Quality of cosmetics with active caffeine in cream and gel galenic bases prepared by compounding pharmacies / Qualidade de cosméticos com cafeína ativa em bases galênicas em creme e gel preparadas por farmácias de manipulação

As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Como há uma grande escassez de estudos sobre a importância de boas práticas de manipulação na elaboração de cosméticos, o presente estudo teve como objetivo avaliar o controle de qualidade de cosméticos com princípio ativo cafeína para o tratamento de celulite, elaborados por farmácias de manipulação de Campo Mourão. Foram realizadas análises microbiológicas, determinação do pH, mensuração da coloração, quantificação da porcentagem do princípio ativo cafeína e viscosidade em cremes e geís com 5% do princípio ativo cafeína. Nas análises microbiológicas foi verificada a presença de bolores e leveduras acima do pemitido segundo a farmacopéia brasileira. O pH diminuiu ao longo do tempo, contribuindo para que as formulações ficassem mais ácidas. Nos parâmetros de cor averiguou-se que a farmácia F4 apresentou uma coloração amarronzada, tanto para o gel quanto para o creme. A porcentagem de cafeína estava dentro das especificações em todas as formulações e a viscosidade se manteve inalterada durante o prazo de validade das amostras. Com o propósito de um melhor preparo magistral é importante que as farmácias de manipulação exijam de forma mais eficaz o comprometimento da equipe, bem como a análise da matéria-prima segundo as regulamentações de controle microbiológico. Além disso, a implementação de normas mais rígidas e o melhor controle da matéria-prima e das formulações finais fazem com que a qualidade dos produtos manipulados pelas farmácias magistrais seja aumentada significativamente, favorecendo o consumidor na efetiva finalidade a que o produto objetiva atingir.

Quality of cosmetics with active caffeine in cream and gel galenic bases prepared by compounding pharmacies

Abstract As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Resumo Como há uma grande escassez de estudos sobre a importância de boas práticas de manipulação na elaboração de cosméticos, o presente estudo teve como objetivo avaliar o controle de qualidade de cosméticos com princípio ativo cafeína para o tratamento de celulite, elaborados por farmácias de manipulação de Campo Mourão. Foram realizadas análises microbiológicas, determinação do pH, mensuração da coloração, quantificação da porcentagem do princípio ativo cafeína e viscosidade em cremes e geís com 5% do princípio ativo cafeína. Nas análises microbiológicas foi verificada a presença de bolores e leveduras acima do pemitido segundo a farmacopéia brasileira. O pH diminuiu ao longo do tempo, contribuindo para que as formulações ficassem mais ácidas. Nos parâmetros de cor averiguou-se que a farmácia F4 apresentou uma coloração amarronzada, tanto para o gel quanto para o creme. A porcentagem de cafeína estava dentro das especificações em todas as formulações e a viscosidade se manteve inalterada durante o prazo de validade das amostras. Com o propósito de um melhor preparo magistral é importante que as farmácias de manipulação exijam de forma mais eficaz o comprometimento da equipe, bem como a análise da matéria-prima segundo as regulamentações de controle microbiológico. Além disso, a implementação de normas mais rígidas e o melhor controle da matéria-prima e das formulações finais fazem com que a qualidade dos produtos manipulados pelas farmácias magistrais seja aumentada significativamente, favorecendo o consumidor na efetiva finalidade a que o produto objetiva atingir.

Quality of cosmetics with active caffeine in cream and gel galenic bases prepared by compounding pharmacies / Qualidade de cosméticos com cafeína ativa em bases galênicas em creme e gel preparadas por farmácias de manipulação

As there is a great scarcity of studies on the importance of good compounding practices in the preparation of cosmetics, this study aimed to evaluate the quality control of cosmetics with active ingredient caffeine for the treatment of cellulite prepared by magistrals pharmacies. Microbiological analyzes, pH determination, color measurement, quantification of the percentage of the active ingredient caffeine and viscosity in creams and gels with 5% of the active ingredient caffeine were performed. In the microbiological analysis, the presence of molds and yeasts was verified above the permitted level according to the Brazilian pharmacopoeia. The pH decreased over time, contributing to the formulations becoming more acidic. In the color parameters, it was found that pharmacy F4 showed a brownish color, both for the gel and for the cream. The percentage of caffeine was within specifications in all formulations and the viscosity remained unchanged during the shelf life of the samples. It is important that the compounding pharmacies demand more effectively the commitment of the team, as well as the analysis of the raw material according to the microbiological control regulations to translate into the quality of the products prepared by the pharmacies and favor the consumer in the effective objective that the product you want to achieve.

