ABSTRACT
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.
Subject(s)
Humans , Tuna , Food Industry , Microbiological Techniques , Nutritive ValueABSTRACT
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.
ABSTRACT
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.
ABSTRACT
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.
ABSTRACT
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.
ABSTRACT
"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)
Subject(s)
Humans , Food Contamination/prevention & control , Food Microbiology , Peru , Occupational RisksABSTRACT
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.
ABSTRACT
El presente trabajo de investigación tiene como objetivo evaluar la calidad microbiológica del aire en seis áreas de la Microestación Biológica-Zoocriadero de la Universidad Nacional Agraria de la Selva-Tingo María-Perú; procediéndose de la siguiente manera: Se seleccionaron seis áreas de muestreo (A1: Boletería, A2: Caseta gallito de las rocas, A3: Zona de las tortugas, A4: Caseta del otorongo, A5: Caseta de los monos y A6: Cocina), de los cuales para la determinación de los parámetros físicos (PAS, temperatura, humedad relativa, precipitación y rosa de viento) se obtuvo información de la estación meteorológica de la UNAS y de lecturas directas en campo, para la determinación de las PAS se realizó por el método pasivo obteniéndose la mayor concentración de PAS en el área 1 "Boletería" (12.61 t/km2/mes, 11.08 t/km2/mes y 8.4 t/km2/mes) y la más baja en el área 5 "caseta de los monos" (2.80 t/km2/mes, 2.80 t/km2/mes y 3.2 t/km2/mes); para el análisis microbiológico se realizó por el método de borboteo en líquidos, identificándose 27 géneros entre bacterias y hongos, siendo las bacterias más frecuentes Bacillus sp., Staphylococcus sp., Enterobacter agglomerans, Klebsiella pneumoniae, Enterobacter hafniae y algunas bacterias patógenas para el hombre como Streptococcus sp., Clostridium perfringens, Bacillus anthracis. Los hongos de mayor frecuencia son Penicillium sp., Aspergillius sp., Geotrichum sp., algunos hongos patógenos identificados: Microsporum sp., Epirophyton sp. Por otro lado, para la percepción del público como trabajadores se aplicó encuestas, donde indicaron que la calidad microbiológica del aire en la Microestación Biológica-Zoocriadero es regular(AU)
The objective of this research paper is to assess the microbiological quality of the air in six areas of the Biologial Micro-station and animal breeding farm of the Peruvian Univeristy "Universidad Nacional Agraria de la Selva in Tingo María, Perú", proceeding as follows: Six sampling areas were selected (A1: Ticket Office, A2: Cock-of-the-Rock hut, A3: Turtle area, A4: Otorongo hut, A5: Monkey hut, A6: Kitchen), of wich for the determination of the phisical parameters (SBP, temperature, relative humidity, precipitation and wind rose) information was obtained from the UNAS meteorological station and direct readings in the field. For the determination of SBP was performed by the passive method obtaining the high concentration of SBP in area 1 "Ticket Office" (12.61 t/km2/month, 11.08 t/km2/month and 8.4 t/km2/month) and the lowest in area 5 "monkey house" (2.80 t/km2/month, 2.80 t/km2/month and 3.2 t/km2/month); microbiological analysis was performed by the liquid bubbling method, identifying 27 genera incluiding bacteria and fungi, with the most frequent bacteria being Bacillus sp., Staphylococcus sp., Enterobacter agglomerans, Klebsiella pneumoniae, Enterobacter hafniae and some bacteria pathogenic for humans such as Streptococcus sp., Clostridium perfringens and Bacillus anthracis. The most frequent fungi are Penicillium sp., Aspergillius sp. and Geotrichum sp.; some pathogenic fungi identified: Microsporum sp., Epirophyton sp. On the other hand,regarding the perception of the public and workers, surveys were applied, wich indicated that the microbiologial quality of the air in the Biological Micro-station and animal breeding farm is regular(AU)
Subject(s)
Humans , Male , Female , Environmental Monitoring/methods , Climatologic Station , Air Microbiology , Air Pollution/analysis , Penicillium , Peru , Staphylococcus , Streptococcus , Bacillus , Bacillus anthracis , Microbiological Techniques/methods , Clostridium perfringens , Enterobacter , Geotrichum , Klebsiella pneumoniae , Microsporum , Occupational GroupsABSTRACT
