Influence of ventilation type in volatile organic compounds exposure: poultry case

Agricultural workers especially poultry farmers are at increased risk of occupational respiratory diseases. Epidemiological studies showed increased prevalence of respiratory symptoms and adverse changes in pulmonary function parameters in poultry workers. In poultry production volatile organic compounds (VOCs) presence can be due to some compounds produced by molds that are volatile and are released directly into the air. These are known as microbial volatile organic compounds (MVOCs). Because these compounds often have strong and/or unpleasant odors, they can be the source of odors associated with molds. MVOC's are products of the microorganisms primary and secondary metabolism and are composed of low molecular weight alcohols, aldehydes, amines, ketones, terpenes, aromatic and chlorinated hydrocarbons, and sulfur-based compounds, all of which are variations of carbon-based molecules.

A liquidação do IRS: uma análise à actuação oficiosa

Mestrado em Fiscalidade

Fungal contamination in feed production in Portugal: what to expect regarding mycotoxins contamination?

Fungi on crops produce mycotoxins in the field, during handling, and in storage. Exposure of animals and humans are usually through consumption of contaminated feedstuffs or foods. Molds can grow and mycotoxins can be produced either pre-harvest or post-harvest, during storage, transport, processing, or feeding. Worldwide, approximately 25% of crops are affected by mycotoxins annually. Because of this is possible to concluded that mycotoxins occur frequently in a variety of feedstuffs that are given to animals causing several effects: subclinical losses in performance, increases the incidence of disease and reduced reproductive performance. Aim of study: A study was developed intending to know environmental fungal contamination in a Portuguese feed production unit. Corn, wheat and soybeans were the most common cereals used in the feed production.

Optimização energética das estufas de secagem de uma indústria de cerâmica

A gestão de energia é um dos factores chave do sucesso de uma empresa e como qualquer outro factor de produção deve ser gerido continuamente e eficazmente. A gestão correcta do consumo de energia assume-se como crucial nas empresas do sector cerâmico pois exigem grande consumo de gás natural. Também a tendência de aumento do custo do gás natural tem induzido a necessidade de minimização do consumo de combustível nas indústrias e favorecido o desenvolvimento de novas abordagens para a optimização deste recurso natural. O trabalho apresentado nesta tese teve como objectivo a optimização da energia nas estufas de secagem na Fábrica de Cerâmica de Valadares S.A. A actividade desta empresa consiste na produção de louça sanitária envolvendo um consumo elevado de energia. Realizou-se um levantamento das condições técnicas/operacionais dos equipamentos em estudo e elaborou-se uma ferramenta de simulação que foi aplicada para realizar um balanço energético detalhado e diagnóstico da situação existente. No seguimento, foi efectuada uma análise de mercado, para elaboração do estudo económico da implementação das medidas sugeridas, nomeadamente, a recuperação dos gases de combustão que saem das três estufas que secam os moldes para as estufas de louça cerâmica. Optou-se por esta medida uma vez que reduzirá significativamente, em cerca de 50%, o consumo de combustível (gás natural) nas estufas de secagem. O tempo de retorno do investimento necessário para adquirir o equipamento é de, aproximadamente, 10 meses.

Onychomycosis by Scytalidium dimidiatum: report of two cases in Santa Catarina, Brazil

Onychomycoses constitute pathologies frequently seen in dermatological practice worldwide. Usually, they are caused by two groups of pathogenic fungi: dermatophytes and yeasts of the Candida genus. However, in a small fraction of the cases, the etiologic agents comprise nondermatophyte molds, belonging to several genera and species. The objective of this study was to present two cases of onychomycosis associated to the mold Scytalidium dimidiatum in patients residing in two cities of Santa Catarina State, Brazil. Aspects of fungal pathogenesis, as well as the epidemiological characteristics and laboratory diagnosis, are discussed.

