scholarly journals Salmonella spp. in liver processing in a pig slaughterhouse in the south of Brazil

2021 ◽  
Vol 10 (2) ◽  
pp. e56110210746
Author(s):  
Catia Cristine Urnau Vivian ◽  
Eliezer Avila Gandra ◽  
Ivan Ricardo Carvalho ◽  
Andressa Cristina Datsch Demari ◽  
Gislaine Regina Rodrigues ◽  
...  
Keyword(s):  
At Risk ◽  
Microbiological Quality ◽  
Rio Grande ◽  
Raw Material ◽  
Cross Contamination ◽  
Rio Grande Do Sul ◽  
Salmonella Spp ◽  
South Of Brazil ◽  
Processing Steps

The objective of the work was to evaluate the presence of Salmonella spp. during the slaughter and processing of swine giblets (Pork Liver) in a slaughterhouse in Rio Grande do Sul, identifying which stages have the highest occurrence of contamination. The research was carried out in a pig slaughterhouse in the state of Rio Grande do Sul. The collections were carried out on the surfaces of the carcasses, utensils, equipment, tables and gloves of the handlers during the slaughter process and collection of the final product. In the study carried out of a total of 72 samples from the analyzed carcasses, 18 presented the presence of Salmonella spp., Resulting in a frequency of 25% of samples with the presence of the bacterium and 75% with the absence of Salmonella spp. The results presented may be related to contamination of the raw material or cross contamination during the process, which occur in the slaughterhouse along the slaughter line. It is determined that the critical stages with prevalence of Salmonella spp. are the bleeding, before the scalding tank and in the evisceration. Scalding and buckling proved to be effective operations in reducing the bacteria in the carcasses. The level of contamination after evisceration is at risk of cross contamination. It is essential to hygienic sanitary care in the processing steps, maximizing the microbiological quality of the final product.

scholarly journals Chicken gizzards: A study of the prevalence of Salmonella spp.

2014 ◽  
Vol 4 (2) ◽  
pp. 66
Author(s):  
Ana Paula Brizio ◽  
Ana Gabriela Anthero
Keyword(s):  
Microbiological Quality ◽  
Culture Method ◽  
Human Consumption ◽  
Consumer Health ◽  
Limited Information ◽  
Rio Grande Do Sul ◽  
Salmonella Spp ◽  
Chicken Gizzard ◽  
Inspection Service

<p>Despite the large amount of giblets marketed in Brazil, there is currently limited information regarding the hygienic quality of these products. In view of this situation, this study aimed to determine the prevalence of <em>Salmonella</em> spp.&nbsp; in chilled chicken gizzard destined for human consumption. The research was conducted in slaughterhouses under Federal Inspection Service, located in Rio Grande do Sul state, with a sampling of 48 chilled chicken gizzard samples, which were analyzed for <em>Salmonella</em> spp. through the traditional culture method. All samples tested were negative for the pathogen. Thus, it can be concluded that the chicken giblets analyzed showed satisfactory microbiological quality and do no risk to consumer health.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.123</p>

scholarly journals AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO PRATO E PARMESÃO RALADO

2001 ◽  
Vol 19 (1) ◽  
Author(s):  
MIRIAN SALVADOR ◽  
MARLI CAMASSOLA ◽  
ESTER S. MOSCHEN ◽  
ALESSANDRA V. ZANROSSO
Keyword(s):  
Microbiological Quality ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Soft Cheese ◽  
The City

Avaliou-se a qualidade microbiológica de 30 amostras de queijo prato e parmesão ralado, coletadas em diferentes supermercados da cidade de Caxias do Sul, Rio Grande do Sul (Brasil). Os resultados mostraram índices de contaminação acima do permitido pela legislação em 11 amostras de queijo prato e em 4 de queijo parmesão. Em uma amostra de queijo prato fatiado foi detectada a presença de Salmonella arizonae. Abstract The microbiological quality of 30 samples of Soft and grated parmesan cheeses were evaluated, samples were collected in different supermarkets of the city Caxias do Sul in Rio Grande do Sul (Brasil). The results showed contamination indexes above of the allowed by the legislation in 11 samples of soft cheese and 4 of grated parmesan. In one sample of sliced soft cheese was detected the presence of Salmonella arizonae.

scholarly journals Nutritional and microbiological quality of germinated soy flour

