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1.
J Food Prot ; 81(12): 1921-1928, 2018 12.
Artículo en Inglés | MEDLINE | ID: mdl-30427727

RESUMEN

A multistate listeriosis outbreak associated with caramel apples from 2014 to 2015 prompted research on the survival of Listeria monocytogenes in fresh apples and caramel apples. Research indicated that stem end-inoculated caramel apples with stick insertion allowed for the survival and growth of L. monocytogenes at both refrigeration and ambient temperatures. This study aimed to assess the effectiveness of chemical preservatives as pretreatments for the wooden stick component to reduce L. monocytogenes loads in stem end-inoculated caramel apples during storage. Wooden sticks were pretreated with 1, 3, or 5% ascorbic acid (vitamin C), Nisaplin (2.5% nisin), potassium sorbate, and sodium benzoate and then inoculated with L. monocytogenes at 7 log CFU per stick. After storage at 25°C, the pathogen was reduced most effectively by the ascorbic acid pretreatments. At all three ascorbic acid concentrations tested, L. monocytogenes levels were reduced below the level of enumeration (2.5 log CFU per apple) at 24 h and were no longer detectable by enrichment after 72 h. Ascorbic acid (5, 10, and 20%) and potassium sorbate (10, 20, 30, and 40%) were further tested as wooden stick pretreatments for pathogen reduction on stem end-inoculated caramel apples stored at 5 and 25°C. The 40% potassium sorbate solution at 25°C was the most effective pretreatment condition in caramel apples and demonstrated a 3.1-log CFU per apple overall decrease in L. monocytogenes population levels after 216 h. Pretreatment of the wooden stick component of a caramel apple with potassium sorbate may be a viable preventive measure to reduce postprocess L. monocytogenes population levels and hence reduce consumer risk associated with caramel apple consumption.


Asunto(s)
Dulces/microbiología , Listeria monocytogenes , Malus , Ácido Sórbico/farmacología , Carbohidratos , Recuento de Colonia Microbiana , Microbiología de Alimentos , Conservación de Alimentos , Listeria monocytogenes/crecimiento & desarrollo , Listeriosis/prevención & control , Malus/microbiología , Temperatura
2.
Infez Med ; 26(2): 148-154, 2018 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-29932088

RESUMEN

Confectionery is one of the potential sources of contamination and transmission of gastrointestinal infections to humans. Staphylococcus species, and particularly the coagulase-positive ones, have the remarkable capability to produce high amounts of enterotoxin in food. In the present study, the frequency and diversity of Staphylococcus in confectioneries in Iran were assessed by using a combination of conventional and molecular methods. A total of 55 confection samples were collected from 30 confectioneries of Isfahan. They were analyzed for the presence of Staphylococcus using standard protocols for isolation and characterization of the isolates. The conventional tests were used for primary identification and the sequence analysis of 16S rRNA was used for the species identification. A total of 47 out of 55 samples were gram-positive cocci (85.45%). They belonged to 39 Staphylococcus spp., 7 Macrococcus spp., and one Micrococcus spp. The most prevalent 11 various Staphylococcus species were S. aureus 30.8 %, S. warneri 20.5% and S. succinus 17.9. Identification and characterization of Staphylococcus species can be important for epidemiological investigations and assessment of virulence factors such as enterotoxin production and development of specific management practices to prevent staphylococcal food poisoning.


Asunto(s)
Dulces/microbiología , Microbiología de Alimentos , Staphylococcus/aislamiento & purificación , ADN Bacteriano/análisis , Países en Desarrollo , Irán , Staphylococcus/clasificación , Staphylococcus/genética
3.
Hig. aliment ; 31(272/273): 38-41, 30/10/2017.
Artículo en Portugués | LILACS | ID: biblio-875597

