Total Mercury Content in the Tissues of Freshwater Chelonium (Podocnemis expansa) and a Human Health Risk Assessment for the Amazon Population in Brazil.

Researchers recognize the silent, negative and deleterious effects caused by mercury pollution in gold mining areas. Freshwater turtles are culturally part of the diet of riverside populations in the Amazon region and this area presents mercury (Hg) pollution issues mainly due to gold mining activities. Thus, this research aimed to evaluate the total mercury (THg) content in the different organs of Amazonian giant river turtle (Podocnemis expansa) and carry out a human health risk assessment associated with the consumption of these animals. This study was conducted in the Vila Balbina, municipality of Presidente Figueiredo, state of Amazonas, Brazil. Skin (n = 28), muscle (n = 19) and brain (n = 2) samples were analyzed by Atomic Absorption Spectrometry (TDA-AAS) and a DMA-80™ mercury analyzer was used for the total mercury determinations. The average values found for THg in the skin, muscle and brain samples were, respectively, 0.1045 mg·kg-1, 0.1092 mg·kg-1 and 0.0601 mg·kg-1. Thus, THg was observed even though the P. expansa were kept in captivity, possibly due to previous contamination by air, water and food. The Hazard Quotient (HQ) was calculated considering a 9.07 g·day-1 intake dose of P. expansa and the consumption of turtles once a week showed an HQ = 2.45, which may cause long-term injuries to human health. Although the muscle concentrations were below the maximum limit established by the World Health Organization (WHO) and Brazilian regulatory agencies, it is important to evaluate consumption factors such as amount ingested, frequency and animal gender, which may cause a potential risk to regular consumers due to mercury bioaccumulation. The WHO may consider various aspects in order to warn the Amazon population about the severity and silent hazard of this metal, especially due to the importance of this matrix in the region. This region urgently needs government actions to inhibit clandestine mining and to prevent future serious, chronic health problems of the entire population.

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent.

Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.

The antibiotic resistome in Escherichia coli isolated from human, food, and animal sources.

AIMS: The aim of this study was to analyze and compare the prevalence and distribution of resistance genes in Escherichia coli genomes isolated from human clinical samples and animal-based foods worldwide. METHODS AND RESULTS: We download from NCBI Pathogen Detection Database the corresponding metadata of the 7,123 E. coli genome to access the information about the antimicrobial resistance gene content. The geographic location and the source of isolation were also obtained and compiled with the antimicrobial resistance gene for statistical analysis, results and discussion. Our criteria considered four groups for analyzing the antimicrobial resistance gene distribution. The first group of genomes from invasive clinical human (ICH) samples from countries with Human Development Index (HDI) ≥ 0.850; the second group of ICH from countries with an HDI ≤ 0.849; the third group of animal-based foods (ABF) from countries with HDI ≥ 0.850 and the fourth group of ABFs from countries with HDI ≤ 0.849. The most prevalent genes in the first group were blaCTX-M-134 (96.53%) and blaCTX-M-27 (86.35%). In the second group, ere(A) (95.96%), soxS (94.49%), qepA8 (90.81%), blaCTX-M-15 (85.66%), and fosA3 (80.88%). In the third group, the most frequently detected were aadA12 (98.5%), ant(3") (89.92%), and blaCARB-2 (87.2%). In the fourth group, aadA12 and aac(3)-IV were identified in 100% of the analyzed genomes. CONCLUSIONS: It was clear that the use of aminoglycosides in animal production is increasing the selective pressure on micro-organisms in both groups of countries since genes linked to aminoglycoside resistance are related to E. coli from ABF samples. The genomic profile of E. coli from HDI ≥ 0.850 countries indicates a selective pressure aimed at cephalosporins given the high prevalence in both sources.

Production system influences color stability and lipid oxidation in gluteus medius muscle.

OBJECTIVE: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. METHODS: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. RESULTS: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. CONCLUSION: Therefore, the production system can affect beef color and lipid stability during storage.

Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle

The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.(AU)

Multivariate Nature of Fish Freshness Evaluation by Consumers.

The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers' ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese.

The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count's reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.

Antimicrobial resistance genes in bacteria from animal-based foods.

