Evolução dos livros de culinária brasileiros e sua relação com o cozinhar na contemporaneidade / The evolution of Brazilian cuisine books and its relationship with contemporary cooking habits

Introdução: Publicações culinárias são fontes de materiais de pesquisa cuja avaliação permite identificar hábitos culinários e estudar aspectos culturais, biológicos, econômicos, sociais e de comensalidade de um povo. Objetivo: Com o objetivo de compreender quando e por que a sociedade brasileira contemporânea perdeu progressivamente o hábito de cozinhar suas refeições, adotou-se esse objeto de estudo sob o olhar da Alimentação e Nutrição. Foram selecionados sete autores relevantes da história da culinária brasileira, englobando o período de 1840 a 2019. Método: O estudo abrangeu a leitura técnica, que observou elementos visuais e textuais, conteúdo geral e apresentação das receitas culinárias; a análise geral, identificando proposta e público-alvo de cada livro para contextualização de aspectos socioeconômicos e culturais de cada época; e a análise do conteúdo, que estudou ingredientes, detalhamento das técnicas de preparo, utensílios utilizados e observação das modificações dos hábitos culinários sob a perspectiva da Nutrição. Resultados: Observou-se que as obras mais antigas possuíam menos elementos visuais, menor detalhamento das receitas, menor utilização de produtos industrializados e eletrodomésticos e maior quantidade de receitas por página. A comparação dos conteúdos entre as obras mais antigas e mais recentes, em conjunto com a literatura pertinente, sugere uma redução do hábito de cozinhar, que pode ser percebida pelo maior detalhamento das receitas e maior utilização de recursos visuais, mostrando uma tentativa de simplificar as receitas. Foram percebidas, ainda, alterações importantes no padrão alimentar da população, resultado da perda progressiva do hábito de cozinhar e aumento do consumo de refeições prontas produzidas pela indústria. (AU)

Introduction: Culinary publications are sources of research materials whose evaluation allows identifying culinary habits and studying cultural, biological, economic, social, and commensal aspects of a people. Objective: In order to understand when and why contemporary Brazilian society gradually lost the habit of cooking its meals, this subject of study was adopted under the food and nutrition perspective. Seven relevant authors from the history of Brazilian cuisine were selected, covering the period from 1840 to 2019. Method: The study covered technical reading, which observed visual and textual elements, general content and presentation of culinary recipes; in the general analysis, we identified the proposal and target audience of each book to contextualize the socioeconomic and cultural aspects of each era; and in the content analysis, we studied ingredients, details of preparation techniques, utensils used, and observed the changes in culinary habits from the nutritional perspective. Results: It was observed that the older works had less visual elements, recipes were less detailed, and there was less use of industrialized products and household appliances and a greater amount of recipes per page. The comparison of the contents between the oldest and most recent works, together with the pertinent literature, suggests a reduction in the habit of cooking, which can be noticed by the greater detail of recipes and greater use of visual resources, showing an attempt to simplify recipes. Important changes were also noted in the population's dietary pattern, resulting from the progressive loss of the cooking habit and increased consumption of ready-to-eat meals produced by the industry. (AU)

Identificación histórica, geográfica y cultural en la elaboración de dulces tradicionales de Valledupar: un acercamiento para su conocimiento técnico / Historical, Geographical and Cultural Identification in the Production of Traditional Valledupar Candies: An Approach for Technical Knowledge

Resumen Antecedentes: en la Región Caribe colombiana, los dulces han tenido una larga tradición de producción, consumo e importancia, es por eso que ya hacen parte de la identidad de los locales y de todo el país. Siempre que se evoca la gastronomía del caribe colombiano, en especial la de Valledupar, los dulces aparecen como primera opción en la lista de postres típicos. Reflexión: la diversidad cultural que caracteriza las regiones colombianas se refleja claramente en su gastronomía, en la que los dulces tradicionales se consumen como ese "bocadito dulce que acompaña el almuerzo", pero, más que estar presentes en nuestras mesas en el acto de comer, los dulces en un solo bocado evocan historia, geografía, religión, tradición, técnica, cultura, sabores y saberes; por lo que, con este trabajo, se busca realizar un acercamiento a estos aspectos para luego caracterizar los dulces según materia prima, forma de elaboración y consistencia, haciendo mediciones de algunas de sus propiedades organolépticas como pH y concentración de sólidos (°Brix). Conclusiones: todo lo anterior ha permitido entender que la cocina dulce de Valledupar funciona como un ejemplo emblemático para exaltar las complejidades tanto culturales como técnicas que hacen parte de las cocinas en Colombia.

