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Avalia o microbiológica de um processo de sanifica o de gal es de água com a utiliza o do oz nio  [cached]
Cardoso Claudia Catelani,Veiga Sandra Maria Oliveira Morais,Nascimento Luiz Carlos do,Fiorini Jo?o Evangelista
Ciência e Tecnologia de Alimentos , 2003,
Abstract: O Brasil é o sétimo maior consumidor mundial de águas engarrafadas. Os recipientes mais utilizados, gal es plásticos de 20 litros, devem ser submetidos à inspe o individual e posteriormente a sanifica o. Recentemente, enfermidades associadas a microrganismos emergentes têm despertado o interesse por novos sanitizantes. Entre estes, o gás oz nio é um dos mais atraentes em virtude da sua seguran a e eficácia superiores aos desinfetantes convencionais, n o gerando resíduos tóxicos. Neste trabalho, o oz nio foi avaliado como método alternativo na sanifica o de gal es de água de 20 litros, na cidade de Alfenas, MG. Trinta gal es foram avaliados sem tratamento e trinta após a sanifica o com água ozonizada (4mg/L/2minutos) quanto à contagem total de microrganismos aeróbios mesófilos heterotróficos, número mais provável (NMP) de coliformes totais e Escherichia coli, Staphyloccocus aureus e Pseudomonas spp. em 100mL de solu o enxaguatória. A contagem média de unidades formadoras de col nias (UFC) de microrganismos heterotróficos no estágio de pré-lavagem foi de 5,7/cm2 enquanto que o tratamento com a água ozonizada reduziu este valor para 0,003/cm2, além de promover a negativa o das análises para coliformes Pseudomonas ssp. e somente 13,3% das amostras apresentaram-se positivas para Staphylococcus aureus após a sanifica o. Concluiu-se que o tratamento com utiliza o de oz nio foi eficiente, nas condi es testadas.
SANIFICATION PROTOCOLS EVALUATION IN BUTCHER SHOPS AND FISH MARKETS WITH LABORATORY FOR COOKED AND/OR READY TO COOK PRODUCTION – PRELIMINARY RESULTS  [cached]
G. Blasi,M. Lanciotti,B. Palombo,G. Ciccaleni
Italian Journal of Food Safety , 2010, DOI: 10.4081/ijfs.2010.8.25
Abstract: The application of sanification protocols is a pre-requisite for safety and hygienic quality assurance of foodstuff. At the moment food business operators establish own hygienic standards based on literature or internal standards. The aim of this study was to evaluate the effectiveness of cleaning and disinfection protocols in 57 butcher shops and 27 fish markets in Fermo and Ascoli Piceno. During the routine official inspections, from March and December 2008, 272 environmental samples were collected by swab method on sanitized surfaces (table, cutting board and working plan ...) and equipment (balances, mincers, bacons, slicers ...) and examined for total aerobic mesophilic count (CMT) and Enterobacteriaceae. The results obtained were ranked into three microbiological classes (CMT Log CFU/cm2 class A:
Influência da sanifica??o sobre a qualidade de mel?o 'amarelo' minimamente processado: parte II
Santos, Helga Parra dos;Valle, Roberta Hilsdorf Piccoli do;
Ciência e Agrotecnologia , 2005, DOI: 10.1590/S1413-70542005000500018
Abstract: the goal of this research was to evaluate the sensorial quality of fresh cut 'yellow' melon, sanitized with hydrogen peroxide (h2o2) and sodium dichloroisocyanurate (nadcc), stored at 4+ 1oc for 16 days. flavor, texture, appearance and color analyses were performed. a linear reduction in the values of the scores of flavor and texture was abserverd along the storage period. the scores ranged between 8 (very good) and 6 (fair) in the early periods, falling down to 6 (slightly good) and 5 (indifferent) at the end of the storage period, not characterizing the rejection of the fruit by the tasters. the h2o2 2% treatment was the least accepted regarding flavor and texture. both appearance and color were not influenced by the treatments, but were given poorer scores along the storage period. the values of the scores for treatment and color remained 8 (very good) untill two days before the end of de experiment, receiving score 6 (slightly good) only on the last storage day. according to the results obtained, the fresh cut 'yellow' melon was regarded with good acceptability, with no appreciable depreciation in the sensorial quality. the nadcc 50 ppm treatment gave better acceptance for flavor and texture in comparing with h2o2 2%.
