimentos. Foi implementado um plano de acao que incorporou a correcao das questoes de nao-conformidade e a formacao dos manipuladores de alimentos sobre boas praticas alimentares manipulacao e Procedimentos Operacionais Padronizados. Os resultados das analises microbiologicas realizadas em utensilios, superficies de manipulacao de alimentos, maos de manipuladores de alimentos, agua e ar foram registrados antes e depois da implementacao do plano de acao. Os resultados mostraram que a aplicacao deste tipo de intervencao leva a producao de alimentos seguros.Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 oC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

Mudança no perfil sociodemográfico de consumidores de produtos orgânicos

The scope of this study was to establish the socio-demographic profile, health status and the relationship with the consumption of organic produce among consumers who frequent different agroecological street markets in Pelotas in the state of Rio Grande do Sul. A questionnaire was given to the consumers of organic produce while shopping in the agroecological street markets. It was found that the consumers with lower education levels and lower income began to frequent the agroecological street markets more often and consume more organic foods. The consumers were concerned about their health and nutrition status with very few of them having a diagnosis of disease, there being different motivations influencing the purchase of organic food.

Nutritional knowledge and dietary supplementation by physical exercise practitioners

INTRODUCTION: Gyms environment encourages the spreading of stereotyped esthetic patterns, leading many practitioners to develop inadequate eating habits, and, in many occasions, use nutritional supplements. There is also lack of information and orientation about ideal nutrition, which can damage sport performance. OBJECTIVE: The aim of this study was to evaluate the use of feed supplements, food consumption and nutritional knowledge of physical exercise practitioners from the city of Pelotas, RS, Brazil. METHODS: The study group was composed of 60 individuals who answered a questionnaire and a 24 hour-memo. The mean age was 23.28 ± 3.37 years old and the great majority was composed by students and professionals with complete higher education (83.3%). RESULTS: It was verified that 31.7% of the individuals used some kind of feed supplement, mostly men (78.9%). Amino acids or concentrated protein were the most consumed. The most frequently mentioned source was the physical education instructors, followed by self-prescription. The analyses have shown diets to be hypoglycemic, hyperproteic and hyperlipidic. There was a statistically significant relationship between the use of feed supplements and protein consumption above the recommended percentage (p=0,003). The population has demonstrated a moderate knowledge regarding basic concepts on nutrition and difficulty in relating food and its source. CONCLUSION: It should be highlighted the need of having nutritional orientation in order to help sports practitioners achieve their goals as well as clarifying doubts, aiming a better sport performance with the benefits of an adequate nutritionINTRODUCCION: El ambiente de los gimnasios favorece la diseminacion de estandares esteticos estereotipados, llevando a muchos frecuentadores a desarrollar habitos alimentarios inadecuados y con frecuencia recurren al uso de suplementos alimentarios. Aun existe mucha falta de informacion y orientacion en relacion a la forma ideal de nutricion, lo que puede perjudicar el desempeno deportivo.OBJETIVO: Evaluar el uso de los suplementos alimentarios, el consumo alimentario y el conocimiento nutricional de los practicantes de ejercicios fisicos en la ciudad de Pelotas-RS, Brasil.METODOS: El grupo de estudio consistio en 60 individuos que respondieron a un cuestionario y un recordatorio de 24 horas. El promedio de edad de los individuos fue de 23,28 ± 3,37 anos y la gran mayoria compuesta por estudiantes y profesionales con nivel superior completo (83,3%).RESULTADOS: Se verifico que 31,7% utilizaban algun tipo de suplemento alimentario, siendo en su mayoria hombres (78,9%). Aminoacidos o concentrados proteicos fueron los mas consumidos. Las fuentes de indicacion mas citadas fueron los instructores y profesores de educacion fisica, seguida de auto indicacion. El analisis de dietas mostro ser hipoglicidica, hiperproteica e hiperlipidica. Hubo relacion estadistica significativa entre el uso de suplementos alimentarios y el consumo de proteinas por encima del porcentual recomendado (p = 0,003). La poblacion demostro moderado conocimiento acerca de los conceptos basicos en el area de nutricion y dificultad en relacionar el alimento con su fuente.CONCLUSION: Se destaca la necesidad de orientacion nutricional, auxiliando a los frecuentadores de gimnasios a alcanzar sus objetivos, asi como la resolucion de dudas, para mejorar el desempeno deportivo con los beneficios de una alimentacion adecuada.

Conocimiento nutricional y suplementación alimentaria de los practicantes de ejercicio físico

INTRODUCTION: Gyms environment encourages the spreading of stereotyped esthetic patterns, leading many practitioners to develop inadequate eating habits, and, in many occasions, use nutritional supplements. There is also lack of information and orientation about ideal nutrition, which can damage sport performance. OBJECTIVE: The aim of this study was to evaluate the use of feed supplements, food consumption and nutritional knowledge of physical exercise practitioners from the city of Pelotas, RS, Brazil. METHODS: The study group was composed of 60 individuals who answered a questionnaire and a 24 hour-memo. The mean age was 23.28 ± 3.37 years old and the great majority was composed by students and professionals with complete higher education (83.3%). RESULTS: It was verified that 31.7% of the individuals used some kind of feed supplement, mostly men (78.9%). Amino acids or concentrated protein were the most consumed. The most frequently mentioned source was the physical education instructors, followed by self-prescription. The analyses have shown diets to be hypoglycemic, hyperproteic and hyperlipidic. There was a statistically significant relationship between the use of feed supplements and protein consumption above the recommended percentage (p=0,003). The population has demonstrated a moderate knowledge regarding basic concepts on nutrition and difficulty in relating food and its source. CONCLUSION: It should be highlighted the need of having nutritional orientation in order to help sports practitioners achieve their goals as well as clarifying doubts, aiming a better sport performance with the benefits of an adequate nutritionINTRODUCCION: El ambiente de los gimnasios favorece la diseminacion de estandares esteticos estereotipados, llevando a muchos frecuentadores a desarrollar habitos alimentarios inadecuados y con frecuencia recurren al uso de suplementos alimentarios. Aun existe mucha falta de informacion y orientacion en relacion a la forma ideal de nutricion, lo que puede perjudicar el desempeno deportivo.OBJETIVO: Evaluar el uso de los suplementos alimentarios, el consumo alimentario y el conocimiento nutricional de los practicantes de ejercicios fisicos en la ciudad de Pelotas-RS, Brasil.METODOS: El grupo de estudio consistio en 60 individuos que respondieron a un cuestionario y un recordatorio de 24 horas. El promedio de edad de los individuos fue de 23,28 ± 3,37 anos y la gran mayoria compuesta por estudiantes y profesionales con nivel superior completo (83,3%).RESULTADOS: Se verifico que 31,7% utilizaban algun tipo de suplemento alimentario, siendo en su mayoria hombres (78,9%). Aminoacidos o concentrados proteicos fueron los mas consumidos. Las fuentes de indicacion mas citadas fueron los instructores y profesores de educacion fisica, seguida de auto indicacion. El analisis de dietas mostro ser hipoglicidica, hiperproteica e hiperlipidica. Hubo relacion estadistica significativa entre el uso de suplementos alimentarios y el consumo de proteinas por encima del porcentual recomendado (p = 0,003). La poblacion demostro moderado conocimiento acerca de los conceptos basicos en el area de nutricion y dificultad en relacionar el alimento con su fuente.CONCLUSION: Se destaca la necesidad de orientacion nutricional, auxiliando a los frecuentadores de gimnasios a alcanzar sus objetivos, asi como la resolucion de dudas, para mejorar el desempeno deportivo con los beneficios de una alimentacion adecuada.