Introducción de biosimilares anti-TNF e impacto económico en un hospital de tercer nivel / Introduction of anti-TNF biosimilars and economic impact in a third level hospital

Objetivos: Analizar la introducción de medicamentos biosimilares anti-TNF en primera línea para pacientes con artritis reumatoide (AR). Métodos: Estudio unicéntrico, retrospectivo y observacional en un hospital de tercer nivel. Se incluyeron pacientes con diagnóstico de AR tratados por primera vez con un fármaco biológico (biosimilar u original), entre febrero 2017-febrero 2021. Las variables de resultado recogidas fueron: porcentaje de pacientes que iniciaban tratamiento cada año con cada fármaco biológico y porcentaje de variación anual de utilización de fármacos anti-TNF que tenían biosimilar respecto al resto de alternativas. Resultados: 178 pacientes con diagnóstico de AR fueron tratados por primera vez con un fármaco biológico. Durante los dos primeros años de introducción de biosimilares, el porcentaje de pacientes con AR tratados en primera línea con adalimumab, infliximab y etanercept fue 23,9%, mientras que los dos últimos años aumentaron las prescripciones con estos fármacos, a pesar de la aparición de nuevos originales, de forma que durante el último año de estudio cubrían un 44,6% de las prescripciones. El uso de estos tres fármacos anti-TNF biosimilares en pacientes con AR ha supuesto un ahorro de 213.530 €. Conclusiones: En nuestro centro el uso de biosimilares anti-TNF se ha consolidado en los dos últimos años, a pesar de la incorporación de nuevos originales en el tratamiento de la AR. Considerando las diferentes políticas de introducción de biosimilares existentes, sería interesante que se realizarán estudios similares en otras regiones de nuestro país para poder establecer que política de uso de biosimilares puede ser más aceptada. (AU)

Objectives: To analyze the introduction of first-line anti-TNF biosimilar drugs for patients with rheumatoid arthritis (RA). Methods: Single-center, retrospective, observational study in a tertiary hospital. Patients with a diagnosis of RA treated for the first time with a biologic drug (biosimilar or original) between February 2017-February 2021 were included. The outcome variables collected were: percentage of patients initiating treatment each year with each biologic drug and percentage of annual variation in the use of anti-TNF drugs that had a biosimilar with respect to the other alternatives. Results: 178 patients diagnosed with RA were treated for the first time with a biologic drug. During the first two years of the introduction of biosimilars, the percentage of RA patients treated first line with adalimumab, infliximab and etanercept was 23.9%, while in the last two years prescriptions with these drugs increased, despite the appearance of new originals, so that during the last year of the study they covered 44.6% of prescriptions. The use of these three biosimilar anti-TNF drugs in patients with RA has resulted in savings of 213,530 €. Conclusions: In our center, the use of anti-TNF biosimilars has been consolidated in the last two years, despite the incorporation of new originals in the treatment of RA. Considering the different existing biosimilar introduction policies, it would be interesting to carry out similar studies in other regions of our country in order to establish which biosimilar use policy may be more accepted. (AU)

Efeito do processamento de defumação na qualidade de bijupirá (Rachycentron canadum): atributos bacteriológicos, químicos e sensoriais / Effect of smoking-method on the keeping quality of cobia (Rachycentron canadum): bacteriological, chemical and sensory attributes

O objetivo do presente trabalho foi desenvolver a carne de bijupirá defumada, assim como avaliar o rendimento, a qualidade bacteriológica, a composição centesimal e a aceitabilidade do produto. Análises microbiológicas de pesquisa de Salmonella sp. e contagens de Staphylococcus aureus, coliformes totais e Escherichia coli foram realizadas. Foi determinada a composição centesimal e realizado o teste de aceitação do produto. O rendimento médio da carne após a salga foi de 83,41%, com base no peso do charuto. A análise microbiológica da carne defumada apresentou-se positiva em apenas uma amostra para Staphylococcus aureus e negativa para as demais bactérias. O produto possui boa qualidade nutricional e alcançou 97% de aceitação para o aspecto global, atingindo média de 6,26 (± 0,99). A carne de bijupirá defumada obteve condições higiênico-sanitárias satisfatórias, boa qualidade nutricional, além de alto índice de aceitação sensorial, destacando-se os atributos textura e sabor. Evidenciou-se, assim, que esse tipo de processo pode ser realizado em escala artesanal ou industrial.(AU)