RESUMEN

Os churros são comercializados em carrinhos ou barracas, cujas instalações nem sempre apresentam condições sanitárias adequadas. O objetivo deste estudo foi avaliar a qualidade microbiológica dos churros comercializados na cidade de Maceió/AL. Foram encontrados seis locais de comercialização localizados em ambientes fechados e abertos, em cada um dos quais foram adquiridas duas amostras em semanas alternadas, totalizando 12 amostras que foram transportadas em caixa isotérmica até o laboratório para análises microbiológicas. A análise para coliformes termotolerantes e estafilococos coagulase positiva foi realizada pela técnica do Número Mais Provável e Plaqueamento de superfície, respectivamente. Todas as amostras estavam dentro dos valores permitidos pela legislação para estafilococos coagulase positiva. As amostras provenientes do local C (ambiente fechado) apresentaram contaminação por coliformes termotolerantes acima do permitido pela legislação vigente, enquanto as amostras obtidas do local A (ambiente fechado) apresentaram ausência de estafilococos coagulase positiva e contagens para coliformes termotolerantes dentro do permitido pelos dispositivos legais vigentes, sendo este último, portanto, considerado o local que apresentou melhor condição sanitária, dentre os seis locais que participaram da pesquisa. Vale salientar que no mesmo adotavam-se procedimentos adequados de Boas Práticas para manipulação de alimentos. Embora os locais D, E, F sejam localizados em ambiente aberto, estes apresentaram algumas amostras com contagens de micro-organismos adequadas ao preconizado pela legislação, mas observou-se, no momento da coleta, que a fritura do produto é feita na hora e a venda é rápida e que por estes motivos talvez não exista tempo suficiente para que os micro-organismos se multipliquem. Diante do exposto, é possível observar que os locais de comercialização em ambientes fechados ou abertos são passíveis de contaminação, sendo, portanto importante a implantação de Boas Práticas de Manipulação. Vale destacar a necessidade de conscientizar os manipuladores de alimentos dos locais de comercialização de churros avaliados, de que as práticas de higiene são importantes para manter a segurança e a qualidade dos seus produtos.(AU)


Asunto(s)
Humanos , Dulces/microbiología , Contaminación de Alimentos/prevención & control , Alimentos Vendidos en la Vía Pública , Microbiología de Alimentos , Staphylococcus aureus/aislamiento & purificación , Brasil , Muestras de Alimentos , Coliformes , Manipulación de Alimentos
4.
Lett Appl Microbiol ; 65(5): 403-409, 2017 Nov.
Artículo en Inglés | MEDLINE | ID: mdl-28802055

RESUMEN

The presence of Salmonella spp. in halva has been associated with foodborne illnesses and product recalls from the markets. This study investigated the effect of environmental stresses on the survival of Salmonella spp. in halva during storage for 12 months at 10 and 25°C (log (N0 /N) g-1 ). Halva samples were inoculated with a cocktail of four strains of unstressed, desiccation stressed or heat stressed Salmonella (106 -107  CFU per gram). In general, survival of Salmonella spp. in halva decreased significantly (P Ë‚ 0·05) as storage time and temperature increased. At the end of halva shelf life at 10°C, the initial populations of unstressed, desiccation stressed or heat stressed Salmonella spp. decreased by 2·7, 2·6 or 2·8 log CFU per gram (reduction rate c. 0·2 log CFU per month), respectively. While at 25°C, the populations decreased 5·2, 6·7 or 6·3 log CFU per gram, respectively (reduction rate c. 0·4-0·5 log CFU per month). The populations of stressed Salmonella spp. in halva samples were not significantly different (P ≥ 0·05) from populations of unstressed cells during storage at 10 and 25°C, except during the last 3 months of storage at 25°C when populations of unstressed cells were higher (P < 0·05). Exposing Salmonella spp. to desiccation or heat stress prior product contamination may play a role in Salmonella spp. survival in halva during storage. SIGNIFICANCE AND IMPACT OF THE STUDY: Contamination of halva (tahini halva) with Salmonella from raw materials or during production was documented. Halva and tahini have been involved in salmonellosis outbreaks in different countries. The study demonstrated enhanced survivability of stressed and unstressed Salmonella spp. in halva over a 12-month storage period at 10 and 25°C with lower log reductions than expected. Exposing Salmonella spp. to desiccation or heat stress prior product contamination may play a role in microbial survival in halva during storage. These findings serve as a model to halva producers to implement control measures to prevent Salmonella spp. contamination in halva.


