Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages / Carne infravalorada de atún (Thunnus obesus y Katsuwonus pelamis linnaeus) para desarrollar salchichas

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality

Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como "lomo de atún" ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.

Culturable microbiological profile of a non-sterile drugs pharmaceutical production environment

Abstract For places where non-sterile drug production occurs, regulatory bodies recommend monitoring of the environmental bioburden. This procedure provides information regarding possible microbiological risks to which the products may be exposed, so that subsequent action measures may be implemented. The aim of the present work was to quantify and characterize the microorganisms present in Grade D (ISO 8) cleanrooms of a Brazilian pharmaceutical industry, identifying any possible seasonal climatic influences on these environments. Sampling was performed by surface and air monitoring, over 12 months during the year 2019, in rooms that were in operation. For both sampling methods, no statistically significant differences in bacteria and fungi counts were found between months or seasonal periods. Microorganisms that presented higher incidence included Staphylococcus epidermidis (15%) and Micrococcus spp. (13%), common to the human microbiota, and the fungi Cladosporium sp. (23%) and Penicillium sp. (21%), typical of the external environment. The results showed that microbial contamination in the Grade D cleanrooms was within the permissible maximum levels and remained similar throughout the year. Microbiological quality control in the clean areas of the pharmaceutical industry investigated was considered effective, with regular maintenance being necessary to keep bioburden levels controlled.

Mapa microbiológico: software para los laboratorios de microbiología

Introducción: El mapa microbiológico permite conocer desde una situación infecciosa particular hasta la epidemiología de toda la institución en torno a las infecciones, así como las opciones terapéuticas. Objetivos: Crear una base de datos que analice los datos registrados mediante consultas y formularios a partir de criterios de búsqueda. Métodos: Se confeccionó una base de datos empleando Microsoft Access, y se organizó la información usando lenguajes de programación SQL y VBA mediante consultas y formularios. Resultados: Se obtuvieron tablas, consultas y formularios para proporcionar la información de acuerdo a las exigencias del laboratorio y el servicio que lo solicita. Conclusiones: El software ofrece una solución al acceso de la información de forma digital, rápida y certera, además de segura. El registro de los datos es el único proceder manual, con lo que se minimizan las jornadas dedicadas al desarrollo del informe final. Se sugiere el empleo del mapa microbiológico en Microsoft Access como herramienta en los laboratorios de microbiología.

Introduction: The microbiological map allows us to know from a particular infectious situation to the epidemiology of the entire institution regarding infections, as well as therapeutic options. Objectives: To create a database that groups the results of microorganisms isolated in the laboratory and their susceptibility (according to the antibiogram), capable of grouping queries and accounts based on search criteria. Methods: A database was created using Microsoft Access, and the information was organized using SQL and VBA programming languages, through queries and forms. Results: Tables, consultations and forms were obtained to provide information according to the requirements of the laboratory and the service that requests it. Conclusions: The software offers a solution to access information digitally, quickly, accurately, and safely. Data recording is the only manual procedure, thus minimizing the days dedicated to the development of the final report. The use of the microbiological map using Microsoft Access is suggested as a tool in microbiology laboratories.

Evaluación de las condiciones higiénico-sanitarias de puestos de venta de ceviche de chochos (Lupinus mutabilis) ubicados en las calles de Riobamba-Ecuador y análisis bacteriológico del producto y sus ingredientes

Los alimentos expendidos en la vía pública constituyen una fuente de ingreso para familias en países en vías de desarrollo, sin embargo, pueden ser fuentes potenciales de enfermedades transmitidas por alimentos. En Riobamba-Ecuador entre los alimentos de mayor consumo en la vía pública está el plato típico "ceviche de chochos (Lupinus mutabilis)", nutritivo, sensorialmente agradable y con precio accesible. Este estudio evaluó la calidad microbiológica y condiciones sanitarias de 10 puestos de venta. Se realizó el análisis microbiológico a 100 muestras correspondientes a: ceviche e ingredientes por separado (jugo de tomate, chochos desamargados, piel cocida de cerdo y cebollas). Estas muestras se tomaron en dos días diferentes y se cuantificó aerobios mesófilos, enterobacterias y Staphyloccocus aureus. Las condiciones sanitarias de los puestos de venta fueron evaluadas mediante una lista de verificación que incluyó los siguientes parámetros: diseño, ubicación, manipulador, preparación, transporte, comercialización y saneamiento. Los resultados revelan que todas las muestras estaban contaminadas con enterobacterias y S. aureus, 80% presentaban aerobios mesófilos > 6 log10 UFC/g, siendo el ingrediente chocho desamargado, el que aportó mayor carga microbiana en 6 de los 10 puestos de venta. Los resultados de la lista de verificación muestran que las principales deficiencias son: la no utilización de agua potable circulante y la manipulación de manera conjunta de los alimentos y el dinero. En conclusión, existe gran fluctuación del cumplimiento de cada parámetro dentro de las Prácticas Correctas de Higiene por puesto de venta, creando focos o entradas de contaminantes, que se evidencia en los altos recuentos de microorganismos indicadores de calidad sanitaria en el producto final.

