Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings.

BACKGROUND: Salad dressing formulations include a pH within 3.2-4.1, salt and other solutes to depress water activity. The interaction between hydrocolloids and other components such as humectants determines their physical and microbiological stability. To our knowledge, the effect of commonly used solutes on physical stability and rheological characteristics of oil-in-water emulsions stabilized by xanthan gum has not been reported, and neither has the effect of a spoilage yeast on physical stability been evaluated. RESULTS: The effect of different humectants (sodium chloride, glucose and xylitol) and Zygosaccharomyces bailii inoculation on the stability of oil-in-water emulsions containing different levels of xanthan gum to emulate different types of salad dressings was investigated by means of droplet size, zeta potential, rheological measurements and confocal laser scanning microscopy (CLSM). Generally, the addition of humectants strengthened the weak or strong emulsion structure, especially xylitol. Glucose or xylitol acted as stabilizers since they decreased Sauter and De Broucker diameter. On the contrary, NaCl destabilized the emulsions since it increased droplet size and exhibited the lowest absolute values of zeta potential. Inoculation with Z. bailii destabilized some emulsions since it increased Sauter and De Broucker diameter. Emulsion droplet size, polydispersity, and xanthan gum and yeast location were confirmed by CLSM imaging. CONCLUSION: This study highlights the key role of humectants and xanthan gum level on physical characteristics and stability of oil-in-water emulsions. Addition of xylitol leads to an enhancement in emulsion rheology and physical stability, suggesting that it is a potential low-calorie multifunctional additive for salad dressings. © 2022 Society of Chemical Industry.

Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings.

This study aimed at characterizing a biosurfactant from Candida utilis, and use it in the preparation of salad dressings. The biosurfactant was produced in mineral medium supplemented with 6% glucose and 6% waste frying canola oil. The crude biosurfactant was then tested for stability in different conditions of pH, salt concentration, heating time and temperature. The critical micelle dilution, chemical composition, and structural analysis were determined. The compound was resistant to extreme conditions and presented stable surface tension and emulsification activity in alkaline pH and was characterized as a carbohydrate-lipid-protein complex showing the best formulation and consistency at 0.7% (w/v) with guar gum indicating potential applicability in food emulsions.

Polyphenolic profile and antioxidant activity of meristem and leaves from "chagual" (Puya chilensis Mol.), a salad from central Chile.

The Bromeliaceae Puya chilensis Mol. is a native monocotyledonous food plant that can be found in central Chile. It is traditionally known as chagual. The tender basal part of the leaves, just starting from the meristem, are consumed as a salad. The aim of this work was to describe the phenolic content and composition of the meristem and leaves of chagual, as well as their antioxidant capacity and inhibitory activity against metabolic syndrome-associated enzymes. Samples of chagual, including two cultivated and three wild growing plants, were analyzed and compared for composition and bioactivity. From the phenolic enriched extract of the plant (PEE), 26 compounds were tentatively identified by HPLC-DAD-ESI-MSn, including 12 hydroxycinnamic acids and 14 flavonoids. The main compounds were identified as diferuloyl hexaric acid isomers and 5-p-Coumaroylquinic acid. The compounds were quantified in both meristem and leaves. The PEE content was up to ten times higher in the meristem than in the leaves, ranging from 0.18 to 124.08 mg/g PEE. The samples inhibited α-glucosidase, but did not show effect on α-amylase and pancreatic lipase. This is the first report on the polyphenol composition and bioactivity of the edible components of the chagual food plant.

Qualidade higiênico-sanitária de saladas de frutas vendidas em quiosques de praias em Florianópolis - SC durante a temporada de verão de 2015 / Hygienic and sanitary qualities of fruit salads sold at beach kiosks in Florianopolis - SC during the 2015 summer season

Nos últimos anos, o estilo de vida tem trazido mudanças na alimentação da população, com o aumento de refeições feitas fora do domicílio, da procura pela praticidade de alimentos prontos e também da busca por uma alimentação mais saudável. O controle da produção e comercialização desses produtos deve ser rigoroso para proteger a saúde da população. Nas praias, observa-se que a estrutura dos quiosques não é adequada para a manipulação de certos alimentos, por isso a venda de salada de frutas não é permitida nas praias de Florianópolis - SC, apesar de ser amplamente comercializada. O objetivo deste trabalho foi de avaliar a qualidade higiênico-sanitária, quanto à presença de Salmonella e à enumeração de coliformes termotolerantes, em 40 amostras de saladas de frutas comercializadas em quiosques de quatro praias de Florianópolis. Os resultados foram comparados com os padrões estabelecidos pela RDC nº 12/01. Somente 5 % das amostras estavam impróprias para o consumo humano por extrapolarem o limite de coliformes termotolerantes. Todas as amostras apresentaram ausência de Salmonella em 25 g. O resultado microbiológico satisfatório da maioria das amostras pode estar associado às condições intrínsecas da salada de frutas, que possui pH baixo o suficiente para inibir o crescimento dos micro-organismos pesquisados.(AU)