Como há uma grande escassez de estudos sobre a importância de boas práticas de manipulação na elaboração de cosméticos, o presente estudo teve como objetivo avaliar o controle de qualidade de cosméticos com princípio ativo cafeína para o tratamento de celulite, elaborados por farmácias de manipulação de Campo Mourão. Foram realizadas análises microbiológicas, determinação do pH, mensuração da coloração, quantificação da porcentagem do princípio ativo cafeína e viscosidade em cremes e geís com 5% do princípio ativo cafeína. Nas análises microbiológicas foi verificada a presença de bolores e leveduras acima do pemitido segundo a farmacopéia brasileira. O pH diminuiu ao longo do tempo, contribuindo para que as formulações ficassem mais ácidas. Nos parâmetros de cor averiguou-se que a farmácia F4 apresentou uma coloração amarronzada, tanto para o gel quanto para o creme. A porcentagem de cafeína estava dentro das especificações em todas as formulações e a viscosidade se manteve inalterada durante o prazo de validade das amostras. Com o propósito de um melhor preparo magistral é importante que as farmácias de manipulação exijam de forma mais eficaz o comprometimento da equipe, bem como a análise da matéria-prima segundo as regulamentações de controle microbiológico. Além disso, a implementação de normas mais rígidas e o melhor controle da matéria-prima e das formulações finais fazem com que a qualidade dos produtos manipulados pelas farmácias magistrais seja aumentada significativamente, favorecendo o consumidor na efetiva finalidade a que o produto objetiva atingir.

Qualidade microbiológica de refrescos armazenados em garrafas PET e refresqueiras comercializados em um município do Recôncavo da Bahia

Este trabalho teve por objetivo avaliar as características higienicossanitárias dos refrescos armazenados em garrafas tipo PET e em refresqueiras comercializados em estabelecimentos de um município do Recôncavo da Bahia. Foram analisadas, quanto à presença de bolores, leveduras e coliformes termotolerantes, 10 amostras de refrescos, acondicionadas em garrafas PET e refresqueiras. Das cinco amostras analisadas, duas (40%) armazenadas em garrafas PET, e uma (20%) armazenada em refresqueiras, apresentou-se em desacordo com os padrões estabelecidos pela legislação vigente. Na análise de bolores e leveduras, encontrou-se elevado crescimento destes micro-organismos em quatro amostras (80%) armazenadas em garrafas PET e em cinco amostras (100%) armazenadas em refresqueiras. As informações obtidas nessa pesquisa demonstraram que os refrescos coletados estavam em condições higienicossanitárias insatisfatórias, podendo representar causas de infecções de origem alimentar aos consumidores.

The objective of this study was to evaluate the hygienic-sanitary characteristics of refreshment stored in PET bottles and in refreshments marketed in establishments in a municipality in the Recôncavo da Bahia. For the presence of molds, yeasts and thermotolerant coliforms, 10 samples of refreshment, packed in PET bottles and coolers, were analyzed. Of the five samples analyzed, two (40%) stored in PET bottles, and one (20%) stored in refrigerators, were in disagreement with the standards established by current legislation. When analyzing molds and yeasts, a high growth of these microorganisms was found in four samples (80%) stored in PET bottles and in five samples (J 00%) stored in coolants. The information obtained in this research showed that the refreshments collected were in unsatisfactory hygienic-sanitary conditions, and may represent causes of food-borne infections to consumers.

