Michelle Garcêz de Carvalho

Yoghurt with cajá jeleia (Spondias mombin l.) added probiotics: microbiological evaluation and sensory acceptance

Yogurt is a fermented milk that is widely consumed in the world and is considered an ideal food from a nutritional point of view, since it carries a variety of health benefits, and some yogurts still have therapeutic properties contributing, for example, to cholesterol lowering. Aiming at this, the objective was to elaborate and evaluate microbiologically and sensorially, formulations of yogurt with cassava jelly added with probiotics. However, three yoghurt formulations were elaborated, differentiated by the partial substitution of UHT milk and powdered milk by Cajan jelly. The samples were submitted to microbiological analyzes (total coliforms, thermotolerant coliforms, E. coli and salmonella sp and fungi) and sensorial (acceptance and Revista Brasileira de Higiene e Sanidade Animal Brazilian Journal of Hygiene and Animal Sanity ISSN: 1981-2965 I

Evaluation of hygienic-sanitary quality of oriental restaurants (Japanese and Chinese) in Aracaju

The objective was to identify the main adequations and inadequacies related to hygienic-sanitary quality of restaurants specializing in Japanese and Chinese food in Aracaju, through a check-list. Eighteen restaurants (13 Japanese and 5 Chinese), located in eight districts of Aracaju, were offered, offering self-service and / or à la carte service. The checklist consisted of 164 sub-items, divided into five blocks (block 1: building and facilities, n = 75, block 2: equipment, furniture and utensils, n = 17, block 3: manipulators, n = 14, block 4: Preparation, exposure and transport of prepared food, n = 32, and block 5: documentation, n = 26). Based on the adaptations, it was observed that the majority of restaurants evaluated (10) fit within group II (51 to 75% of adequacies) and suitable with restriction (15). The most suitable adaptations were the use of drinking water, adequately capped water reservoirs, frequently maintained and sanitized, in addition, there was control of the health of the manipulators. Revista Brasileira de Higiene e Sanidade Animal Brazilian Journal of Hygiene and Animal Sanity ISSN: 1981-2965 I

Food and nutrition units: Check-list application and microbiological evaluation

The objective of this study was to evaluate the hygienic-sanitary conditions of two food and nutrition units that serve the public at the federal university of Sergipe, São Cristóvão campus, through a check-list and microbiological evaluation of the environment, food samples and swabs (Equipment, utensils, manipulator hands), as well as checking food temperature. The results show that both UANs were classified in group 3 (0 to 50% of adaptations), according to the Brazilian legislation. In the microbiological evaluation of the environment, the presence of aerobic mesophilic bacteria and fungi were observed in the UANs, in the production and distribution area. In the equipment and utensils, the highest contamination of aerobic mesophilic bacteria was verified in the cutting board, spoon and the meat grinder. The microbiological evaluation of hands and food showed no salmonella sp and staphylococcus aureus, but the presence of total coliforms and thermotolerant coliforms was observed. The temperature found in foods was only adequate for foods kept warm. In view of the results obtained, it is necessary to adopt corrective measures in the UANs in order that they offer food more microbiologically safe.