Recently, changes in lifestyle have modified the eating habits, with an increase in having meals outside of home and demanding for the convenience of ready-to-eat foods, and also rising the search for healthier diet. Controls on this kind of food production and commercialization should be strict for protecting the population health. Beach kiosks do not offer the suitable conditions for handling certain foods due to their lack of structure. Therefore, it is prohibited to sell fruit salads on the beaches of Florianopolis-SC, although they have been amply commercialized. Hygiene and sanitation conditions were evaluated in 40 fruit salad samples sold in kiosks on the four beaches in Florianopolis, by analyzing the occurrence of Salmonella and thermotolerant coliforms counting. These results were compared to the standards established by the local regulation (RDC 12/01). Only 5 % of the samples were considered unsuitable for human consumption, as they exceeded the limits established for thermotolerant coliform. All of the samples showed negative results for Salmonella in 25 g of food. The satisfactory microbiological results found in this study might be associated with the intrinsic characteristics of fruit salads, which possess a low pH value and being enough to inhibit the growth of these two microorganisms.(AU)

Qualidade higiênico-sanitária de saladas de frutas vendidas em quiosques de praias em Florianópolis - SC durante a temporada de verão de 2015 / Hygienic and sanitary qualities of fruit salads sold at beachkiosks in Florianopolis - SC during the 2015 summer season

Nos últimos anos, o estilo de vida tem trazido mudanças na alimentação da população, com o aumento de refeições feitas fora do domicílio, da procura pela praticidade de alimentos prontos e também da busca por uma alimentação mais saudável. O controle da produção e comercialização desses produtos deve ser rigoroso para proteger a saúde da população. Nas praias, observa-se que a estrutura dos quiosques não é adequada para a manipulação de certos alimentos, por isso a venda de salada de frutas não é permitida nas praias de Florianópolis - SC, apesar de ser amplamente comercializada. O objetivo deste trabalho foi de avaliar a qualidade higiênico-sanitária, quanto à presença de Salmonella e à enumeração de coliformes termotolerantes, em 40 amostras de saladas de frutas comercializadas em quiosques de quatro praias de Florianópolis. Os resultados foram comparados com os padrões estabelecidos pela RDC nº 12/01. Somente 5 % das amostras estavam impróprias para o consumo humano por extrapolarem o limite de coliformes termotolerantes. Todas as amostras apresentaram ausência de Salmonella em 25 g. O resultado microbiológico satisfatório da maioria das amostras pode estar associado às condições intrínsecas da salada de frutas, que possui pH baixo o suficiente para inibir o crescimento dos micro-organismos pesquisados.

Recently, changes in lifestyle have modified the eating habits, with an increase in having mealsoutside of home and demanding for the convenience of ready-to-eat foods, and also risingthe search for healthier diet. Controls on this kind of food production and commercializationshould be strict for protecting the population health. Beach kiosks do not offer the suitableconditions for handling certain foods due to their lack of structure. Therefore, it is prohibited to sellfruit salads on the beaches of Florianopolis-SC, although they have been amply commercialized.Hygiene and sanitation conditions were evaluated in 40 fruit salad samples sold in kiosks on thefour beaches in Florianopolis, by analyzing the occurrence of Salmonella and thermotolerantcoliforms counting. These results were compared to the standards established by the localregulation (RDC 12/01). Only 5 % of the samples were considered unsuitable for humanconsumption, as they exceeded the limits established for thermotolerant coliform. All of the samplesshowed negative results for Salmonella in 25 g of food. The satisfactory microbiological resultsfound in this study might be associated with the intrinsic characteristics of fruit salads, which possessa low pH value and being enough to inhibit the growth of these two microorganisms.