Antimicrobial resistance is a worldwide public health threat. Farm animals are important sources of bacteria containing antimicrobial resistance genes (ARGs). Although the use of antimicrobials in aquaculture and livestock has been reduced in several countries, these compounds are still routinely applied in animal production, and contribute to ARGs emergence and spread among bacteria. ARGs are transmitted to humans mainly through the consumption of products of animal origin (PAO). Bacteria can present intrinsic resistance, and once antimicrobials are administered, this resistance may be selected and multiply. The exchange of genetic material is another mechanism used by bacteria to acquire resistance. Some of the main ARGs found in bacteria present in PAO are the bla, mcr-1, cfr and tet genes, which are directly associated to antibiotic resistance in the human clinic.

The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef.

Abstract: The aim of this study was to investigate the effects of different packaging systems on the shelf life of refrigerated ground beef. The ground beef samples were packaged as follows: AA (100% ambient air), 90O2:10CO2 (90% O2 and 10% CO2), 80O2:20CO2 (80% O2 and 20% CO2), 70O2:30CO2 (70% O2 and 30% CO2), 60O2:40CO2 (60% O2 and 40% CO2), 50O2:50CO2 (50% O2 and 50% CO2), 100O2 (100% O2), and VP (vacuum packaging). All treatments were analyzed daily for O2 and CO2 levels, pH, filtration time, total volatile basic nitrogen (TVB-N), aerobic mesophilic heterotrophic bacteria (AMHB), and aerobic psychrotrophic heterotrophic bacteria (APHB) over 20 days at 2 °C. All MAP systems had a decrease of O2 and an increase of CO2 levels during storage period (p < 0.05). Overall, the MAP systems were similarly able to decrease the pH and retard the increase of TVB-N and filtration time over the storage period (p > 0.05). Moreover, the MAP systems increased the lag phase and/or the generation time of both AMHB and APHB, extending the shelf life by 3 (90O2:10CO2), 4 (70O2:30CO2 and 100O2), and 5 days (80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP). All MAP systems were equally effective in retarding physicochemical degradation; however, 80O2:20CO2, 60O2:40CO2, 50O2:50CO2, and VP were the most effective in impairing bacterial growth and extending the shelf life of ground beef stored under refrigeration.

Worldwide Epidemiology of Salmonella Serovars in Animal-Based Foods: a Meta-analysis.

Salmonella spp. are among the most important foodborne pathogens and the third leading cause of human death among diarrheal diseases worldwide. Animals are the primary source of this pathogen, and animal-based foods are the main transmission route to humans. Thus, understanding the global epidemiology of Salmonella serovars is key to controlling and monitoring this bacterium. In this context, this study aimed to evaluate the prevalence and diversity of Salmonella enterica serovars in animal-based foods (beef, pork, poultry, and seafood) throughout the five continents (Africa, the Americas [North and Latin America], Asia, Europe, and Oceania). The meta-analysis consisted of a chemometric assessment (hierarchical cluster analysis and principal component analysis) to identify the main epidemiological findings, including the prevalence and diversity of the Salmonella serovars in each matrix. Regarding the serovar distribution, S Typhimurium presented a cosmopolitan distribution, reported in all four assessed matrices and continents; poultry continues to play a central role in the dissemination of the Enteritidis serovar to humans, and Anatum and Weltevreden were the most frequently found in beef and seafood, respectively. Additionally, we recommended careful monitoring of certain serovars, such as Derby, Agona, Infantis, and Kentucky. Finally, given the scientific data regarding the most frequently reported serovars and which matrices constitute the main vehicles for the transmission of this pathogen, control programs may be improved, and specific interventions may be implemented in an attempt to reduce the risk of this pathogen reaching humans.IMPORTANCE Salmonellosis is caused by Salmonella spp. and is the third leading cause of death among food-transmitted diseases. This pathogen is commonly disseminated in domestic and wild animals, and the infection's symptoms are characterized by acute fever, nausea, abdominal pain, and diarrhea. The animals are the primary source of salmonellae, and animal-based foods are the main transmission route to humans. Therefore, data collected from these sources could contribute to future global interventions for effective control and surveillance of Salmonella along the food chain. In light of this, the importance of our research is in identifying the prevalence of Salmonella serovars in four animal-based food matrices (pork, poultry, beef, and seafood) and to evaluate the importance that each matrix has as the primary source of this pathogen to humans.

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction.

Sodium chloride reduction in foods is a significant focus of the dairy industry; however, it can interfere with dairy product quality. Thus, researchers have carried out studies on alternatives to maintain dairy product safety when presenting reduced NaCl content, such as natural antimicrobial addition. Caryocar brasiliense (pequi) is a fruit with high phenolic compound concentrations in the pulp and peel and known antioxidant and antimicrobial properties. This study aimed to define the optimum stage for pequi waste extract addition during cheese manufacturing in order to maintain and prolong the shelf life of reduced-sodium goat Minas Frescal cheese. Four different goat Minas Frescal cheese treatments were carried out: control cheese (without extract; CC), pequi extract addition to milk (CM), pequi extract addition to mass (CS), and cheese immersion in pequi extract (CIE). The treatments were subjected to microbiological (Staphylococcus spp., Escherichia coli, Enterobacteriaceae, coliforms and fecal coliforms, Lactococcus spp., and lactic acid bacteria counts), textural (hardness and consistency), and instrumental color (luminosity, yellow intensity, red intensity, chroma, hue angle, and total color change) analyses. No Enterobacteriaceae, Staphylococcus spp., E. coli, or coliforms and fecal coliforms were detected during storage for any of the assessed samples, including CC. Regarding texture, all samples presented a trend for decreasing rigidity during storage. In addition, lower luminosity values were also observed in cheeses produced with added pequi extract (CM, CS, and CIE) when compared with CC. All cheeses produced with added pequi were stable regarding all evaluated parameters; however, pequi extract addition to milk (CM) was shown to be more efficient, leading to higher textural parameters and better microbiological quality during storage. Thus, the CM treatment is the most recommended for pequi waste extract addition during Minas Frescal cheese manufacture.

Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets.

This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.

Salmonella isolated from chicken carcasses from a slaughterhouse in the state of Mato Grosso, Brazil: antibiotic resistance profile, serotyping, and characterization by repetitive sequence-based PCR system.

Salmonella is one of the major causative agents of foodborne infections. Salmonellosis becomes more dangerous when strains resistant to several antibiotics are found in food, especially in chicken, one of the primary transmission vehicles of this pathogen for humans. The present study aimed to estimate the occurrence of Salmonella in chicken carcasses from the state of Mato Grosso, Brazil, as well as determine the antibiotic resistance profile and genotypic characteristic of multi-drug resistant (MDR) isolates. During a 15-month period, from 01/2014 to 05/2015, 850 samples of chilled fresh chicken carcasses were sampled from a slaughterhouse and submitted to Salmonella determinations according to the ISO-6579/2002 method, serotyping and multiplex PCR. The disc diffusion test was applied for 17 antibiotics, according to CLSI (2014). Five isolates were genotyped by repetitive sequence-based PCR using the semi-automated DiversiLab (bioMérieux®) system. The occurrence of Salmonella in chicken carcasses was of 3.7% (31/850), with only 4 strains (12.9%) presenting as MDR, and 6 strains (19.35%) displaying ESBL. The predominant serovars were Salmonella Infantis (35.4%, 11/31), and S. Abony (25.8%, 8/31), followed by serovars S. Agona (12.9%, 4/31), S. Schwarzengrund (9.7%, 3/31), S. Anatum and Salmonella enterica O:4,5 (6.5%, 2/31), and only one Salmonella enterica O:6,7 strain (3.2%, 1/31). All isolates were resistant to one to 5 classes of antibiotics in decreasing order: folate pathway inhibitors, ß-lactams (cephalosporins, penicillin, monobactams), tetracyclines, chloramphenicol, and gentamicin. However, strains sensitive to florfenicol, streptomycin, nalidixic acid, ciprofloxacin, enrofloxacin, and nitrofurantoin were also found in this study. Genotyping revealed 98 to 99% homology between 3 Salmonella strains, which displayed high phenotypic resistance similarity to ß-lactams and folate pathway inhibitors. Detection of MDR non-typhoid Salmonella in chicken slaughterhouses with quality assurance systems such as Hazard Analysis and Critical Points and Implemented Good Manufacturing Practices is a concern, reinforcing the need for constant monitoring of these pathogens, with the purpose of safeguarding the safety of their products.