Abstract Background: In the Colombian Caribbean region, candies have had a long tradition of production, consumption and importance, thus contributing to the identity of the locals and the entire country. As such, when Colombian Caribbean gastronomy is evoked, especially that of Valledupar, candies appear at the top of the list of typical desserts. Reflection: The cultural diversity that characterizes the Colombian regions is reflected in its gastronomy, where traditional candies such as "bocadito dulce que acompaña el almuerzo" are consumed, but more than being present at our tables, candies evoke, in a single bite, the history, geography, religion, tradition, technique, culture, tastes and knowledge of the area. This paper seeks to address these aspects and then characterize the candies according to their raw material, form of preparation, and consistency, and measuring various organoleptic properties such as pH and concentration of solids (°Brix). Conclusion: This study has contributed to the understanding that the Valledupar´s sweet cuisine functions as an emblematic example of both cultural and technical complexities that are part of Colombian cuisines. DP analysis is a tool that can be used for formulating dietary recommendations based on food culture.

The kitchen and the elderly: universal design of environment and products / La cocina y las personas mayores: diseño universal del medio ambiente y productos / A cozinha e os idosos: design universal de ambiente e produtos

We perform a literature review to show the importance of universal design in designing the kitchen environment and some kitchen utensils, focusing on the elderly user. As such, we argue about the importance of the built environment for the elderly and particularly of the kitchen. We also provide examples of universal design solutions for the kitchen and some of its utensils. At the end, we discuss the relevance of this study for an aging society.

Realizamos una revisión de la literatura para mostrar la importancia del diseño universal en el diseño del entorno de la cocina y algunos utensilios de cocina, centrándose en el usuario de edad avanzada. Como tal, discutimos sobre la importancia del entorno construido para los ancianos y particularmente de la cocina. También proporcionamos ejemplos de soluciones universales de diseño para la cocina y algunos de sus utensilios. Al final, discutimos la relevancia de este estudio para una sociedad que envejece.

Foi realizada uma revisão da literatura para evidenciar a importância do design universal no projeto do ambiente da cozinha e de alguns utensílios de cozinha, com foco no usuário idoso. Assim, discute-se a importância do ambiente construído para os idosos e, particularmente, da cozinha. Também são fornecidos exemplos de soluções de design universal e para alguns utensílios. Ao final, discute-se a relevância do estudo para uma sociedade que está envelhecendo.

Diagnóstico de la calidad sanitaria en las queserías artesanales del municipio de Zacazonapan, Estado de México / Diagnostic of health quality in artisanal cheese dairies of Zacazonapan municipality, State of Mexico

Resumen: Objetivo: Determinar la prevalencia y el grado de contaminación por mohos y levaduras (M&L), bacterias mesófilas aerobias (BMA), coliformes totales (CT) y Salmonella spp. (S) como indicadores de calidad e higiene en el entorno de fabricación del queso de Zacazonapan. Material y métodos: En cinco queserías se obtuvieron muestras de agua, leche, cuajo y queso, y de superficie de las manos y de los utensilios que están en contacto con el queso. Resultados: Todas las superficies presentaron contaminación; por lo tanto, se observa falta de higiene al elaborar el queso. Los conteos durante la elaboración de queso fueron, para leche, de 6.8, 6.7 y 4.5 log10 UFC/ml para M&L, BMA y CT, respectivamente. En queso, se detectó la presencia de S y cuentas de 9.16, 9.23 y 9.18 log10 UFC/g para M&L, BMA y CT. Conclusiones: La poca higiene en queserías y utensilios al elaborar el queso representa un riesgo para la salud humana.

Abstract: Objective: To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese. Materials and methods: Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making. Results: All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC. Conclusions: The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.

Algunos peligros químicos y nutricionales del consumo de los alimentos de venta en espacios públicos / Some chemical and nutritional dangers of consuming food sales in public spaces

Los alimentos manufacturados y comercializados pueden contener peligros químicos por sustancias adicionadas intencionalmente como los aditivos que utiliza la industria, otros añadidos por el consumidor y contaminantes naturales como metales que se pueden obtener del aire en el espacio público; también se consideran peligrosos los cambios químicos que tienen algunos nutrientes como las grasas y los aceites (lípidos) y el uso excesivo de estas en la dieta. Algunos métodos de cocción empleados y el material de elaboración de los utensilios pueden llevar, a largo plazo, a desarrollar enfermedades crónicas y toxicidad. Este documento aborda aquellos alimentos y productos que se expenden en los espacios públicos, restaurantes, cafeterías y centros gastronómicos. Esta revisión no tiene intención de sancionar el expendio en espacios públicos, pero sí alertar sobre algunos métodos de cocción, el uso de aditivos alimentarios comúnmente utilizados y las prácticas alimentarias poco responsables, para concientizar al consumidor sobre los peligros.

