92 resultados para Análise microbiológica

em Repositório Institucional UNESP - Universidade Estadual Paulista "Julio de Mesquita Filho"


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Microbiological Control of Packaging Materials for Medicines and Cosmetics. Several consumers and official agencies, associated with the necessity of more efficient, safety and good microbiological quality packaging materials, conducted to the challenge of having packages which assure both the integrity of products and consumer's health. However, the packaging material can be an important source of microorganisms when does not fulfill the microbiological quality requirements. The objective of this work was to study the microbiological quality of different types of packaging materials for medicines and cosmetics. The microbial quality studies were conducted by analyzing representative samples by bioassay. The packing materials were analyzed for microbiological quality to verify presence of viable microorganisms. They showed the analyzed packaging materials for medicines are in agreement with RDC # 481 on 23/9/1999 of ANVISA. However, the packages to store cosmetic material are not fulfilling this RDC. The microbiological quality control of packing materials has fundamental importance for public health.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Com o objetivo de identificar a microbiota existente no leite de éguas normais ou portadoras de mastite subclínica, coletaram-se amostras (10 a 15 ml) de leite de 38 animais, que foram examinadas pelo teste de Whiteside, após a homogeneização das amostras dos dois tetos de cada animal. Os resultados foram negativos. Os exames microbiológicos realizados em meios de ágar sangue bovino 10% e ágar MacConkey revelaram presença de bactérias do gênero Staphylococcus spp. e Streptococcus spp. A contagem de células somáticas de amostras individuais de cada teto revelou números superiores a 500.000 células/ml de leite em somente 9,3% das 73 amostras de leite examinadas. Os resultados sugerem a realização de novos estudos objetivando-se a padronização do número de células somáticas no leite de éguas.

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O objetivo deste estudo foi realizar o levantamento das características microbiológicas da carne do jacaré, através da detecção e/ou enumeração dos microrganismos mais comumente encontrados na carne. Pela inexistência de padrões na legislação brasileira para a carne de jacaré, os resultados foram comparados com os padrões microbiológicos existentes para carne bovina e pescado. Encontrou-se a presença de S. aureus e de Salmonella sp, resultados estes considerados insatisfatórios, o que nos permitiu, classificar o produto como impróprio para o consumo. O trabalho sugere também, procedimentos para evitar e/ou minimizar a presença desses microrganismos indesejáveis na carne.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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

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

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

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Pós-graduação em Odontologia - FOA