Frog tail: a source of protein to feed the future / Cauda de rã: uma fonte proteica para alimentar o futuro

The aim of this study was to produce a nutritious food, in short-time period, of final low cost, based in frog matrix. Tadpoles obtained from natural fertilization were reared for 100 days and then transported to industrial processing plants, where two primary products were elaborated, the frog tail fillet (FTF) and the non-edible part (NEP). Two canned preserves were developed from the FTF (frog tail fillet in oil/FTFoil; frog tail fillet in tomato sauce/FTFtomato) and from the NEP a flour was produced (tadpole flour/TF). The five products were subjected to physical-chemical analysis. Those elaborated from the tail presented chemical composition values close to the frog meat, while NEP and TF showed values of protein, lipid and ash compatible with by-products and ingredients normally used in the animal feed industry. The two canned preserves were subjected to acceptance test and purchase intent test, with emphasis on the FTFoil, which obtained an acceptance rate of 77% from the evaluators. The method of food production proposed proved to be satisfactory fully reaching the objectives stated. It also can be used in anti-hunger programs, as well as by human and animal industries, improving the quality of the products developed.(AU)

Objetivou-se a produção de um alimento nutritivo, em curto espaço de tempo, de custo final baixo, utilizando-se como matriz a rã. Girinos obtidos a partir de fertilização natural foram criados durante 100 dias e transportados para plantas processadoras, onde foram elaborados dois produtos, o filé da cauda de rã (FTF) e a parte não-comestível (NEP). Duas conservas enlatadas foram desenvolvidas a partir do FTF (filé da cauda de rã em óleo/ FTFoil; filé da cauda de rã com molho de tomate/FTFtomato) e da NEP, uma farinha foi produzida (farinha de girino/TF). Os cinco produtos foram submetidos à análise físico-química. Àqueles elaborados a partir do FTF apresentaram valores de composição química próximos à carne de rã, enquanto que NEP e TF apresentaram valores de proteínas, lipídios e cinzas compatíveis com coprodutos normalmente usados na indústria de alimentação animal. As duas conservas enlatadas foram submetidas a testes de aceitação e intenção de compra, destacando-se o FTFoil, que obteve uma taxa de aceitação de 77%. O método de produção de alimentos proposto mostrou-se satisfatório alcançando plenamente os objetivos estabelecidos. Os produtos propostos podem ser utilizados em programas de combate à fome, bem como pelas indústrias de alimentos, nas mais diversas formas.(AU)

Frog tail: a source of protein to feed the future / Cauda de rã: uma fonte proteica para alimentar o futuro

The aim of this study was to produce a nutritious food, in short-time period, of final low cost, based in frog matrix. Tadpoles obtained from natural fertilization were reared for 100 days and then transported to industrial processing plants, where two primary products were elaborated, the frog tail fillet (FTF) and the non-edible part (NEP). Two canned preserves were developed from the FTF (frog tail fillet in oil/FTFoil; frog tail fillet in tomato sauce/FTFtomato) and from the NEP a flour was produced (tadpole flour/TF). The five products were subjected to physical-chemical analysis. Those elaborated from the tail presented chemical composition values close to the frog meat, while NEP and TF showed values of protein, lipid and ash compatible with by-products and ingredients normally used in the animal feed industry. The two canned preserves were subjected to acceptance test and purchase intent test, with emphasis on the FTFoil, which obtained an acceptance rate of 77% from the evaluators. The method of food production proposed proved to be satisfactory fully reaching the objectives stated. It also can be used in anti-hunger programs, as well as by human and animal industries, improving the quality of the products developed.

Objetivou-se a produção de um alimento nutritivo, em curto espaço de tempo, de custo final baixo, utilizando-se como matriz a rã. Girinos obtidos a partir de fertilização natural foram criados durante 100 dias e transportados para plantas processadoras, onde foram elaborados dois produtos, o filé da cauda de rã (FTF) e a parte não-comestível (NEP). Duas conservas enlatadas foram desenvolvidas a partir do FTF (filé da cauda de rã em óleo/ FTFoil; filé da cauda de rã com molho de tomate/FTFtomato) e da NEP, uma farinha foi produzida (farinha de girino/TF). Os cinco produtos foram submetidos à análise físico-química. Àqueles elaborados a partir do FTF apresentaram valores de composição química próximos à carne de rã, enquanto que NEP e TF apresentaram valores de proteínas, lipídios e cinzas compatíveis com coprodutos normalmente usados na indústria de alimentação animal. As duas conservas enlatadas foram submetidas a testes de aceitação e intenção de compra, destacando-se o FTFoil, que obteve uma taxa de aceitação de 77%. O método de produção de alimentos proposto mostrou-se satisfatório alcançando plenamente os objetivos estabelecidos. Os produtos propostos podem ser utilizados em programas de combate à fome, bem como pelas indústrias de alimentos, nas mais diversas formas.