The objective of the study was to develop the smoked cobia meat and to evaluate the yield, the bacteriological quality, the centesimal composition, and the acceptability of the product. Microbiological analysis of Salmonella sp. and Staphylococcus aureus, total coliforms and Escherichia coli counts were performed. The centesimal composition was determined and the acceptance test was performed. The average yield of the product after salting was 83.41% based on the fish roll weight. The microbiological analysis of the smoked meat showed positive in only one sample for Staphylococcus aureus and negative for the other bacteria. The product has a good nutritional quality and was accepted obtaining 97% for the overall aspect, average of 6.26 (± 0.99). The smoked cobia meat obtained satisfactory hygienic-sanitary conditions, good nutritional quality, besides a high index of sensorial acceptance emphasizing the texture and flavor attributes. Smoked process can be easily carried out on an artisanal or industrial scale.(AU)

Comparative genome analysis and characterization of the Salmonella Typhimurium strain CCRJ_26 isolated from swine carcasses using whole-genome sequencing approach.

Salmonella pathogenicity relies on virulence factors many of which are clustered within the Salmonella pathogenicity islands. Salmonella also harbours mobile genetic elements such as virulence plasmids, prophage-like elements and antimicrobial resistance genes which can contribute to increase its pathogenicity. Here, we have genetically characterized a selected S. Typhimurium strain (CCRJ_26) from our previous study with Multiple Drugs Resistant profile and high-frequency PFGE clonal profile which apparently persists in the pork production centre of Rio de Janeiro State, Brazil. By whole-genome sequencing, we described the strain's genome virulent content and characterized the repertoire of bacterial plasmids, antibiotic resistance genes and prophage-like elements. Here, we have shown evidence that strain CCRJ_26 genome possible represent a virulence-associated phenotype which may be potentially virulent in human infection. SIGNIFICANCE AND IMPACT OF THE STUDY: Whole-genome sequencing technologies are still costly and remain underexplored for applied microbiology in Brazil. Hence, this genomic description of S. Typhimurium strain CCRJ_26 will provide help in future molecular epidemiological studies. The analysis described here reveals a quick and useful pipeline for bacterial virulence characterization using whole-genome sequencing approach.

Water management applied to the processing of Atlantic Salmon (Salmo salar) and Dolphinfish (Coryphaena hippurus) in a fish cold storage warehouse in Rio de Janeiro, Brazil / Gerenciamento hídrico aplicado ao beneficiamento de Salmão-do-Atlântico (Salmo salar) e Dourado-do-mar (Coryphaena hippurus) em entreposto de pescado no Rio de Janeiro, Brasil

The high consumption of water and uncontrolled wastewater generation commonly seen in fish processing plants are a matter of concern. Sustainable actions must be taken to addres this issue. The present study aimed to quantify the water used in the processing of Atlantic Salmon (Salmo salar) and Dolphinfish (Coryphaena hippurus) in a fish warehouse in Rio de Janeiro, Brazil, through water balance and mass balance at each development stage. According to the data obtained, the warehouse showed higher total water use, both in general (7,173.28±265.77m3/month), with most water use intended for processing support activities, approximately 45.00% (3,186.82±407.57m3/month); specifically, in the processing of the selected raw materials, with greater consumption of water for obtaining one kg of Dolphinfish fillets and slices, around 4.80 x 103m3/kg in both. This suggests the use of sustainable methodologies that result in decreased water consumption and in reuse of solid waste, since the three processing stages studied generated a high amount of solid waste, with emphasis to filleting in both species, with 55.00% of residual production each. The present study will also serve as the basis to other studies on the same issue in the fishing area.(AU)

Comumente relacionado à indústria de pescado, o alto consumo de água e geração de efluentes de forma não controlada é preocupante. Ações sustentáveis são necessárias diante do problema. Objetivou-se, com o presente estudo, quantificar a água utilizada no processamento de salmão-do-atlântico (Salmo salar) e dourado-do-mar (Coryphaena hippurus), em um entreposto de pescado localizado no Rio de Janeiro, Brasil, por meio dos balanços hídrico e de massa de cada etapa de processamento. Com base nos dados obtidos, observou-se que o entreposto apresentou um elevado uso de água total, tanto de forma geral, 7.173,28±265,77m3/mês, com o maior gasto destinado às atividades de apoio ao processamento, aproximadamente 45,00%, quanto de forma específica, no processamento das matéria-prima selecionada, com o maior consumo de água para obtenção de um kg de filé e um kg de posta de dourado, cerca de 4,80 x 103m3/kg em ambos os processos. Sugere-se a aplicação de metodologias sustentáveis de redução no uso hídrico, além do reaproveitamento de resíduos sólidos, uma vez que os três beneficiamentos estudados geram elevada quantidade de resíduos sólidos, com destaque para a filetagem em ambas as espécies, com produção residual de 55,00% cada. O presente estudo também serve como base para outros de mesma temática na área de pescado.(AU)

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7logCFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry.

Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings / Características físico-químicas de linguiças cozidas defumadas elaboradas com aparas de carne de avestruz

The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ­ 100% ostrich meat; Formula 2 ­ 50% ostrich meat + 50% pork; and Formula 3 ­ 50% ostrich meat + 50% chicken), elaborated with ostrich meat trimmings. The formulas showed slightly higher moisture content (62.00-64.41%) than the maximum allowed in the legislation for cooked linguiças (60%) (Brasil, 2000). However, their protein content (19.99-22.14%) was at least 42% higher than the minimum required level (14%); the fat content (11.82-14.25%) was less than half the maximum permitted level (35%) in the same legislation, and at least 45% less than three well-known smoked cooked linguiça brands commercialized in Brazil; and the energy value (194.89-208.19 Kcal%) was at least 31% less than the same smoked linguiça brands; thus the three ostrich smoked linguiça formulas elaborated could be claimed "light" in fat content and energy value (European Union, 2006; Brasil, 2012). The present study showed that ostrich meat trimmings can be successfully used to elaborate healthy, "light", smoked cooked linguiças, competing in the market with traditional smoked cooked linguiças, and adding value in the ostrich meat chain.(AU)

O objetivo do estudo foi avaliar as características físico-químicas de três formulações de linguiças cozidas defumadas, que somente diferiram em relação à carne magra utilizada: (Fórmula 1 ­ 100% carne de avestruz; Fórmula 2 ­ 50% carne de avestruz + 50% carne suína; e Fórmula 3 ­ 50% carne de avestruz + 50% carne de frango), elaboradas com aparas de carne de avestruz. As fórmulas apresentaram teor de umidade levemente superior (62,00-64,41%) ao máximo permitido na legislação para linguiças cozidas (60%) (Brasil, 2000). No entanto, seu teor de proteína (19,99-22,14%) foi no mínimo 42% maior que o nível mínimo exigido (14%); o teor de gordura (11,82-14,25%) foi menos da metade do conteúdo máximo permitido (35%) na mesma legislação e pelo menos 45% inferior ao teor de gordura de três marcas bem conhecidas de linguiças cozidas defumadas comercializadas no Brasil; e o valor energético (194,89-208,19kcal%) foi no mínimo 31% menor que as mesmas marcas de linguiças defumadas; com isso, as três fórmulas de linguiças cozidas defumadas de carne de avestruz poderiam ser rotuladas como "light" em relação ao teor de gordura e valor energético (European Union, 2006; Brasil, 2012). O presente estudo mostrou que as aparas de carne de avestruz podem ser utilizadas com sucesso na elaboração de linguiças cozidas defumadas "light", saudáveis, competindo no mercado com linguiças defumadas tradicionais, e adicionando valor à cadeia de carne de avestruz.(AU)

Influência da aplicação de irradiação por feixe de elétrons na qualidade microbiológica de filés de corvina (Micropogonias furnieri) refrigerados / Influence of irradiation application for electron beam on the microbiological quality of chilled croaker (Micropogonias furnieri) fillets

A adequada manipulação do pescado desde sua captura até seu processamento tecnológico, além da manutenção das condições higiênico-sanitárias, o que inclui a qualidade da água utilizada na cadeia, influencia na carga microbiana inicial apresentada. A fim de retardar o processo de deterioração, diminuir as perdas e os riscos iminentes à saúde coletiva, como a propagação de agentes etiológicos de doenças alimentares, são empregados diferentes métodos de conservação. Os feixes de elétrons são utilizados em vários países e levam à destruição dos microrganismos por alterações em suas estruturas, as quais ocorrem pela remoção de elétrons de seus átomos. Objetivou-se, no presente trabalho, contribuir para a avaliação da eficiência da irradiação por feixe de elétrons na qualidade microbiológica de filés de corvina (M. furnieri) refrigerados, desembarcados no município de Niterói - RJ, Brasil. Foram realizadas contagem de bactérias heterotróficas aeróbias mesófilas, de bactérias heterotróficas aeróbias psicrotróficas e enumeração de Enterococcus spp. e, posteriormente, comparadas as amostras do grupo controle com as dos grupos irradiados a doses de 0,7 e 1,0kGy. Os peixes inteiros foram adquiridos no cais de Itaipu, filetados no mercado, embalados a vácuo e mantidos a ±4°C. Embora não tenha sido encontrada diferença estatisticamente significativa entre os três grupos (P>0,05) em nenhuma das análises, concluiu-se que o processamento utilizado foi eficaz na redução do crescimento das três bactérias pesquisadas no dia zero de ambos os grupos irradiados.