Eficácia da sanifica??o no processamento mínimo de laranja 'Pêra'
Arruda, Maria Cecília de;Jacomino, Angelo Pedro;Moreira, Raquel Capistrano;Gallo, Cláudio Rosa;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000700028
Abstract: sanitization is one of the most important procedures in minimal processing. this work aimed to determine the stage of the process in which sanitizing is more effective in orange. fruits were selected according to size and skin color and stored at 6oc for 12h. then, the following sanitization treatments were used: a) before peeling; b) before and after peeling; c) after peeling; d) no sanitization (control). the sanitizer active ingredient was dichloro-s-ttriazinetrione. for sanitization before peeling, fruits were immersed in water plus 200 mg.l 1 chlorine for 10 minutes, while for sanitization after peeling, fruits were immersed in water plus 50 mg.l 1 chlorine for 3 minutes, followed by rinsing in drinking water. peeling was done by hydrothermic treatment (immersion of fruits in water at 50oc for 8 minutes approximately). after that, fruits were manually peeled and stored at 6oc for 6 days. contamination levels by fungi and bacteria were low, reaching a maximum of 4 x 102 cfu.g-1. coliforms or salmonella were not found in any samples in treatments. although microbial counts were low in all treatments, those using sanitization showed the lowest contamination levels, showing the sanitization efficacy. based on the results, sanitization before peeling, after washing of fruits, is recommend in order to assure the microbiological quality of fruits.
Cor de feij o vagem fresco e processado após aplica o de cálcio  [cached]
Fávaro Simone Palma,Sá Marcela Colognesi de,Ida Elza Iouko,Braga Neto José Ant?nio
Scientia Agricola , 2000,
Abstract: A cor em vegetais é um dos principais atributos de qualidade observado pelo consumidor e é influenciada por características intrínsecas e de processamento. O objetivo desta investiga o foi avaliar as altera es de cor de feij o vagem fresco e processado após aplica o de concentra es crescentes de cálcio via absor o radicular. O feij o vagem cultivar UEL 1 foi cultivado com aplica o de concentra es crescentes de cálcio via solu o nutritiva contendo 0, 75 , 150 e 300 mL L-1 de cálcio em substrato de areia grossa. A cor das vagens ao natural e enlatadas foram avaliadas por colorimetria de três estímulos, e os resultados foram expressos no sistema Hunter. As vagens ao natural apresentaram-se mais claras e amarelas quando foi adicionado cálcio à solu o nutritiva. O calor empregado no processo de enlatamento teve efeito pronunciado na redu o da luminosidade e na cor verde, mesmo com o aumento na quantidade de cálcio nas vagens.
Avalia??o microbiológica de um processo de sanifica??o de gal?es de água com a utiliza??o do oz?nio
Cardoso, Claudia Catelani;Veiga, Sandra Maria Oliveira Morais;Nascimento, Luiz Carlos do;Fiorini, Jo?o Evangelista;Amaral, Luiz Augusto do;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000100013
Abstract: brazil is ranked as the seventh in worldwide consumer of bottled mineral water. the mineral water bottles should be inspected regarding the physical integrity and then submitted to sanitization, using specific wash machines. recently diseases associated with new microbial strains have increased interest in exploring different disinfectants in food sanitizing processing. ozone is particularly attractive because of its high security and effectiveness than conventional disinfectants, without risk of toxic residues generating. the current work evaluated the ozone as an alternative method for sanitizing 20 liters mineral water gallons in alfenas-mg (brazil). thirty gallons were analyzed before (pre-wash) and thirty after washing with ozonated water (4mg/l, 2 min.) (post-wash). the samples were evaluated regarding the number of aerobic mesophiles, escherichia coli, total coliforms, staphylococcus aureus and pseudomonas spp. the data about the aerobic mesophiles at pre-wash was 5,7 colony forming units/cm2 and post-wash was 0,003cfu/cm2. the post-wash samples showed negative of total coliforms, e. coli and pseudomonas spp. and only 13,3% samples presented grow of s. aureus. in comparison, all the pre-wash showed presence of total coliforms and s. aureus. e. coli and pseudomonas spp. were present in 80% and 50% of the samples, respectively. therefore, the sanitizing processing with ozone (4mg/l) was demonstrated in this study was an adequate alternative method for washing mineral water gallons in tested condition.