Street food constitutes a source of income for several families in the world, mainly in developing countries and emerging economies; however, it can be a potential source of foodborne diseases. In Riobamba-Ecuador, among the most consumed food streets is the typical dish "ceviche de chochos (Lupinus mutabilis) ", a nutritious and pleasant sensory dish at an affordable price. In this study, the microbiological load and sanitary conditions of 10 lupine ceviche stalls were evaluated. Samples of ceviche and its ingredients (tomato juice, debited lupins, pork skin, and onions). These samples (n= 100) were taken on two different days and analysed to quantify mesophilic aerobes, enterobacteria, and S. aureus. The sanitary conditions of the stalls were analysed using a check list consisting of sections focused on design, location, handler, preparation, transportation, marketing and sanitation. The results show that 100% of the samples were contaminated with enterobacteria and S. aureus, 80% of these had mesophilic aerobics > 6 log CFU / g, and the debittered lupin ingredient is the one that provides the highest microbial load in 6 of the 10 stalls evaluated. The results of the check list showed that the main deficiencies are the non-use of circulating drinking water and the joint manipulation of food and money. In conclusion, there is a great fluctuation in the compliance of the Good Hygiene Practises parameters in each street food stall. It causes multiple foci or entrances of contaminants, which is evidenced in the high counts of microorganisms that are indicators of sanitary quality in the final product.

Microbiological and Chemical characterization of water kefir: An innovative source of potential probiotics for bee nutrition / Caracterización microbiológica y química del kéfir de agua: una fuente innovadora de potenciales probióticos para la nutrición de las abejas

Abstract We evaluated the microbial composition of water kefir grains and beverage overthe course of one year to determine whether the number and type of microorganisms changedover the time. Bacteria and yeast colonies with different morphologies were isolated fromwater kefir and their antimicrobial activity was evaluated against Paenibacillus larvae andAscosphaera apis. A chemical characterization of kefir was also carried out. Our results con-firmed that bacteria and yeasts were more numerous in kefir grains compared with those in thebeverage. The counts of microorganisms declined, although an important microbial community was still present in kefir after the long storage period. Eleven strains which inhibited bee pathogens were isolated from kefir. Genotypic results demonstrated that these isolates included Lentilactobacillus hilgardii, Lentilactobacillus buchneri and Saccharomyces cerevisiae. Thus, water kefir may be an innovative source of potential probiotic strains for bee nutrition in order to control honeybee diseases.

Resumen Evaluamos la composición microbiana del kéfir de agua durante un ano para determinar si la cantidad y el tipo de microorganismos cambiaban con el tiempo. Se aislaron colonias de bacterias y de levaduras con diferentes morfologías, y su actividad antimicrobiana se evaluó frente a Paenibacillus larvaey Ascosphaeraapis. También se realizó una caracterización química del kéfir. Nuestros resultados confirmaron que las bacterias y las levaduras eran más numerosas en los gránulos de kéfir en comparación con la parte líquida. Los recuentos de microorganismos disminuyeron, aunque una cantidad igualmente importante se encontró en el kéfir después de un año. Se aislaron del kéfir once cepas que inhibieron los mencionados patógenos de abejas. Los resultados genotípicos demostraron que estos aislamientos eran Lentilactobacillus hilgardii, Lentilactobacillus buchneri y Saccharomyces cerevisiae. Por lo tanto, el kéfir de agua podría ser una fuente innovadora de potenciales cepas probióticas para contribuir a la nutrición y sanidad de las abejas.

Análise microbiológica da carne comercializada nos açougues da cidade de Nampula, Moçambique / Microbiologiacal analysis of meat sold in the butcheries of Nampula city, Mozambique / Análisis microbiológico de carne vendida en carnicerías de la ciudad de Nampula, Mozambique

As condições higiênico-sanitárias precárias que caracterizam os açougues de Moçambique contribuem para a contaminação de carnes, constituindo um atentado à saúde dos consumidores. Este estudo visou realizar uma análise microbiológica da carne bovina comercializada nos açougues da cidade de Nampula, Moçambique. Foram analisadas, sob padrões laboratoriais ISO, a carne bovina fresca e as zaragatoas de sete açougues licenciados. A análise revelou que 100% das amostras de todos os açougues foram contaminadas por bactérias aeróbias mesófilas, porém, no limite aceitável de contaminação. Cinco açougues apresentaram valores superiores a 1,5 × 106 UFC/g de contaminação. Para Staphylococcus aureus, todas as amostras apresentaram valores superiores a 100 UFC/g; para Escherichia coli, quatro amostras apresentaram valores acima dos limites aceitáveis; e 71% das amostras foram contaminadas por Salmonella spp. Quanto aos utensílios e equipamentos, houve contaminação em 14% das amostras. Assim, recomenda-se a implementação de boas práticas de manipulação de carne nos açougues da cidade de Nampula, de modo a promover a obtenção de carne de qualidade pelos consumidores.

The precarious hygienic-sanitary conditions that characterize the butcheries in Mozambique, contribute to the contamination of meat, which can jeopardize the health of consumers. This study aimed to perform a microbiological analysis of the bovine meat sold in the butcheries of Nampula city, Mozambique. We analyzed, under ISO laboratory standards, bovine meat and swabs from seven licensed butcheries. The analysis revealed that 100% of the samples were contaminated by mesophilic aerobic bacteria; however, the contamination remained within the acceptable range. Five butcheries presented values over 1.5 × 106 CFU/g of contamination. For Staphylococcus aureus, all samples presented values higher than 100 CFU/g; for Escherichia coli, four samples were showed values over the acceptable range; and 71% of the samples were contaminated by Salmonella spp. Regarding utensils and equipment, 14% of the samples were contaminated. Thus, we recommend implementing good meat handling practices in butcheries of Nampula city to promote the obtention of quality meat by consumers.

