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.

IMPACTOS DA HIDRELÉTRICA SAMUEL SOBRE AS COMUNIDADES DE PEIXES DO RIO JAMARI (RONDÔNIA, BRASIL)

A Usina Hidrelétrica de Samuel está localizada no rio Jamari, primeiro afluente da margem direita do rio Madeira, cerca de 56 km abaixo de Porto Velho-RO. A hidrelétrica teve sua construção iniciada em abril/1982 e entrou em operação a partir de abril/89. O estudo comparativo da ictiofauna, na área de influência daquela hidrelétrica, nas fases de pré e pós-enchimento do reservatório, mostra que as comunidades de peixes sofreram profundas alterações pelo represamento: houve redução da diversidade no reservatório, bem como o aumento de pira-nha-preta (Serrasalmuts rhombeus),tucunaré (Cichla monoculus),aracu-comum (Schizodon fasciatus)e mapará (Hypophthalmus edentatus);imediatamente à jusante da represa houve um aumento de mandi (Pimelodus blochii)\além disso, houve redução dos peixes detritívoros e frugívoros e aumento dos piscivoros.As comunidades de peixes do canal principal do Jamari parecem ter sido mais influenciadas pelo represamento do rio do que aquelas dos lagos marginais. A atividade pesqueira, antes restrita à foz do Jamari, foi intensificada na área do reservatório e isso vem constituindo-se num sério obstáculo para o manejo da pesca. Estes aspectos são comentados e algumas ações são propostas para melhor gerenciamento da pesca c sustentabilidade dos recursos pesqueiros.

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.

Studies on the sandfly fauna of Samuel Ecological Station, Porto Velho Municipality, Rondônia State, Brazil

In a study of sandfly species in the Samuel Ecological Station, in Porto Velho, Rondônia State, the following species were identified: Lutzomyia brasiliensis, L. evangelistai, L. gomezi, L. anduzei, L. flaviscutellata, L. richardwardi, L. shawi, L. umbratilis, L. yuilli yuilli, L. dendrophyla, L. puctigeniculata, L. shannoni, L. amazonensis, L. ayrozai, L. carrerai carrerai, L. claustrei, L. davisi and L. lainsoni. L. richardwardi, L. umbratilis and L. c. carrerai were the predominant species captured of man forming 60.30% of the total catch. L. richarwardi was the most frequent at ground level (29.9%), while L. umbratilis predominated in the canopy (48.5%).

Forest culicinae mosquitoes in the environs of samuel hydroeletric plant, state of Rondônia, Brazil

Data on frequency and seasonal distribution of culicinae were recorded in the forest near a recently constructed hydroelectric plant - Samuel, in the State of Rondônia, Brazilian Amazon. Collections were performed almost daily from August 1990 to July 1991, between 6 and 9 p.m., using human bait. A total of 3,769 mosquitoes was collected, representing 21 species, including seven new records for the State of Rondônia. The most frequently collected species were Aedes fulvus (25%) and Ae. pennai (12.3%). The highest density for the majority of mosquito species coincided with the rainy season.

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.