Qualidade microbiológica de refrescos armazenados em garrafas pet e refresqueiras comercializados em um munícipio do recôncavo da Bahia / Microbiological quality of soft drinks stored in pet bottles marketed in a municipality of the Bahia state

Este trabalho teve por objetivo avaliar as características higienicossanitárias dos refrescos armazenados em garrafas tipo PET e em refresqueiras comercializados em estabelecimentos de um município do Recôncavo da Bahia. Foram analisadas, quanto à presença de bolores, leveduras e coliformes termotolerantes, 10 amostras de refrescos, acondicionadas em garrafas PET e refresqueiras. Das cinco amostras analisadas, duas (40%) armazenadas em garrafas PET, e uma (20%) armazenada em refresqueiras, apresentou-se em desacordo com os padrões estabelecidos pela legislação vigente. Na análise de bolores e leveduras, encontrou-se elevado crescimento destes micro- -organismos em quatro amostras (80%) armazenadas em garrafas PET e em cinco amostras (100%) armazenadas em refresqueiras. As informações obtidas nessa pesquisa demonstraram que os refrescos coletados estavam em condições higienicossanitárias insatisfatórias, podendo representar causas de infecções de origem alimentar aos consumidores.(AU)

The objective of this study was to evaluate the hygienic-sanitary characteristics of refreshment stored in PET bottles and in refreshments marketed in establishments in a municipality in the Recôncavo da Bahia. For the presence of molds, yeasts and thermotolerant coliforms, 10 samples of refreshment, packed in PET bottles and coolers, were analyzed. Of the five samples analyzed, two (40%) stored in PET bottles, and one (20%) stored in refrigerators, were in disagreement with the standards established by current legislation. When analyzing molds and yeasts, a high growth of these microorganisms was found in four samples (80%) stored in PET bottles and in five samples (100%) stored in coolants. The information obtained in this research showed that the refreshments collected were in unsatisfactory hygienic-sanitary conditions, and may represent causes of food-borne infections to consumers.

Breeding and microbiological quality control of germ-free pigs / 中国实验动物学报

The industry of germ-free animals has been a hot spot in research along with the rapid development of studies on the relationship between microbiota and host diseases. Because it is pathogen?free, and the high degree of simi?larity in anatomy, physiology, pathogenesis to humans, germ?free pig is considered a clinical relevant model to be widely used in life science research. Based on the current state of research of germ?free pig cultivation at home and abroad and the experimental studies carried out in our laboratory as well, this article gives a simple discussion on germ?free technique of domestic pigs.

Green tea glycolic extract-loaded liquid crystal systems: development, characterization and microbiological control

ABSTRACT Liquid crystal systems (LCSs) have interesting cosmetic applications because of their ability to increase the therapeutic efficiency and solubility of active ingredients. The aim of the present research was to develop green tea glycolic extract-loaded LCSs, to characterize and to perform microbiological control. The ternary phase diagram was constructed using polysorbate 20, silicone glycol copolymer (SGC) - DC 193(r), and distilled water with 1.5% glycolic green tea extract. The systems were characterized by polarized light microscopy. Formulations selected were characterized as transparent viscous systems and transparent liquid system indicated mesophases lamellar structure. The results of the microbiological analysis of mesophilic aerobic microorganisms (bacteria and fungi) revealed that the above formulation showed a biologic load <10 CFU/mL in all samples. In conclusion, liquid crystalline systems that have presented formation of a lamellar mesophases were developed. Furthermore, the formulation and products tested presented the adequate microbiological quality in accordance with official recommendations.

Cumplimiento de normas microbiológicas en productos alimenticios comercializados en la red de mercados de alimentos del estado Nueva Esparta, Venezuela (período 2006-2014) / Compliance of microbiological norms in food products commercialized in the markets of Nueva Esparta state, Venezuela during the years 2006 to 2014

El suministro de suficientes alimentos es prioritario para garantizar la seguridad alimentaria de una población. También es importante corroborar que sean de calidad e inocuos, para que no causen daño al consumirlos cuando se preparen de acuerdo al uso previsto. Esta investigación verifica si 101 lotes (370 unidades de muestra) de alimentos envasados (harina de maíz, leche en polvo, pasta alimenticia, mortadela, salchicha cocida, carne congelada, pollo congelado, leche UHT, atún enlatado y carne de almuerzo) comercializados en el Estado Nueva Esparta durante los años 2006 a 2014, cumplían requisitos microbiológicos indicados por normas venezolanas. Las muestras fueron captadas por Inspectores de Salud Pública (MPPS). Para los análisis se aplicaron procedimientos de normas COVENIN y FONDONORMA. Cumplieron los requisitos considerados todas las muestras de pasta alimenticia, mortadela, pollo congelado, atún en conserva y carne de almuerzo. Sin embargo, dos lotes de leche UHT y otros dos de carne congelada presentaron recuentos de aerobios mesófilos superiores a las estipulaciones en alguna de las unidades analizadas. Por otra parte, tres de los nueve lotes de salchichas cocidas incumplieron alguno de los requisitos con carácter de recomendación, igualmente 5 de los 16 lotes de harina de maíz (recuentos de mohos) y 10 de los 17 de leche en polvo (recuentos de esporas termófilas). Se concluye que estos incumplimientos pudieran estar ocasionados por fallas de control durante la cadena de producción, re-envasado, almacenamiento o comercialización bien sea de materias primas o de productos terminados.