INTRODUCCIÓN: La calidad del aire en centros de salud es fundamental para resguardar la salud de las personas. En Chile, los Centros Comunitarios de Salud Familiar (CECOSF) son lugares de gran concurrencia de personas, favoreciendo la diseminación de microorganismos. OBJETIVO: Evaluar la calidad microbiológica del aire al interior del CECOSF-Centinela en Talcahuano, Región del Biobío. METODOLOGÍA: Se tomó muestras de aire en seis salas del CECOSF, quincenalmente, entre julio de 2018 y junio de 2019, con el equipo MAS-100 NT, empleando agar tripticasa y agar Sabouraud. Diferentes morfotipos de bacterias y hongos fueron identificados mediante RPC. RESULTADOS: Los recuentos de bacterias y hongos variaron entre 9,1 × 101 - 2,4 × 103 ufc/m3 y 10 - 1,5 × 102 ufc/m3, respectivamente. El aire de la sala de espera presentó los recuentos más altos, tanto para bacterias como hongos (P < 0,05). Se identificó Staphylococcus, Enterococcus, Pseudomonas, Acinetobacter, destacando las especies Staphylococcus aureus y Pseudomonas oryzihabitans, microrganismo este último, descrito actualmente como patógeno nosocomial. Entre los hongos se identificó Aspergillus, Meyerozyma y Rhodotorula. CONCLUSIÓN: Las muestras de aire del CECOSF-Centinela presentan microrganismos de importancia en salud humana. De ahí la necesidad de formular programas de monitoreo más regulares para controlar la calidad del aire al interior de estos establecimientos.
BACKGROUND: Indoor air quality in health centers is essential to protect the health of people. In Chile, the Community Family Health Centers (CECOSF) are places with large attendance of people, favoring the dissemination of microorganisms, and there are no reports of the microbial air loading these health centers. AIM: To evaluate the microbiological indoor air quality in CECOSF-Centinela in Talcahuano, Biobío Region. METHODS: Air samples were taken in 6 rooms of the CECOSF, every 15 days between July 2018 and June 2019, with the MAS-100 NT equipment using trypticase and Sabouraud agars. Different morphotypes of bacteria and fungi were identified by PCR. Results: The bacterial and fungal counts varied between 9.1 × 101 - 2.4 × 103 cfu/m3 and 10 - 1.5 × 102 cfu/m3, respectively. The air in the waiting room presented the highest counts, both for bacteria and fungi (P < 0.05). Staphylococcus, Enterococcus, Pseudomonas, Acinetobacter were identified, highlighting the species Staphylococcus aureus and Pseudomonas oryzihabitans, the latter described as a nosocomial pathogen. Among the fungi, Aspergillus, Meyerozyma and Rhodotorula were identified. CONCLUSION: The indoor air of the CECOSF-Centinela presents microorganisms of importance in human health. Therefore, it is necessary to formulate more regular monitoring programs for the control of air quality inside these health centers.
Subject(s)
Humans , Family Health , Air Pollution, Indoor/analysis , Pseudomonas , Colony Count, Microbial , Chile , Environmental Monitoring , Air Microbiology , FungiABSTRACT
O trabalho teve como objetivo avaliar o binômio tempo x temperatura e a qualidade microbiológica de macarrão tipo espaguete refogado produzido e distribuído por uma empresa de alimentação e nutrição. Pesquisa transversal realizada no mês de março de 2019, em uma UAN de grande porte na cidade de Fortaleza, CE, nos dias em que o macarrão tipo espaguete refogado se fez presente no cardápio do jantar de uma universidade pública. Aferiu-se a temperatura do macarrão durante os processos de cocção, transporte, recebimento e em três momentos da durante a distribuição. Amostras do macarrão servido foram coletadas e encaminhadas para análise microbiológica. As temperaturas atingiram as médias de 94,2ºC na cocção, 40,7ºC no transporte, 39ºC no recebimento e 39ºC, 41,3ºC e 43,7ºC nos três momentos da distribuição. As análises microbiológicas das amostras evidenciaram que o macarrão estava dentro dos parâmetros considerados adequados de acordo com a RDC nº 12 e, posteriormente, à IN nº 60 da ANVISA, legislação vigente para os microrganismos avaliados...
