Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times.

Bovine colostrum silage (BCS) is a technique used by milk producers for the conservation of bovine colostrum. However, it is necessary to ensure the safety and quality of BCS, as this food will be supplied to the animals. This study aimed to compare the physicochemical and microbiological compositions of colostrum silage at different fermentation times with milk and bovine colostrum (BC) quality parameters. BC samples were obtained from Jersey animals from one dairy farm. The BC samples (n = 21) were placed in 500-mL plastic bottles, stored vertically and anaerobically fermented for periods of 61-437 days. The following parameters of the physicochemical composition of the BCS were evaluated: acidity, protein, total solids and ash, using the methodologies of Adolfo Lutz Institute (2008). The microbiological analysis was developed according to the methodology proposed by Saalfeld et al. (2013), with adaptations. The acidity, total solids and protein over fermentation time (group 1: 61 to 154, group 2: 200 to 273, and group 3: 280 to 437 days) were not significantly different (P > 0.05). The ash content was significantly different (P < 0.05) in groups 1 and 3 and showed a decrease (moderate negative correlation of -0.63) with increasing fermentation time. Positive correlations were observed between total solids and the protein and ash contents. The genus of microorganisms with the highest occurrence was Lactobacillus spp. (95.2% of BCS) and those of lesser occurrence included Escherichia spp., Actinomadura spp., Streptococcus spp. and Leuconostoc spp. (4.8% of BCS). BCS has a physicochemical composition similar to BC and showed changes during the fermentation period; however, the presence of pathogenic microorganisms in BCSs reinforces the need to further explore the quality parameters for BCS to ensure the safety of animals who receive this food.

ASSESSMENT OF GOOD PRACTICES IN HOSPITAL FOOD SERVICE BY COMPARING EVALUATION TOOLS.

INTRODUCTION: since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. AIMS: good practices in hospital food service are evaluated by comparing assessment instruments. METHODS: good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher's exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods. RESULTS AND DISCUSSION: Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices. CONCLUSION: the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications.

Introducción: por ser un adyuvante al tratamiento médico, la alimentación hospitalaria debe ser producida en adecuadas condiciones higiénicas y sanitarias, considerando qué enfermedades transmitidas por los alimentos afectan con mayor severidad a pacientes hospitalizados e inmunodeprimidos. Objetivos: evaluar la adopción de buenas prácticas en los servicios de alimentación hospitalarios, comparando instrumentos de evaluación. Métodos: la evaluación de las buenas prácticas fue realizada utilizando una lista de verificación conforme la Resolución de Directora Colegiada ­ RDC n.º 216 de la Agencia Nacional de Vigilancia Sanitaria. Para la interpretación de los ítems listados fueron utilizados los parámetros de la RDC n.º 216 y de la Asociación Brasileña de Empresas de Comidas Colectivas (ABERC). Se aplicó el test exacto de Ficher para analizar si existían diferencias estadísticamente significativas y también fue realizado un análisis de agrupamiento de los datos per el método Unweighted Pair-group using Arithmetic Averages y un estudio de la correlación entre las matrices de disimilitud, objetivando verificar la concordancia entre los dos métodos de diagnóstico. Resultados y discusión: las buenas prácticas fueron clasificadas con valores medios totales superiores al 75% de adecuación, en los dos instrumentos utilizados. Se observaron diferencias estadísticamente significativas entre los servicios y la alimentación evaluados por el instrumento de la ABERC. Los servicios de alimentación hospitalarios, de modo general, presentaron condiciones de buenas prácticas aceptables. Conclusión: la comparación de los instrumentos de interpretación basados en la RDC n.º 216 y ABERC mostró resultados semejantes en ambas clasificaciones.