Asunto(s)
Dulces/microbiología , Salmonella/crecimiento & desarrollo , Recuento de Colonia Microbiana , Desecación , Microbiología de Alimentos , Almacenamiento de Alimentos , Viabilidad Microbiana , Salmonella/genética , Salmonella/aislamiento & purificación , Salmonella/fisiología , Temperatura , Factores de Tiempo
5.
Hig. aliment ; 31(264/265): 97-102, 27/02/2017.
Artículo en Portugués | LILACS | ID: biblio-833113

RESUMEN

Doenças de transmissão hídrica e alimentar (DTHA) acarretam importantes problemas econômicos e de saúde pública no mundo atual. Este estudo relata um surto de Doença Transmitida por Alimento - DTA que envolveu 12 pessoas de duas residências localizadas na Região do ABC paulista em dezembro de 2012. Quatro pessoas de uma residência tiveram sintomas de diarreia, cólica abdominal, náusea, vômito, febre e prostração, sendo que apenas duas consumiram o bolo preparado em Ribeirão Pires, SP - Brasil. Outras oito pessoas consumiram o mesmo alimento no município de Mauá e, além dos sintomas citados, houve também registro de insuficiência renal e parada cardiorrespiratória. Dentre os envolvidos, uma menina de oito anos veio a óbito após convulsão e bronco-aspiração. O período variou entre 2 e 22 horas após o consumo do alimento. A amostra de bolo foi analisada segundo a metodologia preconizada pelo BAM-FDA e teve como resultados: Coliformes termotolerantes (NMP = 4,6x104/g); Bacillus cereus (1,5x105 U.F.C./g) e presença de Salmonella Enteritidis em 25 gramas. Clostridium perfringens, Staphylococcus aureus e Listeria monocytogenes não foram isolados. Foram realizadas duas coproculturas que apresentaram resultados positivos para Salmonella Enteritidis. As cepas de Salmonella spp isoladas, tanto no alimento como nas fezes dos pacientes, apresentaram similaridade genética e mesmo perfil de suscetibilidade aos antimicrobianos. Assim, foi constatado o envolvimento do bolo como veiculador de patógenos e ressaltada a importância do trabalho em conjunto das vigilâncias sanitárias e epidemiológicas de ambos os municípios e o laboratório de referência em saúde pública, fundamental na elucidação deste surto.


Asunto(s)
Humanos , Dulces/microbiología , Contaminación de Alimentos/análisis , Microbiología de Alimentos , Enfermedades Transmitidas por los Alimentos/diagnóstico , Enfermedades Transmitidas por los Alimentos/mortalidad , Enfermedades Transmitidas por los Alimentos/epidemiología , Salmonella enteritidis/aislamiento & purificación , Bacillus cereus/aislamiento & purificación , Brasil/epidemiología , Informes de Casos , Muestras de Alimentos , Coliformes
6.
Epidemiol Infect ; 145(5): 848-856, 2017 04.
Artículo en Inglés | MEDLINE | ID: mdl-28065170

RESUMEN

Whole apples have not been previously implicated in outbreaks of foodborne bacterial illness. We investigated a nationwide listeriosis outbreak associated with caramel apples. We defined an outbreak-associated case as an infection with one or both of two outbreak strains of Listeria monocytogenes highly related by whole-genome multilocus sequence typing (wgMLST) from 1 October 2014 to 1 February 2015. Single-interviewer open-ended interviews identified the source. Outbreak-associated cases were compared with non-outbreak-associated cases and traceback and environmental investigations were performed. We identified 35 outbreak-associated cases in 12 states; 34 (97%) were hospitalized and seven (20%) died. Outbreak-associated ill persons were more likely to have eaten commercially produced, prepackaged caramel apples (odds ratio 326·7, 95% confidence interval 32·2-3314). Environmental samples from the grower's packing facility and distribution-chain whole apples yielded isolates highly related to outbreak isolates by wgMLST. This outbreak highlights the importance of minimizing produce contamination with L. monocytogenes. Investigators should perform single-interviewer open-ended interviews when a food is not readily identified.