2016 ◽  
Vol 51 (3) ◽  
pp. 167-174 ◽  
Author(s):  
MM Rahman ◽  
MM Rahman ◽  
UF Shahjadee ◽  
AZ Rupa ◽  
MN Hossain
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Essential Amino Acids ◽  
Quality Parameters ◽  
Raw Material ◽  
Soy Flour ◽  
Total Bacterial Count ◽  
Salmonella Spp ◽  
Fecal Indicator

This investigation was carried out to evaluate the nutritional and microbiological quality of germinated soy flour. Protein content of germinated soy flour was 6.90% higher than the non-germinated soy flour. Essential amino acids content, including Lysine, Valine and Threonine was increased by 8.53%, 8.50% and 7.93% respectively. In addition, vitamin B2 and iron contents were also increased by 14.29% & 8.80% respectively, compared to non-germinated soy flour. Germination  resulted in nutritionally enriched soy flour as compared to non-germinationated one. The microbiological quality parameters including total bacterial count, total coliform count, fecal indicator Escherichia coli and yeast & mold count was found to be within acceptable level throughout the 6 months of storage at ambient temperature. No food borne pathogen including Salmonella spp. Staphylococcus aureus was detected. Furthermore, spore forming bacteria including Bacillus cereus was not detected in any of the germinated soy flour sample tested. In addition, fungal metabolites including aflatoxins B1, B2, G1 and G2 could not be detected in any sample. Nutritional and microbiological finding of this study, indicate the germinated soy flour could be used as raw material or ingredient for making diverse food and bakery products.Bangladesh J. Sci. Ind. Res. 51(3), 167-174, 2016

New records of the occurrence of biting midges (Diptera: Ceratopogonidae) species in rural area of Santa Maria, Rio Grande do Sul, in the South of Brazil

2022 ◽  
Author(s):  
Julia Somavilla Lignon ◽  
Emanuelle de Souza Farias ◽  
Felipe Arley Costa Pessoa ◽  
Eduarda Maria Trentin Santi ◽  
Lucas Alexandre Farias de Souza ◽  
...  
Keyword(s):  
Rural Area ◽  
New Records ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
The South ◽  
Biting Midges ◽  
South Of Brazil ◽  
Santa Maria

scholarly journals PAIN IN THE POST-OPERATIVE OF MYOCARDIAL REVASCULARIZATION AND ITS INTER-RELATION WITH THE QUALITY OF LIFE

2013 ◽  
Vol 5 (2) ◽  
pp. 3636-3644
Author(s):  
Graziele Gorete Portella da Fonseca ◽  
Márcio Kist Parcianello ◽  
Cláudia Zamberlan ◽  
Mara Glarete Rodrigues Marinho ◽  
Dilce Rejane Peres do Carmo ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Myocardial Revascularization ◽  
Rio Grande ◽  
Rio Grande Do Sul

Objetivo: Compreender a dor de clientes submetidos à revascularização do miocárdio, no intuito de inter-relacionar esta condição com a qualidade de vida. Método: Qualitativo, descritivo e exploratório, realizado com 10 clientes no terceiro dia de pós-operatório de revascularização do miocárdio, de um Hospital de grande porte da região central do Rio Grande do Sul. Resultados: Evidenciam que (05) entrevistados apresentaram limiar de dor 7, (01) apresentou limiar  2, e outros (04) entrevistados apresentaram limiar 9, sendo estas as categorias que emergiram na aplicação da Escala visual analógica . Além disso, cinco entrevistados classificaram a dor como uma sensação desagradável, outros quatro a consideraram horrível/terrível e apenas um a referiu como ardida. Conclusões: Essas categorias detectadas pela maioria dos usuários levam a pensar que esses sinais podem interferir consideravelmente na qualidade de vida, bem como limita-los em suas funções cotidianas, podendo retardar a sua recuperação. Descritores: Enfermagem, Dor, Qualidade de vida.

scholarly journals Use of LST images from MODIS/AQUA sensor as an indication of frost occurrence in RS

2015 ◽  
Vol 19 (10) ◽  
pp. 920-925 ◽  
Author(s):  
Débora de S. Simões ◽  
Denise C. Fontana ◽  
Matheus B. Vicari
Keyword(s):  
Spatial Distribution ◽  
Land Surface Temperature ◽  
Land Surface ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Weather Stations ◽  
Aqua Satellite ◽  
South Of Brazil ◽  
June July ◽  
Minimum Air Temperature