Las precarias condiciones higiénicas y sanitarias que caracterizan a las carnicerías en Mozambique contribuyen a la promoción de la contaminación de la carne, constituyendo un ataque a la salud de los consumidores. Este estudio tuvo el objetivo de realizar análisis microbiológico de carne vacuna vendida en carnicerías de la ciudad de Nampula, Mozambique. Se analizó, bajo patrones de laboratorio ISO, carne vacuna fresca e hisopos de siete carnicerías. El análisis reveló que el 100% de las muestras estaban contaminadas por bacterias aerobias mesófilas en todas las carnicerías, pero dentro del límite aceptable de contaminación. Cinco carnicerías presentaron valores superiores a 1,5 × 106 UFC/g de contaminación. Para Staphylococcus aureus, todas las muestras presentaron valores superiores a 100 UFC/g; para Escherichia coli, cuatro muestras presentaron valores por encima de los límites aceptables; mientras que el 71% de las muestras estaban contaminadas por Salmonella spp. En las muestras de utensilios y equipos hubo contaminación en un 14%. Por lo que se recomienda implementar buenas prácticas de manejo de carne en las carnicerías de la ciudad de Nampula, con el fin de promover la adquisición de carne de calidad para los consumidores.

Microbiological Evaluation of Fresh Catfish (Clarias gariepinus) Obtained from Selected Markets and Ponds in Minna Metropolis

This research aimed at evaluating the microbiological quality of fresh catfish (Clarias gariepinus) sold in three different markets and ponds in Minna metropolis. The total plate counts from Bosso pond are 2.7 × 102 cfu/mL and 3.8 × 102 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total plate counts of 4.7 × 103 cfu/mL and 3.3 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total plate counts of 2.5 × 103 cfu/mL and 2.5 × 102 cfu/mL on skin and gills respectively. The total coliforms counts from Bosso pond are 3.8 × 102 cfu/mL and 3.0 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total coliforms counts of 2.4 × 102 cfu/mL and 2.6 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total coliforms counts of 4.6 × 103 cfu/mL and 3.2 × 104 cfu/mL on skin and gills respectively. The coliforms count of fresh catfish (Clarias gariepinus) obtained from three markets locations are total coliforms counts from Bosso market are 5.6 × 104 cfu/mL and 4.0 × 105 cfu/mL (Unsatisfactory) for skin and gills respectively. Kure market includes total coliforms counts of 1.6 × 103 cfu/mL and 7.2 × 103 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total coliforms counts of 6.0 × 104 cfu/mL and 4.8 × 104 cfu/mL (Marginal) on skin and gills respectively. The fungal count of fresh catfish (Clarias gariepinus) obtained from three markets locations are Bosso market 1.3 × 102 cfu/mL and 1.5 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure market 2.0 × 103 cfu/mL and 1.0 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total fungal counts of 1.7 × 104 cfu/mL and 1.7 × 102 cfu/mL on skin and gills respectively. The following bacteria were isolated Escherichia coli, Bacillus substilis, Staphylococcus aureus, Pseudomonas species, Streptococcus species, Shigella species and Enterobacter species. The fungi isolated were Rhizopus spp and Aspergillus niger.

Microbiological analysis of bacterial sealing of internal conical implants with different taper angles

Abstract The present study evaluated the effect of the taper angle of different internal conical connection implants and cyclic loading on the implant-abutment bacterial seal. A total of 96 implant-abutment sets were divided into eight groups. Four groups of different taper degrees with cyclic mechanical loading of 500,000 cycles per sample, with a 120-N load at 2 Hz before analysis [16DC (16-degree, cycled), 11.5DC (11.5-degree, cycled), 3DC (3- degree, cycled) and 4DC (4- degree, cycled)] were compared to four control groups without cyclic loading [16D (16-degree), 11.5D (11.5-degree), 3D (3-degree), and 4D (4-degree)]. Microbiological analysis was performed by immersing all samples in a suspension containing Escherichia coli and incubating them at 37°C. After 14 days, the presence of bacterial seals was evaluated. Fisher-Freeman-Halton exact tests and binomial tests were performed (5% significance level). The groups showed significant differences in bacterial seal, and mechanical load cycling improved the bacterial seal in the 3DC group. In all other groups, no significant differences in bacterial seal were found between cycled and uncycled samples. To conclude, the internal conical connection with a 3-degree taper angle showed better results than the other connection with different angles when subjected to load cycling. However, none of the angles tested were fully effective in sealing the implant-abutment interface.

Pharmacognostical, Pharmaceutical and Microbiological Analysis of Mrudwika Sharkara

