Evaluation of Hygienic Quality of Food Served in Universities Canteens of Northem Portugal.

Mass catering services have increased in the last years since people need to eat out mainly by work or study reasons. Microbiological quality of foodstuffs (n = 156) was evaluated in 20 food establishment (cafes and canteens) of two universities of northern Portugal. Overall, data revealed a high level of microbiological quality of foods served. No safety risks for consumers were detected since Clostridium spp., Listeria monocytogenes and Salmonella spp. were not detected. Among food types, hot meals displayed better microbiological results than cold foods (p < 0.05) as expected. Regarding hot meals, no differences were observed among different types (p > 0.05). Among cold meals, salads displayed the highest microbiological counts for hygiene indicators as well for food foodborne pathogens such as Staphylococcus aureus, Escherichia coli and Bacillus cereus. Although the risk of foodborne disease is scarce since counts were low. In cafes' meals, higher counts were observed than in canteens' meals which indicates that monitoring measures should be improved to avoid potential foodborne outbreaks related to the ready-to-eat products (salads, sandwiches and pastry). Results could be used as microbiological guidelines for canteens. Results indicated that proper food handling and adequate conservation of fresh foods along the food chain is essential in mass catering services to guarantee the food safety.

Influence of season and type of restaurants on sashimi microbiota.

BACKGROUND: In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota. METHODS: Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures. RESULTS: A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., H2S positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species. CONCLUSION: The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared.

Selection of environmental temperature by the yellow scorpion Tityus serrulatus Lutz & Mello, 1922 (Scorpiones, Buthidae)

The preferred temperature of the yellow scorpion Tityus serrulatus was investigated since its dispersion is a matter of concern. Adult T. serrulatus, weighing 1.24 + 0.20 g (mean + sd) and with a standard length of 59.3 + 2.5 mm, were used. A metallic corridor (120 cm long, 5 cm large and 10 cm high) with thermal gradient ranging from 0°C to 40°C was used. Tityus serrulatus chose and stayed in temperatures ranging from 14°C to 38°C when safe conditions were offered (dark and thigmotactic stimuli). The number of animals that remained in the 11°C-20°C, 21°C-30°C, and 31°C-40°C temperature zones were 8, 8, and 9, respectively. The chi-square test (degree of freedom = 2) showed that differences were not significant (p>0.05). Some animals moved to lower temperature areas (less than 8°C) when the corridor was completely illuminated and thigmotactic stimuli were absent, which led the animals to present a torpor state. It is concluded that T. serrulatus does not select a specific environmental temperature. Associated with the capacity of temporally surviving at low temperatures, this species seems to be highly adaptable to different thermal zones.