Assessment of good practices in hospital food service by comparing evaluation tools / Análisis de las buenas prácticas en servicios de alimentación hospitalarios, comparando instrumentos de evaluación

Introduction: since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. Aims: good practices in hospital food service are evaluated by comparing assessment instruments. Methods: good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher´s exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods. Results and discussion: Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices. Conclusion: the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications (AU)

Introducción: por ser un adyuvante al tratamiento médico, la alimentación hospitalaria debe ser producida en adecuadas condiciones higiénicas y sanitarias, considerando qué enfermedades transmitidas por los alimentos afectan con mayor severidad a pacientes hospitalizados e inmunodeprimidos. Objetivos: evaluar la adopción de buenas prácticas en los servicios de alimentación hospitalarios, comparando instrumentos de evaluación. Métodos: la evaluación de las buenas prácticas fue realizada utilizando una lista de verificación conforme la Resolución de Directora Colegiada - RDC n.º 216 de la Agencia Nacional de Vigilancia Sanitaria. Para la interpretación de los ítems listados fueron utilizados los pará- metros de la RDC n.º 216 y de la Asociación Brasileña de Empresas de Comidas Colectivas (ABERC). Se aplicó el test exacto de Ficher para analizar si existían diferencias estadísticamente significativas y también fue realizado un análisis de agrupamiento de los datos per el método Unweighted Pair-group using Arithmetic Averages y un estudio de la correlación entre las matrices de disimilitud, objetivando verificar la concordancia entre los dos métodos de diagnóstico. Resultados y discusión: las buenas prácticas fueron clasificadas con valores medios totales superiores al 75% de adecuación, en los dos instrumentos utilizados. Se observaron diferencias estadísticamente significativas entre los servicios y la alimentación evaluados por el instrumento de la ABERC. Los servicios de alimentación hospitalarios, de modo general, presentaron condiciones de buenas prácticas aceptables. Conclusión: la comparación de los instrumentos de interpretación basados en la RDC n.º 216 y ABERC mostró resultados semejantes en ambas clasificaciones (AU)

Amadurecimento de frutos de cubiu (Solanum sessiliflorum Dunal) tratados com Etefon / Postharvest ripening of Ethephon-treated cubiu (Solanum sessiliflorum Dunal) fruits

O presente trabalho teve como objetivo avaliar a qualidade pós-colheita de frutos de cubiu (Solanum sessiliflorum) durante o amadurecimento após o tratamento com Etefon. Frutos das variedades Santa Luzia e Thais no estádio verde-maduro foram coletados, lavados e pulverizados até o completo molhamento com 1000 mg L-1 de Etefon e o controle com água. A cada três dias, durante 12 dias foram realizadas análises da firmeza do pericarpo, pH, teor de sólidos solúveis totais, acidez total titulável (ATT), umidade e cinzas. Foi avaliada a liberação de C0(2) e etileno diariamente durante 12 dias, conjuntamente com a perda de matéria fresca e evolução da cor, a cada três dias, sempre no mesmo grupo de frutos. Foi empregado o delineamento experimental inteiramente casualizado. Os dados foram submetidos à análise de variância e análise de regressão. Ocorreu perda de firmeza do pericarpo dos frutos com o tempo de armazenamento pós-colheita, com diminuição do pH, aumento da ATT e perda da matéria fresca. A aplicação de Etefon promoveu poucas mudanças na qualidade interna dos frutos, porém foi eficiente no desverdecimento da casca, o que pode ser verificado pelos menores valores do ângulo de cor e maiores da cromaticidade e luminosidade. O comportamento da respiração e produção de etileno aponta para um modelo de amadurecimento não climatérico.

The objective of the present work was to evaluate postharvest quality of cubiu (Solanum sessiliflorum) fruits during ripening after Ethephon treatment. Fruits from the varieties Santa Luzia and Thais were harvested at green-mature stage, washed and sprayed until run off with Ethephon (0 e 1000 mg L-1). At every three days, during 12 days, the following analyses were performed: pericarp firmness, pH, total soluble solid content, total titratable acidity (ATT), water content and ashes. CO2 and ethylene production were evaluated daily for 12 days, together with the loss of fresh matter and color evolution, at every three days, always the same fruit group. The experiment was arranged in a complete randomized design. Data were examined by analysis of variance and regression analysis. There was loss of pericarp firmness with time of postharvest storage, with decrease in pH, increase in ATT and loss of fresh matter. Ethephon promoted small changes in the internal quality of fruits, whereas it was efficient to induce degreening of fruit peel, which can be verified by the lower color angles and higher chromaticity and brightness. Respiration rates and ethylene production of the fruit suggest that cubiu has non-climateric behavior.