Asunto(s)
Brotes de Enfermedades , Enfermedades Transmitidas por los Alimentos/epidemiología , Listeria monocytogenes/aislamiento & purificación , Listeriosis/epidemiología , Malus/microbiología , Dulces/microbiología , Carbohidratos , Enfermedades Transmitidas por los Alimentos/microbiología , Genotipo , Entrevistas como Asunto , Listeria monocytogenes/clasificación , Listeria monocytogenes/genética , Listeriosis/microbiología , Tipificación de Secuencias Multilocus , Análisis de Supervivencia , Estados Unidos/epidemiología
7.
Appl Environ Microbiol ; 82(21): 6490-6496, 2016 11 01.
Artículo en Inglés | MEDLINE | ID: mdl-27590818

RESUMEN

Bacterial cross-contamination from surfaces to food can contribute to foodborne disease. The cross-contamination rate of Enterobacter aerogenes on household surfaces was evaluated by using scenarios that differed by surface type, food type, contact time (<1, 5, 30, and 300 s), and inoculum matrix (tryptic soy broth or peptone buffer). The surfaces used were stainless steel, tile, wood, and carpet. The food types were watermelon, bread, bread with butter, and gummy candy. Surfaces (25 cm2) were spot inoculated with 1 ml of inoculum and allowed to dry for 5 h, yielding an approximate concentration of 107 CFU/surface. Foods (with a 16-cm2 contact area) were dropped onto the surfaces from a height of 12.5 cm and left to rest as appropriate. Posttransfer, surfaces and foods were placed in sterile filter bags and homogenized or massaged, diluted, and plated on tryptic soy agar. The transfer rate was quantified as the log percent transfer from the surface to the food. Contact time, food, and surface type all had highly significant effects (P < 0.000001) on the log percent transfer of bacteria. The inoculum matrix (tryptic soy broth or peptone buffer) also had a significant effect on transfer (P = 0.013), and most interaction terms were significant. More bacteria transferred to watermelon (∼0.2 to 97%) than to any other food, while the least bacteria transferred to gummy candy (∼0.1 to 62%). Transfer of bacteria to bread (∼0.02 to 94%) was similar to transfer of bacteria to bread with butter (∼0.02 to 82%), and these transfer rates under a given set of conditions were more variable than with watermelon and gummy candy. IMPORTANCE: The popular notion of the "five-second rule" is that food dropped on the floor and left there for <5 s is "safe" because bacteria need time to transfer. The rule has been explored by a single study in the published literature and on at least two television shows. Results from two academic laboratories have been shared through press releases but remain unpublished. We explored this topic by using four different surfaces (stainless steel, ceramic tile, wood, and carpet), four different foods (watermelon, bread, bread with butter, and gummy candy), four different contact times (<1, 5, 30, and 300 s), and two bacterial preparation methods. Although we found that longer contact times result in more transfer, we also found that other factors, including the nature of the food and the surface, are of equal or greater importance. Some transfer takes place "instantaneously," at times of <1 s, disproving the five-second rule.


Asunto(s)
Enterobacter aerogenes/aislamiento & purificación , Contaminación de Alimentos , Microbiología de Alimentos , Enfermedades Transmitidas por los Alimentos/prevención & control , Adhesión Bacteriana , Carga Bacteriana/métodos , Pan/microbiología , Mantequilla/microbiología , Dulces/microbiología , Citrullus/microbiología , Enterobacter aerogenes/crecimiento & desarrollo , Contaminación de Equipos , Composición Familiar , Pisos y Cubiertas de Piso , Enfermedades Transmitidas por los Alimentos/microbiología , Acero Inoxidable , Factores de Tiempo , Madera/microbiología
8.
Hig. aliment ; 30(258/259): 97-102, 30/08/2016. tab
Artículo en Portugués | LILACS | ID: biblio-2618

RESUMEN

Os produtos de confeitaria são ótimos meios de cultura para o desenvolvimento de micro-organismos patogênicos. Com o objetivo de avaliar a qualidade higienicossanitária desses produtos comercializados na cidade de Maceió, foram coletadas e analisadas 30 amostras, sendo 10 de brigadeiro, 10 de docinho de coco e 10 de surpresa de uva. Para a obtenção dos resultados foram utilizadas a enumeração de coliformes a 35°C e a 45ºC pela Técnica do Número Mais Provável (NMP). Os resultados demostraram que eles estavam de acordo com a RDC nº 12 da ANVISA para coliformes totais e termotolerantes.


