Hygienic-sanitary quality of Minas fresh cheese sold in the city of Botucatu, São Paulo / Avaliação higiênico-sanitária de queijos Minas frescal comercializados na cidade de Botucatu, São Paulo

The Minas fresh cheese is a fresh and moist cheese and, therefore, has a short shelf-life. The use of raw milk as the main feedstock, the absence of ripening and the facility of contamination are factors that can compromise the product's microbiological quality. The aim of this study was to describe the hygienic-sanitary quality of 50 Minas fresh cheeses marketed in Botucatu city, São Paulo, Brazil, close to their production date, and another 50 units from the same lot exactly on the expiration date, according to the Brazilian Sanitary Surveillance Agency (ANVISA). We also searched for enterotoxins genes in Staphylococcus aureus and its in vitro expression. In 36% of the first analyzed samples, the count of coliforms at 45ºC was above the limit and, as for the second analysis, 44%. Regarding coagulase positive staphylococci, 10 (20%) samples showed concentration above the permitted by law next to the production date and 14% on the expiration date. Salmonella was only observed in one sample analyzed near the date of production, while L. monocytogenes only in one sample analyzed on the expiration day. We isolated three enterotoxigenic strains of S. aureus that produced Staphylococcal Enterotoxin B (SEB) and Staphylococcal Enterotoxin C (SEC) in vitro, highlighting the importance of proper storage of this product due to its potential to cause intoxication. Overall, the quality of Minas fresh cheese is still unsatisfactory, leading to risks to consumers' health.(AU)

O queijo Minas frescal é muito apreciado no Brasil. Por ser fresco e úmido, seu tempo de prateleira é curto. A utilização de leite cru como matéria prima, a não maturação do queijo e a facilidade de contaminação durante seu processamento são fatores que comprometem a qualidade microbiológica do produto. Este trabalho verificou a qualidade higiênico-sanitária de 50 queijos Minas frescal comercializados na cidade de Botucatu, São Paulo, Brasil, em datas próximas a sua fabricação e na data de expiração da validade, utilizando os parâmetros propostos pela RDC nº 12 da Agência Nacional de Vigilância Sanitária (ANVISA). Cepas de S. aureus foram submetidas à pesquisa de genes codificadores de produção de enterotoxinas clássicas e, também, sua produção in vitro. Encontraram-se coliformes a 45ºC, acima do permitido por legislação, em 36% das amostras durante a primeira análise e, na segunda, em 44%. Quanto à contagem de estafilococos coagulase positiva, 10% não atendiam ao padrão exigido por lei na data de produção, e 14%, na data de expiração da validade. Salmonella foi apenas observada em uma amostra próxima à data de produção, enquanto L. monocytogenes somente em uma amostra na data de expiração da validade. Observou-se produção de Staphylococcal Enterotoxin B (SEB)e Staphylococcal Enterotoxin C (SEC) in vitro por três cepas de S. aureus. Ressalta-se, em decorrência disso, a importância de armazenar corretamente esse alimento, por seu potencial de causar intoxicação. Concluiu-se que a qualidade higiênico-sanitária desses queijos Minas frescais foi insatisfatória, implicando riscos para a saúde do consumidor.(AU)

Avaliação higiênico-sanitária de estabelecimentos comerciais e análise de micro-organismos indicadores em amostras de carne bovina (coxão mole) in natura comercializadas em mercados públicos / Sanitary inspection of commercial establishments and analysisof the microorganism indicators in the bovine pad topside meatsamples sold in public markets