Quality of minimally processed guava with different types of cut, sanification and packing
Lima, Marilene Silva;Pires, Edleide Maria Freitas;Maciel, Maria Inês Sucupira;Oliveira, Vanusa Alves;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000100012
Abstract: the purpose of this project was to evaluate the sanitization effect on the quality of minimally processed guava. initially, research was carried out with consumers in a supermarket to verify preferences of packaging for guava. following this, the guava cv. paluma underwent two sanitization sequences using dehydrated sodium dichloroisocyanurate compound, in 50 ppm concentration, sanitization prior to (s1) and after (s2) being cut; removal of excess water; conditioning in pet packaging and pspvc and storage at 3 oc ± 1 oc. physicochemical analysis - [ph, total soluble solids (sst), total labeled acidity (att), ascorbic acid (aa), total sugars (at) and reducers (ar)], textural sensorial and microbiological analyses were used to monitor the quality of the products. the consumers preferred the guava cut in halves with pulp and packed in pet, although this packaging promoted condensation of water vapor on the inner surface of the lid, compromising the appearance of the product. the two sanitization sequences and the two kinds of packaging did not significantly affect the ph, sst, att, sst/att, texture and aa values. the at and ar tenors increased significantly in the mp guavas stored in the pspvc package. both sanitizations were efficient in the bacterial control of the indicators of the hygienicsanitary conditions, although the s1 sanitization proved to be more efficient in the control of autochthonous aerobic microbiota (aerobic mesophylic microorganisms). it can be concluded that guava cv. paluma packed in pspvc can be conserved for 6 days when stored at 3 oc.
Ades?o de linhagem selvagem de Streptococcus thermophilus em superfície de a?o inoxidável e efeitos da higieniza??o na sua remo??o
G?NDARA, Ana Lourdes Neves;OLIVEIRA, José Sátiro de;
Ciência e Tecnologia de Alimentos , 2000, DOI: 10.1590/S0101-20612000000100001
Abstract: a wild strain of streptococcus thermophilus isolated from pasteurized milk was evaluated using an experimental model with respect to its adhesion onto stainless steel surfaces and its behaviour when submitted to cleansing and sanification. in milk, the adhesion of the microorganism on to stainless steel surfaces was studied after 6 hours of contact at 45°c with agitation, and after a cleansing process involving cleaning stages with alkaline and acid detergents followed by sanification, in order to evaluate the resistance of the adhered cells. the microorganism adhered to stainless steel surfaces producing a cell load of 104 cfu/cm2. after alkaline cleansing, no adhered cells were detected but 6 cfu/cm2 were still detected on the surfaces after acid cleansing. cleansing, followed by sanification with sodium hypochlorite, was sufficient to reduce the load of wild s. thermophilus on the stainless steel surfaces to non-detectable levels. the experimental model proved adequate for the study indicating that the wild microorganism s. thermophilus produces biofilms on stainless steel surfaces. alkaline cleansing remove more that 99.9% of the adhered cells. the few cells adhered on the surface are removed by acid cleansing demonstrating the need to use different steps and types of detergent for efficient cleansing. the best results for the removal of these biofilms are obtained by using alkaline cleansing followed by acid cleaning, this procedure being more efficient when complemented by sanification with sodium hypochlorite.
The rise and rinse of enteropathogenic Escherichia coli
RM Robins-Browne
South African Medical Journal , 2002,
Abstract:
Ades o de linhagem selvagem de Streptococcus thermophilus em superfície de a o inoxidável e efeitos da higieniza o na sua remo o  [cached]
G?NDARA Ana Lourdes Neves,OLIVEIRA José Sátiro de
Ciência e Tecnologia de Alimentos , 2000,
Abstract: Linhagem selvagem de Streptococcus thermophilus isolada de leite pasteurizado foi avaliada em modelo experimental quanto a ades o em superfície de a o inoxidável e comportamento frente à limpeza e sanifica o. Em leite, a ades o do microrganismo em a o inoxidável foi estudada em 6h de contato a 45°C sob agita o e uma higieniza o com detergentes alcalino e ácido seguida de sanifica o foi utilizada para avalia o do comportamento das células aderidas frente à higieniza o. Esse microrganismo aderiu a essa superfície produzindo uma carga de 10(4)UFC/cm2. Após a limpeza alcalina n o foram detectadas células aderidas; em seguida a limpeza ácida 6 UFC/cm2 ainda foram detectadas. A sanifica o com hipoclorito de sódio, após a limpeza, foi suficiente para reduzir a carga de S. thermophilus selvagem aderida ao a o inoxidável. O modelo experimental mostrou-se adequado para o estudo, indicando que a cultura selvagem de Streptococcus thermophilus é produtora de biofilme em superfície de a o inoxidável. A limpeza da superfície de a o inoxidável por detergência alcalina remove mais que 99,9% das células aderidas. Pequenos números de células remanescentes s o removidos na detergência ácida o que demonstra a necessidade das diferentes etapas e tipos de detergentes para a eficiência da limpeza. Melhores resultados na remo o desse biofilme s o alcan adas com detergência alcalina seguida de detergência ácida e mais eficientemente quando se utiliza uma sanifica o complementar com hipoclorito de sódio.
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