Dimensionamento de lajes aligeiradas betonadas "in situ"

A conjuntura económica da construção não se encontra numa fase de prosperidade, existindo a necessidade de criar soluções construtivas que permitam a redução de custos dos materiais a nível de obra. As lajes de betão armado, devido à sua grande área de implantação, possuem uma parcela importante no orçamento final de qualquer obra de edifícios correntes. Sabendo das possibilidades de aligeiramento de lajes, torna-se necessária a realização de um estudo pormenorizado e comparativo entre soluções de aligeiramento. O desenvolvimento deste relatório reflete todo o trabalho efetuado durante a realização de um estágio curricular desenvolvido na empresa FercaNorte – Estruturas, Lajes e Cofragens, Lda. e foca-se num dimensionamento e estudo comparativo de soluções de lajes fungiformes aligeiradas, aplicadas a dois casos de estudo e também num dimensionamento e estudo comparativo de soluções de lajes aligeiradas unidirecionais mas apenas aplicadas a um caso de estudo. No primeiro caso de estudo, laje fungiforme com um vão de 6 metros nas duas direções, são dimensionadas e comparadas quatro soluções: laje fungiforme maciça; laje fungiforme aligeirada com blocos elipsoides perdidos dispostos de forma ortogonal e envolvidos totalmente por betão; laje fungiforme aligeirada com blocos elipsoides perdidos dispostos em formato de favo de mel e envolvidos totalmente por betão; e laje fungiforme nervurada com moldes recuperáveis. No segundo caso de estudo, laje fungiforme com um vão de 7,04 metros nas duas direções, são dimensionadas e comparadas cinco soluções: laje fungiforme maciça, laje fungiforme aligeirada com blocos cúbicos perdidos dispostos de forma ortogonal e envolvidos totalmente por betão; laje fungiforme aligeirada, com blocos elipsoides perdidos dispostos de forma ortogonal e envolvidos totalmente por betão; laje fungiforme aligeirada com blocos elipsoides perdidos dispostos em formato de favo de mel e envolvidos totalmente por betão; e laje fungiforme nervurada com moldes recuperáveis. No terceiro caso de estudo, laje unidirecional com um vão de 8 metros apoiada em vigas com vão de 5 metros, são dimensionadas e comparadas três soluções: laje maciça; laje aligeirada com perfis tubulares com secção transversal reta oval; e laje nervurada com moldes recuperáveis. No final é apresentada uma estimativa orçamental para cada solução analisada nos três casos de estudo abordados.

Environment and Health in Children Day Care Centres (ENVIRH) - Study Rationale and Protocol

Background: Indoor air quality (IAQ) is considered an important determinant of human health. The association between exposure to volatile organic compounds, particulate matter, house dust mite, molds and bacteria in day care centers (DCC) is not completely clear. The aim of this project was to study these effects. Methods --- study design: This study comprised two phases. Phase I included an evaluation of 45 DCCs (25 from Lisbon and 20 from Oporto, targeting 5161 children). In this phase, building characteristics, indoor CO2 and air temperature/relative humidity, were assessed. A children’s respiratory health questionnaire derived from the ISAAC (International Study on Asthma and Allergies in Children) was also distributed. Phase II encompassed two evaluations and included 20 DCCs selected from phase I after a cluster analysis (11 from Lisbon and 9 from Oporto, targeting 2287 children). In this phase, data on ventilation, IAQ, thermal comfort parameters, respiratory and allergic health, airway inflammation biomarkers, respiratory virus infection patterns and parental and child stress were collected. Results: In Phase I, building characteristics, occupant behavior and ventilation surrogates were collected from all DCCs. The response rate of the questionnaire was 61.7% (3186 children). Phase II included 1221 children. Association results between DCC characteristics, IAQ and health outcomes will be provided in order to support recommendations on IAQ and children’s health. A building ventilation model will also be developed. Discussion: This paper outlines methods that might be implemented by other investigators conducting studies on the association between respiratory health and indoor air quality at DCC.