Enough food supply is a priority to guarantee the food security of a country´s residents. It is also important to supervise that they are harmless for human consumption. This study verifies if 370 packed foods (corn flour, powdered milk, spaghetti, bologna, frozen meat and chicken, pork sausage, UHT milk, canned tuna and luncheon meat), that belonged to 101 production lots commercialized during the years 2006 to 2014 in Nueva Esparta state (Venezuela), fulfill microbiological specifications indicated by Venezuelan norms. Samples were picked up by public health inspectors. For analysis the COVENIN and FONDONORMA procedures were used. All the spaghetti, bologna, frozen chicken, canned tuna and luncheon meat samples complied with the norms. Nevertheless, two UHT milk´s production lots and other two of frozen meat showed total aerobic plate counts higher than the recommended limits. By the other hand, 9 pork sausage´s production lots failed to fulfill a few norms, just as 5 of 16 corn flour lots (molds counts), and 10 of 17 powdered milk production lots (thermophiles spore counts). In conclusion, the nonfulfillment of norms detected, particularly in corn flour and powdered milk samples, are caused by not performing proper controls during the production chain and commercialization of raw materials or finished products.

Use of the arbuscular mycorrhizal fungus Glomus intraradices as biological control agent of the nematode Nacobbus aberrans parasitizing tomato

The plant-parasitic nematode Nacobbus aberrans is an endoparasite that induces gall formation in the roots and causes severe losses to diverse crops. Some populations of this nematode show preference for certain hosts, revealing the existence of "races/groups" with different behaviour and making nematode management difficult. A possible biological control alternative to reduce the damage caused by this species may be the use of arbuscular mycorrhizal fungi (AMF). In the present work, the effect of Glomus intraradices on tomato plants inoculated with the nematode at transplanting and three weeks later was tested. At 60 days, the following parameters were estimated: percentage of AMF colonization, root and aerial dry weight, number of galls and egg masses, and reproduction factor (RF=final population/initial population) of N. aberrans. AMF colonization was higher in the presence of the nematode. The use of AMF favoured tomato biomass and reduced the number of galls and RF on the plants inoculated with the nematode at transplanting.

Microbiological Control of Bacterial Soft Rot Caused by Bacillus pumilus Od23 on Potato.

Potato soft rot, caused by Bacillus pumilus Od23, greatly affect potato tuber quality in storage and cultivars of Mali and indicated that it can affect all potato cultivars. Bacteria isolated from soil rhizosphere samples of healthy Malian indigenous trees were screened for their antagonistic effect against this pathogen. Three actinomycetes isolates (RoN, G1P, and N1F) were the most effective microbioagents in suppressing the growth of the pathogen. The biological control essay showed the possibility of controlling potato soft rot by these three actinomycetes isolates under conservation conditions. These treatments significantly decreased soft rot compared with the untreated potato tuber slices. The microbiological control results of this study suggest that the actinomycetes isolates RoN, G1P and and J1N are effective microbioagents in controlling soft rot of potato and could be considered as promising alternative to chemical products.