The proper handling of fish from capture to technological processing, as well as maintenance of sanitary conditions and the quality of water, can influence the initial microbial load presented. In order to slow down the deterioration process, the reduction of losses and eminent risk to public health as the spread of etiological agents of foodborne illness are different methods used for storage. Electron beams are used in several countries and lead to the destruction of microorganisms by changes in their structures, which occur by removing electrons from their atoms. The objective in the present study contributes to the evaluation of electron beam irradiation efficiency in microbiological quality of chilled croaker fillets (M. furnieri), landed in Niterói - RJ, Brazil. Were performed Bacteria Count Heterotrophic aerobic mesophilic, psychrotrophic bacteria Heterotrophic Aerobic and enumeration of Enterococcus spp. and subsequently compared to the control group of samples with the groups irradiated at doses of 0.7 and 1.0kGy. Whole fish were purchased from the Itaipu pier, threaded on the market, vacuum packed and kept at ±4°C. Although there was no statistically significant difference among the three groups (P>0.05) in any of the analyzes, it was concluded that the application of this technology was effective in reducing the growth of the three bacteria surveyed on day zero of both irradiated groups.

Physicochemical evaluation of sheep milk yogurts containing different levels of inulin.

The present study aimed to evaluate the physicochemical parameters of sheep milk yogurt smoothies (SMY) containing inulin at different levels (0, 2, 4, and 6%). Titratable acidity and pH, yogurt bacteria counts, fatty acids profile, and healthy lipid indices were evaluated during 28 d of refrigerated storage. As expected for yogurts, Streptococcus thermophilus counts decreased 1 to 3 log cycles and Lactobacillus delbrueckii ssp. bulgaricus counts decreased 1 to 2 cycles from d 1 to 28. The protective effect of inulin on bacteria survival and viability in the food matrix was not verified in the prebiotic SMY during storage, regardless of inulin level. Although lower post-acidification was observed in prebiotic SMY due to inulin addition, no changes were verified in short-chain fatty acids (SCFA) or polyunsaturated fatty acids (PUFA). In contrast, an increase in medium- and long-chain fatty acids (MCFA and LCFA) and monounsaturated fatty acids (MUFA) was observed during storage in all SMY. The most significant levels of fatty acids in SMY were oleic acid, followed by palmitic and myristic acids. A high positive correlation between conjugated linoleic acid (CLA) and oleic acid (r=0.978) was observed. The cis-9,trans-11 CLA isomer represented approximately 78% of total PUFA and 2% of total fatty acids, whereas α-linoleic acid comprised about 22% PUFA and 1% of total fatty acids in SMY. The fatty acid changes during storage were associated with the metabolic activity of the starter bacteria, especially for oleic acid and cis-9,trans-11 CLA isomer. Thus, the SMY represented a great source of these compounds. We observed that inulin levels did not affect fatty acids. A nonsignificant decrease in atherogenic index was observed during storage in all SMY, and a positive correlation (r=0.973) was found between atherogenic index and thrombogenic index of SMY. High correlations were observed between lauric and myristic acids and saturated fatty acids (r=0.907 and r=0.894, respectively), providing evidence of their atherogenic and thrombogenic potential. A negative correlation was observed between stearic acid and atherogenic index (r=-0.612) and between oleic acid and atherogenic index. Sheep milk yogurt could be characterized as a food with low atherogenic and thrombogenic risk because of its healthy lipid composition. Therefore, addition of inulin to SMY could be a good option to improve functionality of this food matrix for dairy companies wishing to enter the functional food market.

Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.

Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the physicochemical properties of meat products. To determine the optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with a pool of Salmonella spp., were submitted to 3 levels of UV-C intensities (0.62, 1.13, and 1.95 mW/cm²) for up to 120 s. After the optimum exposure time of 90 s was determined, changes in the biogenic amines, total aerobic mesophilic bacteria, Enterobacteriaceae, lipid oxidation, pH, and instrumental color were evaluated in 84 chicken breasts that were irradiated (0.62, 1.13, and 1.95 mW/cm²) and stored at 4°C for 9 d. The groups treated with UV-C radiation exhibited an increase in tyramine, cadaverine, and putrescine contents (P < 0.05). The highest UV-C intensity (1.95 mW/cm²) promoted a decrease in the initial bacterial load, and extended the lag phase and the shelf life. The groups irradiated with 1.13 and 1.95 mW/cm² exhibited a more stable b* value than the other groups; similar trends for L*, a*, pH, and TBA reactive substance values were observed among all groups. The UV-C light was demonstrated to be an efficient alternative technology to improve the bacteriological quality of chicken meat without negatively affecting the physical and chemical parameters of chicken breast meat. Nonetheless, the increases on the biogenic amines content should be considered as an effect of the UV processing and not as an indicator of bacterial growth.

Bacterial microbiota present in the gallbladder of cattle and antimicrobial resistance of Staphylococcus isolates / Microbiota bacteriana presente na vesícula biliar de bovinos e resistência antimicrobiana de isolados de Staphyloccocus

Pathogenic microorganisms can reside transiently or permanently in the gallbladder of cattle. Thus, during slaughter, more attention should be given to the gastrointestinal tract, especially to the accessory organ, the gallbladder. The main aim of this study was to characterize the bacterial microbiota present in bile and gallbladder epithelium of cattle slaughtered in a slaughtering plant under sanitary conditions and to evaluate the antimicrobial resistance in strains of the genus Staphylococcus. Thirty intact gallbladders were collected and the in bile and epithelium were researched for the presence of Aerobic Mesophilic Heterotrophic Bacteria (AMHB), Staphylococcus spp., total Enterobacteriaceae, Enterococcus spp. and Salmonella spp.The frequency of isolation of the microorganism mentioned above were, respectively: 23.02 percent, 14.39 percent, 13.67 percent, 24.46 percent, 0 percent and 24.46 percent. Concerning both gallbladder environments, the frequency of isolation of the microorganisms in the epithelium was 64.03 percent, and in the bile 35.97 percent, with no statistical difference, but with significant difference between the population averages. In antimicrobial susceptibility testing, strains of Staphylococcus from both bile and gallbladder epithelium showed sensitivity to the antimicrobials: penicillin G, ceftriaxone, chloramphenicol and gentamicin. The observation that the gallbladder supports a high frequency of microorganisms brings us to the possible fact that cattle might be a persistent carrier of pathogens of great importance to public health...

Microrganismos patogênicos podem residir temporariamente ou permanentemente na vesícula biliar de bovinos. Assim, durante o abate, maior atenção deve ser dada ao trato gastrointestinal, especialmente para o órgão acessório, a vesícula biliar. O principal objetivo deste estudo foi caracterizar a microbiota bacteriana presente na bile e no epitélio de vesículas biliares de bovinos abatidos em matadouro frigorífico sob inspeção sanitária e avaliar a resistência antimicrobiana de estirpes do gênero Staphyloccocus. Foram coletadas 30 vesículas biliares íntegras e foi pesquisada na bile e no epitélio do órgão a presença de bactérias heterotróficas aeróbias mesófilas (BHAM), Staphylococcus spp. e Enterobacteriaceae totais, Escherichia coli, Enterococcus spp. e Salmonella spp. A frequência de isolamento dos microrganismos citados acima foi, respectivamente: 23,02 por cento, 14,39 por cento, 13,67 por cento, 24,46 por cento, 0por cento e 24,46 por cento. Em relação aos dois ambientes da vesícula, a frequência de isolamento dos microrganismos no epitélio foi de 64,03 por cento, e na bile 35,97 por cento, não sendo diferente estatisticamente, mas com diferença significativa entre as médias populacionais.No teste de susceptibilidade aos antimicrobianos, as estirpes de Staphylococcus isoladas a partir da bile e do epitélio da vesícula biliar apresentaram sensibilidade a: penicilina G, ceftriaxona, cloranfenicol e gentamicina. A observação de que a vesícula biliar comporta microrganismos em elevadas frequências atenta para o fato de que o bovino possa ser um portador persistente de patógenos de grande importância em saúde pública...

Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.

