Raquel Monteiro Cordeiro de Azeredo

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.

Composição centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento

This paper evaluated the proximate analysis, the weight losses and the tenderness of grilled pork loin (Longissimus dorsi) chops, submitted to two periods of storage (15 and 60 days) and thawed at 7oC or 25oC. The higher contents of moisture were found in the pork loin samples kept frozen for 15 days and thawed at 7oC (59.54%) and in the ones kept frozen for 60 days with thawing at 25oC (60.51%). Samples stored for 60 days presented higher minerals contents (5.58%) in relation to those stored for 15 days (4.51%) (the analysis was carried out with grilled and pre-salted portions). The different treatments did not influence the lipids and protein contents and the tenderness of the pork loin chops. The use of 25oC for the thawing caused greater weight losses (40.19%) than 7oC (33.17%). The results of the present study suggest the application of short periods of frozen storage and thawing in the refrigerator.

Contaminação ambiental e perfil toxigênico de Bacillus cereus isolados em serviços de alimentação

Ninety air samples and ninety six samples from benches and equipments surfaces were collected in two food services for investigation of Bacillus cereus contamination sources and characterization of strains toxin profiles. B. cereus was detected in 84.4% and 44.8% from air samples and samples from benches and equipments surfaces, respectively. The potential of enterotoxin production was investigated using polymerase chain reaction (PCR) methods for genes hblA, hblD e hblC (encoding hemolysin BL) and for genes nheA, nheB and nheC (encoding non-hemolytic enterotoxin - NHE). From 70 isolates investigated 14.3% were positive for the three HBL encoding genes and 12.8% were positive for the three NHE encoding genes. The Bacillus Diarrhoeal Enterotoxin Visual Immunoassay (BDE-VIA; Tecra) also was used for NHE detection. The results obtained with BDE-VIA revealed that 61.4% from the 70 strains are NHE producers.

Contaminação por Bacillus cereus em superfícies de equipamentos e utensílios em unidade de alimentação e nutrição

The confirmation that Bacillus cereus is a microorganism that represents a special problem in food processing plants, such as university cafeterias, inspired this work, the scope of which was to evaluate the risks consumers are exposed to by identifying the contamination points from whence the microorganism can be transferred on to food. The presence of B. cereus was detected in 38.3% of the equipment and utensils studied. Counts of up to 5.7x10 2 CFU/cm2 were found, with the highest values being found in samples from distribution sectors, indicating the importance of these areas as potential sources of microorganism transmission on to food.

Effect of guar gum supplementation on lipidic and glycidic metabolic control and body mass index in type 2 diabetes

Guar gum supplementation (10g/day) in the diet of overweight type 2 diabetics, resulting in total fiberingestion close to 20g per day, did not lead to a spontaneous reduction in body weight. The effect of guargum on the glycidic metabolic control was inconclusive, but it was shown to be an effective dietetic strategy toreduce blood cholesterol levels.