Leuconostoc mesenteroides SJRP55 isolada de mussarela de búfala: perfil probiótico e bacteriocinogênico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Identificação e avaliação da resistência antimicrobiana de leveduras em vegetais minimamente processados

The consumption of minimally processed vegetables has been growing due to consumer demand for products easy to prepare. As it is extremely manipulated, this product can be contaminated with spoilage organisms such as yeasts, that have the ability to decrease the shelf life of food. In this sense, seeking to concerns about the resistance of microorganisms to sanitation methods for food industries and given the need for more studies of the antimicrobial power of ozone, this study aimed to isolate and identify the yeasts present in minimally processed vegetables, and check their antimicrobial resistance to sodium hypochlorite and ozone. 84 samples of minimally processed vegetables were collected. From them, 47 yeast cultures were isolated and submitted for identification and testing of resistance to sodium hypochlorite sanitizers (50, 100, 200 and 400 ppm) and ozone (0.25 and 0.5 ppm). From the total yeast isolated, 85.1% corresponds to Cryptococcus laurentii, 12.8% to Arxula adeninivorans and 2.1% to Debaryomyces hansenii var. fabryii. All of them were resistant to the sanitizers sodium hypochlorite and ozone at all concentrations tested. Given these observations, some actions must be taken during processing to avoid contamination with deteriorative microbiota.

Estudo das condições de preparo da merenda escolar em creches

Foods are susceptible to be contaminated with several etiologic agents, which can lead to the development of illnesses, triggered by pathogenic microorganisms or their toxins. Food prepared and improperly stored can be the diseases vehicle. This study aimed at evaluating the sanitary conditions in preparing free school meals in the nursery schools, located in a city of the state of São Paulo. This study was conducted by performing microbiological analyses of samples collected from hands of workers responsible for preparing food, and of the water samples used for cleansing and preparing foods. The kitchen physical, structural and cleaning conditions were assessed by means of a checklist. This study analyzed 31 samples from worker hands swab, and 21 samples of water collected from three school kitchens. This study pointed out that the food handlers training should be improved, and a peremptory control of the water used for food preparation purpose should be established. Also, this study showed that the evaluated schools maintain the respective kitchens in a good standard of conservation and cleanliness.

Microbiota contaminante em bebidas lácteas fermentadas comerciais

Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.

Avaliação da toxicidade do azocorante Acid Red 114 antes e após processo de biodegradação por meio de um consórcio de microorganismos

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

Propriedade antioxidante de compostos fenólicos: importância na dieta e na conservação de alimentos

Living organisms are constantly subjected to the action of free radicals, which are one of the causes of oxidation reactions, because they have on free electron, what makes it very reactive. They are products of organism reactions or they are produced by exogenous factors, such as tobacco. Fatty acids are the most vulnerable target, and may suffer lipid peroxidation, what affects the cell structure. Cardiovascular diseases, cancer and diseases of aging are occurrence of these reactions in the organism related. The aliments are also subjected to suffer oxidation reactions, what make them unfit for consumption and decreasing the useful life. Synthetics antioxidants are used as aliments preservatives, but they present some toxicity for the organism. Studies for the utilization of natural antioxidants have gained more importance in recent decades, due to the conservation potential and low toxicity. Phenolics compounds are largely present at the vegetable kingdom and they present high antioxidant potential due to the neutralization and kidnapping of free radicals capacity. These compounds are used by the industry at the aliments conservation, specially the phenolics acids. The consumption of aliments rich in phenolic compounds, such as teas, wines and fruits are low incidence of degenerative diseases related. This study consists in a bibliographic revision that covers these compounds importance in diet and at the food conservation, and the methodologies and difficulties in the extraction process due to variety of molecules of this group.

Conhecimento e atitudes da área da saúde frente ao risco de contaminação por hepatites ao fazer as unhas

Pós-graduação em Saúde Coletiva - FMB

Avaliação preliminar da contaminação do aquífero Bauru em um município com vocação para avicultura

Pós-graduação em Engenharia Civil e Ambiental - FEB

A internet e a prática da leitura: o uso da rede por acadêmicos do sexto período do curso superior em Tecnologia em Alimentos

Pós-graduação em Educação - FFC

Contaminação do lençol freático por hidrocarbonetos na região de Avaré - SP

Pós-graduação em Engenharia Civil e Ambiental - FEB

Perfil de fatores de virulência das Escherichia coli isoladas do útero de vacas holandesas após o parto e sua relação com a microbiota uterina

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

Validação de técnicas moleculares para o diagnóstico de bactérias em peixes, visando redução de tempo e custo

Pós-graduação em Microbiologia Agropecuária - FCAV

Índice de contaminação: novo parâmetro para análise de metais e de pesticidas no sangue materno e do cordão umbilical

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ação antimicrobiana de compostos majoritários presentes em óleos essenciais sobre bactérias causadoras de infecções hospitalares

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)