Detección de Listeria monocytogenes en queso blanco criollo, mediante la reacción en cadena de la polimerasa (PCR) / Detection of Listeria monocytogenes in white cheese by Polymerase Chain Reaction (PCR)

La reacción en cadena de la polimerasa, conocida como PCR, es un método que permite replicar miles de veces, en pocas horas e in vitro, pequeñas cantidades de ADN. La aplicación de métodos rápidos y sensibles, para detectar Listeria monocytogenes en muestras de queso blanco, permitirá un mejor control microbiológico del proceso de producción. Se aplicó PCR a 30 muestras de queso blanco, de una quesera de Valencia Estado Carabobo. Se detectó especificidad y sensibilidad para PCR mediante el empleo de la cepa control Listeria monocytogenes 446. Extracción de ADN según metodología descrita por Torres y col., Marcador de peso molecular de 100 pares de base. Se emplearon: cuatro cebadores del gen hlyA de listeriolisina O; iniciadores L1/U1 para banda 938 pb y LF/LR para banda 750 pb del gen hlyA. Estadístico EpiInfo V6 para concordancia de observaciones en geles, mediante coeficiente Kappa (K). Resultados: 8 de las 30 muestras de queso analizadas, mostraron crecimiento presuntivo de Listeria spp en Agar PALCAM. De las cuales 2 de las muestras no pertenecian al género Listeria; en las 6 restantes las pruebas de confirmación arrojaron que: 2 eran L. monocytogenes, 3 L.ivanovii y 1 L. seeligeri. Mediante PCR 2 muestras resultaron positivas para L. monocytogenes al amplificar la banda 938 pb para Listeria y banda 750 pb para la especie monocytogenes. Se concluye que PCR demostró ser altamente específico y sensible para L. monocytogenes, teniendo ventaja sobre agar PALCAM al evidenciar la presencia especifica del patógeno en un tiempo relativamente corto.

The Polymerase Chain Reaction, known as PCR, is a method to replicate thousands of times within a few hours and in vitro, small amounts of DNA. The application of rapid and sensitive methods to detect Listeria monocytogenes in cheese samples, allow a better microbiological control of the production process. PCR was applied to 30 samples of of white cheese, from Valencia, Carabobo State. It was detected PCR specificity and sensitivity by using the control strain Listeria monocytogenes 446. DNA extraction according to the methodology described by Torres et al., Molecular weight marker 100 base pairs. Were used: four primers hlyA gene of listeriolysin O; L1/U1 primers for 938 bp band and LF / LR 750 bp band hlyA gene. EpiInfo Statistical V6 to match observations in gels, by Kappa coefficient (K). Results: 8 out of 30 cheese samples analyzed showed presumptive growth of Listeria spp in PALCAM Agar. Two of the samples not belonged to the genus Listeria, in the 6 remaining sample confirmation tests showed that: 2 were L. monocytogenes, 3 L. ivanovii and 1 L. seeligeri. In PCR 2 samples were positive for L. monocytogenes by amplify the 938 bp band for Listeria and 750 bp band for the species monocytogenes. We concluded that PCR was highly specific and sensitive to L. monocytogenes, taking advantage of PALCAM agar to detect the presence of the pathogen specifies a relatively short time.

Frecuencia de listeria monocytogenes en muestras de tomates (lycopersicum esculentum) y cilantro (coriandrum sativum) frescos en tres supermercados de Valencia, Venezuela / Prevalence of listeria monocytogenes in fresh tomatoes (lycopersicum esculentum) and coriander (coriandrum sativum) in three markets of Valencia, Venezuela

Se determinó la frecuencia de L. monocytogenes en tomates y cilantro, de tres diferentes supermercados, ubicados en el Municipio Valencia, Estado Carabobo, durante ocho semanas. Se evaluaron 192 muestras: 96 de tomates y 96 de cilantro. Procesamiento y análisis microbiológico, según Normas Industriales COVENIN 3718:2001. Paquete estadístico SPSS versión 12.0. Se aplicó prueba de Kolmogorov Smirnov, test de U Mann Whitney y Kruskal Wallis y correlación de Spearman. Nivel de significancia (pListeria spp para tomates y cilantro, durante las ocho semanas de recolección en los tres supermercados; ni tampoco entre las distribuciones de NMP en tomates y cilantro de los tres supermercados (Chi²=5,233 p2=1,624 p2=6,547 p2=2,667 pListeria spp en tomate fue 41,66 por ciento (25,0 por ciento L. monocytogenes y 16,7 por ciento L. ivanovii); en cilantro 77,08 por ciento (36,5 por ciento L. monocytogenes, 33,3 por ciento L. ivanovii, 7,3 por ciento L. seeligeri). Se concluye que el elevado porcentaje encontrado de L. monocytogenes en tomates y cilantro, es independiente del supermercado de expendio; se evidencia la necesidad de un control microbiológico a nivel del sistema de riego, recolección y distribución, para asegurar la calidad del producto.

