Márcia Regina Beux

Enzyme-linked imunoassays for the detection of Listeria sp. and Salmonella sp. in sausage: a comparison with conventional methods

This study was carried out comparing the conventional methods (ISO 11290-1 and BAM method, 2008) and system mini-Vidas® (Biomerieux), for detection of Listeria sp. and Salmonella sp. in cooled sausage. The immunoenzymatic method has shown to be effective for the detection of target pathogens, it has presented itself as an excellent screening method.

Occurrence of Candida orthopsilosis in Brazilian tomato fruits (Lycopersicum esculentum Mill.)

We aimed to isolate and identify yeasts found in the tomato fruit in order to obtain isolates with biotechnological potential, such as in control of fungal diseases that damage postharvest fruits. We identified Candida orthopsilosis strains LT18 and LT24. This is the first report of this yeast on Lycopersicum esculentum fruits in Brazil.

Comparison of selective agars recommended by method ISO 11290-1 and chromogenic agars for the isolation of Listeria sp. in refrigerated sausages

Este estudo teve como objetivo a analise da prevalencia de Listeria sp. em linguicas resfriadas e a comparacao dos meios seletivos utilizados no plaqueamento do metodo ISO 11290-1 (Agar PALCAM e Agar Oxford), e agares cromogenicos (Agares Listeria Cromogenico CM 1080 (OCLA) e CM 1084 (ISO)). A frequencia de Listeria sp. foi de 52,9%, sendo que destas, 13,7% corresponderam a L. monocytogenes. A eficacia dos quatro agares para o isolamento de L. monocytogenes demonstrou-se satisfatoria. Apesar de haver algumas diferencas nas composicoes dos meios cromogenicos analisados, estas nao pareceram influenciar nas concordâncias entre os resultados expressos. Contudo, o agar PALCAM mostrou-se mais eficaz na supressao de outros micro-organismos, aumentando, assim, a possibilidade de deteccao de especies de Listeria presentes em numero reduzido. Atraves deste trabalho sugere-se a utilizacao do agar PALCAM associado a um meio cromogenico para aumentar a chance de isolamento de cepas atipicas de Listeria sp. em produtos carneos.

A chemometric approach for moisture control in stingless bee honey using near infrared spectroscopy

Honey is a product that is often adulterated by the addition of water. Stingless bee honey naturally has a higher moisture content than that produced by the traditional Apis mellifera. In most countries, there is a lack of quality standards and methods to characterise and assure the authenticity of stingless bee honey, which demands for the development of fast methods to assess its main properties, avoiding potential fraud. Thus, this work aimed to develop a non-destructive moisture determination method for stingless bee honey based on diffuse reflectance near infrared spectroscopy combined with chemometrics. Thirty-two honey samples from four stingless bee species (Melipona quadrifasciata, Melipona marginata, Melipona bicolor and Scaptotrigona bipuncata) were used to develop calibration models using partial least squares regression analyses. Results revealed intense absorption bands in C–H, O–H and C–O vibrations in the spectra of stingless bee honey. The calibration model was used to predict the moisture content in honey from an external group. The prediction of the honey’s moisture showed good correlation (r2 = 0.93) with the refraction index method and an average error of 2.14%. The statistics variables for the calibration (R2 = 0.947, SEP = 1.005 and RPD = 4.3) revealed that this model can be used to predict the moisture from stingless bee honey and that near infrared spectroscopy is a reliable tool to be applied in quality control with rapid, simple and accurate results.

Professional practice of dietitians in the Brazilian School Feeding Program: A multiple case study

Objetivo: Verificar a adequacao dos parâmetros numericos de nutricionistas na alimentacao escolar e discutir limites e possibilidades da atuacao profissional no Programa de Alimentacao Escolar em municipios do Vale do Ivai, Norte do Parana. Metodos: Estudo de casos multiplos realizado por meio de entrevista semiestruturada com nutricionistas da alimentacao escolar de nove municipios do Vale do Ivai. A Resolucao no 465/2010, do Conselho Federal de Nutricionistas, foi utilizada como base para calculo da adequacao da carga horaria do nutricionista. A legislacao do Programa Nacional de Alimentacao Escolar foi utilizada para discussao da atuacao profissional. Resultados: Os municipios contavam com nutricionista responsavel tecnico pelo Programa de Alimentacao Escolar, porem, o percentual de adequacao da carga horaria variou de 20 a 66%. Foram evidenciadas atividades de gestao, licitacao e contabilidade, alem das atribuicoes do nutricionista previstas para o Programa. A maioria dos nutri-cionistas tambem atendia a outras areas dos municipios, como saude, social e eventos, o que sugere um comprometimento das atribuicoes do profissional e, consequentemente, da execucao do Programa. Conclusao: O numero de nutricionistas no Programa Nacional de Alimentacao Escolar nos municipios investigados e insuficiente em relacao ao numero de alunos. A carga horaria insuficiente e a demanda excessiva de atividades podem impedir que o desenvolvimento de atividades privativas do nutricionista. A contratacao de tecnicos em nutricao e dietetica e auxiliares administrativos para tarefas burocraticas deve ser incitada.

Que doce de leite é esse? Uma discussão sobre o padrão de identidade e qualidade do doce de leite pastoso

This study aimed at determining the quality of commercial creamy dulce de leche, and to discuss whether there is a mischaracterization of the traditional formula by the food industry, considering the identity and quality standards (PIQ–Brazilian abbreviation). Samples of five brands of creamy dulce de leche and a standard sample were evaluated, and coded as DL I, DL II, DL III, DL IV, DL V, and DL P. These samples were investigated by means of physical-chemical analyses of moisture, ash, lipids, and proteins, and analyses of color and texture parameters. The ingredient labels were analyzed and compared with the identity and quality standards. The results were treated by analysis of variance (ANOVA) and Tukey test with p < 0.05 in the 10.0 Statistica (StatSoft) software. The values obtained from analyzed samples when compared with the standard one, it suggests that the dulce de leche been modified over the years. However, even with the addition of non-traditional ingredients into dulce de leche, the final product has been in accordance with the parameters set by the identity and quality standards, which can be attributed to a permissiveness of the Brazilian legislation, allied with the food industry appropriation on the traditional product.