Goat milk yogurt is an excellent source of fatty acids, protein, and minerals; however, it is not well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and caproic acids present in this milk and dairy products. Recently, the repeated-exposure test has been used to increase the consumption of particular foods. This methodology has been used to increase children's willingness to eat food in some settings and has also been used to reduce sodium in soup. Based on these considerations, the aim of this study was to investigate whether repeated exposures may increase acceptance of both goat milk yogurt and probiotic goat milk yogurt. In a pre-exposure session, a total of 45 panelists (28 females and 17 males) from southeastern Brazil, who were not used to consuming dairy goat milk, evaluated the expected taste perception and the perceived liking after tasting 3 yogurt preparations. Then, consumers were randomly divided into 3 groups and participated in rapidly repeated exposure sessions performed within 6 d. Each panelist consumed only the yogurt that he or she would be exposed to. The day after the exposure sessions, all panelists returned to participate in the postexposure session and were asked to evaluate acceptance, familiarity, and the "goaty taste" characteristic of each yogurt. Regarding the expected liking before tasting, results showed higher expectations for cow milk yogurt compared with goat milk yogurt, which proved that consumers were not familiar with the goat milk yogurt. Likewise, only cow milk yogurt presented high acceptance and familiarity rates, confirming that these panelists were used to consuming cow milk products. With respect to the rapidly repeated exposure, 6 d were enough to significantly increase the consumers' familiarity with goat milk yogurt and probiotic goat milk yogurt. However, this method was not suitable to significantly increase the acceptance of such products. Nonetheless, a correlation existed between the exposure sessions and the increase in acceptance of the exposure groups. Thus, hypothetically, the increasing of exposure sessions could be a strategy to increase goat milk product acceptance.

The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration.

The objective of the present study was to determine the shelf life of ready-to-eat cooked chicken breast fillets (shredded) stored in atmospheres that were modified with different concentrations of CO2 and to establish a relationship between the concentration of this gas and bacterial growth. The samples were divided into 7 groups with different packaging conditions: aerobiosis, vacuum, and 10, 30, 50, 70, and 90% CO2 (with the remaining volume filled with N2). All of the samples were stored at 4 ± 2°C for 28 d. During this period, pH tests and counts of aerobic heterotrophic mesophyll bacteria (AHMB), aerobic heterotrophic psychotropic bacteria (AHPB), Enterobacteriaceae, and lactic acid bacteria (LAB) were performed, and the gas compositions of the packaging atmospheres were verified. The pH of the aerobic packages increased during storage. However, the other treatments resulted in the opposite trend, with the CO2 concentration decreasing over the first 24 h and then remaining constant until the end of experiment. A gradual increase in the AHMB, AHPB, Enterobacteriaceae, and LAB counts was observed during storage; this increase was faster in the meat that was packed under aerobiosis conditions than in the other treatments. The treatments with a CO2 concentration above 10% exhibited lower Enterobacteriaceae growth, whereas LAB growth was discrete in all of the treatments, independent of the CO2 concentration. The shelf life of the samples packed with 90% CO2 was 28 d. Based on the AHMB and AHPB counts, the shelf life was 3 times longer than for the samples packed under aerobiosis conditions (9 d). The increased package CO2 concentration caused a reduction in the growth rate of the examined bacteria (r = 0.99), and treatment with 90% CO2 appears promising as a method with which to increase the product's shelf life.

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi / Desenvolvimento e caracterização bacteriológica, química e sensorial de "fishburgers" de polpa e "surimi" de tilápia

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

Foram avaliadas amostras de "fishburgers" elaboradas com polpa e "surimi" de tilápia obtidos a partir do espinhaço residual da linha de filetagem. Realizaram-se análises químicas de proteína, lipídios, umidade e cinzas; análises bacteriológicas de bactérias heterotróficas aeróbias mesófilas e psicrotróficas; isolamento e identificação de Salmonella spp., Staphylococcus coagulase positiva e coliformes fecais; análises instrumentais de textura; teste de aceitação sensorial e levantamento de custo dos ingredientes utilizados na elaboração das formulações. Todas as amostras analisadas atenderam aos padrões microbiológicos estabelecidos pela legislação vigente. Não ocorreu diferença significativa (P>0,05) entre os percentuais de proteína, umidade e cinzas, tendo sido observada diferença em relação ao percentual de lipídios entre as amostras. Observou-se diferença significativa entre as amostras avaliadas por análise instrumental, em relação à textura (P<0,05). Tanto o "fishburger" elaborado com "surimi" quanto o elaborado com polpa, foram aceitos sensorialmente em relação ao sabor, textura e impressão global. A utilização de flavorizante à base de peixe defumado e do "surimi", resultou em aumento considerável no custo com aquisição de ingredientes. Observa-se um resultado positivo em relação ao potencial de industrialização e consumo do "fishburger" elaborado com polpa de tilápia obtida do espinhaço residual da filetagem.

