RESUMO
The prevalence of Campylobacters was studied in a poultry farm and along the slaughtering chain. Fifteen swabs from a farm and 75 samples (swabs and rinsates) from its slaughterhouse were collected. All the faecal and cloacal farm swabs were contaminated by Campylobacter jejuni and C. coli against 50% for breast swabs. C. jejuni had a concentration of 6.26, 6.34 and 5.38 Log10 CFU/mL in faecal, cloacal and breast swabs respectively. Rinsates showed an almost constant concentration of Campylobacters (6 Log10 CFU/mL) with a predominance of the presumptive C. jejuni. C. lari was found in 22% of eviscerated samples. Faecal coliforms and E. coli, used as indicators, were detected in all samples (5.46 and 5.15 Log10 CFU/mL, respectively). Final chilling and chlorine (50 ppm) treatments decreased them to acceptable levels, unlike for Campylobacters. Further investigation of the dynamics of Campylobacters and their response to prevention and treatment measures is required.
RESUMO
A new process, Intensification of Vaporization by Decompression to the Vacuum (IVDV), is proposed for texturizing purple maize. It consists in exposing humid kernels to high steam pressure followed by a decompression to the vacuum. Response surface methodology with three operating parameters (initial water content (W), steam pressure (P) and processing time (T)) was used to study the response parameters: Total Anthocyanins Content, Total Polyphenols Content, Free Radical Scavenging Activity, Expansion Ratio, Hardness and Work Done. P was the most important variable, followed by T. Pressure drop helped the release of bound phenolics arriving to their expulsion outside the cell. Combined with convenient T and W, it caused kernels expansion. Multiple optimization of expansion and chemical content showed that IVDV resulted in good texturization of maize while preserving the antioxidant compounds and activity. Optimal conditions were: W=29%, P=5 bar and T=37s.