The confectionery products are excellent culture means for the development of pathogenic microorganisms. Aiming to evaluate the sanitary quality of these products marketed in the city of Maceió, were collected and analyzed 30 samples, 10 brigadier, 10 sweetie coconut and 10 sugar surprise grape. To obtain the results were used for enumeration of coliforms at 35°C and 45 °C by the Most Probable Number Technique (MPN). The results showed that they were in agreement with the RDC ANVISA No. 12 for total and fecal coliforms.


Asunto(s)
Dulces/microbiología , Inspección de Alimentos , Alimentos de Confitería , Método de Tubos Múltiples/métodos , Brasil , Muestras de Alimentos , Industria de Alimentos , Estándar de Identidad y Calidad de Productos y Servicios
9.
Hig. aliment ; 30(252/253): 118-121, 29/02/2016.
Artículo en Portugués | LILACS | ID: biblio-846830

RESUMEN

Foram avaliados os efeitos da adição in situ e in vitro, de extrato aquoso de botões de cravo-da-índa (Syzygium aromaticum) sobre Escherichia coli (ATCC 8739) e Staphylococcus aureus (ATCC 25923). Para o estudo in vitro foram empregadas concentrações de 100%, 75%, 50% e 25% (v/v) de extrato de cravo, diluídas em água destilada estéril, utilizando a técnica de difusão em ágar por disco. O estudo in situ foi conduzido inoculando amostras de doce de abóbora em pasta, adicionadas ou não de extrato aquoso de cravo puro, com as cepas bacterianas (108 UFC/g), separadamente. Os resultados revelaram que o extrato aquoso de cravo propiciou um aumento na contagem in vitro de E. coli e S. aureus. De modo análogo, no estudo in situ, a contagem de S. aureus foi favorecida pela adição do extrato puro de cravo em doce de abóbora em pasta. Sugere-se, portanto, estudos mais detalhados sobre o emprego de extratos aquosos de especiarias em alimentos a fim de elucidar o efeito sobre o desenvolvimento microbiano e possíveis interações com a composição dos alimentos em que são empregados.


Asunto(s)
Humanos , Dulces/microbiología , Especias/análisis , Cucurbita , Syzygium , Aditivos Alimentarios , Staphylococcus aureus , Muestras de Alimentos , Escherichia coli
10.
mBio ; 6(5): e01232-15, 2015 Oct 13.
Artículo en Inglés | MEDLINE | ID: mdl-26463161

RESUMEN

UNLABELLED: A 2014 multistate listeriosis outbreak was linked to consumption of caramel-coated apples, an unexpected and previously unreported vehicle for Listeria monocytogenes. This outbreak was unanticipated because both the pH of apples (<4.0) and the water activity of the caramel coating (<0.80) are too low to support Listeria growth. In this study, Granny Smith apples were inoculated with approximately 4 log10 CFU of L. monocytogenes (a cocktail of serotype 4b strains associated with the outbreak) on each apple's skin, stem, and calyx. Half of the apples had sticks inserted into the core, while the remaining apples were left intact. Apples were dipped into hot caramel and stored at either 7°C or 25°C for up to 11 or 28 days, respectively. Data revealed that apples with inserted sticks supported significantly more L. monocytogenes growth than apples without sticks under both storage conditions. Within 3 days at 25°C, L. monocytogenes populations increased >3 log10 in apples with sticks, whereas only a 1-log10 increase was observed even after 1 week for caramel-coated apples without sticks. When stored at 7°C, apples with sticks exhibited an approximately 1.5-log10 increase in L. monocytogenes levels at 28 days, whereas no growth was observed in apples without sticks. We infer that insertion of a stick into the apple accelerates the transfer of juice from the interior of the apple to its surface, creating a microenvironment at the apple-caramel interface where L. monocytogenes can rapidly grow to levels sufficient to cause disease when stored at room temperature. IMPORTANCE: Neither caramel nor apples are a food where the pathogenic bacterium Listeria monocytogenes should grow, as caramel does not contain enough free water and apples are too acidic. Caramel-coated apples, however, were recently linked to a deadly outbreak of listeriosis. We hypothesized that inserting a stick into the apple releases juice to the interface between the apple and caramel, providing a more hospitable environment than either component alone. To test this hypothesis, apples were inoculated with L. monocytogenes prior to caramel dipping. Some apples had sticks inserted into them before dipping, while others did not. No growth of L. monocytogenes occurred on refrigerated caramel apples without sticks, whereas slow growth was observed on refrigerated caramel apples with sticks. In contrast, significant pathogen growth was observed within 3 days at room temperature on caramel apples with sticks inserted. Food producers should consider interfaces between components within foods as potential niches for pathogen growth.


