Control of Staphylococcus aureus biofilms by the application of single and combined treatments based in plant essential oils.

Effective and environmentally-friendly alternatives to traditional disinfectants are necessary to reduce the pollution and the emergence of antimicrobial-resistant bacterial strains in food-related environments. In the present study, treatments based in single and combined applications of plant essential oils (EOs) were evaluated for control Staphylococcus aureus biofilms. EOs of Lippia sidoides, Thymus vulgaris and Pimenta pseudochariophyllus showed a higher efficacy than peracetic acid and sodium hypochlorite against S. aureus planktonic cells and 24-h-old biofilms formed on polystyrene and stainless steel under food-related conditions. High concentrations of thymol and chavibetol were detected in these EOs, as well as the presence of other antimicrobial compounds such as carvacrol, eugenol, p-cymene, limonene, α-pinene, α-terpineol, terpinen-4-oil and linalool. L. sidoides oil were particularly effective against S. aureus, but doses higher than 2.75% (v/v) were required to completely eradicate 24-h-old biofilms. Binary combinations of L. sidoides, T. vulgaris and P. pseudochariophyllus allowed decrease significantly doses required to reduce 99.99% the number of biofilm cells. Furthermore, peracetic acid increased its efficacy against S. aureus biofilms by the combined application with these EOs. The most effective treatments against S. aureus biofilms were those combining L. sidoides with T. vulgaris or peracetic acid. Therefore, these EO-based treatments can be considered as an effective and environmentally-friendly alternative to control S. aureus biofilms in food-contact surfaces.

Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities.

The major contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing plants were evaluated. Twenty-five processing control points were analysed twice in two factories, including whole tilapias, frozen fillets, water and food-contact surfaces. No final product was contaminated with S. aureus. However, high concentrations of S. aureus carrying enterotoxin ( se) genes were found in several processing points of both factories due to the application of inadequate hygienic and handling procedures, which generate a high risk of cross-contamination of the tilapia fillets with staphylococcal enterotoxins. Nine S. aureus strains were characterized by RAPD-PCR using primers AP-7, ERIC-2 and S. A wide diversity of se gene profiles was detected, most strains being multi- se-carriers. All S. aureus strains showed high biofilm-forming ability on stainless steel and polystyrene. Biofilm-forming ability was correlated with the presence of fliC H7 and the type of origin surface (metallic or plastic). A marked resistance of S. aureus to peracetic acid and sodium hypochlorite was also observed, required doses being higher than those recommended by manufacturers to be eradicated. Case-by-case approaches are thus recommended to determine the sources and degree of contamination present in each factory, which would allow applying precise responses that avoid, or at least reduce, the presence of bacterial pathogens and the emergence of antimicrobial resistance.

Contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities.

The major contamination sources, serogroups, biofilm-forming ability and biocide resistance of Listeria monocytogenes persistent in tilapia-processing facilities were assessed. Twenty-five processing-control points were examined twice in two factories, including whole tilapias, frozen fillets, water and food-contact surfaces. L. monocytogenes were detected in 4 and 20% of points of Factory A and B respectively, but at low concentrations. Contamination was due to inadequate handling of tilapias in the slaughter room of Factory A and to the application of ineffective sanitizing procedures in Factory B. Seven strains were characterized by RAPD-PCR using primers HLWL85, OPM-01 and DAF4. Genotypic similarity allowed tracing the contamination source of tilapia fillets in Factory B and detecting a prevalent strain in Brazilian tilapia-processing facilities. The serogroup II (including the serotype 1/2c) was the most frequently found, followed by serogroup I (1/2a) and III (1/2b), whereas the serotype 4b was not detected. All strains showed high biofilm-forming ability on stainless steel and polystyrene, but biofilm formation was positively correlated with the type of origin surface. Biofilms were highly resistant to peracetic acid and sodium hypochlorite, being required doses higher than those recommended by manufacturers to be eradicated. Peracetic acid was more effective than sodium hypochlorite, but the use of disinfectants with similar mechanisms of action increases the risk of cross-resistance. Case-by-case approaches are thus recommended to determine the sources and degree of contamination present in each factory, which would allow applying precise responses to control the persistence of bacterial pathogens such as L. monocytogenes.