O objetivo deste estudo foi analisar as condições higinicos-sanitárias dos mercados públicos dos municípios da microrregião de Cametá, estado do Pará, e avaliar as características microbiológicas das carnes comercializadas nestes locais por meio da pesquisa de micro-organismos indicadores. Sessenta e quatro amostras de carne bovina in natura foram coletadas e analisadas por meio da determinação do Número Mais Provável de coliformes a 35 oC e 45 oC e contagem de Staphylococcus coagulase positiva, de acordo com a Instrução Normativa no 62 de 2003 do Ministério da Agricultura Pecuária e Abastecimento. Paralelamente, as condições higiênico-sanitárias foram avaliadas aplicando-se checklist. Os resultados obtidos evidenciaram que todos os locais avaliados apresentaram condições higiênico-sanitárias insatisfatórias, sendo classificados como deficientes. As amostras apresentaram Número Mais Provável de coliformes a 35ºC e 45ºC que variaram de 64 NMP/g a >1100NMP/g, e contagens de Staphylococcus coagulase positiva entre 1,8 x 10² UFC/g e 2,3 x 105 UFC/g.Os estabelecimentos avaliados não atenderam às exigências mínimas de higiene e sanidade, e a carnecomercializada apresentou elevada contagem de micro-organismos indicadores.

The aim of this study was to analyze the sanitary conditions of public markets located in theCametá micro-region, state of Pará, and to assess the microbiological condition of the meat sold inthese locations through the determination of microorganism indicators. For this purpose, 64 fresh beefsamples were collected and the determination of the Most Probable Number of coliforms at 35 oC and45 oC and coagulase positive Staphylococcus counts were performed, according to the Instruction no 62,2003 of the Ministry of Agriculture Livestock and Supply. In addition, the hygienic and sanitary conditionsof the public markets were evaluated by applying a checklist. The found results showed that all of theevaluated public markets indicated poor hygienic sanitary condition, and they were ranked as deficient.The samples showed the Most Probable Number of coliforms at 35 oC and 45 oC ranging from 64 MPN/gto >1100NMP/g, and coagulase positive Staphylococcus counts between 1.8 x 10² CFU/g and2.3 x 105 CFU/g. The evaluated food markets did not meet the minimum requirements of hygiene andsanitation and the sold meat samples showed high count of microorganisms indicators.

Comparative Analysis of Pathogenic Organisms in Cockroaches from Different Community Settings in Edo State, Nigeria

Cockroaches are abundant in Nigeria and are seen to harbour an array of pathogens. Environmental and sanitary conditions associated with demographic/socio-economic settings of an area could contribute to the prevalence of disease pathogens in cockroaches. A total of 246 cockroaches (Periplaneta americana) in urban (Benin, n=91), semi-urban (Ekpoma, n=75) and rural (Emuhi, n=70) settings in Edo State, Nigeria were collected within and around households. The external body surfaces and alimentary canal of these cockroaches were screened for bacterial, fungal, and parasitological infections. Bacillus sp. and Escherichia coli were the most common bacteria in cockroaches. However, Enterococcus faecalis could not be isolated in cockroaches trapped from Ekpoma and Emuhi. Aspergillus niger was the most prevalent fungus in Benin and Ekpoma, while Mucor sp. was predominant in Emuhi. Parasitological investigations revealed the preponderance of Ascaris lumbricoides in Benin and Emuhi, while Trichuris trichura was the most predominant in Ekpoma. The prevalence and burden of infection in cockroaches is likely to be a reflection of the sanitary conditions of these areas. Also, cockroaches in these areas making incursions in homes may increase the risk of human infections with these disease agents.

Improvement of sanitary conditions by installations of improved toilets whichorient to nature in a village of ethnic minorities in Northern Thailand / 国際保健医療

Installation of toilet is an important issue for improvement of sanitary condition all over the developing countries. A Japanese NGO is trying to improve toilets which are planned to fit the rural environment in a village of an ethnic minority, the Hmong people, in northern Thailand. The toilet installed in a nursery school can produce methane gas from septic tank for cooking of lunch. The overflowed water from septic tank is able to be used for fertilizer in a kitchen garden. The concept of this toilet is the minimization of the release of carbon dioxide in the human life by the ecological use of human faces and urine that consume much energy for appropriate treatment in developed countries. The system will be developed to be one of an ideal model of the recycle system of natural resource. This project of innovating toilet is useful for the educational materials of the model of sustainable development for not only for under developing countries but also for developed countries in that it reminds us the traditional culture of utilization of human feces in Japan.

Comparing School Lunch Program Served at Dining Room with Program at Classroom for Sanitation and Contentment at One Middle School / 대한지역사회영양학회지

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of 32degrees C for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.