Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study.

This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores' germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65-75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

Food Trucks: Assessment of an Evaluation Instrument Designed for the Prevention of Foodborne Diseases.

This study aimed to validate an evaluation instrument for food trucks (FTs) regarding its internal consistency and to establish a score classification according to the food contamination probability assessment. The instrument was applied in 44 food trucks (convenience sample), along with microbial analysis, in the Federal District, Brazil. After its application, sample collection and statistical analysis, the evaluation instrument was reduced to a 22-item final version. FTs were divided into three groups according to their ready-to-eat foods. Food trucks from Group A (hot and cold sandwiches) presented the highest percentage of contamination. The lowest percentage of contamination was observed in food trucks from Group C (regional and international cuisine). The application of the validated evaluation instrument to the 44 food trucks revealed that none achieved 100% adequacy. The reproducibility analysis exhibited an Intraclass Correlation Coefficient (ICC) value of 0.780 (CI 95%: 0.597; 0.880), indicating good reproducibility of the instrument. The reliability assessment presented a Kuder⁻Richardson Formula 20 (KR-20) value of 0.627 and a Cronbach's alpha coefficient of 0.634, indicating good internal consistency. The proposed classification score was obtained by assigning 1 point for each item with an inadequate response, and the final score may vary between 0 and 20 points. Food trucks with up to 11 points exhibit low probability of contamination and low risk of foodborne diseases, while food trucks scoring 12 or more points exhibit a high probability of contamination and high risk of foodborne diseases. The evaluation instrument will allow effective assessment of the hygienic⁻sanitary practices and conditions of food trucks and potentially ensure consumers' access to safe food.

Qualidade higienicossanitária de hortaliças cruas servidas em restaurante institucional da Baixada Santista, SP / Hygienicosanitary quality of raw vegetables served in institutional restaurant of Baixada Santista, SP

A qualidade higienicossanitária de verduras consumidas cruas constitui fator importante para a prevenção das doenças de origem alimentar. O objetivo dessa pesquisa foi analisar a qualidade higienicossanitária de hortaliças cruas servidas em um restaurante da Baixada Santista. Para isso, foram realizadas 30 coletas de amostras, num período de 4 meses e analisada a qualidade microbiológica e a presença de parasitas. Para avaliação de Boas Práticas em serviço de alimentação, foi aplicado um checklist e realizado o treinamento de colaboradores. Nas análises microbiológicas constatou-se que 53,3% das amostras foram consideradas impróprias para consumo para o parâmetro de coliformes a 35ºC e termotolerantes e também foi constatada ausência total de Salmonella segundo a RDC nº 12 de 02/01/2001. Quanto às análises parasitológicas, 10% das amostras apresentaram resultados positivos. A partir da aplicação do checklist, os dados coletados demonstraram falta de qualidade sanitária no preparo das saladas, inadequação quanto à higiene pessoal e ambiental, e inadequação das edificações e instalações em 51,83% do checklist aplicado. O treinamento em Boas Práticas de Manipulação deve ser executado periodicamente com todos os colaboradores. Conclui-se que a falta de qualidade higienicossanitária no preparo das saladas e a inadequação das boas práticas observadas, podem comprometer a qualidade da refeição e a saúde do consumidor.

The hygienic-sanitary quality of ready-to-eat foods is important to the prevention of food-borne diseases. The objective of this research was to evaluate the hygienic-sanitary quality of raw vegetables served at Baixada Santista. For this, 30 samples of raw salads were sampled, in a period of four months and were submitted to microbiological and parasitologycal analysis. For the evaluation of Good Practices in food service, a checklist was applied and training of handlers. In the microbiological analysis, 53,3% of the samples were considered improper for consumption for the coliform parameter at 35ºC and thermotolerant and was also found absence of Salmonella according to RDC nº12 of 01/02/2001. Regarding the parasitological analysis, ten percent of samples had parasites. From the application of the checklist, the data show lack of sanitary quality without preparation of salads, inadequate personal and environmental hygiene, and inadequate buildings and facilities in 51,83% of the checklists applied. Training in Good Handling Practices should be performed periodically with all handlers. It is concluded that the lack of hygienic-sanitary quality without preparation of the salads and an inadequacy of the observed good practices can compromise a quality of the meal and a health of the consumer.

Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory.

The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage.