Bullfrog tadpoles slaughtering methodology to obtain tail fillets and non-edible by-products / Metodologia de abate de girinos de rã-touro para obtenção de filés de cauda e subprodutos não comestíveis

The aim of this study was to establish a methodology for slaughter tadpoles, focusing on obtaining tail fillets for the production of food and non-edible parts for the manufacture of animal feed. Slaughter operations were performed in an industrial plant under official sanitary inspection. A total of 1,600 tadpoles weighting 13.55±6.67g were subjected to fasting for 24 hours and then collected and transported to the industrial plant, where they were transferred to plastic boxes for depuration. Slaughter technology steps were pre-stunning, cleaning, inspection, decapitation and tail cutting, production of tail fillets, cleaning, non-edible part and tail packaging, sealing, precooling, quick freezing, cold storage and distribution. The yield of non-edible part was 73.49 ± 5.51% relative to the total weight, while the yield of fillets tail represented 26.51 ± 5.51% of the total weight. The developed method was effective for obtaining the proposed products with good yield percentage for both.(AU)

O objetivo do presente trabalho foi estabelecer uma metodologia para abate de girinos, com foco na obtenção de filés de cauda para a produção de alimentos e da parte não comestível para a fabricação de farinha animal. As operações de abate foram realizadas em planta industrial sob inspeção sanitária oficial. Um total de 1.600 girinos pesando 13,55±6,67g foram submetidos a um jejum de 24 horas e em seguida coletados e transportados até a planta industrial, onde foram transferidos para caixas plásticas para depuração. As etapas tecnológicas de abate foram pré-insensibilização, lavagem, inspeção, decapitação e corte de cauda, produção dos filés de cauda, lavagem, embalagem da cauda e da parte não comestível, selagem, pré-resfriamento, congelamento rápido, estocagem e distribuição. O rendimento da parte não comestível foi de 73,49±5,51% em relação ao peso total, enquanto que o rendimento dos filés de cauda representou 26,51±5,51% do peso total. O método desenvolvido mostrou-se eficaz para a obtenção dos produtos propostos, com bom rendimento percentual para ambas matrizes obtidas.(AU)

Metodologia de abate de girinos de rã-touro para obtenção de filés de cauda e subprodutos não comestíveis

O objetivo do presente trabalho foi estabelecer uma metodologia para abate de girinos, com foco na obtenção de filés de cauda para a produção de alimentos e da parte não comestível para a fabricação de farinha animal. As operações de abate foram realizadas em planta industrial sob inspeção sanitária oficial. Um total de 1.600 girinos pesando 13,55±6,67g foram submetidos a um jejum de 24 horas e em seguida coletados e transportados até a planta industrial, onde foram transferidos para caixas plásticas para depuração. As etapas tecnológicas de abate foram pré-insensibilização, lavagem, inspeção, decapitação e corte de cauda, produção dos filés de cauda, lavagem, embalagem da cauda e da parte não comestível, selagem, pré-resfriamento, congelamento rápido, estocagem e distribuição. O rendimento da parte não comestível foi de 73,49±5,51% em relação ao peso total, enquanto que o rendimento dos filés de cauda representou 26,51±5,51% do peso total. O método desenvolvido mostrou-se eficaz para a obtenção dos produtos propostos, com bom rendimento percentual para ambas matrizes obtidas.

Metodologia de abate de girinos de rã-touro para obtenção de filés de cauda e subprodutos não comestíveis / Bullfrog tadpoles slaughtering methodology to obtain tail fillets and non-edible by-products

O objetivo do presente trabalho foi estabelecer uma metodologia para abate de girinos, com foco na obtenção de filés de cauda para a produção de alimentos e da parte não comestível para a fabricação de farinha animal. As operações de abate foram realizadas em planta industrial sob inspeção sanitária oficial. Um total de 1.600 girinos pesando 13,55±6,67g foram submetidos a um jejum de 24 horas e em seguida coletados e transportados até a planta industrial, onde foram transferidos para caixas plásticas para depuração. As etapas tecnológicas de abate foram pré-insensibilização, lavagem, inspeção, decapitação e corte de cauda, produção dos filés de cauda, lavagem, embalagem da cauda e da parte não comestível, selagem, pré-resfriamento, congelamento rápido, estocagem e distribuição. O rendimento da parte não comestível foi de 73,49±5,51% em relação ao peso total, enquanto o rendimento dos filés de cauda representou 26,51±5,51% do peso total. O método desenvolvido mostrou-se eficaz para a obtenção dos produtos propostos, com bom rendimento porcentual para ambas matrizes obtidas.