Qualidade higiênico-sanitária de saladas de frutas vendidas em quiosques de praias em Florianópolis - SC durante a temporada de verão de 2015 / Hygienic and sanitary qualities of fruit salads sold at beach kiosks in Florianopolis - SC during the 2015 summer season

Nos últimos anos, o estilo de vida tem trazido mudanças na alimentação da população, com o aumento de refeições feitas fora do domicílio, da procura pela praticidade de alimentos prontos e também da busca por uma alimentação mais saudável. O controle da produção e comercialização desses produtos deve ser rigoroso para proteger a saúde da população. Nas praias, observa-se que a estrutura dos quiosques não é adequada para a manipulação de certos alimentos, por isso a venda de salada de frutas não é permitida nas praias de Florianópolis - SC, apesar de ser amplamente comercializada. O objetivo deste trabalho foi de avaliar a qualidade higiênico-sanitária, quanto à presença de Salmonella e à enumeração de coliformes termotolerantes, em 40 amostras de saladas de frutas comercializadas em quiosques de quatro praias de Florianópolis. Os resultados foram comparados com os padrões estabelecidos pela RDC nº 12/01. Somente 5 % das amostras estavam impróprias para o consumo humano por extrapolarem o limite de coliformes termotolerantes. Todas as amostras apresentaram ausência de Salmonella em 25 g. O resultado microbiológico satisfatório da maioria das amostras pode estar associado às condições intrínsecas da salada de frutas, que possui pH baixo o suficiente para inibir o crescimento dos micro-organismos pesquisados.

Recently, changes in lifestyle have modified the eating habits, with an increase in having meals outside of home and demanding for the convenience of ready-to-eat foods, and also rising the search for healthier diet. Controls on this kind of food production and commercialization should be strict for protecting the population health. Beach kiosks do not offer the suitable conditions for handling certain foods due to their lack of structure. Therefore, it is prohibited to sell fruit salads on the beaches of Florianopolis-SC, although they have been amply commercialized. Hygiene and sanitation conditions were evaluated in 40 fruit salad samples sold in kiosks on the four beaches in Florianopolis, by analyzing the occurrence of Salmonella and thermotolerant coliforms counting. These results were compared to the standards established by the local regulation (RDC 12/01). Only 5 % of the samples were considered unsuitable for human consumption, as they exceeded the limits established for thermotolerant coliform. All of the samples showed negative results for Salmonella in 25 g of food. The satisfactory microbiological results found in this study might be associated with the intrinsic characteristics of fruit salads, which possess a low pH value and being enough to inhibit the growth of these two microorganisms.

Sensitivity of salad greens (Lactuca sativa L. and Eruca sativa Mill.) exposed to crude extracts of toxic and non-toxic cyanobacteria / Sensibilidade de hortaliças (Lactuca sativa L. e Eruca sativa Mill.) à exposição de extratos brutos de cianobactéria tóxica e não tóxica

We evaluated the effect of crude extracts of the microcystin-producing (MC+) cyanobacteria Microcystis aeruginosa on seed germination and initial development of lettuce and arugula, at concentrations between 0.5 μg.L–1 and 100 μg.L–1 of MC-LR equivalent, and compared it to crude extracts of the same species without the toxin (MC–). Crude extracts of the cyanobacteria with MC (+) and without MC (–) caused different effects on seed germination and initial development of the salad green seedlings, lettuce being more sensitive to both extracts when compared to arugula. Crude extracts of M. aeruginosa (MC+) caused more evident effects on seed germination and initial development of both species of salad greens than MC–. Concentrations of 75 μg.L–1 and 100 μg.L–1 of MC–LR equivalent induced a greater occurrence of abnormal seedlings in lettuce, due to necrosis of the radicle and shortening of this organ in normal seedlings, as well as the reduction in total chlorophyll content and increase in the activity of the antioxidant enzyme peroxidase (POD). The MCextract caused no harmful effects to seed germination and initial development of seedlings of arugula. However, in lettuce, it caused elevation of POD enzyme activity, decrease in seed germination at concentrations of 75 μg.L–1 (MC-75) and 100 μg.L–1 (MC-100), and shortening of the radicle length, suggesting that other compounds present in the cyanobacteria extracts contributed to this result. Crude extracts of M. aeruginosa (MC–) may contain other compounds, besides the cyanotoxins, capable of causing inhibitory or stimulatory effects on seed germination and initial development of salad green seedlings. Arugula was more sensitive to the crude extracts of M. aeruginosa (MC+) and (MC–) and to other possible compounds produced by the cyanobacteria.(AU)

