Levantamento e análise dos padrões de qualidade nacionais e internacionais estabelicidos para reuso de efluentes e aproveitamento de água de chuva para fins não potáveis em áreas urbanas

The objective of this work is present and analyze the standards and guidelines associated with the protection of health of the user of waters less noble, for purposes other than drinking, and more specifically, the criteria descriptors of quality of these waters and the assessment of microbiological risk associated to its use aiming to establish, with bases and scientific criteria, the tolerable risk and the definition of standards for the microbiological quality. To this end, the author makes use of investigative exploratory method based on bibliographic survey and acquisition and posterior analysis, presentation and discussion about the topics discussed. The final text may inform and subsidise decisions regarding the definition of new values (preparation of new standards) and in the definition of appropriate technology

Avaliação microbiológica e sensorial do guacamole conservado pelo frio

Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as objective to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.