ABSTRACTAlthough frost occurrence causes severe losses in agriculture, especially in the south of Brazil, the data of minimum air temperature (Tmin) currently available for monitoring and predicting frosts show insufficient spatial distribution. This study aimed to evaluate the MDY11A1 (LST – Land Surface Temperature) product, from the MODIS sensor on board the AQUA satellite as an estimator of frost occurrence in the southeast of the state of Rio Grande do Sul, Brazil. LST images from the nighttime overpass of the MODIS/AQUA sensor for the months of June, July and August from 2006 to 2012, and data from three conventional weather stations of the National Institute of Meteorology (INMET) were used. Consistency was observed between Tmin data measured in weather stations and LST data obtained from the MODIS sensor. According to the results, LSTs below 3 ºC recorded by the MODIS/AQUA sensor are an indication of a favorable scenario to frost occurrence.

scholarly journals Yield and quality of strawberry cultivars

2010 ◽  
Vol 28 (2) ◽  
pp. 222-226 ◽  
Author(s):  
Luis Eduardo C Antunes ◽  
Nara Cristina Ristow ◽  
Ana Cristina R Krolow ◽  
Sílvia Carpenedo ◽  
Carlos Reisser Júnior
Keyword(s):  
Statistical Design ◽  
Rio Grande ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Experimental Unit ◽  
Rio Grande Do Sul ◽  
Yield And Quality

The strawberry cultivation is an important economic activity in the Rio Grande do Sul State, Brazil, however the number of offered cultivars to the growers is reduced. The yield and quality of strawberry (Fragaria x ananassa Duch.) cultivars Camarosa, Galexia, Earlibrite, Festival, Plarionfre and Sabrosa was evaluated under the climatic conditions of Pelotas, Rio Grande do Sul State. We determined the number, mass, total soluble solids (TSS ºBrix), total titratable acidity (TTA), antocianin level and fresh fruits produced in an experimental unit. We also determined the production of fruits per hectare and per plant. The statistical design used in the experiment was of completely randomized blocks with 6 treatments (cultivars) and 4 replicates where the experimental unit was composed of 8 plants. The harvest began in the first half of August, extending to the second half of December, totalling 20 weeks. Plarionfre, Earlibrite and Festival cultivars showed higher production from the first half of October until the end of the first half of November. Camarosa reached higher productivity, mass of plants and fruit weight. There were no differences between the evaluated cultivars in the levels of TSS, antocianin, ATT and pH during the period of evaluation.

scholarly journals Assessment of the microbiological quality of popular food items on sale in secondary school canteens of Mauritius

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Dayawatee Goburdhun ◽  
Mahima D. Beeharry ◽  
Keshnee Reega ◽  
Arvind Ruggoo ◽  
Hudaa Neetoo
Keyword(s):  
Secondary School ◽  
Microbiological Quality ◽  
Viable Count ◽  
Food Type ◽  
Salmonella Spp ◽  
E Coli ◽  
High Level ◽  
Microbiological Analyses ◽  
Composite Samples

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

scholarly journals KAJIAN RHODAMIN B, KUALITAS MIKROBIOLOGI DAN SANITASI PADA JAJANAN KAKI LIMA SEKITAR SEKOLAH DASAR DI SAMARINDA, INDONESIA [ASSESSMENT OF RHODAMINE B, MICROBIOLOGICAL QUALITY AND SANITATION OF STREET-VENDED FOOD-SNACK AROUND SCHOOL IN SAMARINDA]

2019 ◽  
Vol 42 (2) ◽  
pp. 49-56
Author(s):  
Krishna Purnawan Candra ◽  
Ratna Setia Ningsih ◽  
Sukmiyati Agustin ◽  
Elisa Maulidya Putri
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Rhodamine B ◽  
Microbiological Quality ◽  
Cross Contamination ◽  
School Students ◽  
Tomato Sauce ◽  
Pathogenic Microbes ◽  
Rhodamin B

The incidence of foodborne disease caused by street food in Indonesia tends to increase. Meatball served with tomato sauce is popular among elementary school students in Indonesia. This research examined the safety of the sauce used for meatball sold among the elementary school students in Samarinda. Rhodamine B and microbiological quality of the tomato sauce were examined from 25 vendors. Sanitation during the meatball preparation by each vendor was also questioned. Results showed that 79.2% of the vendor sold the meatball with Rhodamine B was positively detected in the tomato sauce. All sauce did not meet the requirements of the microbiological quality of Indonesian standard. It might be caused by cross-contamination of the pathogenic microbes from equipment, poor vendor sanitation while preserving the sauce, or the water used in the preserving processed. Contamination from air pollution also needs serious attention because the vendors sold the meatball in the street or by the roadside.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

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