The incidence of L. monocytogenes in tomatoes and coriander obtained from three different markets, during eight weeks were determined. 192 samples were evaluated: 96 of tomatoes, and 96 of coriander. The isolation of L. monocytogenes was performed using COVENIN 3718:2001. The data were analyzed by SPSS version 12.0. Kolmogorov Smirnov, Mann Whitney U, Kruskal Wallis U test; Spearman’s correlation were applied, and pListeria spp to tomatoes and coriander during the eight weeks of recollection in the markets; neither between the distributions of MPN of tomatoes and coriander from the markets (Chi²=5,233 p2=1,624 p2=6,547 p2=2,667 pL. monocytogenes and 16,7 percent L. ivanovii); in coriander 77,08 percent (36,5 percent L. monocytogenes, 33,3 percent L. ivanovii and 7,3 percent L. seelige.). We concluded that the high level of L. monocytogenes in tomatoes and coriander is independent of the markets store; we see the necessity of a microbiological control on the irrigation system, collection and distribution to ensure the quality of the product.

Análise de adesão do fungo entomopatogênico Metarhizium anisopliae para o controle de Alphitobius diaperinus (cascudinho) em instalações avícolas / Analysis of entomogenous fungus Metarhizium anisopliae to control Alphitobius diaperinus in poultry buildings

Este trabalho permitiu a construção de um modelo estatístico para a adesão de conídios do fungo Metarhizium anisopliae diante de diferentes níveis de concentração e tempo, além de avaliar seu potencial para o controle do cascudinho (Alphitobius diaperinus), importante praga da avicultura, causadora de danos às aves pelos ferimentos no trato digestivo e pela transmissão de várias doenças. O estudo da adesão sobre o tegumento é de grande importância, pois a adesão representa um evento complexo, sendo o primeiro do ciclo das relações patógeno-hospedeiro que ocorre após a deposição do fungo sobre o inseto e visa a preparação do local para a fase de penetração. Insetos adultos do cascudinho foram expostos a três concentrações do fungo: 1x10 elevado a 3, 1x10 elevado a 6 e 1x10 elevado a 9 conídios/mL, sendo 5, 10 e 15 minutos de exposição em cada concentração. Para verificar o potencial de controle de M. anisopliae, os insetos foram colocados para caminhar sobre uma massa de conídios crescida em meio BDA por 10 minutos, resultando num potencial de inóculo de 8,1x10 elevado a 8 conídios/mL, a mortalidade foi avaliada durante 21 dias consecutivos, onde se verificou uma mortalidade de 74% em larvas após 48h, e 50% de mortalidade em adultos após 15 dias de exposição ao fungo. A análise de variância (ANOVA) mostrou que existe influência e interação de ambos os efeitos: concentração e tempo.

This present research work has allowed a statistical modeling for conidial adhesion and the potential fungus Metarhizium anisopliae ability to lesser the mealworm Alphitobius diaperinus control, that is an important pest of poultry production, which causes damage to the birds by the development of injuries in the digestion tract, and yet it serves as vector of many avian pathogens. The study of the host cuticle adhesion is very important, whereas the adhesion process represents a complex event, as it is the first occurrence in the pathogen-host cycle, taking place after fungus deposition on the insect, aiming the penetration phase. Adult insects of A. diaperinus were exposed to three concentrations of the fungus: 1x10 superscript to 3, 1x10 superscript to 6 e 1x10 superscript to 9 conidia/mL, for 5, 10 and 15 minutes of exposition to each conidial concentration. In order to verify the ability control of M. anisopliae, the insects were forced to the displacement on the conidial mass growth onto PDA medium for 10 minutes, resulting in a 8,1x10 superscript to 8 conidia/mL inocullum potential, and the mortality was monitored during 21 days, obtaining 74% of mortality in larvae after 48h and 50% of mortality in adults after 15 days, under fungus exposition. ANOVA has showed that there is influence and interaction between both effects: concentration and time.