Analisamos os efeitos de extratos brutos da cianobactéria M. aeruginosa, produtora de microcistinas (MC+), na germinação de sementes e no desenvolvimento de plântulas de alface e rúcula, em concentrações de 0,5 a 100 μg.L–1de MC–LR equivalente e comparamos com extrato brutos da mesma espécie sem a toxina (MC–). Extratos brutos de cianobactérias com MC (+) e sem MC (–) causaram efeitos diferentes na germinação de sementes e desenvolvimento de plântulas de hortaliças, sendo que a alface apresentou maior sensibilidade a ambos os extratos comparando-se com a rúcula. Extratos brutos de M. aeruginosa (MC+) causaram efeitos mais evidentes sobre a germinação de sementes e desenvolvimento de plântulas de hortaliças do que os (MC–). Concentrações de 75 e 100 μg.L–1 de MC–LR equivalente induziram maior ocorrência de plântulas anormais na alface devido ao aparecimento de necrose na radícula e seu encurtamento nas plântulas normais, bem como a redução no teor de clorofila total e aumento na atividade da enzima antioxidante peroxidase (POD). O extrato (MC–) não provocou efeitos inibitórios na germinação de sementes e desenvolvimento de plântulas para a rúcula, no entanto, provocou elevação da atividade da enzima POD, redução na germinação de sementes nas concentrações de 75 e 100 μg.L–1, e no comprimento da radícula na alface, sugerindo a ação de outros compostos presentes nos extratos da cianobactéria. Extratos brutos de M. aeruginosa (MC–) podem conter outros compostos além de cianotoxinas capazes de provocar efeitos inibitórios ou estimulatórios na germinação de sementes e no desenvolvimento de plântulas de hortaliças. A rúcula apresentou menor sensibilidade aos extratos brutos de M. aeruginosa (MC+) e (MC–) e outros possíveis compostos produzidos por estas cianobactérias.(AU)

Sensitivity of salad greens (Lactuca sativa L. and Eruca sativa Mill.) exposed to crude extracts of toxic and non-toxic cyanobacteria / Sensibilidade de hortaliças (Lactuca sativa L. e Eruca sativa Mill.) à exposição de extratos brutos de cianobactéria tóxica e não tóxica

We evaluated the effect of crude extracts of the microcystin-producing (MC+) cyanobacteria Microcystis aeruginosa on seed germination and initial development of lettuce and arugula, at concentrations between 0.5 μg.L–1 and 100 μg.L–1 of MC-LR equivalent, and compared it to crude extracts of the same species without the toxin (MC–). Crude extracts of the cyanobacteria with MC (+) and without MC (–) caused different effects on seed germination and initial development of the salad green seedlings, lettuce being more sensitive to both extracts when compared to arugula. Crude extracts of M. aeruginosa (MC+) caused more evident effects on seed germination and initial development of both species of salad greens than MC–. Concentrations of 75 μg.L–1 and 100 μg.L–1 of MC–LR equivalent induced a greater occurrence of abnormal seedlings in lettuce, due to necrosis of the radicle and shortening of this organ in normal seedlings, as well as the reduction in total chlorophyll content and increase in the activity of the antioxidant enzyme peroxidase (POD). The MC– extract caused no harmful effects to seed germination and initial development of seedlings of arugula. However, in lettuce, it caused elevation of POD enzyme activity, decrease in seed germination at concentrations of 75 μg.L–1 (MC-75) and 100 μg.L–1 (MC-100), and shortening of the radicle length, suggesting that other compounds present in the cyanobacteria extracts contributed to this result. Crude extracts of M. aeruginosa (MC–) may contain other compounds, besides the cyanotoxins, capable of causing inhibitory or stimulatory effects on seed germination and initial development of salad green seedlings. Arugula was more sensitive to the crude extracts of M. aeruginosa (MC+) and (MC–) and to other possible compounds produced by the cyanobacteria.