Draksha (Mrudwika) is best among all fruits as per Ayurveda. It is also indicated in different diseases as a medication and used in diets in fresh and dry forms. Draksha is a fruit that is only available during certain times of the year. Sharkara dosage form of it can be prepared to make that is palatable. Draksha is used in dry form i.e., Munakka (Mrudwika, raisins). Commonly, Munakka, Kismis, and Currants are three varieties with slight differences in their characteristics and nutritional content. They own property in Mridu Rechana, Vatahara, Pittahara, Brimhana, Vrishya, and Rasayana. For health promotion, disease prevention, and a wide range of Vata, Pitta, and Raktaja Vyadhis and Apatarpana Vyadhis, Draksha should be regularly incorporated into diet in either dry or fresh form. In the present study, an attempt has been made to develop pharmacognostical and pharmaceutical standards for Mrudwika Sharkara for assurance of quality of herbal compounds pharmacognostical and pharmaceutical analysis should be done. Methods: Mrudwika Sharkara was subjected to microscopic evaluation for pharmacognostical study, analysis physic-chemical analysis includes specific gravity, pH value, reducing sugar, non-reducing sugar and total sugar and high Performance thin layer chromatography (HPTLC). Mrudwika Sharkara was assessed for microbiological which include smear examination and culture study. Results: Pharmacognostical study showed the presence of certain identifying characters of Mrudwika and Sharkara. In pharmaceutical study, preliminary physico-chemical analysis showed specific gravity is 1.160, pH value is 4, reducing sugar 21.1%, non reducing sugar 48%, total sugar content 69.1%. HPTLC analysis showed eight spots in 254nm and six spots in 366nm. From date of preparation 23/06/21 to 18/10/22 no fungal contamination was found in Mrudwika Sharkar Conclusion: Present work was carried out to standardize the formulation Mrudwika Sharkara in terms of its identity, quality and purity. All of the preparation's active ingredients were identified by pharmacognostic and physicochemical examination. Self life of Mrudwika Sharkara showed that the quality of syrup in standard condition.

Proximate Composition and Microbiological Quality of “Kunu-Aya”: A Locally Produced Non-Fermented Beverage in Nigeria

Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical characterization method was carried out for identification of associated isolates. The results revealed that the “Kunu-aya” contains; moisture content was 59.44±0.05, Ash content of 5.02±0.07, crude fat 8.108±0.03, Crude fibre 9.16±0.04, crude protein 8.983±0.26, and carbohydrate 9.3±0.05 and the energy content was 182.69kcal. “Kunu-aya” also contains significant amounts of magnesium (Mg) 2.045±0.05, potassium (K) 40.506±0.05, phosphorus (P) 4.506±0.03, copper (Cu) 0.018±0.04, zinc (Zn) 48.001±0.01, iron (Fe) 0.408±0.04, sodium (Na) of 6.031±0.07 and calcium (Ca) 0.196±0.03. The total viable bacteria count of the sample was 4.0 x 104 CFU/ml and the total fungal count was 2.7x 102 CFU/ml. Species of Staphylococcus spp (50%), Bacilli spp. (16.7%) Streptococcus spp. (16.7%) and Micrococcus spp. (16.7%) are predominant bacteria contaminants of the beverage. Besides, fungi species of Aspergillus spp. (60%), Penicillium spp. (20%) and Rhizopus spp. (20%) were also isolated. The microbial load obtained exceeded the acceptable limit stipulated for dairy drinks. Based on the proximate and mineral contents of “Kunu-aya”, its rich essential contents can provide nutrients for human nutrition. Therefore, the production of this beverage under strict hygiene conditions will improve the microbiological quality and reduce the health risk associated with its consumption.

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. The densities ranged from 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the Brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 ?s/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rates were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. Sensory analysis revealed that the organoleptic characteristics of honey varied from one region to another. All the honey was differently appreciated by the tasters.

Microbiological and Nutritional Quality of Complementary Foods for Children (6 to 24 months) Produced in the City of Man (Côte d'Ivoire)

This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.

Calidad microbiológica, satisfacción laboral y de clientes en una empresa fast food, Arequipa / Microbiological quality, job and customer satisfaction in a fast food company, Arequipa

"Fast food" es un fenómeno económico que crece con ritmo acelerado en el mercado peruano, estos deben contar con alimentos seguros de ingesta y personal satisfecho que dé cumplimiento a las normativas higiénicas. Como objetivo, se propuso determinar la calidad microbiológica y satisfacción laboral en una empresa fast food, Arequipa, 2022, cuya muestra fue de 384 trabajadores distribuidos en 11 franquicia. Para la recolección de datos se realizaron tres actividades, 1) la aplicación de un cuestionario de 21 ítems la percepción de los trabajadores sobre las buenas prácticas y el cuidado de los alimentos, 3) la valoración microbiológica de las materias primas que ingresan a la empresa y 3) la valoración de la percepción de los trabajadores de la calidad y la satisfacción laboral. El análisis de datos se hizo mediante estadística descriptiva a través del paquete estadístico SPSS con aplicación de Kolmogorov-Smirnov y Rho de Spearman para la correlacion entre la calidad y la satisfacción laboral. Como resultado, 81,51% en el aseo personal, 79,69% aseo diario, 78,91% prohibición de hábitos nocivos, 77,34% uso del uniforme y EPP y 50,78% limpieza de las manos, catalogándose como "muy buenas", el análisis microbiológico se encontró 35 UFC/ml de coliformes fecales y 31 UFC/ml de coliformes totales con 4 UFC/ml exarcebado en el agua. La satisfacción laboral fue "bueno" en la totalidad de las variables, las pruebas de normalidad fueron menor a <0,05, con un Rho de Spearman de 0,611, aceptándose la hipótesis alterna y rechazando la nula(AU)

