Institucionalidad y transporte público urbano: Santiago de Chile y Medellín, Colombia. Innovación ambiental de servicios urbanos y de infraestructura: Hacia una economía baja en carbono

Incluye bibliografía

El turismo rural en Chile: experiencias de agroturismo en las regiones del Maule, la Araucanía y Los Lagos

Incluye Bibliografía

Pautas administrativas mínimas para unidades de información sobre población (servicios, recepción de material bibliográfico, etc.

Explica las tareas de tipo administrativo específicas de cada unidad: mantención de archivos manuales y computacionales; recepción de correspondencia, material bibliográfico, facturas; solicitud de entrega de documentos, de búsquedas por computador, etc. En anexos, incluye formularios y cartas tipo.

Colombia: la mortalidad infantil y juvenil en el Departamento de Antioquia: Censo de 1973. Trabajo final de investigacion

Incluye Bibliografía

El crecimiento de la población y la expansión del Area Urbana en el Area Metropolitana de Medellín

Incluye Bibliografía

DOCPAL at nineteenth months: an outline of activities, problems and promises (with a complete set of flow diagrams, worksheets, forms, etc)

Includes bibliography

Investigação epidemio-parasitológica em hortaliças comercializadas em feiras livres, mercados e restaurantes do Distrito Federal

Pós-graduação em Medicina Veterinária - FMVZ

Boas práticas de fabricação (bpf), análise de tomate e água em restaurantes da cidade de Botucatu-SP

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Conflito político-cultural na antiguidade tardia: o levante das estátuas em Antioquia de Orantes (387 d.C.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização higiênico-sanitária de restaurantes comerciais do município de Botucatu-São Paulo

Pós-graduação em Medicina Veterinária - FMVZ

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.

Boas práticas no consumo de energia em restaurantes da cidade de Botucatu

The objective of this work was to verify the rational use of energy in restaurants of the city Botucatu, that apply the Good Manufacturing of Production (GMP). Ten restaurants were appraised regarding the number of meals and energy consumption. A check list of the sanitary surveillance was also applied, regarding just the related items to electric installation, ventilation, and equipment maintenance, that are related to the energy consumption. It was asked and observed if there were some program or orientation for conscious consumption or reduction of the energy consumption. The energy consumption of the restaurants was positively related to the number of served meals and operation time of the establishment. In none of the visited establishments it was observed the control measures of the energy consumption, neither cooling equipments of low energy consumption.