Analisamos os efeitos de extratos brutos da cianobactéria M. aeruginosa, produtora de microcistinas (MC+), na germinação de sementes e no desenvolvimento de plântulas de alface e rúcula, em concentrações de 0,5 a 100 μg.L–1de MC–LR equivalente e comparamos com extrato brutos da mesma espécie sem a toxina (MC–). Extratos brutos de cianobactérias com MC (+) e sem MC (–) causaram efeitos diferentes na germinação de sementes e desenvolvimento de plântulas de hortaliças, sendo que a alface apresentou maior sensibilidade a ambos os extratos comparando-se com a rúcula. Extratos brutos de M. aeruginosa (MC+) causaram efeitos mais evidentes sobre a germinação de sementes e desenvolvimento de plântulas de hortaliças do que os (MC–). Concentrações de 75 e 100 μg.L–1 de MC–LR equivalente induziram maior ocorrência de plântulas anormais na alface devido ao aparecimento de necrose na radícula e seu encurtamento nas plântulas normais, bem como a redução no teor de clorofila total e aumento na atividade da enzima antioxidante peroxidase (POD). O extrato (MC–) não provocou efeitos inibitórios na germinação de sementes e desenvolvimento de plântulas para a rúcula, no entanto, provocou elevação da atividade da enzima POD, redução na germinação de sementes nas concentrações de 75 e 100 μg.L–1, e no comprimento da radícula na alface, sugerindo a ação de outros compostos presentes nos extratos da cianobactéria. Extratos brutos de M. aeruginosa (MC–) podem conter outros compostos além de cianotoxinas capazes de provocar efeitos inibitórios ou estimulatórios na germinação de sementes e no desenvolvimento de plântulas de hortaliças. A rúcula apresentou menor sensibilidade aos extratos brutos de M. aeruginosa (MC+) e (MC–) e outros possíveis compostos produzidos por estas cianobactérias.

Segurança do alimento relacionada com a temperatura de preparações frias servidas em uma unidade de alimentação e nutrição, no interior do RS / Food security related to the temperature of cold meals served in a unit of food and nutrition, within the RS

Reconhecendo os riscos de doenças que os alimentos oferecem à saúde, correlacionando com a segurança dos mesmos, este trabalho teve por objetivo registrar, monitorar e avaliar a temperatura inicial das saladas do balcão de distribuição, conforme Portaria 78/2009 do Rio Grande do Sul e RDC 216/2004. A coleta dos dados foi realizada por um período de 15 dias, com um termômetro Pocket ® para aferir a temperatura na hora de distribuição. Os dados foram analisados através de tabelas, gráficos e estatísticas descritivas. Para a análise estatística foi aplicado teste t-student para amostras independentes e teste qui- quadrado para amostras de aderência, o nível de significância considerado foi de 5% (p<0,05) e utilizado software Bioestat 5.0. Foram analisadas as seguintes preparações: salada verde, cozida ou mista e ralada. Constatou-se, mediante a média das temperaturas, que as preparações não estavam condizentes com as legislações (RDC 216/2004 e Portaria 78/2004). Entretanto, não houve diferença significativa (p=0,1490) entre as temperaturas registradas e os tipos de saladas, na análise do teste estatístico entre a temperatura média e o preconizado (inferior a 5°C), conforme recomendado pela legislação. Conclui-se que houve pouca significância para a RDC 21612004 que preconiza preparações frias a uma temperatura inferior a 5°C, mas que no entanto devem ser monitoradas e registradas, para poderem ser servidas não causando problema para a saúde, observando também as boas práticas dos manipuladores que irão contribuir para a segurança desta preparação. (AU)

Recognizing the risks of diseases that offer health, correlating with their safety, this study aims to record, monitor and evaluate the initial temperature of the salad bar distribution, according to decree 78/2009 of Rio Grande do Sul and RDC216/2004. The collection of data was performed for a period of 15 days, with a Pocket thermometer to measure the temperature at the time of distribution. The data were analyzed using tables, graphs and descriptive statistics. For statistical analysis we used Student 's test for independent samples and chi-square test for samples of adhesion, the level of significance was 5%(p <0.05) and using Bio Start 5.0 software. We analyzed the following preparations: green salad, cooked or grated and mixed. It was found by the average temperature, the preparations were not consistent with the laws (RDC 216/2004 and decree 78/2004) furthermore, no significant difference (p = 0.1490) between the temperatures recorded and the types of salads, the analysis of the statistical test between the mean temperature and recommended ( less than 5° C), as recommended by RDC 216/2004 and decree 78/2004. In which we can conclude that there was little significance to the RDC 216/2004 which calls for cold preparations at a temperature below 5° C, but which nevertheless must be monitored and recorded, to be reached without causing any health problem, which also practices of food handlers will contribute to the safety of this preparation. (AU)

Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables.