"Fast food" is an economic phenomenon that is growing rapidly in the Peruvian market, these must have safe food to eat and satisfied staff that comply with hygienic regulations. As an objective, it was proposed to determine the microbiological quality and job satisfaction in a fast food company, Arequipa, 2022, whose sample was 384 workers distributed in 11 franchises. For the data collection, three activities were carried out, 1) the application of a 21-item questionnaire, the perception of workers about good practices and food care, 3) the microbiological evaluation of the raw materials that enter the company. and 3) the assessment of workers' perception of quality and job satisfaction. Data analysis was done using descriptive statistics through the SPSS statistical package with the application of Kolmogorov-Smirnov and Spearman's Rho for the correlation between quality and job satisfaction. As a result, 81.51% in personal hygiene, 79.69% daily hygiene, 78.91% prohibition of harmful habits, 77.34% use of uniform and PPE and 50.78% hand cleaning, being classified as " very good", the microbiological analysis found 35 CFU/ml of fecal coliforms and 31 CFU/ml of total coliforms with 4 CFU/ml exacerbated in the water. Job satisfaction was "good" in all the variables, the normality tests were less than <0.05, with a Spearman's Rho of 0.611, accepting the alternate hypothesis and rejecting the null(AU)

Peligros microbiológicos relacionados con alimentos fermentados de elaboración artesanal comercializados en Tunja, Nariño y Cauca / Microbiological risks related to artisanal fermented foods marketed in Tunja, Nariño and Cauca

RESUMEN Varios factores intervienen en la calidad de los alimentos, como los físicos, químicos, nutricionales, sensoriales y microbiológicos. Este último es importante, ya que, afecta las propiedades organolépticas del producto terminado y, además, puede ocasionar riesgos de salud pública asociados a peligros microbiológicos. Colombia es un país rico en gastronomía, incluyendo alimentos fermentados de elaboración artesanal (AFEA), los cuales son una alternativa actual para sistemas agroalimentarios que buscan alimentos más naturales. El objetivo de este estudio fue evaluar los criterios microbiológicos en AFEA y el cumplimiento de requisitos sanitarios para sensibilizar a productores de bebidas artesanales y revalorizar los productos. Se tomaron en cuenta 11 productores artesanales de Masato, Champús y Almidón agrio de yuca en zonas rurales del país, que voluntariamente aceptaron participar. Se midieron los parámetros de pH, humedad, sólidos solubles y recuentos microbiológicos. Con estos resultados, se pudo calcular el porcentaje de conformidad de los alimentos, de los cuales el 36 % de productos evaluados fueron aptos para el consumo. Se incumplieron los límites establecidos para Escherichia coli, Staphylococcus aureus, Bacillus cereus y Salmonella sp. Los análisis fisicoquímicos mostraron que el Masato y el Champús aportan condiciones abióticas para el crecimiento microbiano. Además, los productores Almidón agrio de yuca tuvieron mayor valoración en el cumplimiento de requisitos sanitarios y menor cumplimiento que los productores de Champús. Los análisis realizados indican que la mayoría de los alimentos incumplieron los límites permitidos por lo cual se debe capacitar a los productores en buenas prácticas de manufactura.

ABSTRACT Several factors intervene in the quality of the food, such as physical, chemical, nutritional, sensory, and microbiological. The latter is important as it affects the sensory properties of the finished product, and it can also cause public health risks associated with microbiological hazards. Colombia is a country rich in gastronomy, including artisanal fermented foods (AFEA), which are a current alternative for agri-food systems seeking for more natural foods. The objective of this study was to evaluate the microbiological criteria in AFEA and its compliance with the sanitary requirements to raise the awareness among crafted beverages producers and revalue the products. Eleven artisan producers of masato, champús and sour cassava starch in rural areas of the country, who voluntarily agreed to participate, were considered. The parameters of pH, humidity, soluble solids, and microbiological counts were measured. With these results, it was possible to calculate the compliance rate of the food, from which 36% of the products evaluated were fit for consumption. The limits established for Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp were breached. Physicochemical analysis showed that Masato and Champús provide abiotic conditions for microbial growth. In addition, the Sour cassava starch producers had higher compliance ratings regarding sanitary requirements but lower compliance ratings than champús producers. The performed analysis indicates that most of the food did not comply with the permitted limits, which is why producers must be trained in good manufacturing practices.

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

Aims: To evaluate the effect of packaging materials and storage temperatures on the microbiological quality of Hibiscus sabdarifa drinks produced with: 1) commercial pineapple flavour (HCPF) and; 2) Phoenix dactylifera (38%) and pineapple extract (2%) (HPPE). Methodology: Pasteurized drinks packaged in polyethylene sachets, plastic and glass bottles were stored at refrigeration (4.4±2oC) and ambient (25±2oC) temperatures for 27 and 9 days respectively. Results: There was significant (P≤0.05) decrease in total bacterial count in HCPF (≤4.51-≥2.14 Log10CFU/ml) with higher death rate (0.06) in plastic bottles at 4.4±2oC while at 25±2oC it increased significantly (P≤0.05) in HPPE samples (4.00-≤4.95 Log10CFU/ml) with least growth rate in plastic bottles (0.02). Yeast count at 25±2oC (1.28 – 2.15 Log10CFU/ml) was significantly (P≤0.05) higher than at 4.4±2oC (1.00 – 1.60 Log10CFU/ml) and drinks in plastic bottles had the least growth rates (≤0.03). Coliform (2.04 – 2.59 Log10CFU/ml), Escherichia coli (2.00 – 2.93 Log10CFU/ml) and Staphylococcus (2.00 – 2.50 Log10CFU/ml) sparingly detected, were unable to grow in the drinks with greater inhibition at 25±2oC in all packaging materials. No growth of Salmonella was observed in the drinks. Glass bottles favoured more microbial growth but the levels were satisfactory for all packaging which is indicative of microbiological safety. Conclusion: Any of the packaging material can be used for packaging of Hibiscus sabdarifa drinks with storage at refrigeration temperature for ≤ 21 days. It is informative to both consumers and producers that the then wasted pineapple peels can serve as an ingredient in Hibiscus sabdarifa drink production.

Calidad microbiològica de la carne picada y detección de patógenos en muestras ambientales de carnicerías de la ciudad de Tandil, provincia de Buenos Aires,Argentina / Microbiological quality of fresh ground beef and detection of pathogens in environmental samples taken from butcher shops in the city of Tandil, Buenos Aires Province, Argentina

Resumen Este estudio evaluó las condiciones higiénico-sanitarias de carnicerías de la ciudadde Tandil (provincia de Buenos Aires) mediante una estimación del riesgo basada en encuestasdirigidas a revisar las buenas prácticas de manufactura y de higiene de los establecimientos. Seutilizó una escala de 1 a 100 para clasificar a los establecimientos en las categorías de riesgoalto (0-40), riesgo moderado (41-70) y riesgo bajo (71-100). A su vez, se evaluó la presencia deSalmonella spp., Staphylococcus aureus, Escherichia coli productor de toxina Shiga (STEC) encarne bovina picada y en muestras ambientales como mesada, cuchilla, picadora y manos delcarnicero. Las muestras se tomaron una sola vez e inmediatamente se refrigeraron y transpor-taron al laboratorio para su análisis. En el período de estudio todas las carnicerías (100) fueronclasificadas como de «riesgo bajo¼ y con buenas condiciones higiénico-sanitarias. No obstante,el 75% de las muestras de carne picada no cumplió con al menos uno de los criterios microbiológicos establecidos en el Artículo 255 del Código Alimentario Argentino. Se sugiere estableceruna estrategia tendiente a identificar los desvíos e implementar un plan de mejoras continuasen las carnicerías de la ciudad de Tandil.

Abstract The aim of this work was to evaluate the hygienic-sanitary conditions of butcher shops in Tandil, Buenos Aires Province, by estimating the risk based on good manufacturing and hygiene practices, through surveys of the establishments. The analysis was performed using a scale of 1-100, and classifying them as high risk (0-40), moderate risk (41-70) or low risk (71-100). The presence of Salmonella spp., Staphylococcus aureus and Shiga toxin-producing Escherichia coli (STEC) from both, ground beef and environmental samples such as countertop, cleaver, mincer and butcher's hands, taken at butcher shops was also evaluated. Sampling was performed only once and immediately refrigerated and transported to the laboratory for analysis. All butcher shops evaluated (100) were classified as "low risk'' with good hygienic-sanitary conditions. However, 75% of the ground beef samples analyzed did not meet at least one of the microbiological criteria established in the Código Alimentario Argentino [Argentine Food Code], article 255. We propose to establish a strategy to identify deviations and implement a plan for continuous improvement in butcher shops of Tandil city.

Resinas acrílicas utilizadas em placas estabilizadoras: resistência a fraturas e ensaio microbiológico / Acrylic resins used in stabilizer plates: resistance to fractures and microbiological testing

O aprimoramento da tecnologia CAD/CAM permitiu a confecção de placas estabilizadoras digitais, no entanto, há lacunas acerca do comportamento desses dispositivos frente a variáveis mecânicas e biológicas ainda desconhecidas. Dessa forma, o objetivo desse trabalho foi verificar se as resinas utilizadas na tecnologia digital das placas fresadas e impressas são capazes de influenciar na resistência à fratura e na adesão de micro-organismos em detrimento das resinas empregadas na confecção das placas termopolimerizáveis convencionais e se as propriedades testadas se relacionam com a variação da espessura desses dispositivos. Para tanto, foi realizado um estudo in vitro que contou com as fases mecânica e microbiológica, sendo cada uma composta pelos grupos Convencional (GC) (n=30), Fresado (GF) (n=30) e Impresso (GI) (n=30), de acordo com o método de confecção, possuindo cada um três subgrupos (n=10) que variaram a espessura dos espécimes de 1 a 3 mm. Na fase mecânica, as amostras, com formato de barras de 65 mm, foram testadas quanto à resistência à fratura na máquina de ensaios universal, com célula de carga de 500 kgf e velocidade de 1 mm/min; na microbiológica, a forma foi de discos com 15 mm de diâmetro, submetidos à adesão de micro-organismos à superfície com a exposição a Streptococcus mutans e mantidos por 24h a 35 °C em estufa para sucessiva contagem de UFC, com controle positivo. Os testes foram feitos em triplicata e os dados foram armazenados no SPSS 22.0 e a análise estatística contou com a ANOVA e o pósteste de Tukey. Nos resultados da fase mecânica, o ANOVA identificou diferenças estatisticamente significativas entre os grupos (p≤0,005), mostrando que GC e GF apresentaram melhores resultados. O pós-teste de Tukey considerou diferença estatisticamente significativa entre GF e GI (p=0,031), elencando GF como superior. Para a fase microbiológica, não foram verificadas diferenças estatísticas entre os grupos (p>0,005) em nenhuma das análises. Observou-se que para a resistência a fraturas, as resinas do modo fresado descreveram resultados superiores e/ou próximos aos da técnica convencional; e que as resinas da técnica digital e convencional, quanto à adesão superficial de micro-organismos, não diferiram entre si (AU).