The objective of this study was to evaluate the time x temperature binomial and the microbiological quality of braised spaghetti noodles produced and distributed by a food and nutrition company. Cross-sectional study conducted in March in a large FNU in the city of Fortaleza, CE, in the days which the braised spaghetti pasta was present on the dinner menu of a public university. The spaghetti temperatures were measured during the cooking, transport, receivement and three times during distribution processes. Samples of the served pasta were collected and sent for microbiological analysis. Temperatures reached the averages of 94.2ºC in cooking, 40.7ºC in transportation, 39ºC in receivement and 39ºC, 41.3ºC and 43.7ºC in the three moments of distribution. The microbiological analyzes of the samples showed that the noodles were within the parameters considered adequate according to the RDC no 12 and, subsequently, to ANVISA IN no 60, current legislation for the evaluated microorganisms
Subject(s)
Food Industry , Pastas , Food Microbiology , Identity and Quality Standard for Products and ServicesABSTRACT
O trabalho teve como objetivo avaliar o binômio tempo x temperatura e a qualidade microbiológica de macarrão tipo espaguete refogado produzido e distribuído por uma empresa de alimentação e nutrição. Pesquisa transversal realizada no mês de março de 2019, em uma UAN de grande porte na cidade de Fortaleza, CE, nos dias em que o macarrão tipo espaguete refogado se fez presente no cardápio do jantar de uma universidade pública. Aferiu-se a temperatura do macarrão durante os processos de cocção, transporte, recebimento e em três momentos da durante a distribuição. Amostras do macarrão servido foram coletadas e encaminhadas para análise microbiológica. As temperaturas atingiram as médias de 94,2ºC na cocção, 40,7ºC no transporte, 39ºC no recebimento e 39ºC, 41,3ºC e 43,7ºC nos três momentos da distribuição. As análises microbiológicas das amostras evidenciaram que o macarrão estava dentro dos parâmetros considerados adequados de acordo com a RDC nº 12 e, posteriormente, à IN nº 60 da ANVISA, legislação vigente para os microrganismos avaliados. A dificuldade de manutenção do binômio tempo-temperatura dentro dos parâmetros considerados ideais não interferiu no resultado das análises microbiológicas, uma vez que são respeitadas as normas higiênico-sanitárias em todo o processo de produção. Pode-se concluir que o macarrão tipo espaguete refogado produzido e distribuído pela UAN avaliada encontra-se dentro dos padrões estabelecidos pela legislação vigente atestando sua qualidade microbiológica, estando adequado para o consumo
The objective of this study was to evaluate the time x temperature binomial and the microbiological quality of braised spaghetti noodles produced and distributed by a food and nutrition company. Cross-sectional study conducted in March in a large FNU in the city of Fortaleza, CE, in the days which the braised spaghetti pasta was present on the dinner menu of a public university. The spaghetti temperatures were measured during the cooking, transport, receivement and three times during distribution processes. Samples of the served pasta were collected and sent for microbiological analysis. Temperatures reached the averages of 94.2ºC in cooking, 40.7ºC in transportation, 39ºC in receivement and 39ºC, 41.3ºC and 43.7ºC in the three moments of distribution. The microbiological analyzes of the samples showed that the noodles were within the parameters considered adequate according to the RDC no 12 and, subsequently, to ANVISA IN no 60, current legislation for the evaluated microorganisms. The difficulty in maintaining the time-temperature binomial within the parameters considered ideal did not interfere with the results of microbiological analyzes, since hygienic-sanitary standards are respected throughout the production process. It can be concluded that the braised spaghetti noodles produced and distributed by the evaluated FNU are within the standards established by current legislation attesting its microbiological quality, being suitable for consumption
ABSTRACT
The product quality is a competitive advantage that plays a differential role among companies. In the food industry, which is based on the Quality Management System, such as Good Manufacturing Practices (GMP), which cover the hygiene procedure, aiming at food safety. In view of the above, the aim of this study was to evaluate the hygienic-sanitary conditions of a selected dairy from the São Luís Island - MA. An application of the checklist was performed, swab collection from the hands of the manipulators and equipment and the collection of water and yogurt for microbiological analysis. After this step, a training was performed for food handlers and finally, new collections and microbiological analysis were performed. All the microbiological analysis performed were satisfactory, except for the water sample, one before and again for training. It can be verified that the hygienic-sanitary condition of the dairy was good. However, after a lecture and new microbiological analyzes, improvements were observed in the results.(AU)