Availability and consumption of fish as convenience food - correlation between market value and nutritional parameters

Abstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.

Production, storage, and destination of seafood industry waste in five states of Brazil / Produção, armazenagem e destinação do resíduo da industrialização de pescado em cinco estados brasileiros

Large quantities of waste are generated throughout the seafood supply chain. Although this material has a great potential for use (e.g. pharmaceutical industry, animal feed production), if not managed properly it represents an environmental risk. In order to meet the volume, destination, and method of storage of waste of Brazilian seafood supply chain, we got information from 29 companies that have Official Veterinary Inspection (SIF). After the industrialization of seafood only 44% on average of the total raw material is used for human consumption and 59.2% of the unused portion is discarded in landfill.(AU)

Grandes quantidades de resíduo são geradas ao longo da cadeia produtiva do pescado. Embora este material apresente um grande potencial de aproveitamento (e.g. indústria farmacêutica, produção de ração), se não for corretamente destinado, representa risco ambiental. A fim de conhecer o volume, a destinação e o método de armazenamento do resíduo produzido pela indústria do pescado no Brasil, 29 empresas de processamento de pescado, sob Serviço de Inspeção Federal (SIF), foram estudadas em todo o país. Identificou-se que cerca de 44% do total produzido é matériaprima utilizada para consumo humano, e 59,2% representa resíduo sem finalidade útil, descartado em lixões.(AU)

Shelf life and quality study of minced tilapia with Nori and Hijiki seaweeds as natural additives.

The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.

The relationship between physical aspects of quality of life and extreme levels of regular physical activity in adults.

This study aimed to check for any significant differences in perceived quality of life, specifically aspects of a physical nature, among volunteers who are more physically active and those less physically active in a university community. The sample consisted of 1,966 volunteers in a university community in Brazil. To assess physical activity levels, volunteers responded to the International Physical Activity Questionnaire (IPAQ), and to analyse the perception of quality of life they responded to WHOQOL-bref, which is classified into three groups according to level of physical activity, taking into account the metabolic equivalent index (MET) over a full week. For comparison, consideration was given to the first and third tertiles, respectively, namely groups of more and less active students. The results indicated that individuals who engaged in more physical activity had a more positive perception of quality of life compared to those who were less active in physical aspects related to the ability to work, energy for day-to-day activities and locomotion.

The relationship between physical aspects of quality of life and extreme levels of regular physical activity in adults / Relação entre os aspectos físicos da qualidade de vida e níveis extremos de atividade física regular em adultos / Relación entre la calidad de vida y niveles extremos de actividad física regular en adultos

This study aimed to check for any significant differences in perceived quality of life, specifically aspects of a physical nature, among volunteers who are more physically active and those less physically active in a university community. The sample consisted of 1,966 volunteers in a university community in Brazil. To assess physical activity levels, volunteers responded to the International Physical Activity Questionnaire (IPAQ), and to analyse the perception of quality of life they responded to WHOQOL-bref, which is classified into three groups according to level of physical activity, taking into account the metabolic equivalent index (MET) over a full week. For comparison, consideration was given to the first and third tertiles, respectively, namely groups of more and less active students. The results indicated that individuals who engaged in more physical activity had a more positive perception of quality of life compared to those who were less active in physical aspects related to the ability to work, energy for day-to-day activities and locomotion.

