Microbiological quality of raw fish based food products / Qualidade microbiológica de produto alimentícío à base de peixe cru

Sashimi is a food product widely produced in traditional Japanese restaurants. It has a high risk of microbial contamination because it comes from raw fish and due the lack of training in Good Handling Practices in most establishments that produce this kind of food. The objective of this work was to evaluate the microbiological quality of salmon-based sashimi produced and marketed in traditional Japanese restaurants in Vitória da Conquista – Bahia, Brazil. This is a quantitative, laboratory and explanatory study. PetrifimTM (3M) dishes were used to evaluate twelve samples of sashimi obtained from four restaurants. The microorganisms analyzed were: total coliforms, thermotolerant (Escherichia coli), Salmonella sp. and Staphylococcus aureus. The results indicated the presence of visible colonies of total coliforms in 10 of the analyzed samples. It was detectable the growth of bacterial colonies of Staphylococcus aureus only in samples A1 and D3. For Escherichia coli and Salmonella sp. there was no visible growth of colonies in the samples evaluated. In view of the results found, detection of bacterial contamination at considerable levels was observed. It is noteworthy that, even if it is within the values recommended by Brazilian legislation, the presence of such microorganisms may be related to the lack of hygiene in the place and/or the manipulator, poor conservation of fish and the lack of good handling practices

Whole grain bread preserved with lemon juice: a comparative study / Pão integral conservado com suco de limão: um estudo comparativo

The use of natural substances for the replacement of chemicals in food conservation is a global trend. Thus, the aim of this study was to evaluate the effect of lemon juice on wholemeal bread conservation and determine shelf time. This is a quantitative, laboratory and explanatory study in which three formulas of the dough with the same composition of ingredients were tested. One formula had the addition of lemon juice at the concentration of 1.75%; other with industrial antifungal at 1.0%; and the last formula without any addition. Analysis of fibers, humidity, pH and titratable acidity were performed. Shelf life for all formulations was evaluated by the visual method until the formation of mold colonies for 5 days. The samples showed similarity in the variation in humidity level (32.4 to 37.9) in relation to time, having a reduction at the first moment and then in the increase of F1 and F2, and F3 remained constant. The  fiber content of the formulations showed a discrepancy between the contents of the evaluated times. The pH of the three formulas was within the desirable range of 4.0 to 7.0 ensuring good quality for the product according to the technical pattern of baking. The acidity variation between formulas followed a common pattern. Shelf life was similar for formulas containing lemon juice and antifungal solution, however the formula without any addition had the shortest shelf time, confirming the efficiency of lemon in the conservation of wholemeal bread.

Marine macrolides to tackle antimicrobial resistance of mycobacterium tuberculosis

Tuberculosis has become a major health problem globally. This is worsened by the emergence of resistant strains of Mycobacterium tuberculosis showing ability to evade the effectiveness of the current antimycobacterial therapies. Therefore, the efforts carried out to explore new entities from many sources, including marine, are critical. This review summarizes several marine-derived macrolides that show promising activity against M. tuberculosis. We also provide information regarding the biosynthetic processes of marine macrolides, including the challenges that are usually experienced in this process. As most of the studies reporting the antimycobacterial activities of the listed marine macrolides are based on in vitro studies, the future direction should consider expanding the trials to in vivo and clinical trials. In addition, in silico studies should also be explored for a quick screening on marine macrolides with potent activities against mycobacterial infection. To sum up, macrolides derived from marine organisms might become therapeutical options for tackling antimycobacterial resistance of M. tuberculosis.Directorate General of Higher Education, Ministry of Education, Culture, Research, and Technology, Indonesia | Ref. 020/E5/PG.02.00PT/202

Physicochemical quality of bottled butter/ Qualidade físico-química da manteiga de garrafa

Bottled butter also called butter of the backwoods and earth butter, has peculiar sensory characteristics and is a product widely consumed in northeastern Brazil. The artisanal processing takes place by small farmers who sell their products at free fairs. Butters are usually filled in inappropriate containers, reused plastic or glass bottles and devoid of labeling. The objective of this study was to evaluate the physicochemical quality of bottle butter marketed at a free fair of Vitória da Conquista – Bahia, Brazil. We analyzed 12 samples of bottled butter from four different sites, with 3 replicates in the period of one month at different weeks. The characteristics evaluated were humidity content, acidity, amount of fat and solids-not-fat (SNF), recommended by Normative Instruction nº 68 of December 12, 2006. All samples presented humidity content outside the standard provided for by legislation, with values ranging from 0.4 to 1.3g. On the other hand, the acidity index, amount of fat and solids-not-fat presented values within the normal range. In the evaluation of physicochemical parameters, it was evident the lack of standardization in the processing of bottle butter and the necessity of adapting it to the service recommended by normative instruction

Microbiological quality of powdered shrimp / Qualidade microbiológica de camarão em pó

In order to analyze the microbiological quality of shrimp powder marketed in municipalities in southwestern Bahia, 15 samples from three distinct brands were collected and microbiological analyses were performed for Salmonella spp., coliforms and coagulase-positive Staphylococcus. All samples analyzed were contaminated with total coliforms and thermotolerant, with counts above 102 CFU.g-1. Only sample C1 was contaminated with coagulase-positive Staphylococcus, presenting values of 4.60 x 105 UFC.g-1, above the maximum value (5 x102 CFU.g-1), tolerated by Brazilian food safety standards. In qualitative tests for Salmonella spp., all samples were positive for this pathogenic bacterium. Given the results found, it was observed that powdered shrimps marketed in the municipalities of southwestern Bahia have low quality and unsatisfactory hygienic-sanitary conditions, and consumer health can be considered at risk.In order to analyze the microbiological quality of shrimp powder marketed in municipalities in southwestern Bahia, 15 samples from three distinct brands were collected and microbiological analyses were performed for Salmonella spp., coliforms and coagulase-positive Staphylococcus. All samples analyzed were contaminated with total coliforms and thermotolerant, with counts above 102 CFU.g-1. Only sample C1 was contaminated with coagulase-positive Staphylococcus, presenting values of 4.60 x 105 UFC.g-1, above the maximum value (5 x102 CFU.g-1), tolerated by Brazilian food safety standards. In qualitative tests for Salmonella spp., all samples were positive for this pathogenic bacterium. Given the results found, it was observed that powdered shrimps marketed in the municipalities of southwestern Bahia have low quality and unsatisfactory hygienic-sanitary conditions, and consumer health can be considered at risk

ACEITABILIDADE DE GELEIA DE PIMENTA DEDO-DE-MOÇA COM PECTINA DA CASCA DO PEQUI

O pequizeiro se destaca pela força econômica exercida no cerrado, seu fruto é utilizado em preparações além de apresentar propriedades tecnológicas em diversos produtos. A pectina, utilizada como gelificante ou estabilizante, pode ser extraída da casca do pequi, a qual corresponde à aproximadamente 80% do peso total do fruto e que é normalmente descartada. O objetivo deste trabalho foi extrair pectina da casca do pequi utilizando ácido cítrico e compará-la com a pectina comercial aplicada na formulação de geléia de pimenta dedo-de-moça. Foi aplicada análise sensorial utilizando teste de aceitação com escala hedônica estruturada de nove pontos. A geleia de pimenta dedo-de-moça elaborada a partir de pectina extraída da casca do pequi alcançou boa aceitação por parte dos consumidores, atingindo nota média acima de 7,0 para quatro dos cinco atributos avaliados, porém diferenciou estatisticamente da geléia produzida com pectina comercial em aparência, cor, textura e sabor. Conclui-se que a casca do pequi é uma alternativa viável para extração de pectina e aplicação em geleias

Desenvolvimento e caracterização físico-química de farinha de batata-doce (Ipomoea batatas L) com adição de linhaça marrom (Linum usitatissimum L) / Development and physical-chemical characterization of sweet potato (Ipomoea batatas L) flour with addition of brown flaxseed (Linum usitatissimum L)

Surgiu, em âmbito mundial, nos últimos anos a necessidade do aperfeiçoamento de tecnologias para a elaboração de novos produtos, cuja funcionalidade e versatilidade atendem a consumidores que procuram alimentos de acessibilidade. Objetivou-se com este trabalho desenvolver um novo produto à base de batata-doce com adição de linhaça marrom e promover a caracterização físico-química do mesmo. A farinha foi obtida através da higienização, descascamento, corte, tratamentos (controle, branqueamento ou metabissulfito de sódio 0,5%), desidratação e trituração dos tubérculos e adição da linhaça.  A caracterização físico-química consistiu nas análises de umidade, extrato etéreo, proteína bruta, fibra bruta, cinza, fração glicídica e pH. Utilizou-se o software Assistat7.7 beta para realizar a análise estatística dos dados, as farinhas obtidas nesses tratamentos não diferenciaram estatisticamente entre si pelo teste de Tukey a 5% de probabilidade, com exceção da determinação de cinzas, onde as amostras submetidas ao branqueamento, apresentaram valores inferiores aos demais tratamentos. Após o enriquecimento da farinha com linhaça marrom, os valores obtidos na composição centesimal de estrato etéreo, proteína bruta, fibras totais, cinzas totais e fração glicídica foram superiores aos encontrados na literatura

AFERIÇÃO TÉRMICA EM ALIMENTOS QUE COMPÕEM REFEIÇÕES PORCIONADAS

Serviços de alimentação constituem os estabelecimentos onde o alimento é manipulado, preparado, armazenado e ou exposto à venda, podendo ou não ser consumido no local. Considerando a diversidade de segmentos de alimentação ofertados no Mercado Municipal de Salinas-MG, além da manipulação com produtos e dinheiro concomitantemente, são recorrentes as contaminações microbianas. As toxinfecções de origem bacteriana são as doenças veiculadas por alimentos que mais se relacionam com os serviços de alimentação. O presente trabalho objetivou avaliar as temperaturas de alimentos que compõem refeições porcionadas as quais são comercializadas em barracas no local supracitado. Diariamente, são servidas em oito barracas produtoras de refeições porcionadas os seguintes alimentos: arroz, feijão, carne e uma guarnição. Utilizou-se termômetro infravermelho digital Smart Sensor modelo AR 360 para efetuar as aferições e ficha de registros. Foram realizadas 480 aferições para cada alimento em um período de 4 meses. Os resultados foram analisados segundo as temperaturas preconizadas pela Resolução RDC n° 216 de 15 de Setembro de 2004 sendo considerados adequados quando em temperatura superior a 60°C para as preparações quentes. Os resultados mostraram que pelo menos 75% das temperaturas estavam em desacordo com a legislação vigente. Assim, é necessário a vigilância sanitária municipal acompanhar e fiscalizar as barracas. O processo produtivo das refeições precisa ser revisto e monitorado, de forma a garantir melhores temperaturas de armazenamento das preparações, garantido aos consumidores uma alimentação com menor risco higiênico-sanitário e melhor qualidade

Mucormycosis in the COVID-19 Environment: A Multifaceted Complication

The second wave of coronavirus disease 2019 (COVID-19) caused severe infections with high mortality. An increase in the cases of COVID-19-associated mucormycosis (CAM) was reported predominantly in India. Commonly present in immunocompromised individuals, mucormycosis is often a life-threatening condition. Confounding factors and molecular mechanisms associated with CAM are still not well understood, and there is a need for careful research in this direction. In this review, a brief account of the diagnosis, management, and advancement in drug discovery for mucormycosis has been provided. Here, we summarize major factors that dictate the occurrence of mucormycosis in COVID-19 patients through the analysis of published literature and case reports. Major predisposing factors to mucormycosis appear to be uncontrolled diabetes, steroid therapy, and certain cancers. At the molecular level, increased levels of iron in COVID-19 might contribute to mucormycosis. We have also discussed the potential role and regulation of iron metabolism in COVID-19 patients in establishing fungal growth. Other factors including diabetes prevalence and fungal spore burden in India as contributing factors have also been discussed

Hemofilia adquirida A e B principais apresentações clínicas da doença de Pott em crianças: Hemofilia adquirida A e B main clinical presentations of Pott disease in children

A hemofilia é uma doença sanguínea caracterizada por distúrbios nos mecanismos de coagulação do sangue, podendo ser de origem hereditária ou adquirida. A hemofilia adquirida ocorre devido à produção de autoanticorpos contra a atividade pró-coagulante dos fatores VIII (Hemofilia A) e IX (Hemofilia B). O objetivo desse trabalho é a realização de um estudo observacional e exploratório sobre os artigos publicados nos últimos 5 anos sobre a hemofilia adquirida A e B, uma vez que é uma enfermidade considerada rara. Dos 68 resultados obtidos na pesquisa, apenas 7 abordaram de forma objetiva sobre o tema, sendo utilizados na confecção do estudo. Segundo a literatura, as manifestações clínicas envolvem sangramento mucocutâneo, urogenital e gastrointestinal, e são mais prevalentes em idosos. Em crianças, o sangramento pode ser menos expressivo, provocando dúvidas quanto ao diagnóstico. O tratamento da hemofilia envolve a reposição dos fatores de coagulação deficientes e o uso de imunossupressores, ainda que nas obras analisadas apenas o tratamento hemostático tenha sido descrito, revelando uma carência de estudos sobre o uso de imunossupressores nos casos de hemofilia adquirida