Qualidade química e bacteriológica da água utilizada em granjas produtoras de ovos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Qualidade do mel Apis mellifera L. produzido na região do Pólo Cuesta, Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Acidificantes em dietas de leitões desmamados:desempenho , peso de orgãos, ph, morfometria e microbiota intestinal

Pós-graduação em Zootecnia - FMVZ

Qualidade higiênico-sanitária e ocorrência de Aeromonas sp. e Escherichia coli em tilápias comercializadas no varejo

Pós-graduação em Aquicultura - FCAV

Listeria monocytogenes, E. coli O157, Salmonella spp. e microrganismos indicadores em carcaças bovinas para exportação

Samples were collected from 100 carcasses in a slaughterhouse exporter, located within the State of São Paulo, sampled over a year through the sponge method, applied to the chest of the animal. Samples were taken at three points, denominated A, B and C, each carcass sampled at three points located in the following steps: after bleeding (A) after skinning (B) and after washing (C). Research was conducted for Listeria sp., E. coli O157, Salmonella spp. and Micro-organism (Petrifilms ® AC, EC and EB). Listeria or E. coli O157 were not isolated in any of the 300 samples. Salmonella spp. was isolated in nine, eight at point A and one at point B. For Mesophiles, scores ranged from 0 to 6.8 log UFC/cm²; for Total coliforms, 0 to 4.57 log UFC/cm² and E. coli from 0 to 4.38 log UFC/cm². With the results obtained and compared with the literature, it is concluded that the establishment in this study has both sanitary quality (due to the low prevalence of pathogens) and hygienic quality (due to the sharp decrease in the microbial load of indicators along the line.

Avaliação microbiológica de carcaças congeladas de perus adquiridas no comércio varejista

Pós-graduação em Medicina Veterinária - FCAV

Ozonizaçãoe peroxização de efluente sanitário proveniente de alagados construídos e reator compartimentado anaeróbio/aeróbio visando reuso

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Study of constructed wetlands effluent disinfected with ozone

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Trimming and washing poultry carcass to reduce microbial contamination: A comparative study

The objective of this study was to compare the efficiency of washing and trimming broiler carcasses to reduce bacterial contamination. At the poste-visceration site, 100 broiler carcasses were collected during 4 visits to a slaughterhouse in Santa Catarina State, Brazil. Birds were from the same flock, age, and approximately 2.4 kg of weight. Groups were as follows: group 1, with fecal contamination; group 2, without fecal contamination; group 3, with fecal contamination and trimmed; group 4, with fecal contamination and washed; group 5, with fecal contamination, and washed and trimmed. Carcass washings were performed with at least 1.5 L/bird of potable water (0.5 to 1 mg/kg of residual chlorine) at room temperature (20-25 degrees C) using spray cabinets with 44 spray nozzles distributed into 2 chambers (pressure of 2 kgf/cm(2) and 4 kgf/cm(2)). Washed carcasses (trimmed or not) showed significantly (P < 0.05) lower counts of aerobic mesophiles (plate count agar) on the third evaluation, and even lower (P < 0.01) counts for total coliforms (CT) and fecal coliforms (Escherichia coli). Trimmed carcasses showed significantly lower counts (P < 0.05) for plate count agar; however, we observed higher counts for E. coli (P < 0.05). The association of both treatments (washing and trimming) showed significantly higher (P < 0.05) counts for coliforms (CT and E. coli). We can conclude that the washing method is overall more efficient than the trimming method to decontaminate chicken carcasses at the postevisceration site. Hopefully, our findings can help poultry companies to minimize production costs by applying the washing method for carcass decontamination.

Estudo da qualidade da água distribuída pelo poço artesiano da FEG em relação à água servida pelo abastecimento público de Guaratinguetá

We conducted a study of the quality of water distributed by Artesian Well in relation to water supply served by the public for purposes of human consumption of UNESP Campus Guaratinguetá. Two sections of the network were randomly chosen and monitored for 105 days: the stretch of the pipeline started off the Water Treatment Station of the Autonomous Service of Water, Sewage and waste in the Municipality of Guaratinguetá and ended in a point consumption of the Child Family Center, while the section B began at the output of an artesian well and finished in a point of consumption of the Department of Civil Engineering. It is the deterioration of water quality in parts A and B, through comparative analysis of Bicarbonates, Total Hardness, Total Iron, free residual chlorine, pH, Total Residual, Turbidity, Conductivity, Color, Fecal Coliforms and Total Coliforms. Among the observations that can be highlighted: the Total Hardness was found in highest concentration in the extract; for Total Iron significant variations were obtained for both parts, and reduction of this parameter in two points of consumption analyzed, not the expected increase concentration, because the contact of water along the pipe, the CRL showed significant depletion to section A, which can be related to impurities in the water, the presence of biofilm on the walls of pipes, or because this is the stretch of greater extent to be covered by water for pH, this indicated that the water is alkaline and slightly acidic stretch in section B; Turbidity was found for the higher concentration to the passage, and a considerable reduction of this parameter at point consumption due to deposition of particulate matter along the stretch, the conductivity also showed a higher concentration in the extract, as well as an increase in this parameter at the point of consumption. Upon leaving ... (Complete abstract click electronic access below)

Campylobacter sp como perigo biológico na produção de peito de frango maturado

Pós-graduação em Microbiologia Agropecuária - FCAV

Análise microbiológica e parasitológica de alimentos servidos em escolas do ensino infantil e fundamental de uma cidade da região de São José do Rio Preto - SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota

Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Avaliação de lagoas de lemnáceas no polimento de esgoto doméstico e produção de biomassa

Pós-graduação em Engenharia Civil - FEIS