A qualidade dos produtos é uma vantagem competitiva que desempenha um papel diferencial entre empresas. Na indústria alimentar, faz-se necessária a adoção do Sistema de Gestão de Qualidade, como as Boas Práticas de Fabricação (BPF), que abrangem os procedimentos essenciais de higiene, visando à segurança alimentar. Diante do exposto, objetivou-se avaliar as condições higiênico-sanitárias de um laticínio selecionado da ilha de São Luís, Maranhão. Foi realizado um checklist, coleta por swabs das mãos dos manipuladores e de equipamentos e coleta de água e iogurte para análises microbiológicas. Após essa etapa, foi executado um treinamento para os manipuladores de alimentos e, por fim, novas coletas e análises microbiológicas foram realizadas. Todas as análises microbiológicas realizadas mostraram-se satisfatórias, com exceção da amostra de água, uma antes e outra após o treinamento. Pode-se constatar que a condição higiênico-sanitária do laticínio era boa. Contudo, após uma palestra e a realização de novas análises microbiológicas, foram observadas melhorias nos resultados.(AU)
Subject(s)
Yogurt , Industrial Sanitation , Dairying , Food Safety , Staphylococcus/isolation & purification , Water Microbiology , Yogurt/microbiology , Hygiene , Escherichia coli/isolation & purification , Good Manufacturing Practices , Food , Food Handling , Hand/microbiologyABSTRACT
The aim of this study was to evaluate the hygiene and sanitary conditions of canteens in a Brazilian public university. A checklist was applied and coliform analysis at 45 °C. Aerobic mesophilic bacteria on surface boards used in food handling were also counted. It was observed that most of the canteens were considered unsatisfactory in terms of compliance with good handling practices. Presence of coliforms at 45 °C was noted in 72% of the food handling surface boards. With respect to mesophilic bacteria, 81% of the boards presented values above the recommended. According to the results, it is possible to say that based on hygienic-sanitary guidelines, the canteens were not in accordance with Brazilian law that regulates good manufacture practices of the food service industry and recommends that facilities, equipment and utensils used in food handling are in proper hygienic-sanitary conditions. The food production process for the university population was not properly carried out due to non-compliance with good handling practices. Thus, the health of thousands of students and staff who have their meals daily at the university canteens may be at risk.
El objetivo de este estudio fue evaluar las condiciones higiénico-sanitarias de las cafeterías en una universidad pública brasileña. Se aplicó una lista de verificación y también se llevaron a cabo análisis de coliformes y recuentos de bacterias mesofílicas aeróbicas en tablas de cortar utilizadas en la manipulación de alimentos. Se observó que la mayoría de las cafeterías se consideraban inadecuadas en cuanto al cumplimiento de las buenas prácticas de manufactura. La presencia de coliformes se observó en el 72% de las tablas de manipulación de alimentos analizadas. Con respecto a las bacterias mesofílicas, 81% de las tablas presentaron valores superiores a los recomendados. De acuerdo con los resultados, es posible decir con base en la evaluación de las condiciones higiénico-sanitarias, que las cafeterías no estaban de acuerdo con la legislación brasileña que regula las buenas prácticas de manufactura en servicios de alimentos y recomienda que las instalaciones, equipos y utensilios utilizados en la manipulación estén en condiciones higiénico-sanitarias adecuadas. El proceso de producción de alimentos destinados a la población universitaria no se lleva a cabo adecuadamente debido al incumplimiento de las buenas prácticas, ya que pone en riesgo la salud de miles de estudiantes y personal que comen diariamente en los comedores universitarios.
Subject(s)
Humans , Universities , Food Handling , Food Services , Brazil , Food Hygiene , Cross-Sectional Studies , Coliforms/isolation & purification , Food Microbiology , Foodborne Diseases/prevention & controlABSTRACT
Aims@#Milk is rich of nutrients that are necessary for the growth of various microorganisms. The aim of the present study was to evaluate the microbial quantity and quality of the raw cow’s milk sold through street trading in Meknes, Morocco, and to study the variation and seasonal relationship of microbial diversity during the four seasons of the year. @*Methodology and results@#Raw cow’s milk samples were collected randomly between May 2015 and April 2016 from 3 street trading sale points, two popular neighborhoods (station 1 and station 2) and one popular market, and they were analyzed microbiologically. The results showed that the contamination rates of Total Plate Count (TPC), total coliforms, fecal coliforms, lactobacilli, lactococci and yeasts and molds were 8.8×108 CFU/mL, 8.9×105 CFU/mL, 2×103 CFU/mL, 4.6×108 CFU/mL, 7.5×108 CFU/mL and 4.1×103 CFU/mL, respectively. Moreover, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes were detected in 66.67% (24/36), 75% (27/36), 36.1% (13/36) and 19.44% (7/36), respectively, while Salmonella was not detected in this study. @*Conclusion, significance and impact of study@#The highest microbiological count in raw milk samples was found in summer, while the lowest was detected in winter (p˂0.005). Therefore, the quality of milk marketed in Meknes region of Morocco is deteriorated due to the lack of good hygienic conditions of raw cow’s milk sold through street trading.