In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were purchased arbitrarily from local markets in Ankara, and were examined for Salmonella contamination. Salmonella screening was performed by using anti-Salmonella magnetic beads system and polymerase chain reaction (PCR) identification of the suspected colonies. Then, the antibiotic resistance profiles of four Salmonella strains identified (strains RTE-1, RTE-2, RTE-3, and RTE-4) were also investigated, since the mechanism by which Salmonella spp. have accumulated antibiotic resistance genes is of interest. All strains showed resistance against sulfonamides (MIC > 128 mg/L). Further results suggested that associated sulfonamide resistance genes were encoded by the 55.0 kb plasmid of strain RTE-1 that involves no integrons. As a result of using two primers (P1254 and P1283) in randomly amplified polymorphic DNA-PCR (RAPD-PCR) analysis, two common amplicons (364 bp and 1065 bp) were determined. The findings of this study provide support to the adoption of guidelines for the prudent use of antibiotics in order to reduce the number of pathogens present on vegetable and fruit farms. Besides, since it is shown that these bacteria started to gain resistance to antibiotics, it is necessary to further investigate the prevalence of them in foods.

Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables

In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were purchased arbitrarily from local markets in Ankara, and were examined for Salmonella contamination. Salmonella screening was performed by using anti-Salmonella magnetic beads system and polymerase chain reaction (PCR) identification of the suspected colonies. Then, the antibiotic resistance profiles of four Salmonella strains identified (strains RTE-1, RTE-2, RTE-3, and RTE-4) were also investigated, since the mechanism by which Salmonella spp. have accumulated antibiotic resistance genes is of interest. All strains showed resistance against sulfonamides (MIC > 128 mg/L). Further results suggested that associated sulfonamide resistance genes were encoded by the 55.0 kb plasmid of strain RTE-1 that involves no integrons. As a result of using two primers (P1254 and P1283) in randomly amplified polymorphic DNA-PCR (RAPD-PCR) analysis, two common amplicons (364 bp and 1065 bp) were determined. The findings of this study provide support to the adoption of guidelines for the prudent use of antibiotics in order to reduce the number of pathogens present on vegetable and fruit farms. Besides, since it is shown that these bacteria started to gain resistance to antibiotics, it is necessary to further investigate the prevalence of them in foods.(AU)

Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables

In the last decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human diet. However, since they are consumed fresh, inadequate washing during processing can bring on some foodborne illnesses, like salmonellosis, since these food items have natural contamination from soil and water. During 2009-2010, a total of 81 samples were purchased arbitrarily from local markets in Ankara, and were examined for Salmonella contamination. Salmonella screening was performed by using anti-Salmonella magnetic beads system and polymerase chain reaction (PCR) identification of the suspected colonies. Then, the antibiotic resistance profiles of four Salmonella strains identified (strains RTE-1, RTE-2, RTE-3, and RTE-4) were also investigated, since the mechanism by which Salmonella spp. have accumulated antibiotic resistance genes is of interest. All strains showed resistance against sulfonamides (MIC > 128 mg/L). Further results suggested that associated sulfonamide resistance genes were encoded by the 55.0 kb plasmid of strain RTE-1 that involves no integrons. As a result of using two primers (P1254 and P1283) in randomly amplified polymorphic DNA-PCR (RAPD-PCR) analysis, two common amplicons (364 bp and 1065 bp) were determined. The findings of this study provide support to the adoption of guidelines for the prudent use of antibiotics in order to reduce the number of pathogens present on vegetable and fruit farms. Besides, since it is shown that these bacteria started to gain resistance to antibiotics, it is necessary to further investigate the prevalence of them in foods.

Qualidade microbiológica de hortaliças convencionais, orgânicas minimamente processadas higienizadas e orgânicas não higienizadas / Microbiological quality of vegetables conventional, organic and minimally processed organic

