Maria Raquel Hidalgo Campos

Qualidade microbiológica de leite humano obtido em banco de leite

OBJECTIVE The objectives of the present study were to determine the prevalence of potentially pathogenic microorganisms that indicate the hygienic and sanitary conditions of human milk samples collected at a Human Milk Bank. METHODS Three hundred and thirty eight (338) samples of human milk collected from a milk bank in a maternity in the municipality of Goiânia, in the state of Goias, Brazil were submitted to microbiological analysis. The latter were plated on McConkey agar according to the type of bacteria. Among the total number of samples collected, 194 consisted of raw milk and the remaining 144 were pasteurized milk. RESULTS The presence of Staphylococcus spp., Streptococcus spp., yeasts and molds, and Enterobacteriaceae was verified in the raw milk samples. Staphylococcus aureus were isolated in 10 (5.2%) samples, Staphylococcus epidermidis in 28 (14.4%) samples, Streptococcus spp. in three (1.6%) samples, yeasts and molds in 43 (22.2%) and Enterobacteriaceae in 49 (25.3%) samples. In a hundred and forty four (144) samples which underwent thermal treatment Staphylococcus aureus was detected in five (3.5%) samples, Staphylococcus epidermidis in 15 (10.4%), Staphylococcus lugdenensis in two (1.4%), Streptococcus spp. in four (2.8%), yeasts and molds in 37 (25.7%), and Enterobacteriaceae in nine (6.3%). CONCLUSIONS Analysis indicated a high degree of contamination in raw human milk, and as for the pasteurized milk, despite elimination of the great majority of potentially pathogenic microorganisms, the percentage of yeasts and molds was higher than in raw milk, demonstrating that a lower degree of initial contamination would be necessary for pasteurization to be an efficient means of microbiological control.

Aspectos higiênico-sanitários no processo produtivo dos alimentos em escolas públicas do Estado de Goiás, Brasil

OBJECTIVE: This study aimed to monitor the cleanness of public school canteens of Goias state, investigated during the study “Avaliacao e Monitoramento da Qualidade dos Alimentos Oferecidos na Merenda Escolar” (Assessment and Monitoring of School Food Quality), Goias, done from 2004 to 2007. METHODS: Starting in 2004, a three-stage survey was done in public schools of Goias. During the first phase, from 2004 to 2005, a checklist was used to assess the cleanness of schools canteens. In the second phase, from 2005 to 2007, interventions were done at the schools to train the relevant personnel. The third phase, done in 2010, consisted of monitoring the 18 school canteens that participated in the first phase using the same checklist to compare the sanitary quality of their meals in the two periods. The study was approved by the Universidade Federal de Goias Research Ethics Committee. RESULTS: The study schools complied only in part with the legislation, as the items personal hygiene, facility conditions, equipment and utensils, operational hygiene and processing were inadequate in 44.9% of the school food services investigated from 2004 to 2005 and in 37.1% of the ones investigated during the present study, jeopardizing the sanitary quality of the preparations. CONCLUSION: Comparison of the two phases of this investigation showed that only operational hygiene improved. These results reinforce the need of improving the pertinent school facilities and providing periodical training to those involved in food preparation to improve the sanitary quality of school foods.

Molecular Epidemiology of Microorganisms Isolated from Food Workers and Enteral Feeding of Public Hospitals

UNLABELLED This study aimed to compare strains of Staphylococcus aureus and E. coli isolated from food workers and enteral diet samples obtained from 2 public hospitals (H1/H2) in Goiania, Goias, Brazil, by the means of antibiogram and pulsed field gel electrophoresis (PFGE). In the H1, strains of S. aureus were present in 2 enteral diet samples and in 13 food worker swabs. Strains of E. coli were found in an enteral diet sample from H1 and in 2 enteral diet samples from H2 and in 6 food worker swabs in the H1 and in 12 food worker swabs from H2. According to the antibiogram, the 6 susceptibility profiles (A to F) of 15 S. aureus strains colonizing personnel and enteral feeding did not allow the identification of the probable source of diet contamination. All 20 E. coli strains isolated from the H1 and H2 were grouped in 4 phenotypic profiles (A to D). The phenotypes A (H1) and C (H2) showed the same profile for microorganisms isolated from handlers and diets, suggesting more phenotypic similarity among these samples. PFGE genotyping showed that S. aureus isolates from diets were related to a single strain isolated from a food worker suggesting that in this case the reason for the diet contamination may be a result of food handling. The food worker appears to be the most probable source of E. coli contamination for enteral feeding from H2. This fact emphasizes on the food workers as a risk of bacterial transmission for the diets and that the diet chain production must be controlled. PRACTICAL APPLICATION The study emphasizes the importance of monitoring the enteral diet microbiological quality and the factors associated to its contamination. The study highlights the use of molecular biology as an instrument to correlate strains to determine the origin of the final product contamination.

JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS

Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.

Utilização da polpa de batata residual em snacks como perspectiva de redução do impacto ambiental

The aim of this work was the characterization of a residual pulp of washing of dehydrated potato (PRLBD), as well as its use in snacks, with reuse of agroindustrial residue produced. Samples of the wash water from four cultivars of potato (Atlantic, Markies, Inovaiter and Asterix) were recovered and dried. The chemical and physical characteristics show that all PRLBD can be used as an ingredient in the formulation of food products. The snacks were formulated with partial substitution of wheat flour by PRLBD (0, 10, 20 e 50%). The results of microbiological analysis performed with the PRLBD cultivar Atlantic, such as the snacks were accepted by the Brazilian legislation and no significant risk to human health prominent (absence of Salmonella; Coliformes a 45 °C < 100 UFC g-1 and Bacillus cereus < 3000 UFC.g-1). The acceptability analysis shows that the formulated snacks were most preferred by consumers, besides having a fat content 24% lower. In conclusion, this new process of manufacture of snacks can contribute to agroindustrial sustainability, decreasing the environment impact generated by processing chips, besides being a healthier product for the consumer.

The effect of chemical treatments on the pH & microbial flora of cassava residues during storage

Cassava starch factories produce residues that can be commercialized as food ingredients. The objective of this study was to evaluate the microbiological safety of cassava peel and bagasse during storage, with and without chemical treatment. The bagasse was acidified with lactic acid, and the peel was immersed in a sodium hypochlorite solution. The microbiological analyses were carried out for 72 h after harvest. All of the samples showed the absence of pathogenic microorganisms, and the acidification and sanitization were effective in controlling total coliforms. Cassava bagasse and peel samples can be considered safe for consumption by humans as ingredients for other food products.