Avaliação da qualidade higienicossanitária de temakis comercializados no município de Santos, SP / Evaluation of the hygienicosanitary quality of temakis marketed in the city of Santos, SP

[{"text": "A rápida popularização da culinária japonesa somada aos riscos de contaminação\r\nna cadeia produtiva do pescado motivou o presente estudo a avaliar\r\na segurança higienicossanitária detemakis perante os limites microbiológicos\r\ne físico-químicos estabelecidos em legislação vigente. As amostras foram\r\nadquiridas em estabelecimentos especializados (temakerias) (n=10), escolhidos\r\naleatoriamente no município de Santos e posteriormente conduzidas\r\nem caixas isotérmicas até o laboratório de Microbiologia da Universidade\r\nFederal de São Paulo ­ Baixada Santista para a quantificação de coliformes\r\na 45ºC (termotolerantes), Staphylococcus aureus, Vibrio parahaemolyticus\r\ne Salmonella sp. Para análises físico-químicas foram realizados teste de pH\r\ne provas de Éber para produção de gás sulfídrico e liberação de amônia a\r\nfim de verificar o possível estado de deterioração do salmão. Do ponto de\r\nvista microbiológico, as análises indicaram que 30% dos produtos estavam\r\nem desacordo com as determinações\r\nda legislação vigente no país. A reprovação\r\npor coliformes termotolerantes\r\nindica a contaminação fecal e,\r\npor Staphylococcus está relacionada\r\ncom a manipulação inadequada aos\r\npadrões de higiene. Apesar de algumas\r\nações parecerem óbvias, como\r\nlavar as mãos ou manter o pescado\r\nsob refrigeração, ainda necessitam\r\nde atenção, controle e reforço no\r\ntreinamento do manipulador. Os\r\nmicro-organismos Vibrio parahaemolyticus\r\ne Salmonella sp. não foram\r\nencontrados nas amostras analisadas.\r\nDas análises físico-químicas,\r\no possível processo de deterioração\r\nevidencia a negligência na conservação\r\ndo pescado.(AU)", "_i": "pt"}]

Qualidade microbiológica do gelo de consumo comercializado em quiosques da orla do município de Santos - SP / Microbiological quality of consumer ice marketed at beach kiosks in the municipality of Santos - SP

A cidade de Santos possui 60 quiosques distribuídos ao longo de sua orla da praia, oferecendo diferentes opções de alimentos e bebidas, tais como sucos, batidas, refrigerante e água, tornando o consumo de bebidas com gelo frequente, principalmente no verão. No entanto, a qualidade da água para o preparo do gelo deve ser potável, livre de patógenos, mantendo a qualidade da bebida. O objetivo deste trabalho foi analisar a qualidade microbiológica do gelo de consumo de 11 estabelecimentos durante os períodos de inverno e verão. As análises de coliformes a 35ºC e termotolerantes obedeceram à RDC nº 12 de 02 de janeiro de 2001. Os resultados revelaram que as estações de inverno e verão apresentaram 81,8% das amostras de gelo impróprias para consumo, porém, a confirmação de E. coli foi maior no inverno, com 45,4% em relação ao verão que apresentou 27,2%. O uso de gelo industrializado para consumo humano é prática comum, principalmente no verão quando a demanda é maior, porém é possível observar a utilização de gelo caseiro. Práticas de higiene inadequadas dos manipuladores, equipamentos contaminados, armazenamento incorreto e possível preparo do gelo com água contaminada desempenham um papel importante quanto à contaminação microbiológica, sendo um risco de transmissão de doenças.

Cordyceps sinensis biomass produced by submerged fermentation in high-fat diet feed rats normalizes the blood lipid and the low testosterone induced by diet.

This study investigated the effect of Cordyceps sinensis biomass supplementation obtained from submerged fermentation on blood lipid and low testosterone induced by high-fat diet (HFD). The experiments were carried out using a long-term intake of HFD and HFD plus Simvastatin or C. sinensis (4 months). Our results show that plasma cholesterol, triglycerides and LDL were decreased by Cordyceps sinensis biomass supplementation (CSBS). A long-term intake of HFD caused a significant liver damage which has been reverted by CSBS. CSBS normalized decreasing testosterone levels observed in high-fat diet feed rats. All these findings lead us to suggest that C. sinensis was able to decrease blood lipid concentration, increase hepatoprotective activity and normalize testosterone levels.