Asunto(s)
Dulces/microbiología , Listeria monocytogenes/crecimiento & desarrollo , Malus/microbiología , Carbohidratos , Concentración de Iones de Hidrógeno , Temperatura , Factores de Tiempo
11.
Rev Argent Microbiol ; 47(2): 112-7, 2015.
Artículo en Español | MEDLINE | ID: mdl-26026229

RESUMEN

The aim of this study was to describe an outbreak of Shigella sonnei that occurred in the city of Lujan, Buenos Aires, Argentina, in July 2012. Five individuals were affected after eating a hand-made Viennese-style pastry at a family gathering. All of them presented with fever, joint pain, chills and non-bloody diarrhea containing mucus. Stool cultures were performed in all cases and the samples taken from the pastry ingredients were analyzed microbiologically. S.sonnei was isolated and identified in all the patients involved as well as in the almond cream filling. The isolates were analyzed for determining the antimicrobial susceptibility and genetic profiles by pulsed field gel electrophoresis (PFGE). The results showed the genetic relationship among the isolates, confirming that the cases occurred due to the patients' exposure to the same source of infection, i.e., the almond cream. Being the almond cream an industrially-manufactured ingredient, an initial contamination could have been unlikely; however contamination might have occurred as a result of manipulation in the bakery.


Asunto(s)
Brotes de Enfermedades , Disentería Bacilar/epidemiología , Comida Rápida/microbiología , Microbiología de Alimentos , Enfermedades Transmitidas por los Alimentos/epidemiología , Shigella sonnei/aislamiento & purificación , Anciano , Antibacterianos/farmacología , Argentina/epidemiología , Dulces/microbiología , ADN Bacteriano/genética , Disentería Bacilar/microbiología , Electroforesis en Gel de Campo Pulsado , Enfermedades Transmitidas por los Alimentos/microbiología , Genes Bacterianos , Humanos , Persona de Mediana Edad , Polimorfismo de Longitud del Fragmento de Restricción , Prunus/microbiología , Shigella sonnei/efectos de los fármacos , Shigella sonnei/genética , Salud Urbana
14.
J Food Prot ; 77(10): 1799-803, 2014 Oct.
Artículo en Inglés | MEDLINE | ID: mdl-25285501

RESUMEN

Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sensory evaluations were conducted at the beginning of storage and at 7-day intervals thereafter. Microbiological analyses showed that the numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO2 plus 70% N2 were lower than in the other modified atmospheres. According to sensory evaluations, the samples kept in a modified atmosphere of 50% CO2 plus 50% N2 were unacceptable after the 21st day of storage, whereas those kept in modified atmospheres of both 25% CO2 plus 75% N2 and 30% CO2 plus 70% N2 were found to be acceptable even after 30 days of storage.