The aim of this study was to establish a methodology for slaughter tadpoles, focusing on obtaining tail fillets for the production of food and non-edible parts for the manufacture of animal feed. Slaughter operations were performed in an industrial plant under official sanitary inspection. A total of 1,600 tadpoles weighting 13.55±6.67g were subjected to fasting for 24 hours and then collected and transported to the industrial plant, where they were transferred to plastic boxes for depuration. Slaughter technology steps were pre-stunning, cleaning, inspection, decapitation and tail cutting, production of tail fillets, cleaning, non-edible part and tail packaging, sealing, precooling, quick freezing, cold storage and distribution. The yield of non-edible part was 73.49 ± 5.51% relative to the total weight, while the yield of fillets tail represented 26.51 ± 5.51% of the total weight. The developed method was effective for obtaining the proposed products with good yield percentage for both.

Metodologia de abate de girinos de rã-touro para obtenção de filés de cauda e subprodutos não comestíveis

O objetivo do presente trabalho foi estabelecer uma metodologia para abate de girinos, com foco na obtenção de filés de cauda para a produção de alimentos e da parte não comestível para a fabricação de farinha animal. As operações de abate foram realizadas em planta industrial sob inspeção sanitária oficial. Um total de 1.600 girinos pesando 13,55±6,67g foram submetidos a um jejum de 24 horas e em seguida coletados e transportados até a planta industrial, onde foram transferidos para caixas plásticas para depuração. As etapas tecnológicas de abate foram pré-insensibilização, lavagem, inspeção, decapitação e corte de cauda, produção dos filés de cauda, lavagem, embalagem da cauda e da parte não comestível, selagem, pré-resfriamento, congelamento rápido, estocagem e distribuição. O rendimento da parte não comestível foi de 73,49±5,51% em relação ao peso total, enquanto que o rendimento dos filés de cauda representou 26,51±5,51% do peso total. O método desenvolvido mostrou-se eficaz para a obtenção dos produtos propostos, com bom rendimento percentual para ambas matrizes obtidas.

Sobrevivência de Escherichia coli 0157: H7 em iogurtes com diferentes teores de açúcar / Survival of Escherichia coli 0157: H7 in yoghurts with different levels of sugar

The aim of this work was determine the viability of Escherichia coli 0157:H7 in yoghurt with different concentrations of sucrose (O, 10 and 15%) during 30 days of storage under refrigeration at 4.0°C±2.0°C. There was no difference apparent in pH among the yoghurt types. Yoghurt with no sugar and with 10% sucrose presented initially pH 4.52 and 4.44, respectively, and dropped in both to 4.32 at the end of storage. Yoghurt with 15% sucrose presented initial and final pH of 4.40 and 4.16, respectively. The acid lactic was 0.64 ± 0.04% on day O for three yoghurt types and there was no great variation during the time. Streptococcus thermophilus remained the 30 days of storage with log 9.0 CFU/mL and Lactobacillus bulgaricus about log 8.0-9.0 CFU/mL in all yoghurts. E. coli 0157:H7 survival S, 7and 8 days in yoghurt with O, 10% and 15% of sucrose, respectively. It was observed that the greater survival of pathogen occurred in yoghurt with more content of sucrose. (AU)

O objetivo do presente trabalho foi determinar a viabilidade de Escherichia coli 0157:H7 em iogurtes com diferentes concentrações de sacarose (O, 10, 15%) durante 30 dias de estocagem sob refrigeração a 4,0°C±2,0°C. Não houve diferença aparente no pH entre os tipos de iogurte. Iogurte sem açúcar e com 10% de sacarose apresentaram inicialmente pH de 4,52 e 4,44, respectivamente, caindo para 4,32 no final da estocagem; o pH baixou de 4,40 a 4,16 em iogurte com 15% de sacarose. Os três tipos de iogurte apresentaram 0,64±0,04% de ácido lático e não houve grande alteração com o tempo de refrigeração. S. thermophilus permaneceu os 30 dias de estocagem com log 9,0 UFC/mL e L bulgaricus entre log 8,0-9,0 UFC/rnL em todos os iogurtes. E. coli 0157:H7 sobreviveu 5, 7 e 8 dias em iogurte com 0, 10 e 15% de sacarose, respectivamente. Observou-se que a maior sobrevivência do patógeno ocorreu em iogurte com maior teor de açúcar. (AU)