Microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the City of S. Paulo, Southeastern Brazil

INTRODUCTION: Cheese should be produced from ingredients of good quality and processed under hygienic conditions. Further, cheese should be transported, stored and sold in an appropriate manner in order to avoid, among other things, the incorporation of extraneous materials (filth) of biological origin or otherwise, in contravention of the relevant food legislation. The aim of the study was to evaluate the hygienic conditions of "prato", "mussarela", and "mineiro" cheeses sold at the street food markets in the city of S. Paulo, Brazil. MATERIALS AND METHOD: Forty-seven samples of each of the three types of cheese were collected during the period from March, 1993 to February, 1994. The Latin square was used as a statistical model for sampling and random selection of the street markets from which to collect the cheese samples. The samples were analysed for the presence of extraneous matters outside for which purpose the samples were washed and filtered and inside, for which the methodology of enzymathic digestion of the sample with pancreatine, followed by filtering,was used. RESULTS AND CONCLUSION: Of the 141 samples analysed, 75.9% exhibited at least one sort of extraneous matters. For the "prato" and "mussarela" cheeses, the high number of contaminated samples was due mainly to extraneous matters present inside the cheese, whereas in the "mineiro" cheese, besides the internal filth, 100% of the samples had external filth.

CALLIPHORIDAE (DIPTERA) IN MANAUS: IV. BACTERIA ISOLATED FROM BLOWFLIES COLLECTED IN STREET MARKETS

Staphylococcus aureus, Escherichia coli, Proteussp., Providenciasp., Citrobactersp. and Klebsiellasp. were isolated from calliphorid flies collected in eight street markets in the city of Manaus, Amazonas State, Brazil. The presence of £. coliin the samples suggests that faecal contamination is occurring and that these flies are potential vehicles of enteropathogenic bacteria to exposed foods.

Georges Bataille, Michel Leiris e a experiência do sagrado no entreguerras

O presente artigo tem como objetivo elucidar os usos e sentidos da noção de sagrado nas formulações teóricas e nas trajetórias intelectuais de Georges Bataille (1897-1962) e Michel Leiris (1901-1990) na Paris dos anos 1930. Em meio às diversas experiências estético-políticas da época, que questionavam as possíveis formas da ação política tendo em vista sua ligação com a arte, destaca-se a proposta do Collège de Sociologie (1937-1939), associação animada pelos autores junto a Roger Caillois (1913-1978). O grupo toma o sagrado em dupla articulação: ao mesmo tempo que conceito descritivo, ele passa a ser entendido também como um operador político. Tal ideia é o ponto de partida para as reflexões conjugadas e ao mesmo tempo originais de Bataille e Leiris.

Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL of frying oil or fat in each of the 70 fried food stands of 15 street-fairs in Goiânia, Brazil. All samples were suitable in the quantity of free fat acids (<0.9% oleic acid), one was inadequate to peroxide value (>10 mEq/kg) and 1/3 was unsuitable to polar compounds (<25%). The majority (62%) use temperature up to the allowed (180 ºC). Approximately 250 units of products are fried in at least one day in 42% of the fried food stands. Soybean oil is used in the majority (94%) of fried food stands and the fry-life is of 6 hours (60%) or a day of work/sale. The nonconformity of the content of total polar compounds in fried foods had significant association with frying time and the conformity of acidity had significant relationship with frying time by a chi-square test. All other associations were not significant. A fry-life of oil or fat up to 6 hours can avoid the excess of polar compounds in the frying medium and protect the quality of fred foods.

WALTER BENJAMIN Y GEORGES SOREL: ENTRE EL MITO DE LA HUELGA GENERAL Y UNA POLÍTICA DE MEDIOS PUROS

En su ensayo Para una crítica de la violencia, Walter Benjamin reivindica el fenómeno social de la huelga general revolucionaria teorizada por Georges Sorel en su obra Reflexiones sobre la violencia, como una figura ejemplar de lo que sería un “medio puro de la política”, al margen de cualquier forma legitimada de poder. En este marco, pocos comentadores contemporáneos advierten una discordancia conceptual entre ambos filósofos: para Sorel, la huelga revolucionaria es un mito social, mientras que el mito, categoría esencialmente negativa en Benjamin, describe la violencia que aprisiona la vida y que se traduce en una forma de poder político superior. En este artículo quisiéramos demostrar esta discordancia conceptual para examinar en seguida cómo ha sido comentada por otros pensadores contemporáneos. La filosofía de la historia, la posibilidad de una acción política ética y la temporalidad mesiánica aparecen en el horizonte teórico que emparenta a estos filósofos y por el cual podría descifrarse su impasse conceptual. Esto se confirma si se despliega la idea de un “medio puro de la política”, pista que Benjamin ofrece sin profundizar y sobre la cual reenvía al pensamiento de un filósofo poco explorado, Erich Unger. En la última parte de este artículo desarrollaremos las claves dadas por Unger, que entran justamente en sintonía con la mención de la huelga general como medio puro de la política.