Asunto(s)
Dulces/microbiología , Microbiología de Alimentos , Embalaje de Alimentos/métodos , Conservación de Alimentos/métodos , Atmósfera , Carbohidratos , Dióxido de Carbono/química , Recuento de Colonia Microbiana , Nueces/microbiología , Oxígeno/química , Almidón , Temperatura , Factores de Tiempo
15.
Rev. Inst. Adolfo Lutz (Online) ; 73(3): 293-297, jul.-set. 2014. tab
Artículo en Portugués | LILACS, Sec. Est. Saúde SP | ID: lil-783204

RESUMEN

Ambrosia é um tipo de doce de leite preparado artesanalmente com leite, ovos e açúcar, muito consumido na América do Sul, e comumente comercializado em feiras livres, supermercados e docerias. A contaminação de alimentos por micro-organismos patogênicos geralmente ocorre durante as etapas de processamento,nos centros de distribuição, no mercado varejista ou na casa do consumidor. Neste trabalho foi avaliado o comportamento dos agentes patogênicos Escherichia coli: entero-hemorrágica (EHEC) ATCC 4895,enteropatogênica (EPEC) INCQS 00182 e enteroinvasiva (EIEC) ATCC 43893 em amostras de ambrosia.Alíquotas de ambrosia foram experimentalmente contaminadas com as cepas analisadas no estudo. Foram realizadas pesquisas do micro-organismo inoculado após 0, 1, 2, 3, 4, 5, 10, 20 e 30 dias de estocagem. EHEC foi recuperada de todas as amostras até cinco dias após a contaminação. EPEC sobreviveu na ambrosia e foi isolada até o quarto dia do experimento. A cepa de EIEC conseguiu permanecer viável durante os30 dias de estocagem. As cepas patogênicas de E. coli estudadas mostraram diferente comportamento em ambrosia, mas todos representam perigo potencial para a saúde dos consumidores. Este estudo serve como alerta em relação à necessidade da adoção de medidas higiênico-sanitárias apropriadas durante a produção, embalagem e manipulação da ambrosia...


Asunto(s)
Humanos , Abastecimiento de Alimentos , Dulces/microbiología , Escherichia coli , Escherichia coli Enteropatógena , Leche , Microbiología de Alimentos
17.
Food Microbiol ; 28(8): 1499-504, 2011 Dec.
Artículo en Inglés | MEDLINE | ID: mdl-21925035

RESUMEN

The present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, nibs, liquor, butter, cake and powder) and (iii) the final chocolate product (dark, milk, white and powdered) collected from retail outlets. Direct plating or dilution plating on Dichloran 18% Glycerol agar were used for cocoa beans and processed product analyses, respectively. Fungi were isolated and identified using different keys of identification. The largest numbers and diversity of fungi were observed in the samples collected at the farm, especially during drying and storage. The species with the highest occurrence among samples were: Absidia corymbifera, Aspergillus sp. nov., A. flavus, Penicillium paneum and yeasts. A total of 1132 potentially toxigenic fungi were isolated from the following species or species groups: A. flavus, Aspergillus parasiticus, Aspergillus nomius, Aspergillus niger group, Aspergillus carbonarius and Aspergillus ochraceus group. The highest percentage of toxigenic fungi was found at the drying and storage stages. The industrial processing reduced the fungal contamination in all fractions and no fungi were found in the final chocolate products. The knowledge of which fungi are dominant at each processing stage of cocoa provides important data about their ecology. This understanding leads to a reduction in fungal spoilage and mycotoxin production in this product.


Asunto(s)
Cacao/microbiología , Dulces/microbiología , Contaminación de Alimentos/análisis , Manipulación de Alimentos , Fermentación , Hongos/clasificación , Hongos/genética , Hongos/aislamiento & purificación , Hongos/metabolismo
19.
Hig. aliment ; 23(170/171): 47-52, mar.-abr. 2009. tab
Artículo en Portugués | LILACS | ID: lil-558009

