Regulating the Innocuity of Urea Electro-Oxidation via Cation-mediated Adsorption.

Urea electrolysis is an emerging technology that bridges efficient wastewater treatment and hydrogen production with lower electricity costs. However, conventional Ni-based catalysts could easily overoxidize urea into the secondary contaminant NOx - , and enhancing the innocuity of urea electrolysis remains a grand challenge to be achieved. Herein, we tailored the electrode-electrolyte interface of an unconventional cation effect on the anodic oxidation of urea to regulate its activity and selectivity. Smaller cations of Li+ were discovered to increase the Faradaic efficiency (FE) of the innocuous N2 product from the standard value of ~15 % to 45 %, while decreasing the FEs of the over-oxidized NOx - product from ~80 % to 46 %, pointing to a more sustainable process. The kinetic and computational analysis revealed the dominant residence of cations on the outer Helmholtz layer, which forms the interactions with the surface adsorbates. The Li+ hydration shells and rigid hydrogen bonding network interact strongly with the adsorbed urea to decrease its adsorption energy and subjection to C-N cleavage, thereby directing it toward the N2 pathway. This work emphasizes the tuning of the interactions within the electrode-electrolyte interface for enhancing the efficiency and sustainability of electrocatalytic processes.

Fish products developed from ground rainbow trout and tilapia fillet mixtures: physico-chemical, microbiological and toxicological analyses / Produtos de pescado elaborados a partir de misturas de carne moída de truta-arco-íris (Oncorhynchus mykiss) e tilápia (Oreochromis sp. ): análises físico-químicas, microbiológicas e toxicológicas

Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing.(AU)

A constante inovação da indústria pesqueira, em resposta às demandas dos consumidores por novos produtos saudáveis, com alto valor nutritivo, balanceados, de fácil preparo e prontos para consumo, levou ao surgimento de novas tecnologias, entre elas o desenvolvimento de produtos à base de mistura de carne moída de pescado. Nesse contexto, a proposta deste trabalho é desenvolver produtos a partir de carne moída de pescado de truta-arco-íris e tilápia, confeccionando almôndegas e nuggets em diferentes proporções, com determinação da composição centesimal e de suas características físico-químicas, microbiológicas e toxicológicas. A matéria seca percentual média foi de 29,20±2,30%. Teores de matéria mineral nos produtos estão em 1,45±0,55%. Os teores de lipídeos aferidos na polpa foram de 3,70±0,30%, e os níveis de proteína bruta apresentados na polpa de 16,60±2,04%. A contagem de psicrotróficos totais manteve-se abaixo de 102 CFU/g, para contagem padrão em placas de micro-organismos aeróbicos. Nas amostras, não foram detectados níveis de histamina e de compostos à base de enxofre. A proposta de trabalho objetivou, por fim, desenvolver alimentos e tecnologias que possam servir como padrões, permitindo que produtos de manipulação simples e que utilizem misturas de carne moída de diferentes espécies de pescado mantenham índices nutricionais adequados após o processamento.(AU)

Removal of the innocuity test from The International Pharmacopoeia and WHO recommendations for vaccines and biological products.

The innocuity test was indicated as a quality control test to release pharmaceutical and biological products to the market. The test was intended to detect possible extraneous toxic contaminants derived from the manufacturing processes of the product. The test was included in WHO Recommendations and Guidelines for vaccines, biotherapeutics and blood products and in some monographs on antibiotics in The International Pharmacopoeia. Over the past years, the requirements in WHO Recommendations/Guidelines for conducting the test evolved such that it could be waived for routine release of product once consistency of production was established to the satisfaction of the NRA, or that the need for this test should be discussed and agreed with the NRA. However, some users of WHO written standards for biologicals (i.e., Recommendations, Guidelines) and WHO specifications for pharmaceuticals (i.e., The International Pharmacopoeia) requested that the innocuity test be deleted from WHO written standards based on its lack of specificity and scientific relevance. In response to that request, we studied the history of this test and its use by the member states of WHO, and the recommendations in WHO written standards. The outcomes of the study were reviewed by the relevant WHO Expert Committee on Biological Standardization and Expert Committee on Specifications for Pharmaceutical Products who then decided to discontinue this test in WHO Recommendations for vaccines and biologicals and to omit the test from The International Pharmacopoeia.