Manufactured and marketed foods may contain chemical hazards intentionally spiked substances such as additives used by industry, others added by the consumer and natural contaminants such as metals that can get air in public spaces; chemical changes taking some nutrients such as fats and oils (lipids) and overuse of these in the diet are also considered hazardous. Some cooking methods employed and material processing utensils can lead to long term, developing chronic diseases and toxicity. This paper addresses those foods and products that are sold in public places, restaurants, cafes and gastronomic centers. This review does not intend to punish the dispensing in public spaces, but warn about some cooking methods, the use of food additives commonly used and little food practices responsible for consumer awareness about the dangers.

Contamination of dining utensils after disinfection:investigation on regulatory loopholes / 上海预防医学

[ Objective ] To investigate the regulatory loopholes on existence of contamination in food utensils after chemical disinfection. [ Methods] Supervision and inspection was made on meals applianses washing and disinfection in a national restaurant chain enterprise under railway jurisdiction of Shanghai City and Jiangsu Province. [ Results] In the course of inspection,it was seen that the kitchen staff did disinfect the dining utensils according to the "Work Standards", their disinfectant solution contained available chlorine 100 mg/L, soaking 2 min.Their disinfection process was:removing residue-washing-cleaning-drying.Cleaning cloth was regularly disinfected, using the wet cloth with disinfectant the staff were erasing the surface of the work tables on which food was processed. [ Conclusion] In this enterprise,in its disinfection of dining utensils, chlorine concentration preparation, disinfection time and procedures were found not to be consistent with stipulated requirement of"hygienic standard for disinfection of dinner and drinking set", which might lead to the existence of harmful microbes on the surface of dining utensils after disinfection, thus causing new contamination.There were loopholes in daily supervision and inspection of chemical disinfection of dining utensils by food safety supervision personnel.Food supervision on the national railway was not included under the administration of national FDA, and the "Work Standards" for the enterprise was not revised in time, which might lead to the existence of chemical contamination of dining utensils on long-distance passenger trains running in the country's 32 provinces, autonomous regions, municipalities, and Hong Kong.

Contaminação por Bacillus cereus em superfícies de equipamentos e utensílios em unidade de alimentação e nutrição / Contamination by Bacillus cereus on equipment and utensil surfaces in a food and nutrition service unit

A constatação de que Bacillus cereus é um microrganismo que constitui problema especial em plantas de processamento de alimentos, dentre as quais se incluem restaurantes universitários, levou a realização deste trabalho, que teve como objetivo contribuir para a avaliação de riscos a que se expõem os usuários de cozinhas de grande porte, por meio da identificação de pontos do ambiente, a partir dos quais o microrganismo pode ser transferido aos alimentos. A presença de B. cereus foi detectada em 38,3 por cento das amostras de equipamentos e utensílios estudados. As contagens atingiram até 5,7x10² UFC/cm², sendo que os valores mais elevados foram obtidos a partir de amostras dos setores de distribuição, indicando a importância destes locais como fontes potenciais de transmissão do microrganismo para os alimentos.

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

Risk of transmission of imipenem-resistantPseudomonas aeruginosa through use of mobile bathing service

<p><b>OBJECTIVES</b>The demand for mobile bathing service (MBS) is increasing in the Japanese society. Therefore, we assessed the risk of MBS-associated infection in MBS clients and their caregivers by examining the bacterial colonization of MBS equipment and utensils.</p><p><b>METHODS</b>Bacterial isolates collected by the stamp agar culture method were examined by disk diffusion assay for their susceptibility to the following drugs: imipenem, ciprofloxacin, amikacin, azutreonam, ceftazidim, meropenem, piperacillin, tobramycin, ofloxacin and cefoperazone. Furthermore, these isolates were subtyped bySpeI-pulsed field gel electrophoresis (SpeI-PFGE).</p><p><b>RESULTS</b>Fifty-fourP. aeruginosa isolates were recovered from different sampling sites, and of these, 26 (47.3%) were isolated from pillows. Eighteen isolates (33.3%) were imipenem (IPM) resistant. The minimum inhibitory concentrations (MICs) of 17 isolates were between 16 and 32 μg/ml, and the MIC of one isolate was greater than 32 μg/ml. TheSpeI-PFGE typing of IPM-resistant isolates revealed that 13 of the 18 isolates were closely related (F=1.0-0.87).</p><p><b>CONCLUSION</b>Our findings suggest that MBS equipment and utensils, particularly pillows, are the primary sources of bacterial contamination and transmission and that there is a risk of MBS-mediated infection among MBS clients and their caregivers.</p>

Risk of Transmission of Imipenem-Resistant \it{Pseudomonas aeruginosa} through Use of Mobile Bathing Service

