Comportamento de microbiota residente, Aeromonas hydrophila, Yersinia enterocolitica, e Listeria monocytogenes inoculadas em carne de atum (Thunnus albacares), estocada sob refrigeração (0±1oC) em diferentes atmosferas modificadas

O pescado é um alimento altamente perecível e sujeito à contaminações bacterianas, sendo necessárias medidas tecnológicas no sentido de melhorar sua qualidade e aumentar a vida útil do produto. A utilização do frio em conjunto com embalagem em atmosfera modificada propicia maior segurança, além de aumentar o tempo de vida de prateleira do pescado. Neste estudo procurou-se verificar o comportamento de microbiota residente, e de Aeromonas hydrophila, Listeria monocytogenes e Yersinia enterocolitica inoculadas em carne de atum (Thunnus albacares) estocada sob refrigeração (0O C ± 1O C) nas atmosferas ar, vácuo, 40/60 CO2/N2, 80/20 CO2/N2, e 100% CO2. Foram utilizadas quatro amostras, sendo que em uma não foi inoculado nenhum patógeno, sendo feitas determinações de bactérias naturais e residentes, e nas outras foram feitas as mesmas análises e ainda inoculado um patógeno em cada. Os resultados demonstraram haver média inibição de bactérias heterotróficas aeróbias mesófilas e bactérias láticas, enquanto EnterobacteriaceaeOs grupos bacterianos contaminantes analisados foram heterotróficos aeróbios mesófilos, Enterobacteriaceae, e bactérias láticas. Bactérias heterotróficas aeróbias mesófilas e láticas não apresentaram grande inibição frente às condições de estocagem. Os efeitos das atmosferas modificadas no crescimento bacteriano foram discutidos, e foi observada intensa inibição de Enterobacteriaceae, e de todos os patógenos inoculados, com redução de dois a quatro ciclos logarítmicos. Esta inibição foi provavelmente devido a uma junção de fatores, como o efeito do CO2, a ausência ou diminuição do O2, a baixa temperatura utilizada, e a competição bacteriana. A atmosfera mais eficiente na inibição do crescimento dos patógenos foi a 40/60 CO2/N2.The seafood is highly perishable and there’s many sources of bacterial contamination, so, the technology is necessary to improve quality and shelf life. The use of low temperatures associated with modified atmosphere package become more safety seafood, improving the shelf life too. In this work the behavior of the indigenous microorganisms and Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica inoculated in tuna fish (Thunnus albacares) stored in 0O C ± 1O C on modified atmospheres (air, vacuum, 40/60 CO2/N2, 80/20 CO2/N2, and 100% CO2.) was observed. The indigenous microrganisms studied was heterotrophic aerobic mesophilic bacteria, Enterobacteriaceae and acid lactic bacteria. The heterotrophic aerobic mesophilic and acid lactic bacteria wasn’t show nhibition during storage. The effects of modified atmospheres on the growth of microorganisms was discussed, and was high inhibition of Enterobacteriaceae and all the pathogens, from two to four log cicles. This inhibition was probably because the CO2 effect, the low level of the O2, the temperature (0O C ± 1O C) and the microorganism competition. The atmosphere 40/60 CO2/N2, was the most powerfull to inhibition of growth of pathogens.143 f

Prevalencia e etiologia infecciosa de mastite bovina na microrregioa de Cuiaba-MT

Este trabalho teve como objetivo verificar a prevalência e etiologia infecciosa da mastite bovina em propriedades leiteiras da microrregião de Cuiabá, estado de Mato Grosso. Foram examinadas 108 vacas pertencentes a rebanhos desta microrregião. Em seguida, submeteram-se 279 amostras de leite provenientes de quartos mamários mastíticos a provas microbiológicas. Dos animais examinados, 85,2% eram portadores de mastite em pelo menos um quarto mamário. O percentual de quartos mamários afetados pela mastite clínica e subclínica foi de 5,8 e 65%, respectivamente. Quanto à etiologia, nos casos de mastite subclínica os agentes causais mais isolados foram Corynebacterium spp. (27,6%) e Staphylococcus aureus (21,5%). Dentre os casos de mastite clínica, isolaram-se com maior freqüência S. aureus (44,0%) e Corynebacterium spp. (12,0%). Embora a elevada prevalência de S. aureus e Corynebacterium spp. como causadores de mastites corrobore o verificado em estudos realizados em outras regiões do Brasil, a baixa prevalência de bactérias do gênero Streptococcus nos casos analisados difere do observado em tais relatos

Listeria spp. E Listeria monocytogenes NA PRODUÇÃO DE SALSICHAS TIPO HOT DOG

Listeria monocytogenes is widely distributed in the environment and it has been isolated from food that were associated to outbreaks of high lethality in many countries. Thus, this bacterium represents an important pathogen to the public health. Ready-to-eat products, likecooked stuffed food, within them, frankfurters, are associated to human listeriosis in many countries. Taking into consideration the importance of the subject and the need of more data about it, the occurrence of Listeria spp. and L. monocytogenes in industrial plants, in meat raw materials, in slurry and frankfurters was investigated.These samples were collected in two production plants with SIF (Federal Inspection Service); in one of them GMP, HACCP and SOP were implemented. The results of the 1 06 microbiological analysis were submitted to the program @Risk to obtain the risk analysis; the meanvalues results showed that 7 to 9% of the frankfurters in the market may have L. monocytogenes. The analysis indicated that 88 strains of L. monocytogenes were obtained from 1 06 samples; among them, 76 werecollected in the industrial plants that participate in the experiment, and 30 were collected in the market. In serological typification, 95% of these strains were classified as serotypes 4b, 1 /2a and 1 /2b. Besides the presence of the bacterium in frankfurthers consumed inBrazil and the risk factors associated to this pathogen, the situation concerns because of the lack of epidemiological data, absence of patterns and the deficient information given to the consumer, specially information related to the presence of L. monocytogenes, particularly important to the groups at risk, as well as information related to the importance of heating the produc

DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE

ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g-1: moisture, 72.73 to 68.82; protein, 18.85 to 18.90; lipids, 2.90 to 8.33; and ash, 3.86 to 4.20. Shear force varied from 5.92 to 8.14 N; water-holding capacity varied from 71.83 to 74.71% and cooking weight loss, from 24.21 to 26.59%

O Museu do Estado da Bahia, entre ideais e realidades (1918 a 1959)

This article retraces the trajectory of the Museu do Estado da Bahia from 1918 to 1959. The aim is to identify its successive museological practices and the implementation of the so-called processes of musealization during its institutionalization and consolidation, which were also related to the personalities of the administrators and their expectations regarding political and social interactions, as well their expectations toward the State of Bahia itself. Having dealt with a wide range of conflicts, alterations have been observed in how the museum functions. Within the framework in question, three successive periods have been characterized: its establishment as a historic museum; its consolidation as an eclectic museum with a focus on history, and the path towards art under the direction of José Valladares