Utilização de Lactobacillus acidophilus e de acidificação direta na fabricação de queijo de minas frescal / Lactobacillus acidophilus and of direct acidification to minas frescal cheese production

Três procedimentos foram adotados na elaboração de queijo de minas frescal: fabricação tradicional, com adição de ácido lático e com Lactobacillus acidophilus. As amostras dos queijos foram analisadas quanto à composição e, durante o período de estocagem de 30 dias, quanto à acidez - pH e acidez titulável - e contagem de L. acidophilus. A análise sensorial foi realizada por métodos sensoriais afetivos. A composição dos queijos nos diferentes procedimentos apresentou-se de acordo com os padrões esperados, com exceção do teor de gordura, que foi maior no queijo com adição de ácido lático. Durante a armazenagem, ocorreu aumento da acidez titulável em todos os procedimentos. A contagem de L. acidophilus foi acima de 10(8)UFC/g, caracterizando populações suficientes para classificar o queijo como alimento probiótico. Na análise sensorial, o de queijo de minas com a adição do probiótico foi o preferido pelos julgadores. O queijo de minas frescal foi apropriado para incorporação do probiótico, e o uso de L. acidophilus melhorou a qualidade sensorial e não alterou os parâmetros físico-químicos.

Minas frescal cheese was produced in three different procedures: traditional manufacturing; with the addition of lactic acid; and with Lactobacillus acidophilus. Cheeses samples were analyzed for composition, and during the stock period of 30 days for acidity and L. acidophilus count. The sensory analysis was carried out through sensory affective methods. The composition of cheeses in different treatments presented results in accordance to the standards expected for the product, except for fat content, which was higher in cheese with the addition of lactic acid. During the stock period, an increase of titulable acidity in all treatments was observed. The L. acidophilus count was above 10(8)UFC/g, characterizing sufficient population to classify the cheese as a probiotic food. At the sensory analysis, it was attested that the cheese which had the addition of probiotic was preferred among the tasters. The Minas Frescal cheese was appropriate for incorporation of probiotic and the use of L. acidophilus in cheese improved the sensory quality and did not alter the physicochemical parameters.

Controle de qualidade analítica dos métodos utilizados para a detecção de protozoários patogênicos em amostras de água / Control of the analytic quality of the methods used for the detection of pathogenic protozoans in water samples

As espécies de protozoários patogênicos de veiculação hídrica Giardia spp. e Cryptosporidium spp. foram responsáveis por cerca 90% dos surtos de gastroenterite ocorridos nos últimos 25 anos, em vários países. Critérios de avaliação das etapas referentes à detecção destes agentes em amostras de água, tais como: precisão inicial, inoculação nas amostras em água bruta e, diagnóstico e localização de erros estão abordados neste trabalho. Estes critérios devem ser correntemente aplicados e constantemente avaliados pelos laboratórios, a fim de assegurar a confiabilidade dos resultados obtidos durante um monitoramento e, assim, fornecer subsídios para uma avaliação do risco de surtos.

The waterborne pathogenic protozoan species Giardia spp. and Cryptosporidium spp. have been responsible for the majority (90%) of the gastroenteritis outbreaks that have occurred in the last 25 years in various countries. This paper discusses evaluation criteria pertaining to the steps involved in the detection of these microorganisms in water samples, such as: initial precision, inoculation in environmental samples, diagnosis and error localization. These criteria should be often applied and evaluated by laboratories in order to assure the reliability of the results obtained in a program of monitoring, thus aiding in the evaluation of the risks of outbreaks.

Evaluation of activated sludge treatment and the efficiency of the disinfection of Giardia species cysts and Cryptosporidium oocysts by UV at a sludge treatment plant in Campinas, south-east Brazil.

Among many waterborne diseases the giardiasis and cryptosporidiosis are of particular public health interest, because Giardia cysts and Cryptosporidium oocysts can persist for long periods in the environment, and both pathogenic protozoa have been implicated as the cause of many outbreaks of gastroenteritis in the last 25 years. In order to evaluate the efficiency of cysts and oocysts' removal by the activated sludge process, and by UV reactor in inactivating cysts and oocysts in one wastewater treatment plant (WWTP) of Campinas, three sampling points were selected for study: (1) influent, (2) treated effluent without UV disinfection and (3) treated effluent with UV disinfection. Giardia spp. cysts prevailed with higher density in the three different sample types. Cryptosporidium spp. oocysts were observed in only two samples of influent and just one sample of treated sewage with UV disinfection. In the animal infectivity assay for Giardia spp, one mouse of the UV treated group revealed trophozoites in intestinal scrapings. The results of the present study indicate that treatment by activated sludge process delivered a reduction of 98.9% of cysts and 99.7% of oocysts and UV disinfection was not completely efficient regarding the inactivation of Giardia cysts in the case of the WWTP studied.