ABSTRACT
This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P < 0.01 and P < 0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P < 0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P < 0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.
Subject(s)
Cooking , Escherichia coli , Food Safety , Lactuca , Meals , Ostreidae , Red Meat , Seasons , Glycine max , Stem CellsABSTRACT
La cuenca del río Bogotá está considerada como la más contaminada de Colombia, producto de la descarga de aguas residuales de una población superior a 7 millones de habitantes; aguas que al desembocar en la margen derecha del río Magdalena principal arteria fluvial nacional deterioran su calidad y ponen en potencial riesgo la salud de una vasta población de la región central del país que se abastece de esta fuente hídrica para consumo humano, riego y contacto primario. En esta investigación se evaluó la incidencia del río Bogotá en la contaminación microbiológica del río Magdalena que sirve de fuente de abastecimiento del acueducto urbano del municipio de Flandes, departamento del Tolima, durante la ocurrencia del fenómeno de El Niño entre 2015-2016. Se realizaron muestreos en 4 puntos estratégicos a partir de ensayos microbiológicos efectuados en el tramo del río Magdalena, comprendido desde antes de la desembocadura del río Bogotá hasta la captación del acueducto urbano de Flandes, durante dos temporadas diferentes: la seca en el mes de febrero de 2016 y de lluvia en abril de 2016. Se concluyó que es una fuente de abastecimiento muy deficiente para consumo humano a partir de la contaminación microbiológica que le incorpora el río Bogotá, en especial en temporada seca, incidiendo en la calidad del agua captada por el acueducto de Flandes que puede llegar a implicar riesgo a la salud, requiriéndose a corto plazo la incorporación de nuevos procesos en su sistema de tratamiento para garantizar la remoción de la carga microbiológica.
The basin of the Bogotá River is considered the most polluted basin in Colombia due to the discharge of wastewater from a population of over 7 million inhabitants. These waters that flow into the right bank of the Magdalena River -the main national fluvial artery- deteriorate their quality and potential putting at risk the health of a vast population of the central region of the country that is supplied with this water source for human consumption, irrigation and primary contact. This research evaluated the impact of the Bogotá River in the microbiological contamination of the Magdalena River that serves as a source of supply for the urban aqueduct in the municipality of Flandes, Department of Tolima, during the occurrence of El Niño phenomenon between 2015 and 2016. Samplings were completed at 4 strategic points from microbiological tests carried out in the Magdalena River section containing the area before the mouth of the Bogota River to the catchment of the urban aqueduct of Flandes during two different seasons, the dry season in the month of February 2016, and the rainy season in April 2016. It was concluded that it is a very poor source of supply for human consumption based on the microbiological contamination that the Bogota River adds especially in the dry season, affecting the quality of the water collected by the aqueduct of Flandes that may imply a health risk, requiring the incorporation of new processes in its treatment system in a short-term to guarantee the removal of the microbiological load.
Subject(s)
Humans , Water , Water Quality , Health Risk , Environmental PollutionABSTRACT
O estudo objetivou avaliar as boas práticas utilizadas na comercialização de água de coco em quiosques localizados na cidade de Salvador, Bahia. Foi utilizada como instrumento de coleta uma lista de checagem baseada nas recomendações da RDC nº 218/2005, referente às boas práticas executadas por manipuladores de alimentos. Foram analisadas amostras de água de coco para contagem de coliformes totais e termotolerantes. Os quiosques obtiveram uma classificação geral de adequação às boas práticas abaixo de 50% estando enquadrados no grupo 3. As amostras analisadas evidenciaram a presença de coliformes totais e termotolerantes acima do permitido pela legislação. Os resultados obtidos permitiram concluir que as amostras analisadas de água de coco encontravam-se inapropriadas para o consumo. Uma das medidas mais importantes seria capacitar os manipuladores sobre as boas práticas de higiene para assim garantir a qualidade da água de coco ao consumidor.(AU)
The study aimed to evaluate the best practices used in the marketing of coconut water in kiosks located in the city of Salvador-Bahia. It was used as a collection tool checklist based on recommendations of the RDC nº 218/2005 regarding good practices carried out by food handlers. Analyzed samples of coconut water for count of total coliforms and termotolerantes. The kiosks have obtained a general classification of fitness the best practices below 50% being covered in Group 3. The samples showed the presence of total coliforms and termotolerantes above the permitted by legislation. The results obtained allowed to conclude that the coconut water samples analysed were inappropriate for consumption. One of the most important measures would empower thehandlers on the good hygiene practices to ensure the quality of coconut water to the consumer.