RESUMEN

Com o objetivo avaliar a qualidade sanitária de alimentos artesanais produzidos na região do Alto Jequitinhonha, Minas Gerais, foram realizadas análises microbiológicas em 49 amostras de alimentos artesanais e analisadas conforme recomendações da legislação vigente. A contagem de bolores e leveduras variou de 1 x 10 a 4,5 x 10³ UFC/g nas amostras de doces e de 1 x 10³ a 5 x 10³ UFC/g nas amostras de rapaduras. Coliformes a 45ºC estavam presentes nas amostras de rapadura com contagem que variou de 1 x 10 a 3 x 10 UFC/g e nas de farinha de mandioca com contagem de 1 x 10 UFC/g. A contagem média de Staphylococcus coagulase positiva em bombons foi de 3,5 x 10² UFC/g e negativa nas demais amostras, assim como a pesquisa de Salmonella sp.. Bacillus cereus apresentou contagem de 10 UFC/g somente na massa da mandioca moída. A contagem média de aeróbios mesófilos foi de 6,0 x 10³ UFC/g nas amostras de caldos de feijão e de mandioca e de 1,0 x 10² UFC/g nas amostras de macarrão massa fresca. Os resultados mostram a necessidade de adoção de praticas adequadas para produção dos alimentos artesanais, visando agregação de valores aos produtos e segurança alimentar para os consumidores.


Asunto(s)
Dulces/microbiología , Contaminación de Alimentos , Microbiología de Alimentos , Manihot/microbiología , Pastas Alimenticias , Medio Rural , Alimentos Vendidos en la Vía Pública , Brasil
20.
Hig. aliment ; 23(170/171): 5247-52, mar.-abr. 2009. tab
Artículo en Portugués | LILACS, VETINDEX | ID: biblio-1481833

RESUMEN

Com o objetivo avaliar a qualidade sanitária de alimentos artesanais produzidos na região do Alto Jequitinhonha, Minas Gerais, foram realizadas análises microbiológicas em 49 amostras de alimentos artesanais e analisadas conforme recomendações da legislação vigente. A contagem de bolores e leveduras variou de 1 x 10 a 4,5 x 10³ UFC/g nas amostras de doces e de 1 x 10³ a 5 x 10³ UFC/g nas amostras de rapaduras. Coliformes a 45ºC estavam presentes nas amostras de rapadura com contagem que variou de 1 x 10 a 3 x 10 UFC/g e nas de farinha de mandioca com contagem de 1 x 10 UFC/g. A contagem média de Staphylococcus coagulase positiva em bombons foi de 3,5 x 10² UFC/g e negativa nas demais amostras, assim como a pesquisa de Salmonella sp.. Bacillus cereus apresentou contagem de 10 UFC/g somente na massa da mandioca moída. A contagem média de aeróbios mesófilos foi de 6,0 x 10³ UFC/g nas amostras de caldos de feijão e de mandioca e de 1,0 x 10² UFC/g nas amostras de macarrão massa fresca. Os resultados mostram a necessidade de adoção de praticas adequadas para produção dos alimentos artesanais, visando agregação de valores aos produtos e segurança alimentar para os consumidores.


In order to evaluate the sanitaryquality of the handicraftfood in the areaof Alto Jequitinhonha, Minas Gerais,microbiological analysis were performedin 49 samples of handicraft foodand analyzed to check if they are in accordancewith the recommendations ofthe effective regulation. The mould andyeast counting altematedfrom lx/O to4,5 x J(Y CFUlg in the sweet samplesand in block of raw brown sugar hasaltematedfrom iao to 5x to CFUIg. Coliforms in 45°C were present inblock raw brown sugar, and its countingaltemated from 1 x 10 to 3 x 10CFUlg and in the manioc flour the coliformcounting were about 1x 10 CFUIg. The Staphylococcus coagulase positiveaverage counting in candies wereabout 3,5 x 102CFUlg and negative inthe others samples, as well as in theSalmonella sp. investigation, Bacilluscereus showed a counting of 10 CFUIg only in ground manioc. The mesophilesaerobic average counting wereabout 6,0 x lrY CFUlg in broth beansand manioc samples and about 1,0


Asunto(s)
Alimentos Vendidos en la Vía Pública , Contaminación de Alimentos , Dulces/microbiología , Manihot/microbiología , Pastas Alimenticias , Microbiología de Alimentos , Medio Rural , Brasil
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