Spatial and temporal quality of water in the Itupararanga Reservoir, Alto Sorocaba basin (SP), Brazil

Considering the great importance of the Itupararanga Reservoir, Upper Alto Sorocaba basin/SP, this study aimed to report the variations of some parameters of water quality in the spatial and temporal gradients in this multipurpose res- ervoir. The eutrophication of this reservoir was checked using the Carlson Index Modified and the results indicate that the surface water were classified as eutrophic and mesotrophic in wet and dry periods, being characterized the better quality of water in wet period. In the vertical gradient the results showed a stratiphication in all parameters analyzed, except for the electrical conductivity, with good correlation between total phosphorous and chlorophyll-a, indicating that eutrophication of the reservoir changes the conditions of algal growth, mainly in its initial area. Immediate inter- ventions are needed, which must be directed to planning of land use, domestic effluents treatment, taking to an inte- grated management of this important watershed located in the São Paulo State.

Quality and safety of pet treats: assessment of the microbial safety and quality of pet treats

The aim of this study was to evaluate the hygienic and sanitary conditions of pettreats from an export industry. The occurrence of Salmonella, enumerated sulfite-reducing Clostridium (SRC), coagulase-positive Staphylococcus (CPS) and total(TC) and thermotolerant coliforms (TTC) was studied. Of the 108 samples ana-lyzed, 22 were contaminated by some microorganism. TC were detected at twosamples (3.5 × 101and 4.5 × 101colony-forming units [cfu]/g), SRC in 19 samples(1.0 × 101to 1.3 × 105cfu/g) and Salmonella spp. at only one sample; CPS andTTC were not detected. These findings indicate the microbiological safety of mostitems, except for a mix of dried bovine offal, with 1.3 × 105cfu/g of SRC, and onemix of dehydrated bovine viscera contaminated with Salmonella. The current pro-duction processes and the food safety management system are adequate to guar-antee the production of microbiologically safe foods, but that some improvementscan still be made with regard to cleaning and disinfection and hygiene training.