Da ocupação do território à degradação ambiental: o caso da exploração mineira em S. Domingos

Um empreendimento de escala grandiosa como o que foi levado a cabo em São Domingos, entre meados do século XIX e meados do século XX, para a exploração das pirites, tinha de ter impacto no ambiente. Nesta história da exploração moderna de um recurso geológico descrevemos o caso concreto da mina desta pequena localidade do território de Mértola, destacando os problemas de natureza ambiental identificados. O empreendimento que motiva este estudo teve igualmente reflexo na imprensa regional e nacional, as fontes que privilegiámos como reflexo de um hipotético debate no espaço público, juntamente com documentos dos serviços oficiais que regularam a atividade da empresa exploradora, a nível económico mas também ambiental. À ocupação de um território praticamente deserto, no interior alentejano, onde o capital inglês fez surgir uma povoação próspera, seguiu-se a degradação ambiental, evidenciada pelo impacto na paisagem, pela poluição do ar e pela poluição da água, sem esquecer a desertificação humana associada ao encerramento da mina, apesar dos esforços para a reconversão económica da região por parte das entidades envolvidas.

ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA

Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way.

Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage

Traditional dry-cured sausages are highly appreciated in Mediterranean countries. The aim of the present study was to evaluate the effect of different starter cultures in the sausages Alentejano pig meat was used to prepare drycured sausages in a local factory. Staphylococcus xylosus, Lactobacillus sakei and a yeast strain were inoculated at a concentration of 106 cfu/g meat batter both in separate and in mixed culture. Three independent batches with two replicates per treatment were produced. Samples were collected throughout the ripening process. pH and aw were determined according to the ISO standards. Microbiological counts of total mesophiles, total psycrotrophs, anaerobes, coagulase-negative staphylococci (CNS), lactic acid bacteria (LAB), enterobacteria, yeasts and moulds and Listeria monocytogenes were done according to the respective ISO standards, as well as detection of Salmonella spp. Biogenic amines quantification was performed by HPLC as described by Roseiro et al. (1). The treatment with L. sakei alone was the most effective in reducing the contamination level both with Salmonella spp. and L. monocytogenes, however this effect seems to be lost in the mixed cultures. The presence of the yeast strain seems to increase the levels of phenylethylamine and histamine. The contents in cadaverine, putrescine and tyramine were generally lower in the inoculated sausages. Regarding tyramine, the treatments with L. sakei showed significantly lower values. No significant differences between treatments were observed for both spermine and spermidine.

Cuidar em obstetrícia com qualidade: operacionalização dos registos da consulta de enfermagem

São conhecidos os benefícios da aplicabilidade da Classificação Internacional para a Prática de Enfermagem, nos cuidados de enfermagem. Tivemos como objetivo, otimizar o SClinico na consulta de saúde materna da Maternidade Dr. Francisco Feitinha da Unidade Local de Saúde do Norte Alentejano, EPE. Para diagnóstico da situação foi aplicada uma entrevista que permitiu identificar as necessidades da população. Foram propostas intervenções de diagnóstico frequentes, necessárias para promover a melhoria dos cuidados prestados e a qualidade dos mesmos. Para avaliação da intervenção aplicamos um questionário. Constatou-se que a maioria dos enfermeiros considera os registos eletrónicos de enfermagem importantes e de muita utilidade, para a atividade profissional e constituem uma fonte de informação essencial que permite a comunicação entre os profissionais de saúde garantindo continuidade e qualidade dos cuidados de enfermagem; ABSTRACT: The benefits of the application of the International Classification for Nursing Practice in nursing care are known. Our purpose was to optimize the Clinical System and Nursing health consultation Maternity Dr. Francisco Feitinha Unit of the North Alentejo Health, EPE. For the diagnosis of the situation, it was applied an interview to identify the needs of the population. It was proposed more frequent diagnosis of interventions necessary to promote the improvement of care and its own quality. For evaluation of the intervention, we applied a questionnaire. Thus, we concluded that most nurses consider important electronic nursing records and that they are very useful for the professional activity. They are seen as an essential source of information and enable communication between health professionals ensuring continuity of quality care.

Efeito do sistema de produção nas características físico-químicas e no perfil lipídico de três músculos de suínos alentejanos

O presente trabalho tem como objetivo testar o efeito do sistema de produção com dieta rica em ácido oleico nas características zootécnicas, de carcaça, físico-químicas e no perfil lipídico dos músculos Longissimus dorsi (LD), Biceps femoris (BF) e Semimembranosus (SM) de suínos de raça Alentejana. Foram utilizados 15 animais, divididos em dois grupos, o grupo IN (n=9) foi mantido em parques individuais abertos ao exterior com 3 m2 e o grupo OUT (n=6) foi mantido numa área de 3 ha com acesso a pastagem. O grupo OUT obteve melhores performances zootécnicas. O rendimento de carcaça foi igual para ambos os grupos, e o rendimento comercial e proporção de peças nobres foi superior nos OUT. Estes obtiveram menores teores de lípidos intramusculares mas maiores teores de PUFA (ácidos gordos polinsaturados) e melhores valores para os rácios PUFA/SFA (ácido gordos saturados) e n-6/n-3. O SM foi menos afetado pelo sistema de produção; Abstract: Effect of the rearing system in the physical-chemical characteristics and the lipid profile of three muscles from Alentejano pigs The present study aims to test the effect of rearing system with oleic acid rich diet on performance, carcass and physical-chemical characteristics, and lipid profile of the muscles Longissimus dorsi (LD), Biceps femoris (BF) and Semimembranosus (SM) from Alentejano pigs. The study used 15 animals, divided into two groups. The Group IN (n = 9) was kept in individual parks open to the exterior with 3 m2, and the OUT (n = 6) was held in an area of 3 ha with access to pasture. The OUT group obtained the best performances. The carcass yield was the same for both groups, meat yield and the proportion of noble parts was superior in the OUT. These obtained lower levels of intramuscular fat but larger PUFA levels (polyunsaturated fatty acids) and best values for the ratios PUFA/SFA (saturated fatty acids) and n-6/n-3. The SM was the least affected by the rearing system