Este estudo teve como objetivo analisar a qualidade microbiológica de hortaliças convencionais higienizadas, orgânicas minimamente processadas higienizadas e orgânicas não higienizadas, pela determinação de indicadores de contaminação ambiental e de condições higiênicas de processamento. As análises realizadas foram determinação do Número Mais Provável de coliformes totais e pesquisa de bactérias da família Enterobacteriaceae com ênfase em Escherichia coli e Salmonella sp. Na amostra de hortaliças orgânicas minimamente processadas higienizadas , foram isolados coliformes totais confirmando a presença de coliformes termotolerantes em 100% das análises, estando em desacordo com os padrões estabelecidos pela legislação vigente. Com relação àsamostras de hortaliças orgânicasnão higienizadas 28,5% apresentaramcontagem acima do padrãorecomendado para coliformes fecais(termotolerantes), sendo então classificadascomo "produtos em condiçõeshigienicossanitárias insatisfatórias",particularmente as amostras de agriãoe capuchinha. Salmonella sp. não foidetectada em nenhuma amostra analisada,enquadrando-se nos padrõesda legislação. Vale ressaltar que nasamostras de hortaliças orgânicas minimamenteprocessadas higienizadasverificou-se a presença de sujidades,o que pode ocasionar prejuízos àspropriedades dos alimentos dandoorigem a um produto com qualidadeinsatisfatória, podendo causar riscosà saúde dos consumidores.(AU)

This study aimed to analyze themicrobiological quality of conventionalvegetables sanitized, organicminimally processed sanitized andorganic not sanitized, by the determinationof indicators of environmentalcontamination and hygienicconditions of processing. The datawere analyzed determining the most probable number of total coliformbacteria and research on the familyEnterobacteriaceae witli emphasison Escherichia coli and Salmonellasp. ln the sample of conventionalvegetables sanitized and in samplesof organic vegetables minimally processed sanitized,total coliforms wereisolated confirming the presence ofcoliform organisms in 100% of thetests and are therefore at odds withthe standards established by law. lnthe samples of organic vegetables notsanitized 28.5% had counts abovethe recommended standard for fecalcoliform (thermotolerant) andthus were classified as "products ofinadequate sanitary conditions, particularlythe samples of watercressand nasturtium. Salmonella sp. wasnot detected in any sample analyzedand it fits the patterns of legislação.The emphasize that the samples of organicvegetables minimally processedsanitized were verified the presence ofimpurities, which can cause damageto the properties of food giving generatea product with poor quality andmay cause health risks to consumers. (AU)

Aspectos sanitários dos quiosques da praia do Itararé, em São Vicente, SP / Health aspects of the kiosks in the beach Itararé, in São Vicente, SP

Atualmente , a vida nos grandes centros urbanos causa desgaste físico e mental em grande parte população. Portanto, cada vez mais as pessoas tentam conciliar prazer às atividades diárias. Prova disso é o crescente número de freqüentadores dos quiosques na praia do Itararé, já que esses estabelecimentos integram alimentação e bem-estar social em um ambiente privilegiado. Porém, sabe-se que o consumo de refeições fora do domicílio é um hábito que expõe os consumidores ao risco de contraírem doenças veiculadas por alimento. O objetivo deste estudo foi realizar inspeções higiênico-sanitária em 45 quiosques localizados na orla da praia do Itararé, no município de São Vicente/SP, e verificar as condições microbiológicas de alimentos comercializados nestes estabelecimentos. Para avaliação dos aspectos higiênico-sanitários, elaborou- se um roteiro de inspeção baseado na Portaria CVS-6/1999 e Resolução RDC n° 275/2002. As análises microbiológicas foram realizadas com a metodologia estabelecida pela APHA (American Public Health Association), e os resultados obtidos de StaphyLococcus aureus, Bacillus cereus, Clostridium perfringens, coliformes fecais e presença de Escherichia Coli e SalmoneLLa foram comparados aos valores estabelecidos a Resolução RDC n° 12/ 2001. As inspeções indicaram que I 44,5% dos quiosques apresentavam condições higiênico-sanitárias insatisfatórias. Em relação às análises microbiológicas, verificou-se que 66,7% das 15 amostras de sanduíches x-salada encontravam- se impróprios para o consumo. A temperatura pós-cocção mostrou- se inadequada em 73,3% dos hambúrgueres. Os manipuladores dos quiosques devem ser capacitados, com a realização de treinamentos que abordem temas relativos à higiene pessoal, manipulação e armazenamento de alimentos, tornando possível a obtenção de um produto final dentro dos padrões de segurança alimentar. (AU)

