ANÁLISE DAS CARACTERÍSTICAS QUÍMICAS E ENERGÉTICAS DE BLENDAS DE FARELO DE SOJA COM BAGAÇO DE CANA E SERRAGEM DE EUCALIPTO

Entre as várias fontes para produção de energia, a biomassa vegetal apresenta um grande potencial de crescimento, embora seja considerada ultrapassada para alguns. Vários estudos buscam melhorar a qualidade e a seleção das matérias - primas e técnicas para o uso da biomassa energética. Diante da necessidade de se conhecer as características das mais variadas matérias - primas, o objetivo deste estudo foi a caracterização físico - química e energética de blendas de farelo de soja com bagaço de cana e serragem de eucalipto. Para os ensaios propostos foram determinados por análise imediata os teores de materiais voláteis (TMV), carbono fixo (TCF) e cinzas (TCZ)e o poder calorífico superior (PCS). O acréscimo do percentual de farelo de soja nas blendas elevou o PCS e TCZ, no entanto, este ainda é considerado baixo não comprometendo o processo de combustão. Pelos resultados obtidos verifica-se que as blendas possuem potencial para serem utilizadas como biomassa energética e também podem ser submetidas a estudos futuros de compactação para produção de briquetes.&nbsp

Occurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhouse

A total of 120 beef carcasses were analyzed during processing at a slaughterhouse in southern Brazil. The carcasses were sampled by swab at three different steps of the slaughter line and then they were tested for Salmonella and E. coli. The Salmonella isolates were also examined for antimicrobial susceptibility. Salmonella prevalence distribution was modeled and the probability of contamination was simulated using @Risk program and 10,000 interactions. Results demonstrated that 4 beef carcasses (3.3%) were positive for Salmonella only in the first point. The six isolates of Salmonella were classified: S. Newport (n = 3), S. Saintpaul (n = 2) and S. Anatum (n = 1). No Salmonella strains exhibited resistance to any of the antimicrobials tested. As expected, the most contaminated point with E. coli was the first point (hide), presenting counts from 0.31 to 5.07 log cfu/100 cm2. Much smaller E. coli counts were observed in the other points. Results indicated low levels of Salmonella and E. coli on the beef carcasses analyzed and also low probability of contamination of the carcasses by Salmonella, suggesting adequate microbiological quality

Occurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhouse

A total of 120 beef carcasses were analyzed during processing at a slaughterhouse in southern Brazil. The carcasses were sampled by swab at three different steps of the slaughter line and then they were tested for Salmonella and E. coli. The Salmonella isolates were also examined for antimicrobial susceptibility. Salmonella prevalence distribution was modeled and the probability of contamination was simulated using @Risk program and 10,000 interactions. Results demonstrated that 4 beef carcasses (3.3%) were positive for Salmonella only in the first point. The six isolates of Salmonella were classified: S. Newport (n = 3), S. Saintpaul (n = 2) and S. Anatum (n = 1). No Salmonella strains exhibited resistance to any of the antimicrobials tested. As expected, the most contaminated point with E. coli was the first point (hide), presenting counts from 0.31 to 5.07 log cfu/100 cm2. Much smaller E. coli counts were observed in the other points. Results indicated low levels of Salmonella and E. coli on the beef carcasses analyzed and also low probability of contamination of the carcasses by Salmonella, suggesting adequate microbiological quality

Occurrence of Salmonella spp. and generic Escherichia coli on beef carcasses sampled at a brazilian slaughterhouse

A total of 120 beef carcasses were analyzed during processing at a slaughterhouse in southern Brazil. The carcasses were sampled by swab at three different steps of the slaughter line and then they were tested for Salmonella and E. coli. The Salmonella isolates were also examined for antimicrobial susceptibility. Salmonella prevalence distribution was modeled and the probability of contamination was simulated using @Risk program and 10,000 interactions. Results demonstrated that 4 beef carcasses (3.3%) were positive for Salmonella only in the first point. The six isolates of Salmonella were classified: S. Newport (n = 3), S. Saintpaul (n = 2) and S. Anatum (n = 1). No Salmonella strains exhibited resistance to any of the antimicrobials tested. As expected, the most contaminated point with E. coli was the first point (hide), presenting counts from 0.31 to 5.07 log cfu/100 cm2. Much smaller E. coli counts were observed in the other points. Results indicated low levels of Salmonella and E. coli on the beef carcasses analyzed and also low probability of contamination of the carcasses by Salmonella, suggesting adequate microbiological quality