Investigation of Listeria spp. and Salmonella spp. in curd cheese produced and distributed in the county of Venturosa – Pernambuco, Brazil

Curd cheese is one of the most traditional foods produced in the Northeast of Brazil, the production is mainly concentrated in the states of Rio Grande do Norte, Ceará, Pernambuco and Paraíba. Although it has great historical and socioeconomic importance, there is a need for further related studies about the quality control of its production, especially with regard to   Listeria spp. and Salmonella spp. given the importance of these microorganisms to public health. Thus, this study aimed to investigate Listeria spp. and Salmonella spp. in samples of curd cheese commercialized in establishments in the municipality of Venturosa, Agreste of the state of Pernambuco, Brazil. Sixty samples of curd cheese were analyzed using the microbiological analysis method according to Normative Instruction nº30/2018, Ministry of Agriculture, Livestock and Food Supply (MAPA). No samples were detected for Salmonella spp., however, Listeria grayi was detected in two cheese samples (3.34%), among the analyzed samples. The presence of L. grayi may be associated with hygienicsanitary failures in the stages of obtaining or elaboration of the product. The result obtained in the study reinforces the importance and necessity of the application of Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP) to obtain a final product safe to the consumer

Mass-rearing of Mediterranean fruit fly using low-cost yeast products produced in Brazil

Ceratitis capitata is one of the most important pests of fruits for exportation, and Sterile Insect Technique (SIT) has been the most efficient and environmental friendly technique used to control fruit fly populations around the world. A key goal in achieving a successful SIT program is a mass rearing system producing high quality insects at low cost. Providing adults with an artificial diet containing hydrolysed protein has been the major obstacle for bio-production facilities in Brazil, because it is expensive and has to be imported. Two other commercial products, autolysed yeast (AY) and yeast extract (YE), of domestic origin and low cost, were tested as substitutes of the imported hydrolyzed protein. To compare their efficiency we observed the female fecundity, adult survival and egg viability of flies raised on diets containing one of each of the different protein products. Flies reared on the domestic yeast products had equivalent or superior performance to the flies reared on imported protein. Both AY and YE can be a possible substitute for imported hydrolyzed protein for C. capitata mass-rearing, as they are cheaper and are readily available in the national market

Relações anatômicas das glândulas paratireóides cervicais com a tireóide: estudo em 53 tireoidectomias

OBJETIVO: O estudo foi transversal e retrospectivo por meio dos registros fotográficos, nos transoperatórios de 53 tireoidectomias totais e parciais, realizadas entre janeiro de 2002 a agosto de 2006, em pacientes portadores de doenças benignas e malignas da tireóide. RESULTADOS: Foram obtidas imagens de 111 glândulas paratireóides. Das 67 superiores, 65 (97%) estavam envolvidas pelo fino e irregular tecido adiposo peri-glandular. Das 44 inferiores, 41 (93,1%) estavam parcial ou totalmente envoltas pela esparsa gordura aderida à cápsula tireóide. A escolha da via de acesso e o cuidado para evitar hemorragias são dois itens que evitam maiores dificuldades. Acrescem-se os rigores da técnica com a ligadura do pedículo superior, sendo realizada em primeiro lugar, seguida da mobilização do lobo tireóideo em sentido medial. Esses gestos possibilitam a melhor identificação das paratireóides. CONCLUSÃO: É indispensável conservar o tecido adiposo aderido à cápsula tireóidea, onde se alojam mais de 90% das paratireóides. O manuseio cirúrgico dessa delgada lâmina adiposa provoca a mudança da cor das paratireóides, tornando-as amarronzadas, destacando-as entre o amarelo-ouro da gordura e impondo maior atenção ao cirurgião