Physical and chemical quality, biodiversity, and thermodynamic prediction of adhesion of bacterial isolates from a water purification system: a case study

The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence according to the hydrophobicity of these microorganisms and of the polypropylene distribution loop for purified water. The assessment of drinking water that supplies the purification system allowed good-quality physical, chemical, and microbiological specifications. The physicochemical specifications of the distributed purified water were approved, but the heterotrophic bacteria count was higher than allowed (>;2 log CFU mL-1).The sanitation of the storage tank with chlorine decreased the number of bacteria adhered to the surface (4.34 cycles log). By sequencing of the 16SrDNA genes, six species of bacteria were identified. The contact angle was determined and polypropylene surface and all bacteria were considered to be hydrophilic, and adhesion was thermodynamically unfavorable. This case study showed the importance of monitoring the water quality in the purified water systems and the importance of sanitization with chemical agents. The count of heterotrophic bacteria on the polypropylene surface was consistent with the predicted thermodynamics results because the number of adhered cells reached approximate values of 5 log CFU cm-2

Agravos à saúde dos trabalhadores de enfermagem em uma instituição pública de ensino

Objetivo: Identificar os agravos ocorridos com os trabalhadores de enfermagem por meio do Sistema de Monitoramento da Saúde dos Trabalhadores de Enfermagem (SIMOSTE) e descrever as consequências desses agravos. Método: Trata-se de um estudo de natureza quantitativa do tipo exploratório descritivo que foi realizado em um hospital-escola situado na zona oeste do município de São Paulo. Resultados: A partir do SIMOSTE foram registradas 1.847 ocorrências no período de 6 meses. Entre as principais ocorrências destacam-se as licenças médicas, os acidentes de trabalho com e sem afastamentos, os atendimentos psiquiátricos e psicoterapia. Conclusão: Os dados apontam para a necessidade do desenvolvimento de novas ações de vigilância em saúde voltadas para a notificação dos acidentes e das doenças relacionadas ao trabalho, além da prevenção dos agravos.
Objetivo: Identificar los problemas de salud producidos en el personal de enfermería por medio del Sistema de Vigilancia de la Salud de los Trabajadores de Enfermería (SIMOSTE) y describir las consecuencias de esos problemas. Método: Estudio exploratorio cuantitativo y descriptivo realizado en un hospital universitario situado en el oeste de la ciudad de São Paulo. Resultados: En SIMOSTE se registraron 1.847 incidentes ocurridos en un periodo de 6 meses. Entre los eventos más importantes se destacan las licencias médicas, los accidentes laborales con y sin baja laboral, atención psiquiátrica y psicoterapia. Conclusión: Los datos apuntan a la necesidad de desarrollar nuevas acciones de vigilancia en salud dirigidas a la notificación de los accidentes y de las enfermedades profesionales, además de su prevención. 

Objective: To identify the issues occurred with nursing workers through a Health Monitoring System for Nursing Workers (SIMOSTE) and to describe the consequences of those problems. Method: This is a quantitative, exploratory and descriptive study realized in a teaching hospital in the west region of the city of São Paulo. Results: From the SIMOSTE, 1.847 occurrences were registered in a six month period. Within the main occurrences, medical licenses, work related accidents with and without removals; psychiatric consultations and psychotherapy were highlighted. Conclusion: The data points out to the need for the development of new health vigilance actions to notify accidents and illness related to work, besides the prevention of issues.

Texture profile of filmogenic solutions with potential application for seed biodegradable coatings / Perfil de textura de soluções filmogénicas com potencial aplicação de revestimentos biodegradáveis de sementes

Seed coating has been used in order to minimize environmental and human health damage generated by the use of conventional treatments. Therefore, the aim of this work was to evaluate the influence of the contents of cassava starch (0.5 and 5% (m m-1)), glycerol (5 and 50% (m m-1)) in relation to the starch mass, and pH (5.5 and 6.5) on the texture parameters (hardness, adhesiveness, fracture, cohesiveness, elasticity and gumminess) of filmogenic solutions with the potential to prepare seed coatings. The adhesiveness, cohesiveness, elasticity and gumminess, were influenced by the variables in the studied range. In order to evaluate the coatings produced on seed germination, future work is necessary

Composition and in vitro antimicrobial activity of pink pepper fruit essential oils / Composição e atividade antimicrobiana in vitro de óleos essenciais de frutos de pimenta-rosa

The fruit of Aroeira, popularly called pink pepper, has aroused researchers interest due to the effects of the different constituents present in its essential oil. In Espírito Santo, the largest producer and exporter in the world since 2012, most pink pepper production is spontaneous and of great importance to rural producers. The aim of this work was to identify the chemical constituents and evaluate the antibacterial action of essential oils extracted from ripe pink pepper fruits (PPEO) obtained from six rural properties located in São Mateus-ES, coded as P5, P6, P7, P8, P9 and P10. Through chromatographic analysis (CG/MS), 13 compounds were detected, 10 monoterpenes and 3 sesquiterpenes, of which limonene (31.28%), delta3carene (28.71%) and alpha-pinene (15.01%) were the majority. In the agar diffusion test, the PPEO from the six farms showed inhibition against S. aureus, especially for the P6, P7, P8 and P10 oils, which did not differ significantly from the antibiotic Ampicillin used as a control. However, the essential oils tested were ineffective against E. coli. In the Minimum Inhibitory Concentration (MIC) test, the bacteria most sensitive to all oils was S. aureus, presenting the lowest values and, in contrast, P. aeruginosa showed greater resistance to their action. The PPEO that showed the greatest effect compared to the others against all bacteria was P7

Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

  Abstract: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks. However, this root’s shelf life is highly reduced and culminates the reduction of the beneficial to health compounds, which can be avoided by some strategies. In this sense, this work aimed to produce yacon beverages added with anti-browning agents (cysteine or citric acid) and evaluated the spontaneous fermentation during storage. Three yacon beverages have been produced with cysteine or citric acid (0.05% w/w) and a control beverage. Beverages were analyzed by microbiological counts, nutritional composition, physical-chemical characteristics, total phenolic compounds and phenolic acids, for 60 day storage. The data were evaluated by ANOVA and compared using the Duncan test (p≤0.05) or regression models were adjusted. Regarding microorganisms, all beverages have reached 109 CFU.ml-1 after 30 day storage. To the anti-browning agents use, the differences were occasional; however, the citric acid beverage had a desirable pH (< 4.5) for a fermented beverage, which allows inhibition of undesirable bacteria and a higher proportional initial FOS amount and less variation with 30 and 60 day storage. However, the citric acid beverage have presented smaller amount of phenolic compounds like chlorogenic and gallic acids (230.37 ± 168.63 and 40.87 ± 1.32, respectively). So, we conclued that spontaneous fermentation was a preparation technique which has added nutritional and functionals values to the yacon beverage, in special to beverage added citric acid, with a higher proportion of FOS