Condições higienicossanitárias na produção de alimentos em panificadoras de dois municípios do sudoeste paranaense / Sanitary conditions in food production in bakeries of two municipalities in southwestern Parana

Monitorar as boas práticas de fabricação no segmento de panificação e confeitaria é essencial para a garantia da segurança dos alimentos ali produzidos. Dessa forma, neste estudo objetivou-se investigar as condições higienicossanitárias na produção de alimentos em panificadoras de dois municípios da região sudoeste paranaense. A coleta dos dados ocorreu no mês de agosto de 2016, após a assinatura do Termo de Consentimento Livre e Esclarecido pelos participantes. O instrumento utilizado foi a lista de verificação das boas práticas de fabricação em estabelecimentos produtores/industrializadores de alimentos - anexo 2 da Resolução RDC Nº 275 de 21/10/2002. Constam da lista 164 itens, subdivididos em cinco blocos: Edificação e Instalações; Equipamentos, Móveis e Utensílios; Manipuladores; Produção e Transporte do Alimento e Documentação. Foram três as opções de respostas: SIM para o item que estava adequado, NÃO para o item que não estava adequado e NÃO SE APLICA/(NA), para os itens inexistentes. O preenchimento ocorreu por observação direta ou, quando necessário, entrevista com o responsável do estabelecimento. Os dados foram tabulados e, para a análise, desconsiderou- -se a opção NA. O padrão adotado foi o estipulado na RDC Nº 275/2002 (grupo 1: 76 ­ 100%, grupo 2: 51 -75%, grupo 3: 0 ­ 50% de atendimento dos itens). Todas as panificadoras enquadraram-se no grupo 2, ficando a documentação com 0% de adequação seguida pelos manipuladores (39,3%). A partir dos resultados evidenciou-se a necessidade de melhorias nas condições higienicossanitárias na produção de alimentos nas panificadoras estudadas. Destaca-se a importante função dos serviços de inspeção sanitária para a melhoria contínua dos serviços de alimentação.(AU)

Monitor the good manufacturing practices in the baking and confectionery segment is essential to ensuring the safety of food produced there. Thus, this study aimed to investigate the sanitary conditions in food production at bakeries from two counties in the southwestern region of Paraná. Data collection occurred in August, 2016, after the signing of the term of consent free and clarified by the participants. The instrument used was the good manufacturing practices checklist for establishments producing/industrializadores of food - annex 2 from Resolution Nº 275 of 1/10/2002. The list contains 164 items, divided into five blocks: Building and facilities; Equipament, furniture and utensils; manipulator; Production and transportation of food and Documentation. There were three options for answers: Yes to the item that it is adequate, No for the item that was not appropriate and DO NOT APPLY/(DNA), for items not available. The fill happened by direct observation or, when necessary, interview with the responsible of the establishment. The data were tabulated and for the DNA option was ignored. The pattern used was the stipulated in the DRC Nº. 275/2002 (group 1: 76 - 100%, group 2: 51 -75%, group 3: 0 - 50% of items). All the bakeries were in group 2, getting the documentation with 0% of fitness followed by food handlers (39.3%). From the results showed the need for improvements at the sanitary conditions in food production at the bakeries studied. We highlight the important role of services of sanitary inspection for the continuous improvement of food services.

Historical data analyses and scientific knowledge suggest complete removal of the abnormal toxicity test as a quality control test.

In the early 1900s, the abnormal toxicity test (ATT) was developed as an auxiliary means to ensure safe and consistent antiserum production. Today, the ATT is utilized as a quality control (QC) release test according to pharmacopoeial or other regulatory requirements. The study design has not been changed since around 1940. The evidence of abnormal toxicity testing as a prediction for harmful batches is highly questionable and lacks a scientific rationale. Numerous reviews of historical ATT results have revealed that no reliable conclusions can be drawn from this QC measure. Modern pharmaceutical manufacturers have thorough control of the manufacturing process and comply with good manufacturing practice rules. Contaminants are appropriately controlled by complying with the validated manufacturing processes and strict QC batch release confirming batch-to-batch consistency. Recognizing that product safety, efficacy, and stability can be ensured with strict QC measures, nowadays most regulatory authorities do not require the ATT for most product classes. In line with the replacement, reduction, and refinement (3Rs) initiative, the test requirement has been deleted from approximately 80 monographs of the European Pharmacopoeia and for the majority of product classes in the United States. For these reasons, it is recommended that the ATT should be consistently omitted world-wide and be removed from pharmacopoeias and other regulatory requirements.

Specimen plastic containers used to store expressed breast milk in neonatal care units: a case of precautionary principle.

Breast milk is the only milk that meets both the nutritional and immunitary needs of infants. Since breastfeeding is widely promoted, public health measures to preserve the nutritional qualities of expressed breast milk (EBM) should be applied in hospital care settings. The Health Technology Assessment Unit (HTAU) of the Centre hospitalier universitaire de Québec was requested by the Neonatal Care Unit to assess the acceptability of a plastic specimen container, designed to harvest tissues and body fluids, for storing collected EBM. An evidence-based public health perspective approach was taken to evaluate the safety of the specimen container. The HTAU recommended that plastic specimen containers no longer be used for storing EBM and that other options should be evaluated for neonatal care units. These recommendations are in accordance with the public health precaution principle and with legal considerations.

Diseño e implementación del Sistema HACCP para la línea de pechuga desmechada enlatada / Design and implementation of the HACCP system for the line of smashed chicken breast

Introducción. El mercado actual de platos preparados pone gran esfuerzo en ofrecer productos que obtengan el favor del consumidor, lo que implica el desarrollo de sistemas que redunden en calidad nutricional e inocuidad. En algunos países, principalmente en aquellos en los que desaparece el concepto de "ama de casa" la proliferación de platos preparados y de alimentos procesados de pollo es notable, dentro de los cuales, la carne de pollo es un excelente alimento tanto desde el punto de vista de las técnicas de producción como de la fisiología de la nutrición. Objetivo. Determinar peligros, PCC, LC y medidas preventivas en la línea de producción de pechuga desmechada enlatada. Materiales y métodos. Se realizó un estudio descriptivo de un caso típico de la producción de pechuga de pollo desmechada enlatada en donde cada etapa de la sección fue sometida a estudio y se aplicaron los siete principios del sistema HACCP. Resultados. Como resultados principales se determinaron tres puntos críticos de control (PCC) para las etapas de recepción de materia prima, sellado y tratamiento térmico; se establecieron límites críticos para los PCC, las medidas correctivas y el sistema de monitoreo de los PCC. Conclusión. El proceso de documentación y posterior puesta en marcha del plan HACCP lleva a la empresa a mejorar aspectos tecnológicos que redundan en el aseguramiento de la calidad del producto y a su vez establecen la confianza que debe existir entre el consumidor y el producto en particular, así como de los demás productos de la empresa.

Introduction. The current market of prepared meals make a great emphasis on offering products the consumers really like, and this requires the development of systems that provide nutritional quality and innocuity. In some countries, especially those in which the concept of housewife disappears, the number of prepared meals and processed foods from chicken is remarkable. Among them, chicken meat is an excellent nutritional source from the technical point of view due to its characteristics of production, and also from the nutritional physiology. Objective. To determine perils, PCC, LC and prevention measurements in the production line of smashed chicken breast available in cans. Materials and methods. A descriptive study of a typical case in canned smashed chicken breast was made, and each stage of the section was submitted to study and the seven principles of the HACCP system were applied. Results. Three critical points of control (PCC in Spanish) were determined for the stages of reception of raw material, sealing and thermal treatment. Critical limits for the PCC were established, and also the corrective measurements and the monitoring system for those PCCs. Conclusion. The documentation process and the start of the HACCP plan, helps the enterprise to improve the technological aspects that accurate the quality of the product and, at the same time, establish the trust required between producer and consumer. Besides, it improves the other products from the enterprise.