Princípios para a reabilitação sustentável low cost de edifícios antigos: estudo de um quarteirão no centro da cidade do Porto

Dissertação de mestrado em Construção e Reabilitação Sustentável

Implementação de ferramentas Lean numa empresa de componentes para calçado

Dissertação de mestrado em Engenharia Industrial

Análise e simulação da produção de moldes para injeção de plásticos

Dissertação de mestrado em Engenharia Industrial

Analytical evaluation of fining treatments for white wines contaminated by Ochratoxin A

Mycotoxins are toxic secondary metabolites produced by certain molds. Ochratoxin A (OTA) is one of the most relevant. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. OTA in wine is a risk to consumer health [1]. According to the Regulation No. 123/2005 of the European Commission, the maximum limit for OTA in wine is 2 µg/kg [2]. Then, it is important to control its occurrence. So, the aim of this work was to know the effect of different fining agents on OTA removal from white wine.

Food safety in wine: removal of ochratoxin A in contaminated white wine using commercial fining agents

The presence of mycotoxins in foodstuff is a matter of concern for food safety. Mycotoxins are toxic secondary metabolites produced by certain molds, being ochratoxin A (OTA) one of the most relevant. Wines can also be contaminated with these toxicants. Several authors have demonstrated the presence of mycotoxins in wine, especially ochratoxin A (OTA) [1]. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. As these toxicants can never be completely removed from the food chain, many countries have defined levels in food in order to attend health concerns. OTA contamination of wines might be a risk to consumer health, thus requiring treatments to achieve acceptable standards for human consumption [2]. The maximum acceptable level of OTA in wines is 2.0 g/kg according to the Commission regulation No. 1881/2006 [3]. Therefore, the aim of this work was to reduce OTA to safer levels using different fining agents, as well as their impact on white wine physicochemical characteristics. To evaluate their efficiency, 11 commercial fining agents (mineral, synthetic, animal and vegetable proteins) were used to get new approaches on OTA removal from white wine. Trials (including a control without addition of a fining agent) were performed in white wine artificially supplemented with OTA (10 µg/L). OTA analysis were performed after wine fining. Wine was centrifuged at 4000 rpm for 10 min and 1 mL of the supernatant was collected and added of an equal volume of acetonitrile/methanol/acetic acid (78:20:2 v/v/v). Also, the solid fractions obtained after fining, were centrifuged (4000 rpm, 15 min), the resulting supernatant discarded, and the pellet extracted with 1 mL of the above solution and 1 mL of H2O. OTA analysis was performed by HPLC with fluorescence detection according to Abrunhosa and Venâncio [4]. The most effective fining agent in removing OTA (80%) from white wine was a commercial formulation that contains gelatine, bentonite and activated carbon. Removals between 10-30% were obtained with potassium caseinate, yeast cell walls and pea protein. With bentonites, carboxymethylcellulose, polyvinylpolypyrrolidone and chitosan no considerable OTA removal was verified. Following, the effectiveness of seven commercial activated carbons was also evaluated and compared with the commercial formulation that contains gelatine, bentonite and activated carbon. The different activated carbons were applied at the concentration recommended by the manufacturer in order to evaluate their efficiency in reducing OTA levels. Trial and OTA analysis were performed as explained previously. The results showed that in white wine all activated carbons except one reduced 100% of OTA. The commercial formulation that contains gelatine, bentonite and activated carbon (C8) reduced only 73% of OTA concentration. These results may provide useful information for winemakers, namely for the selection of the most appropriate oenological product for OTA removal, reducing wine toxicity and simultaneously enhancing food safety and wine quality.

Effect of high pressure processing on the microbiology of skin-vacuum packaged sliced meat products: cooked pork ham, dry cured pork ham and marinated beef loin

High hydrostatic pressure is being increasingly investigated in food processing. It causes microbial inactivation and therefore extends the shelf life and enhances the safety of food products. Yeasts, molds, and vegetative cells of bacteria can be inactivated by pressures in the range of 200 to 700 MPa. Microorganisms are more or less sensitive to pressure depending on several factors such as type, strain and the phase or state of the cells. In general, Gram-positive organisms are usually more resistant than Gram-negative. High pressure processing modifies the permeability of the cell membrane, the ion exchange and causes changes in morphology and biochemical reactions, protein denaturations and inhibition of genetic mechanisms. High pressure has been used successfully to extend the shelf life of high-acid foods such as refrigerated fruit juices, jellies and jams. There is now an increasing interest in the use of this technology to extend the shelf life of low-acid foods such as different types of meat products.