Ocorrência de Cryptosporidium spp. em pequenos mamíferos silvestres de três áreas serranas do Sudeste brasileiro / Occurrence of Cryptosporidium spp. in small wildlife mammals from three mountainous areas in the Brazilian Southeastern region

Foi investigada a ocorrência de espécies de Cryptosporidium na fauna natural de pequenos mamíferos silvestres da Mata Atlântica de três áreas serranas do Sudeste brasileiro. Dos 240 animais capturados as fezes de 39 apresentaram estruturas álcool-ácido resistentes, detectadas pela coloração de Ziehl-Neelsen modificada. Pela reação de imunofluorescência direta foi confirmada a presença de oocistos de C. muris (5,1 por cento) e C. parvum (5,1 por cento), com infecção concomitante em dois animais. Apesar da baixa taxa de infecção, pequenos mamíferos silvestres podem ser reservatórios e veículos de infecção para outras espécies.

Colimetria de água marinha em áreas de cultivo e extrativismo de mexilhöes no município de Niterói, RJ / Coliform enumeration in mussel-growing waters from Niteroi city, RJ-Brazil

Analisaram-se amostras de água do mar de cinco pontos da Baía de Guanabara quanto ao número mais provável (NMP) de coliformes totais e de Escherichia coli usando-se o método fluorogênico, e verificaram-se o pH, a salinidade e a temperatura dos locais de colheita. As contagens de E. coli nas amostras das estaçöes Icaraí, Boa Viagem e Santa Cruz foram, em média, acima do previsto na legislaçäo, enquanto que nas estaçöes Piratininga e Rio Branco, 92,9 por cento e 100 por cento das amostras tiveram contagens de E. coli menor que 3/100ml. Observou-se relaçäo positiva entre coliformes totais e E. coli, enquanto que a correlaçäo entre colimetria, pH, salinidade e temperatura da água näo foi significativa. Temperatura e pH mostraram pouca variaçäo entre as estaçöes, sendo as médias de salinidade, coliformes totais e E. coli semelhantes em Icaraí, Boa Viagem e Santa Cruz. Piratininga e Rio Branco apresentaram médias diferentes destas e semelhantes entre si. Os resultados em Icaraí, Boa Viagem e Santa Cruz indicam provável impropriedade para o cultivo e/ou extrativismo de mexilhöes destinados ao consumo, enquanto que os de Piratininga e Rio Branco indicam provável propriedade para a instalaçäo de cultivo de mexilhöes ou mesmo para depuraçäo natural de mexilhöes cultivados em águas contaminadas

Occurrence of cryptosporidial oocysts and giardia cysts in bottled mineral water commercialized in the city of Campinas, State of São Paulo, Brazil.

The consumption of bottled mineral water has significantly increased in Brazil so that it is in the interest of public health to determine the parasitological and microbiological status of some brands of Brazilian mineral water available in the town of Campinas, São Paulo, Brazil. For this purpose, detection of protozoa by direct immunofluorescence technique and microbiological parameters were determined for each specimen after membrane filtration. Giardia cysts were not present while cryptosporidial oocysts were detected in two samples. The counts of protozoa varied from 0.2 to 0.5 oocysts/l. The detected level of Pseudomonas aeruginosa and heterotrophic bacteria reflected the level of organic enrichment of the water.

Occurrence of cryptosporidial oocysts and giardia cysts in bottled mineral water commercialized in the city of Campinas, state of Säo Paulo, Brazil

The consumption of bottled mineral water has significantly increased in Brazil so that it is in the interest of public health to determine the parasitological and microbiological status of some brands of Brazilian mineral water available in the town of Campinas, Säo Paulo, Brazil. For this purpose, detection of protozoa by direct immunofluorescence technique and microbiological parameters were determined for each specimen after membrane filtration. Giardia cysts were not present while cryptosporidial oocysts were detected in two samples. The counts of protozoa varied from 0.2 to 0.5 oocysts/l. The detected level of Pseudomonas aeruginosa and heterotrophic bacteria reflected the level of organic enrichment of the water