Subject(s)
Humans , Food Inspection , Street Food , Good Manufacturing Practices , Foods Containing Coconut , Brazil , Food Hygiene , Clothing/standards , Cooking and Eating Utensils , Checklist , Food HandlingABSTRACT
[{"text": "O objetivo desse estudo foi avaliar a qualidade microbiológica do caldo\r\nde cana comercializado por ambulantes e estabelecimentos formais em\r\nSalvador-Bahia e comparar com padrões sanitários vigentes na legislação.\r\nTrata-se de um estudo transversal, onde foram realizadas análises microbiológicas\r\npara determinação de coliformes totais, termotolerantes, Salmonella\r\nspp, e bolores e leveduras, e das condições higienicossanitárias dos locais de\r\ncomercialização do produto por meio da aplicação de uma lista de checagem.\r\nOs resultados obtidos foram comparados com os padrões sanitários determinados\r\npela legislação brasileira onde, tanto os estabelecimentos formais\r\nquanto os informais, apresentaram um nível considerável de contaminação,\r\ncom apenas uma amostra satisfatória. Pode-se verificar que o caldo de cana\r\nofertado, tanto pelo setor formal quanto pelo informal, estava impróprio para\r\nconsumo, pois a análise microbiológica mostrou que a maioria das amostras\r\napresentavam contaminação acima do limite aceitável da legislação, além da\r\npresença de micro-organismos indicadores de qualidade higienicassanitária\r\ninsatisfatória.(AU)", "_i": "pt"}]
Subject(s)
Humans , Food Contamination/analysis , Saccharum/microbiology , Street Food , Food Microbiology , Salmonella/isolation & purification , Coliforms , Checklist , Food HandlingABSTRACT
The objective of this study was to produce sugar from coconut water of immature nuts aged 8 to 9 months from West African Tall (WAT), Malayan Yellow Dwarf (MYD), Equatorial Guinea Green Dwarf (EGD) ecotypes and two hybrids PB113+ and PB121+ cultivated at Marc Delorme research station, southern Côte d'Ivoire. 12 coconut trees were randomly selected per cultivar on experimental fields. The coconut water from immature nuts of ranks 19 and 20 have undergone the production of 3 different sugars. Syrup and brown sugar were produced by hot and white sugar by freeze-drying. The volume, the Dry Metter content, pH and Brix degree of coconut water and microbiological characteristics of sugars of the latter were assessed. Pearson’s correlation at 5% level was tested. The results shown that 2 immature nuts from PB121+ and PB113+ as against 3 from EGD and WAT or 4 from MYD were necessary to obtain one liter of coconut water suggesting that nuts from hybrids are bigger. The samples of coconut water extracted from MYD and EGD nuts contained high soluble solids rates varying from 6.32 to 6.98%. Their sugar content was higher. Thus, EGD produced 66.18 g/liter white sugar by freeze-dried, 61.64 g/liter of semi crystalline brown sugar and 64.84 g/liter sugar syrup. Likewise, from immature water of MYD nuts, extracted sugar yields were 62.62 g/liter for white sugar obtained by freeze-dried, 59.95 g/liter for syrup sugar and 55.90 g/liter for semi crystalline brown sugar. Significant positive correlations exists between immature coconut water’s soluble solids content and the sugar yield (r = + 0.93). Sugar obtained offers satisfactory microbiological quality thus, can be integrated in the food practices of the consumers.
ABSTRACT
In order to evaluate the microbiological quality of broiler chickens produced in Minas Gerais State, 240 samples of broiler carcasses from the five regions of the Minas Gerais State were collected, by official inspection services, for one year. The samples were submitted to counts of total and thermotolerant coliforms, coagulase-positive and negative Staphylococcus, besides Campylobacter spp., Listeria monocytogenes, E.coli O157:H7, and Salmonella spp. resource. The results showed the presence of total and thermotolerant coliforms in 34.2% and 13.5% of broiler carcasses evaluated, respectively. All tested samples were positive for Staphylococcus spp., 9.1% for Salmonella spp., 15.5% for Listeria monocytogenes, and 2.1% for Campylobacter spp. E.coli O157:H7 was not isolated from the samples.(AU)