O objetivo desse estudo foi avaliar a percepção da qualidade de vida, entre os voluntários mais fisicamente ativos e os menos fisicamente ativos de uma comunidade universitária. A amostra foi formada por 1.966 voluntários entre estudantes e servidores de uma comunidade universitária do Brasil. Para a avaliação do nível de atividade física foi utilizado o Questionário Internacional de Atividade Física (IPAQ) e para análise da percepção da qualidade de vida o WHOQOL-bref. Os participantes foram classificados em três grupos considerando o índice de equivalente metabólico (MET) ao longo de uma semana completa. A análise do nível de atividade física indicou, dentre os 1.966 avaliados, 51,5% ativos, 14% muito ativos, 21,3% insuficientemente ativo B; 4,7% insuficientemente ativo A e 5,8% sedentários. Os dados sugerem associação entre a prática da atividade física e percepção positiva da qualidade de vida nos aspectos do domínio físico que estão relacionados com a capacidade para o trabalho, energia para as atividades do dia a dia e locomoção.

El objetivo de este estudio fue comprobar la calidad de vida percibida por los voluntarios que son físicamente más activos y los menos activos en una comunidad universitaria. La muestra, constituida por 1.966 voluntarios, estaba formada por estudiantes y personal docente en una comunidad universitaria en Brasil. Para evaluar el nivel de actividad física, se utilizó Cuestionario Internacional de Actividad Física (IPAQ), y para la percepción de la calidad de vida: WHOQOL-bref. Los participantes se clasificaron en tres grupos, según el nivel de actividad física, teniendo en cuenta índice equivalente metabólico (MET) durante una semana completa. El nivel de actividad física mostró que la muestra se clasificó como un 51,5% activo; un 14% muy activo; B un 21,3% insuficientemente activo; un 4,7% insuficientemente activo A y un 5,8% eran sedentarios. Las personas que participan en más actividades físicas tenían una percepción más positiva de la calidad de vida, en los aspectos físicos relacionados con la capacidad de trabajo, energía para las actividades del día a día y la locomoción, en comparación con aquellos que eran menos activos.

Disponibilidade domiciliar de alimentos industrializados no Brasil / Household availability industrialized foods in Brazil

Nas últimas décadas houve um aumento da disponibilidade de alimentos e intensificação da produção de alimentos industrializados no Brasil, acarretando modificações na alimentação de grande parcela da população. O objetivo deste trabalho foi descrever a evolução da disponibilidade domiciliar de alimentos industrializados da população brasileira a partir da década de 70. Para isso, foram utilizados documentos que apresentam pesquisas de âmbito nacional: Estudo Nacional da Despesa Familiar 1974/1975 e Pesquisas de Orçamentos Familiares 1987/1988, 1995/1996, 2002/2003 e 2008/2009. Foram utilizados também as informações obtidas pelo Instituto Brasileiro de Análises Sociais e Econômicas (IBASE) por meio da Pesquisa Repercussões do Programa Bolsa Família na Segurança Alimentar e Nutricional das Famílias Beneficiadas – 2008. Os dados publicados da pesquisa foram coletados em todo o território brasileiro. No decorrer dos últimos 30 anos houve um aumento significativo do consumo dos grupos de alimentos industrializados: alimentos preparados (317,64%), refrigerante sabor guaraná (584,61%), iogurte (966,6%). A despesa com alimentação no domicílio, segundo a POF 2008/2009 destacou o aumento da participação do grupo carnes, vísceras e pescados e a queda da participação do grupo cereais, leguminosas e oleaginosas. O aumento da disponibilidade de alimentos não garante a segurança alimentar da população, uma vez eu o índice de obesidade elevou-se concomitantemente com as mudanças de hábitos alimentares e de vida do brasileiro, sendo por isso a educação nutricional imprescindível. O país vivencia uma fase de transição nutricional e os diagnósticos constituem bases importantes para a atuação de gestores públicos.

LABEL DESIGNING FOR MINIMALLY PROCESSED TILAPIA AIMING THE TRACEABILITY OF THE PRODUCTIVE CHAIN

The aim of this study was to develop label for Nile tilapia minimally processed. Analyses were performed to quantify the nutritional components of the fillets; and information about freshness, date of processing and batch specification was collected. Such data were essential for designing labels providing information about the traceability system and presenting codes for quality identification such as the Quick Response Code (QR Code), which allows the electronic encoding of the product on a database. Mandatory food labeling associated with the use of QR Code are tools that convey information to consumers about food quality and the entire production chain. One hundred sixty-two potential consumers were surveyed about the general characteristics of the product packaged in poly nylon film type, vacuum-packed, used for the packaging of traced fresh-cut fillets of tilapia minimally processed and kept under refrigeration (0±1oC). According to the Spearman correlation the variables packaging, general appearance and willingness to purchase the product presented a correlation, with coefficients estimated at 0.437, 0.466 and 0.497 respectively.

O tomate como alimento: cadeia produtiva e resíduos de agrotóxicos / The tomato as food, agroindustrial chain and pesticide residues

O objetivo deste trabalho foi efetuar revisão de literatura sobre a importância do tomate e seus derivados na dieta alimentar, mostrar a influência da cadeia agroindustrial do tomate no âmbito do agronegócio brasileiro e apontar método eficiente para detecção de resíduos de agrotóxicos nessa matriz. Para seu consumo seguro são necessários,além da aplicação das boas práticas agrícolas no seu cultivo, informações sobre o monitoramento de resíduos de agrotóxicos que garantam a qualidade do alimento submetido a tratamentos com agrotóxicos. A disponibilização de métodos multirresíduos que promovam a detecção de várias classes de agrotóxicos em matrizes complexas, como o QuEChERS, oferecem várias vantagens na determinação de resíduos de agrotóxicos em alimentos, podendo ser usado como método de rotina em diversos laboratórios.

Fish silage in black bass (Micropterus Salmoides) feed as an alternative to fish meal

The objective of this study was to use the residues of fermented sardine to elaborate the acid fish silage and its use in feed for aquaculture. Biological assay was performed by feeding largemouth bass (Micropterus salmoides) fingerlings (initial weight 22g), with extruded diets (41 percent crude protein; 3,600 kcal/kg digestible energy) containing 0.0, 7.5, 10.0, 12.5, or 15.0 percent of fish silage in partial substitution to the fish meal. The feed conversion ratio and weight gain for the treatments were: 1.26 and 15.76g; 1.11 and 17.07g; 1.19 and 17.81g; 1.18 and 19.83g; 1.47 and 14.64g, respectively. No significant differences (P<0.05) were detected among the treatments. Results indicated that it was possible to use up to 15 percent of acid fish silage as partial substitute for fish meal in the formulation of carnivorous fish feed.

O objetivo desta pesquisa foi estudar a utilização de resíduos de sardinha fermentada para elaboração de silagem química e sua utilização em rações para aquacultura. Foi realizado ensaio de ganho de peso utilizando juvenis de "black bass" (Micropterus salmoides), com peso inicial de 22 gramas, onde utilizou-se rações extrusadas (41 por cento de proteína bruta, 3.600 kcal/kg de energia digestível) contendo 0,0; 7,5; 10,0; 12,5; 15,0 por cento de silagem em substituição à farinha de peixe. A composição química da silagem de pescado (matéria seca) apresentou valores de proteína bruta de 28,47 g 100g-1; lipídeo 8,24 g 100g-1; cinza 60,68 g 100g-1 A conversão alimentar e o ganho de peso para os tratamentos foram, respectivamente: 1,26 e 15,76g; 1,11 e 17,07g; 1,19 e 17,81g; 1,18 e 19,83g; 1,47 e 14,64g. Nenhuma diferença significativa (P<0,05) foi encontrada entre os tratamentos. Os resultados indicam a possibilidade da utilização de até 15 por cento de silagem na substituição da farinha de peixe, em rações para peixes carnívoros.

Ionizing radiation effects on food vitamins: a review

Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.

Assim como outras técnicas de processamento de alimentos, a irradiação induz certas alterações, que podem modificar a composição química e o valor nutritivo dos alimentos. A natureza e extensão destas mudanças dependem essencialmente da composição do alimento, da dose de irradiação e de fatores tais como a temperatura e a presença ou ausência do oxigênio do ar. Enquanto que algumas vitaminas, como a riboflavina, niacina e vitamina D são bastante estáveis, outras, como a tiamina e vitaminas A e E, são relativamente lábeis. O objetivo da presente revisão foi discutir as prováveis perdas de vitaminas de diversos produtos submetidos ao processo de irradiação.

Saxitoxins accumulation by freshwater tilapia (Oreochromis niloticus) for human consumption.

The accumulation of saxitoxins (STXs) in fish from freshwater aquaculture was investigated for the first time in the present study. Cyanotoxins have been monitored in liver and muscle samples of Oreochromis niloticus by chromatographic methods, both before and after the depuration process. The results show that tilapia can accumulate STXs. Our findings suggest that depuration with clean water is an alternative process to eliminate STXs from fish and, therefore, improve the safety of tilapia for consumers.

Fatty acid composition of acid, biological and enzymatic fish silage

The use of the fish silage as an ingredient in feed for aquatic organisms is an alternative to solve sanitary and environmental problems caused by the lack of an adequate destination for the residues generated by the fishing industry. It would also lower the costs with feed, and consequently the fish production costs, since the expenses with the fedd account for approximately 60 per cent of the total cost. The objective of this study was to evaluate the fatty acid composition of the acid silage (AS), biological silage (BS) and enzymatic silage (ES) produced from discardings of the culture and from processing residues of the Nile tilapia(Oreochromis niloticus). The values found for lipids (dry matter basis) were: 12.45; 12.25 and 12.17 g 100 g-1 for BS, AS and ES, respectivelly. The fatty acids present in the lipid fraction of the silages are predominantly unsaturated. Oleic acid was present inlarger amounts (30.49, 28.60 and 30.60 g 100 g-1 of lipids for BS, AS and ES, respectivelly. Amoung saturated fatty acids, palmitic and stearic acids were present in larger amounts. Only traces of eicosapentaenoic (EPA) and docosahexaenoic from discardings of the culture and processing residues of the Nile tilapia are not a good source of EPA and DHA for fish feeds.

Produções de ácido acético, etanol e dos isômeros óticos do ácido lático por linhagens de Lactobacillus isoladas de fermentações alcoólicas industriais / Production of acetic acid, ethanol and optical isomers of lactic acid by Lactobacillus strains isolated from industrial ethanol fermentations

Avaliaram-se no presente trabalho, as produções de etanol e dos ácidos acético e lático, bem como das proporções dos isômeros óticos D(-) e L(+) desse último, por 17 linhagens de Lactobacillus isoladas de fermentações industriais de produção de etanol. As linhagens foram crescidas a 32ºC por 24 horas, em meio contendo 1 por cento de glucose, 1 por cento de frutose, 1 por cento de extrato de levedura, sais nutrientes (K, Mg e Mn) e tampão fosfato. Foram estimados os teores de ácido lático, ácido acético e etanol mediante cromatografia líquida de alta eficiência, assim como dos isômeros óticos D(-) e L(+) do ácido lático mediante espectrofotometria ao ultra-violeta, empregando desidrogenases láticas estereoespecíficas. O crescimento bacteriano foi inferido pela absorvância a 600 nm. Os resultados obtidos mostraram, pelos perfis de excreção dos metabólitos, a presença de 8 linhagens homofermentativas obrigatórias (produzindo unicamente ácido lático), 8 linhagens heterofermentativas obrigatórias (com produções de ácidos lático, acético e etanol) e 1 linhagem supostamente heterofermentativa facultativa. Observou-se também, em relação à formação dos estereoisômeros, que 12 linhagens foram incluídas no grupo DL, 4 no grupo L e 1 no grupo D. Os resultados permitem concluir que os Lactobacillus que contaminam processos fermentativos industriais de produção de etanol, podem se apresentar nos 3 biotipos fermentativos e produzindo as mais variadas proporções dos dois estereoisômeros do ácido lático, com relevantes implicações biotecnológicas. Este é o primeiro relato sobre as produções dos isômeros óticos do ácido lático por bactérias do gênero Lactobacillus isoladas de fermentações industriais baseadas na cana-de-açúcar.

The aim of the present work was to evaluate the metabolism type of 17 Lactobacillus strains isolated from industrial ethanol fermentation plants. The strains were grown at 32°C for 24 hours on a mixture of equal amounts of glucose and fructose as the carbon source, and supplemented with yeast extract, mineral nutrients and buffer. Bacterial growth was estimated by absorbance at 600nm and the main end products of bacterial metabolism (lactate, acetate and ethanol) were measured by high performance liquid chromatography, while the stereoisomers, D(-)- and L(+)-lactate, were assayed by an enzymatic methodology using stereospecific lactate-dehydrogenases. According to the results, all the three types of metabolism were found among the bacteria investigated: obligately homofermentative (8 strains), facultative heterofermentative (1 strain) and obligately heterofermentative (8 strains). The results have showed a predominance of DL strains regarding the stereoisomers production, but it was also found strains producing a single type of the isomeric form. These findings suggest the possibility to explore the lactobacilli biodiversity in fuel ethanol fermentation plants for lactate production of chemically pure optical isomers. This is the first report on lactic acid isomers formation by Lactobacillus strains isolated from sugar cane based-industrial fermentations.

Use of fish waste as silage: a review

The use of fish silage as a substitute for protein ingredients in rations for aquatic organisms is an alternative to solve sanitary and environmental problems caused by the lack of adequate disposition for the waste from the fish industry. Besides, it is also a way of decreasing feeding costs, and, consequently, fish production costs, since feeding corresponds to about 60 percent of the overall expenses with production. The objective of this review was to discuss the use of fish waste, the elaboration of chemical silage and the use of this ingredient in feed for aquaculture.

A utilização da silagem de pescado como substituto de ingredientes protéicos em rações para organismos aquáticos surge como alternativa para solucionar os problemas de ordem sanitária e ambiental causados pela falta de destino adequado dos resíduos gerados pela indústria do pescado, além de diminuir os custos com alimentação e conseqüentemente os custos de produção do pescado, já que os gastos com a alimentação correspondem a aproximadamente 60 por cento do custo total. Esta revisão teve por objetivo discutir a respeito do aproveitamento do resíduo de pescado, elaboração de silagem química e a utilização desta como ingrediente para ração destinada à aqüicultura.

A silagem de pescado na alimentação de organismos aquáticos / Fish silage in the feeding of aquatic organisms

O objetivo deste trabalho foi conhecer o potencial da silagem de pescado como ingrediente alternativo à farinha de peixe, princiapl fonte protéica, em rações para a aquicultura com base na literatura nacional e internacional. A revisão abordou os aspectos bioquímicos e nutricionais, as metodologias de produção e o uso da silagem na alimentação de organismos aquáticos, bem como os resultados de diversas pesquisas. É viável a utilização da silagem de pescado como ingrediente (alternativo) potencial em rações para aquicultura e, portanto, as investigações científicas devem prosseguir neste sentido.

Use of smoking to add value to the salmoned trout

O objetivo deste estudo foi comparar as características inerentes à truta salmonada (Salmo truta) e ao salmão (Salmo salar), no que se refere à coloração (CIE L*a*b*), composição centesimal, pH e atributos sensoriais, de filés in natura e defumados, visando uma possível alternativa para substituição do salmão importado pela truta salmonada brasileira, em termos de equivalência comercial para venda no varejo. Os resultados encontrados, mostraram que não ocorreu diferença estatística para a maioria dos atributos sensorias analisados e para o pH. Já a coloração dos filés apresentou diferença estatística indicando porém, uma coloração mais intensa para a truta em relação ao salmão, sendo, portanto, conveniente à agroindústria.