Nowadays, Life in big urban centres causes physical and mental stress in most of the population. For this reason, people try to combine pleasure with daily activities. A proof of this is the growing number of people who go to Itararé beach bars, because these places integrate food and social welfare in a privileged environment. Nevertheless, it's well-known that the consumption of meals out of home is a habit that expose people to the risk of contracting diseases through food. The objective of' this study was to conduct a hygienic sanitary inspection of 45 beach bars situated along the border of Itararé beach, in São Vicente city and assess in microbiological conditions of food most frequently dealt with in these places. For the hygienic- sanitary evaluation. through all inspection schedule based on the Law CVS-6/ 1999 and Resolution RDC 11° 275/2.002. The microbiological analysis was performed using the methodology established by the APHA (American Public Health Association), and the values Here comparedto limits established by the Resolution RDC 11° 12/2.001, wich have determinated the values of Staphylococcus aureus, Bacillus cereus, Clostridium perfriugens, fecals coliform and presence of Escherichia Coli and Salmonella. The inspections showed thal44,JCIc'ofthe beach bars presented 1/0 satisfatory hygienic-sanitarv conditions. Concerning microbiological analysis, it was observed that 66,7% of the 15 samples of salad sandwiches was inappropriate to the consumption. The after-cooking temperature was inadequate in 73,3% of all hamburgers.People who handle food at beach bars must be duely trained about personal hygiene, handling and stockage of food, enabling the obtainance of o filial product that comprises the patterns required by food safety. (AU)

Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no município de Limeira, SP / Microbiological evaluation of lettuce (Lactuca sativa) in self-service restaurants in the city of Limeira, SP

Amostras da hortaliça alface, pronta para consumo e sem adição de temperos, foram obtidas de sete restaurantes de padrão self-service, que servem refeição por quilograma. O total de 35 amostras foi coletado em dias alternados e diretamente do balcão de distribuição desses restaurantes na cidade de Limeira-SP. As amostras foram analisadas com o objetivo de conhecer as condições microbiológicas de hortaliças folhosas cruas servidas em locais de mesmo padrão. Para a realização das análises foram estabelecidos parâmetros microbiológicos, considerando a pesquisa das seguintes bactérias: coliformes totais, coliformes a 45°C, Salmonella spp, contagem total de aeróbios mesófilos e Saphylococcus coagulase positiva. Os resultados foram bastante heterogêneos, com grande variação nas contagens para coliformes totais, coliformes a 45°C, e números elevados nas contagens de aeróbios mesófilos. (...) Pelos resultados obtidos, considera-se que há falhas decorrentes de práticas inadequadas de manipulação com ausência ou deficiência de sanificação, sendo necessário treinamento de funcionários e proprietários dos locais, visando correção dos problemas, para que se obtenha a qualidade microbiológica adequada do produto e assegure a saúde do consumidor.(AU)

Lettuce samples, ready for consumption and without addition of seasoning, were obtained from seven self-service restaurants which serve food per kilogram. The total of35 samples was collected on alternate days and directly from food counters at those restaurants in the city of Limeira/SP. Samples were analyzed with the objective to find out the microbiological conditions of the raw leafy vegetables served in self-service restaurants. To carry out the analysis, microbiological standards were set considering the research on the following bacteria: total coliforms, coliforms at 45°e, Salmonella spp, total counting of aerobic mesophiles and Staphylococcus coagulase positive. The results were very heterogeneous due to the great variation on counting for total coliforms, coliforms at 45°C, as well as thehigh level of the numbers of aerobic mesophiles. (…)The results showed reduction of the bacteria countingbetween 98% and 99%. The data obtained show that there is inappropriate food handling with absence of or deficiency of .sanitation; indicating a training need for the staff and shop owners, so that problems can be corrected to obtain products with appropriate microbiological quality and to assure consumer's health. (AU)

Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant / Possibilidade de implementação de um programa de análise de perigo e pontos críticos de controle (APPCC) na preparação de salada de alface no restaurante universitário da Universidade Estadual de Londrina

The possibility of Hazard Analysis and Critical Control Points HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.

Foi desenvolvida uma avaliação sobre a possibilidade de implementar um programa de um sistema de Análise de Perigo e Pontos Críticos de Controle APPCC, visando assegurar a inocuidade de hortaliças servidas como salada crua no Restaurante Universitário (RU) da Universidade Estadual de Londrina, tomando-se como exemplo, a salada de alface. Avaliados os procedimentos das Boas Práticas de Fabricação, foi verificado que o RU apresentou boa parte dos requisitos necessários para que seja implantado o sistema APPCC. Foram listados os perigos químicos, físicos e biológicos para cada etapa da produção de salada de alface. Como pontos críticos de controle foram identificadas as etapas de recebimento (PCC químico), lavagem (PCC físico) e desinfecção (PCC biológico) e estabelecidas as medidas preventivas e de monitoramento.