Suchergebnisse

Fresh produce can be a possible source of microbiological contamination. In the past 20 years, several salmonellosis outbreaks due to the consumption of tomato have been reported, mainly in the USA. Organic raw vegetables pose a risk for the transmission of foodborne pathogens since they are often cultivated using manure as a fertilizer. The aim of this study was to conduct a survey of the presence of Salmonella spp, total coliforms and Escherichia coli on the surface of tomatoes from two different production systems. A total of 262 samples of organic and conventional tomatoes were collected from supermarkets and open street markets in the city of Rio de Janeiro, Brazil and analyzed for these microorganisms. To increase the probability of detecting Salmonella spp, we used two different detection methods: the traditional method from the Bacteriological Analytical Manual-Food and Drug Administration (BAM-FDA) and the Mini-Vidas-SLM-bioMérieux. Total coliforms were detected in the range of 1 to 4 log10 CFU/g, E. coli was found in only three samples (2 conventional and 1 organic) and Salmonella was absent in all of the analyzed samples. The results demonstrate that all of the samples were in agreement with the Brazilian legislation for Salmonella spp. ; TÍTULO PT: Avaliação microbiológica de tomates (Lycopersicon esculentum Mill) comercializados no Rio de Janeiro, BrasilProdutos agrícolas frescos podem ser uma fonte possível de contaminação microbiana. Nos últimos 20 anos diversos surtos de salmonelose devido ao consumo de tomate têm sido relatados principalmente nos EUA. Vegetais orgânicos frescos oferecem risco na transmissão de patógenos de origem alimentar devido a serem frequentemente cultivados utilizando esterco como fertilizante. O objetivo deste estudo foi realizar uma pesquisa para verificar a presença de Salmonella spp, coliformes totais e Escherichia coli na superfície de tomates provenientes de dois sistemas diferentes de produção. Um total de 262 amostras provenientes da produção orgânica e convencional de tomates foram obtidos de supermercados e feiras na cidade do Rio de Janeiro, Brasil e analisados para estes microrganismos. Para aumentar a probabilidade de detecção de Salmonella spp., dois diferentes métodos de análise foram utilizados, um tradicional do Manual de Análises Bacteriológicas da Administração de Alimentos e Drogas dos Estados Unidos da América e o Mini Vidas-SLM-bioMérieux. Coliformes totais foram detectados na faixa de 1 a 4 log10 UFC/g, E. coli foi encontrada em somente três amostras (duas convencionais e uma orgânica) e Salmonella estava ausente em todas as amostras analisadas. Os resultados mostraram que todas as amostras estavam de acordo com a legislação brasileira para Salmonella spp.

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value-added product to seafood consumption.