Qualidade microbiológica de alimentos servidos em restaurantes self-service

Collective food services have been increasing worldwide, and the self-service restaurant has been the current preference by consumers. Considering the importance of hygienic quality of food, the microbiological composition of ready-to-eat food was assessed. In the second semester of 2008, 20 samples of meals, mainly meat-based foods, were collected from different self-service restaurants in Araçatuba city, SP. Bacteriological analyses were performed following the conventional methodologies, and the results were compared with the standards established by the effective Brazilian legislation. Coliforms at 35ºC were detected in 90% of analyzed samples. Coliforms at 45°C were found in 55% of the samples and, among these, in 63.63%, the occurrence of Escherichia coli was confirmed. Coagulase-positive staphylococci were detected in 10% of samples and no sample showed Salmonella spp. or Bacillus cereus contamination. Sulfite reducing clostridia at 42o C were not investigated in this study. These findings indicate the need for a rigorous approach for improving the sanitary conditions during preparation and presentation of ready-to-eat food, as the consumption of contaminated products represents a potential risk to public health.

Registro do perfil de emergência para mimetização dos dentes naturais na região estética

Introdução: o tratamento com implantes dentários para a reposição de dentes na região estética exige a utilização de materiais e técnicas que permitam o máximo de naturalidade entre a restauração, os dentes vizinhos e o tecido gengival. Dessa forma, torna-se necessário criar o correto perfil de emergência para o dente, assim como a utilização de materiais com alto potencial estético. Objetivo: o objetivo do presente trabalho foi ilustrar, através de um caso clínico, a utilização de uma técnica de moldagem para a correta cópia do perfil de emergência do dente e sua transferência para o modelo de trabalho, tornando possível a confecção de uma restauração totalmente cerâmica, perfeitamente integrada ao tecido gengival. Caso clínico: paciente de 30 anos, procurou o clínica de prótese dentária com desejo de melhorar a estética dos dentes. Após diagnóstico e planejamento, foram confeccionadas 2 coroas totalmente cerâmicas sobre os dentes 12 e 21, e confecção de 1 coroa cerâmica sobre um pilar de zircônia após o estabelecimento e registro do perfil de emergência do dente 11. Conclusão: após a conclusão do tratamento, observou-se naturalidade, estética e perfeita integração entre as restaurações, os dentes remanescentes e o tecido gengival.

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação de cepas de Wolbachia em populações naturais de Solenopsis spp. (Hymenoptera: Formicidae) analisadas via Multilocus Sequence Typing (MLST): diversidade genética, coevolução e recombinação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise de redes sociais e aspectos financeiros da produção de tilápias em tanques-rede na uhe de Ilha Solteira

Pós-graduação em Agronegócio e Desenvolvimento - Tupã

Postura de trabalho relacionada com as dores na coluna vertebral em trabalhadores de uma indústria de alimentos: estudo de caso

This study has as main objective to identify the complains occurrences about pain in the spine segments, that are related to work standing posture, adopted by the collaborators in the production section of a food industry, in the city of Marília São Paulo state. A descriptive research and studying case was made, using 30 employees as a sample. It was used as methodological procedure, a questionnaire to obtain information on professional and personal data, posture to remain standing, the most uncomfortable postures in the work environment (signed by the form of Ranney, 2000) and pain (pointed out by Corllet and Manenica Diagram, 1980). It was also used the Nordic questionnaire (Kuorioka et al.,1986), validated in the Brazilian culture by Barros e Alexandre (2003) and adapted for the study, the direct evaluation and, a direct observation was made in the production work, a posture analysis using the OWAS Method. It was noticed that the posture of standing up is adopted during work, and 73.3% of the people that was interviewed said that they felt tired in consequence of this posture, especially when associated with trunk twists, trunk inclination and elevation of their arms above their heads. Most complains regarding pain through their bodies, by Corllet e Manenica (1980) pointed to the lumbar region, followed in the dorsal area and legs and in the neck area, shoulders and right thigh. The adapted Nordic questionnaire reveled the lumbar area, in 10 interviewed people (33.3%) as the area mostaffected by musculoskeletal symptoms, next in the dorsal area, with five people interviewed (16.7%) and one of them (3.3%) felt pain in the cervical area, none reported pain in the hips area. The postural analysis was applied using OWAS method, and it was identified the postures that demanded more effort in the four levels of musculoskeletal injuries. As conclusion, the standing up posture and the asymmetric and incorrect movements are related to pain in the spine, mostly in the lumbar area.

O monitoramento climático e o alerta de desastres naturais na era da comunicação digital

This article presents considerations concerning the interaction between communication and digital platforms and applications developed to perform computerized climate monitoring and issue alerts about natural disasters. From work in the Center for Integrated Natural Disaster Alert (CIADEN), which processes meteorological data provided by Platform Monitoring, Analysis and Warning TerraMA2 designed by the National Institute for Space Research (INPE) to conduct monitoring and fi ring warning about climate risk environment, we propose the expansion of interactivity with the various possibilities of digital communication available today for signifi cant portion of society. On another front, the CIADEN has articulated teaching and research on climate monitoring and warning of natural disasters, weather, and geoprocessing environment, involving teachers and students both in school and in higher and technical.

Influências naturais e antrópicas na qualidade da água subterrânea de poços de abastecimento público na área urbana de Marília (SP)

This work evaluated the natural and anthropogenic influences on the quality of groundwater from public supply wells in the urban area of Marília, São Paulo State. Sixteen sampling points were established in the Adamantina Aquifer, Bauru Aquifer System, analyzing the following parameters: electrical conductivity, temperature, pH, total suspended solids, HCO3 - , PO4 3-, SO4 2-, Cl- , F- , N-NO3 - , Ca2+, Na+ , K+ , Mg2+, Si4+, Fe3+ and Al3+. The results indicated that the groundwater in the urban area of Marília has a slightly acid pH and low conductivity, with the ionic composition presenting a low cation and anion concentration and is classified as soft water and calciumbicarbonated water. Natural sources of elements/compounds can be attributed to the dissolution of carbonates during the water/rock interaction, controlling pH, alkalinity and electrical conductivity, and hydrolysis of other mineral constituents of sedimentary rocks from Adamantina Formation, with the exception of quartz. High concentrations of N-NO3 - found in some public supply wells in urban Marilia were due to sewage.

Detecção de regiões em cenários naturais utilizando um sistema de visão catadioptrico

Esse trabalho utiliza um sistema de visão catadióptrico para capturar imagens de um cenário natural agrícola e realizar o levantamento de regiões que possam auxiliar diversas aplicações na área da Robótica Móvel Agrícola. Os sistemas de visão catadióptricos buscam capturar uma imagem 360° do ambiente a partir da combinação de lentes e espelhos. A imagem omnidirecional é retificada e seus quadrantes são extraídos, originando quatro novas imagens que representam lados de visão do veículo. Uma etapa de segmentação por cor é proposta utilizando como base o algoritmo Otsu Thresholding. No final do processo, é possível visualizar as regiões de interesse de cada quadrante.

Geocomplexo: Interação de elementos naturais e sociais - Produção e expansão da cana-de-açúcar na bacia hidrográfica do rio Paranapanema - PR / SP

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

Atividade antiviral de compostos naturais no ciclo replicativo do HCV

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da qualidade de alimentos biofortificados produzidos em sistemas agroecológicos do trópico úmido

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE