Evaluation and Application of TS-FF-AAS System Using Ceramic Tube as Atomization Cell for Tin Determination in Canned Foods

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

Vitamins in canned foods,

"References": p. 91-95.

Vitamins in canned foods,

"Literature": p. 112-117.

Food investigation : report of the Federal Trade Commission on canned foods : general report and canned vegetables and fruits, May 15, 1918.

Includes index.

Enfermagem na atenção primária em saúde no screening de adolescentes com excesso de peso

One of the Primary Health Care strategies for adolescent health is the growth and development follow-up and the early detection of overweight adolescents. Even though the School Health Program in Brazil proposes to evaluate the nutritional state of the school population in the corresponding community health units, not all cities have adhered to the Program and many nurses do not recognize overweight as a problem in their territory. The objective of the study was to identify the nurse´s participation in the screening of overweight adolescent students in their work territory. Cross sectional study conducted in eight state supported schools of the municipality of Natal/RN and in four Primary Health Units. The total student population was 27.277. A stratified sample was statistically calculated based on the student population of the four city geographical zones: 112 North , 74 West; 108 East; and 78 South, totalizing 372 adolescents. The students were selected by a probability process where eight schools were first selected, two per district, until the number per subsample in each district was reached. Four primary health nurses, responsible for the health units were included. Two instruments were used for data collection, a screening questionnaire and a semi-structured interview form for questioning of the nurses. The content of both instruments was validated. Anthropometric and health data were collected from the students and analyzed with descriptive and analytical statistics. Interview data were transcribed and submitted to content analysis. The nursing diagnosis of overweight was identified in 50 (13,5%) of the adolescents and its association with consumption of foods that have cardiovascular risk (canned foods, pasta and fried food). An association of the nursing diagnosis was identified with family history (diabetes, hypertension, obesity, and kidney disease). The nurses judged that care of overweight adolescents was important but noted difficulties because of the absence of this population in the health units, because of their work overload, and the lack of school articulation. The nurses do not have impacting actions with this population and delegate the responsibility to other professionals. It is concluded that overweight is a nutritional problem relevant to the adolescent school population in Natal/RN, with a 13,5% prevalence and that it is related to food consumption with cardiovascular risk and family health history. The nurses consider overweight as an important public health problem but do not envision ways to maintain linkage with adolescents and with the school to promote the needed care

Botulismo de origem alimentar

O botulismo alimentar ocorre pela ingestão de toxinas pré-formadas pelo Clostridium botulinum, consideradas as mais potentes dentre as toxinas conhecidas. Caracteriza-se como uma doença de extrema gravidade, de evolução aguda, provoca distúrbios digestivos e neurológicos, em conseqüência à ingestão de diversos tipos de alimentos. As conservas caseiras estão entre os alimentos que oferecem maior risco à população consumidora. Os produtos de origem animal são frequentemente associados aos surtos da doença, destacando-se os embutidos, tais como salsichas, salames, presuntos e patês. Derivados do leite e enlatados, bem como produtos fermentados, são passíveis de provocar a intoxicação. As outras formas naturais da doença são botulismo por feridas e botulismo infantil, normalmente associado ao consumo de mel contendo esporos do Clostridium botulinum.

Rapid sample preparation procedure for As speciation in food samples by LC-ICP-MS

This paper describes a rapid method for arsenic (As) speciation by LC-ICP-MS in several types of food samples. Prior to analysis, samples were milled and the As species extracted from biological tissues by sonication in only 2 min with a solution containing MeOH (10%, v/v) plus HNO3 (2%, v/v). As species were separated by LC using an anion exchange column. Method detection limits for AsB, As3+,DMA, MMA and As5+ were 1.3, 0.9, 0.6, 0.7 and 0.8 ng g(-1), respectively. Method accuracy and precision were traceable to Certified Reference Materials SRM1577 bovine liver from the National Institute of Standards and Technology, CE278 mussel tissue from the Institute of Reference Materials and Measurements and DOLT-3 dogfish liver tissue and DORM-3 fish protein from the National Research Council of Canada. Finally, the method was applied to speciate As in food samples (egg, fish muscle, beef and chicken) purchased in Brazilian markets.

Tecnologías de conservación por métodos combinados en pimiento, chaucha y berenjena

La tecnología de los métodos combinados permite reducir la intensidad del tratamiento térmico y mantener las propiedades organolépticas en el producto final, mediante una combinación de obstáculos que aseguran la estabilidad y seguridad microbiana. El objetivo de este trabajo fue aplicar dicha tecnología en la conservación de tres hortalizas: pimiento, chaucha y berenjena y analizar la calidad y vida útil de los productos obtenidos. La elaboración de las conservas se efectuó del siguiente modo: las hortalizas fueron cortadas y posteriormente escaldadas en solución de ácidos cítrico, láctico y acético. Terminada esta etapa se envasaron con la solución de relleno, constituida por los ácidos de la solución de escaldado con la adición de ácido ascórbico. Los análisis que se realizaron tanto en el material fresco como en los productos procesados fueron: humedad, pH, hidratos de carbono, lípidos, proteína, vitamina C, °Brix, actividad enzimática y acidez total. En los productos ya procesados se realizó el control microbiológico. Los resultados indican que la aplicación de los métodos combinados permite conservar los productos elaborados a temperatura ambiente y se mantiene su seguridad microbiológica.

Reuse of fermentation brines in the cucumber pickling industry /

Mode of access: Internet.

1987 census of manufactures.

Mode of access: Internet.

Seasonal employment in Ohio canning and preserving establishments, 1926-1936 /

Mode of access: Internet.

Some observations on the can making industry ....

Typewritten.

[Miscellaneous bulletins on the canning and preserving industry and trade]

Mimeographed.

Second report of the Factory investigating commission, 1913.

Robert F. Wagner, chairman.

Home freezing and canning by households in the United States : by region /

Cover title.