CAD/CAM technology allowed the stabilizing splints manufacture, however there are gaps about these devices' behavior in face of mechanical and biological variables that are still unknown. Thus, the objective of this project was to verify if the resins used in digital technology of milled and printed stabilizer splints can influence fracture resistance and microorganism adhesion, in detriment of the resin applied in manufacture of conventional thermopolymerizable splints and if the tested properties are related to thickness variation of these devices. The method included mechanical and microbiological steps, each one composed by Conventional (CG) (n=30), Milled (MG) (n=30) and Printed (PG) (n=30) groups, according to the method of preparation, each one having three subgroups (n=10) that varied the specimen thickness from 1 to 3 mm. In the mechanical step, the samples, in the form of 65 mm bars, were tested for fracture resistance in a universal testing machine, with load cell of 500 kgf and speed of 1 mm/min; in the microbiological step, the shape was in form of 15 mm diameter discs, subjected to microorganism adhesion to the surface with exposure to Streptococcus mutans and kept for 24 hours at 35 °C in oven for successive CFU counting, with positive control. The tests were performed in triplicate and data were stored in SPSS 22.0 and statistical analysis used ANOVA and Tukey's post hoc. In the results of mechanical step ANOVA had identified statistically significant differences between the groups (p≤0,005), showing CG and MG had presented better results. Tukey´s post hoc had considered statistically significant difference between MG and PG (p=0,031), listing MG as superior. For the microbiological step, they did not show statistical differences between the groups (p>0.005) in any analysis. It was observed milled resins described superior results and/or close to the conventional technique one, for fracture resistance; and resins of digital and conventional technique, regarding the microorganism adhesion to the surface, did not differ from each other (AU).

Physico-chemical and Microbiological Qualities of Abattoir Wastewater in Egbu, Imo State, Nigeria

Abbattoir waste water is of a complex composition. When discharged without being treated, poses a threat to human health and the environment. This is the practice common in Nigeria, and is worrisome.Objective: The aim of this study was to assess the physico-chemical and microbiological qualities of waste water from Egbu abattoir discharged into ‘Otamiri’ river in Owerri North local government area, Imo State, Nigeria.Methods: The microbial quality of abattoir wastewater was studied. The duration of the study was three months, from June to September, 2019. Sample collection was done in the morning (8-10am) and in the evening (4-6pm). A total of thirty samples (30) were collected from two sampling points, at the place of generation of the wastewater (Effluent source) and at the point of discharge into the river (POE). Standard methods were employed to assess the microbiological and physiochemical quality of the effluent. The microorganisms isolated from the samples included Escherichia coli, Salmonella, Staphylococcus, Aspergillus, Mucor, Listeria, Micrococcus and Candida species. The Total Heterotrophic Count (THC) of effluent samples, at source and POE were 8.51log10 cfu/ml and 6.15log10cfu/ml respectively, Total Coliform Count (TCC) for same samples were 6.77log10 cfu/ml and 4.56log10 cfu/ml respectively. The Total Fungal Count (TFC) of the effluent samples at source and at POE was 5.19log10 cfu/ml and 4.18log10 cfu/ml respectively. Results further revealed that the pH of the effluent at source was 6.58 while that at Point of Entry into the river was 7.30. The temperature of both samples was 25oC. The Total Dissolved Solid values of the effluent collected at source was higher, having a value of 1400mg/L against 1000mg/L at Point of Entry. Also the Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) values of the effluent at source were 5.10mg/L and 8.58mg/L respectively, while the BOD and COD of the water at the POE were 4.3mg/L and 7.9mg/L respectively.Conclusion: Abattoir wastes are becoming a major environmental health challenge and being discharged into the Otamiri River indiscriminately is of public health concern. The potential public health implications associated with discharging untreated abattoir wastewater into the environment and thus, the need for adequate treatment to ensure decontamination as well as providing wastewater treatment facility is imperative.

The drop plate method as an alternative for Azospirillum spp viable cell enumeration within the consensus protocol of the REDCAI network

Abstract Quality evaluation of commercial inoculants is essential to warrant an adequate cropresponse to inoculation within a biosecurity framework. In this sense, this work is aimed at standardizing and validating the drop plate method for the enumeration of Azospirillum viable cellsas an alternative to the spread plate technique, which is currently proposed in the consensusprotocol of the REDCAI network. Between 14 and 25 private and public laboratories partici-pated in three independent trials. We obtained consistent and robust results that allowed toconfirm that both techniques are equivalent, concluding that the drop plate method is an alternative enumeration technique that is adequate to be included in the abovementioned consensusprotocol.

Resumen La evaluación de la calidad de los inoculantes comerciales es fundamental para garantizar una adecuada respuesta de los cultivos a la inoculación dentro de un marco de bioseguridad. En este sentido, el objetivo de este trabajo fue la estandarización y validación de la técnica de la microgota para la cuantificación de Azospirillum como metodología alternativa a la técnica de siembra en superficie, propuesta actualmente en el protocolo consenso de la Red de Calidad de Inoculantes, REDCAI. Entre 14 y 25 laboratorios, tanto privados como públicos, participaron de tres ensayos independientes. A partir de ellos se obtuvieron resultados reproducibles y robustos que permiten confirmar que ambas técnicas son equivalentes y concluir que la técnica de recuento por la microgota es una alternativa adecuada para ser incluida dentro del mencionado protocolo consenso.

Utilidad del panel de PCR multiplex en el diagnóstico microbiológico temprano y adecuación antimicrobiana en pacientes críticos con neumonía / Usefulness of the multiplex PCR panel in the early microbiological diagnosis and antimicrobial suitability in critical patients with pneumonia / Utilidade do painel de PCR multiplex no diagnóstico microbiológico precoce e adequação antimicrobiana em pacientes críticos com pneumonia

Resumen: Introducción: el inicio temprano de la antibioticoterapia adecuada en infecciones graves se asocia con reducción de la mortalidad. La identificación precoz del microorganismo es fundamental para realizar un tratamiento dirigido y disminuir la terapéutica inicial inapropiada. Objetivo: valorar la utilidad de una técnica de biología molecular por amplificación de ácidos nucleicos mediante reacción en cadena de polimerasa en tiempo real para diagnóstico microbiológico temprano y adecuación de la antibioticoterapia en pacientes con neumonías graves. Metodología: estudio retrospectivo observacional llevado a cabo en la unidad de cuidados intensivos del Hospital Maciel. Se analizaron muestras respiratorias de pacientes con diagnóstico o sospecha de neumonía. Se compararon los resultados microbiológicos obtenidos por técnicas convencionales y por biología molecular multiplex (panel neumonía). Resultados: se incluyeron 53 muestras obtenidas de 51 pacientes. El multiplex detectó al menos un microorganismo en 38 (71,7%) muestras frente a 30 (56.6%) desarrollos en cultivos tradicionales. La mayoría de las muestras se obtuvieron bajo antibioticoterapia previa (86.8%). El panel neumonía mostró un porcentaje de concordancia positiva combinado de 100% y un porcentaje de concordancia negativa del 94% para la identificación bacteriana en comparación con los métodos microbiológicos tradicionales. En 27 (51%) casos el resultado del panel de neumonía determinó un cambio en la conducta terapéutica. Conclusiones: la técnica de PCR permite la identificación temprana de microorganismos causantes de neumonía optimizando la terapéutica empírica inicial y racionalizando el uso de antimicrobianos. Un panel negativo aleja el planteo de infección respiratoria a gérmenes habituales y permite considerar diagnósticos diferenciales en cuanto a foco y/o etiología.

Summary: Introduction: the early initiation of the adequate antibiotic therapy in severe infections is associated to a reduction in mortality. Early identification of the microorganism is essential to define directed therapy and decrease the initial inadequate treatment. Objective: to assess usefulness of a molecular biology technique by nucleic acid amplification through a polymerase chain reaction in real time for an early microbiological diagnosis and correction of the antibiotic therapy in patients with severe pneumonias. Method: retrospective, observational study conducted in the intensive care unit of Maciel Hospital. The respiratory samples of patients with a diagnosis of pneumonia or suspicious to have pneumonia were analyzed. The microbiological results obtained were compared using conventional techniques and multiplex molecular biology (pneumonia panel). Results: 53 samples obtained from 51 patients were included in the study. Multiplex detected at least one microorganism in 38 (71.7%) samples compared to 30 (56.6%) in traditional cultures. Most samples were obtained under the previous antibiotic therapy (86.8%). The pneumonia panel showed a combined positive agreement percentage of 100% and a negative agreement of 94% for the identification of bacteria when compared to the traditional microbiological methods. In 27 cases (51%) the pneumonia panel results determined changing the therapeutic behavior. Conclusions: the PCR technique allows for the early identification of microorganisms causing pneumonia, thus optimizing initial empirical therapy and rationalizing the use of antibiotics. A negative panel reduces the suspicion of a respiratory infection caused by the usual germs and enables considering differential diagnosis in terms of etiology or cause.

Resumo: Introdução: o início precoce da antibioticoterapia adequada em infecções graves está associado à redução da mortalidade. A identificação precoce do microrganismo é essencial para realizar o tratamento dirigido e reduzir o uso inicial inadequado de antimicrobianos. Objetivo: avaliar a utilidade de uma técnica de biologia molecular para amplificação de ácidos nucleicos por reação em cadeia da polimerase em tempo real para diagnóstico microbiológico precoce e adequação da antibioticoterapia em pacientes com pneumonia grave. Metodologia: estudo observacional retrospectivo realizado na unidade de terapia intensiva do Hospital Maciel. Amostras respiratórias de pacientes com diagnóstico ou suspeita de pneumonia foram analisadas. Os resultados microbiológicos obtidos por técnicas convencionais e por biologia molecular multiplex (painel de pneumonia) foram comparados. Resultados: foram incluídas 53 amostras obtidas de 51 pacientes. O multiplex detectou pelo menos um microrganismo em 38 (71,7%) amostras em comparação com 30 (56,6%) usando culturas tradicionais. A maioria das amostras foi obtida com antibioticoterapia prévia (86,8%). O painel de pneumonia mostrou uma concordância percentual positiva combinada de 100% e uma concordância percentual negativa de 94% para identificação bacteriana em comparação com métodos microbiológicos tradicionais. Em 27 (51%) casos, o resultado do painel de pneumonia determinou mudança no comportamento terapêutico. Conclusões: a técnica de PCR permite a identificação precoce de microrganismos causadores de pneumonia, otimizando a terapia empírica inicial e racionalizando o uso de antimicrobianos. Um painel negativo afasta a suspeita de infecção respiratória pelos germes usuais e permite considerar diagnósticos diferenciais em termos de foco e/ou etiologia.