Objectives: The demand for mobile bathing service (MBS) is increasing in the Japanese society. Therefore, we assessed the risk of MBS-associated infection in MBS clients and their caregivers by examining the bacterial colonization of MBS equipment and utensils. Methods: Bacterial isolates collected by the stamp agar culture method were examined by disk diffusion assay for their susceptibility to the following drugs: imipenem, ciprofloxacin, amikacin, azutreonam, ceftazidim, meropenem, piperacillin, tobramycin, ofloxacin and cefoperazone. Furthermore, these isolates were subtyped by SpeI-pulsed field gel electrophoresis (SpeI-PFGE). Results: Fifty-four P. aeruginosa isolates were recovered from different sampling sites, and of these, 26 (47.3%) were isolated from pillows. Eighteen isolates (33.3%) were imipenem (IPM) resistant. The minimum inhibitory concentrations (MICs) of 17 isolates were between 16 and 32 μg/ml, and the MIC of one isolate was greater than 32 μg/ml. The SpeI-PFGE typing of IPM-resistant isolates revealed that 13 of the 18 isolates were closely related (F=1.0−0.87). Conclusion: Our findings suggest that MBS equipment and utensils, particularly pillows, are the primary sources of bacterial contamination and transmission and that there is a risk of MBS-mediated infection among MBS clients and their caregivers.

O uso das panelas de ferro como suprimento das necessidades de ferro: [revisão] / Role of iron cookware in supplying the daily iron requirement: [review]

A anemia ferro piva é considerada o principal problema nutricional a ser vencido na atualidade. Segundo dados publicados pela Organização Mundial da Saúde, há cerca de dois bilhões de pessoas portadoras dessa anemia. A fortificação de alimentos industrializados e o tratamento médico com sulfato ferro são as formas mais usadas no combate à doença, ambos com sucesso parcial. Entretanto, o uso de utensílios culinários de ferro no preparo das refeições também tem sido apontado, por alguns pesquisadores, como solução alternativa no tratamento e prevenção desta anemia. É essa solução alternativa que o presente artigo visa discutir, bem como os cuidados necessários e a indicação e contra-indicação da utilização destes utensílios, fazendo uma ampla revisão da literatura científica com objetivo de fornecer subsídio técnico científico aos profissionais que atuam na área da saúde pública, abordando a forma como os mesmos podem auxiliar na prevenção e combate da anemia ferropriva com eficiência.

Data published by the World Health Organization show that there are aroundtwo billion people in the world with iron deficiency anemia. Iron deficiency anemia is currently considered the number one public nutrition problem to be solved. Enrichment of processed foods and medical treatment with iron supplementation were the usual forms to fight the disease, both with limited success. The use of iron pans in food preparation has been pointed by some researchers as an alternative solution to treat and prevent iron deficiency anemia. The present article discusses the role of iron cookware in treating and preventing iron deficiency anemia, the necessary cautions when doing so, recommendations and counterindications. The scientific literature was thoroughly reviewed in order to provide backup to professionals who work in the public health care system, showing the peculiar characteristics of iron pans and showing how they can help eradicate iron deficiency anemia efficiently.

Aluminium leaching from aluminium cooking utensils into foods.

Leaching of aluminium content from those aluminium utensils into foods could have an effect on health. Study on factors affecting the leaching amount of aluminium from the aluminium cooking utensils into food being cooked was undertaken. For types of foods were cooked using alminium cooking utensils under different conditions as follows: sour soup cooked at pH of 3.0 and 4.0; clear soup cooked with salinity of 4.0 and 8.0 ppt; fish fried for 4 and 6 minutes; and swamp cabbage (Chinese) stir fired at temperature of 200 oC and 300oC. Stainless-steel cooking utensils were used as control units. All the cooked foods were analyzed for aluminium content by means of atomic absorption spectrophotometry. Results revealed that pH level of foods as well as cooking temperature affected the amount of aluminium leaching from the aluminium cooking utensils into foods; that is aluminium content increased with lower pH or higher temperature. In contrast, neither level of salinity of foods nor cooking time affected the aluminium content leaching from the aluminium cooking utensils into foods. In general, the amount f aluminium leaching from aluminium utensils into foods being cooked was not found to be high in this study.

The Relationship Between Levels of Aluminum in Serum and Food / 环境与健康杂志

Objective To investigate the levels of aluminum in serum of people who long-term consumed the foods contained aluminum. Methods 1 500 people who like to enjoy the Chinese traditional foods in which aluminum often contained were investigated and the serum were collected for determination of aluminum, the other 1 500 people whose dietary habits were not the same as that of the former were chosen as the control. Results In the people who like to enjoy the Chinese traditional foods, the number of people who burdened a high level of aluminum in serum(572) was much larger than that of the control(40), and the time-effect relationship was found. Conclusion The aluminum contained foods should be controlled and restricted in China to prevent and reduce aluminum intake.