oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 154 )

2018 ( 324 )

2017 ( 332 )

2016 ( 364 )

Custom range...

Search Results: 1 - 10 of 180218 matches for " Raquel Monteiro Cordeiro de; "
All listed articles are free for downloading (OA Articles)
Page 1 /180218
Display every page Item
Contamina??o por Bacillus cereus em superfícies de equipamentos e utensílios em unidade de alimenta??o e nutri??o
Mendes,Renata Aparecida; Coelho,Ana íris Mendes; Azeredo,Raquel Monteiro Cordeiro de;
Ciência & Saúde Coletiva , 2011, DOI: 10.1590/S1413-81232011001000030
Abstract: the confirmation that bacillus cereus is a microorganism that represents a special problem in food processing plants, such as university cafeterias, inspired this work, the scope of which was to evaluate the risks consumers are exposed to by identifying the contamination points from whence the microorganism can be transferred on to food. the presence of b. cereus was detected in 38.3% of the equipment and utensils studied. counts of up to 5.7x10 2 cfu/cm2 were found, with the highest values being found in samples from distribution sectors, indicating the importance of these areas as potential sources of microorganism transmission on to food.
Contamina??o ambiental e perfil toxigênico de Bacillus cereus isolados em servi?os de alimenta??o
Soares, Celina Mara;Valadares, Geórgio Freesz;Azeredo, Raquel Monteiro Cordeiro de;Kuaye, Arnaldo Yoshiteru;
Ciência Rural , 2008, DOI: 10.1590/S0103-84782008000200033
Abstract: ninety air samples and ninety six samples from benches and equipments surfaces were collected in two food services for investigation of bacillus cereus contamination sources and characterization of strains toxin profiles. b. cereus was detected in 84.4% and 44.8% from air samples and samples from benches and equipments surfaces, respectively. the potential of enterotoxin production was investigated using polymerase chain reaction (pcr) methods for genes hbla, hbld e hblc (encoding hemolysin bl) and for genes nhea, nheb and nhec (encoding non-hemolytic enterotoxin - nhe). from 70 isolates investigated 14.3% were positive for the three hbl encoding genes and 12.8% were positive for the three nhe encoding genes. the bacillus diarrhoeal enterotoxin visual immunoassay (bde-via; tecra) also was used for nhe detection. the results obtained with bde-via revealed that 61.4% from the 70 strains are nhe producers.
Composi o centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento
PIRES Ivy Scorzi Cazelli,ROSADO Gilberto Paix?o,AZEREDO Raquel Monteiro Cordeiro de,NEVES Mariana Braga
Revista de Nutri??o , 2002,
Abstract: Foram avaliadas a composi o centesimal, as perdas de peso e a maciez de por es de carne suína (Longissimus dorsi) grelhadas, submetidas a dois períodos de estocagem (15 e 60 dias) e descongeladas a 7oC e 25oC. Constatou-se que os bifes contendo teores mais elevados de umidade correspondem aos tratamentos com 15 dias de estocagem congelada e descongelamento a 7oC (59,54%) e com 60 dias de estocagem congelada combinada com descongelamento a 25oC (60,51%). Amostras armazenadas durante 60 dias apresentaram maior teor de minerais (5,58%) em rela o àquelas estocadas por 15 dias (4,51%) (análise realizada em amostras grelhadas e pré-salgadas). Os teores de proteína e lipídios e a maciez n o foram afetados por quaisquer dos procedimentos. A utiliza o de 25oC para o descongelamento ocasionou maiores perdas de peso (40,19%) que 7oC (33,17%). Os resultados do presente estudo sugerem a aplica o de períodos curtos de estocagem congelada e descongelamento sob resfriamento.
Composi??o centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento
PIRES, Ivy Scorzi Cazelli;ROSADO, Gilberto Paix?o;AZEREDO, Raquel Monteiro Cordeiro de;NEVES, Mariana Braga;MIRANDA, Lucilene Soares;
Revista de Nutri??o , 2002, DOI: 10.1590/S1415-52732002000200005
Abstract: this paper evaluated the proximate analysis, the weight losses and the tenderness of grilled pork loin (longissimus dorsi) chops, submitted to two periods of storage (15 and 60 days) and thawed at 7oc or 25oc. the higher contents of moisture were found in the pork loin samples kept frozen for 15 days and thawed at 7oc (59.54%) and in the ones kept frozen for 60 days with thawing at 25oc (60.51%). samples stored for 60 days presented higher minerals contents (5.58%) in relation to those stored for 15 days (4.51%) (the analysis was carried out with grilled and pre-salted portions). the different treatments did not influence the lipids and protein contents and the tenderness of the pork loin chops. the use of 25oc for the thawing caused greater weight losses (40.19%) than 7oc (33.17%). the results of the present study suggest the application of short periods of frozen storage and thawing in the refrigerator.
Contamina??o microbiológica de ambientes e de superfícies em restaurantes comerciais
Coelho,Ana íris Mendes; Milagres,Regina Célia Rodrigues Miranda; Martins,Joice de Fátima Laureano; Azeredo,Raquel Monteiro Cordeiro de; Santana,?ngela Maria Campos;
Ciência & Saúde Coletiva , 2010, DOI: 10.1590/S1413-81232010000700071
Abstract: this study was carried out to provide subsidies for sanitary actions applied to manipulators, environments and surfaces, assessing levels of microbiological contamination in three commercial restaurants (a, b and c) in vi?osa, minas gerais state. microbiological analysis were performed for presumptive counting of bacillus cereus and mesophilic aerobic bacteria on surfaces of stainless steel benches, equipments, utensils and hands of the manipulators (swab technique), and air (simple sedimentation). it was observed expressive contamination by mesophilic aerobic bacteria in the samples examined, exceeding limits proposed by the apha (american public health association). mesophilic aerobic microorganisms were detected in 100% of air samples, with counts ranging from 4.1 x 101 cfu/cm2/week to 1.1 x 103 cfu/cm2/week. typical colonies of b. cereus were detected in 19% of all air samples, and the presence of such colonies was observed in all restaurants in levels that reached 2.1 x 101 cfu/cm2/week. in surfaces and hands examined it was also possible to isolate typical colonies of the pathogen in all restaurants. the sanitary situation of the environments studied requires interventions to reduce risks of great magnitude, concerning the occurrence of foodborne diseases.
Contamina??o ambiental por Bacillus cereus em unidade de alimenta??o e nutri??o
Mendes, Renata Aparecida;Azeredo, Raquel Monteiro Cordeiro de;Coelho, Ana íris Mendes;Oliveira, Selma Silva de;Coelho, Maria do Socorro Lira;
Revista de Nutri??o , 2004, DOI: 10.1590/S1415-52732004000200012
Abstract: this study reports an evaluation performed at food service federal university vi?osa in southeast brazil, as a contribution to estimate the risks that users of similar public food services are exposed to, by identifying environmental surface areas from which bacillus cereus may be transferred to food. samples have been collected in order to evaluate the environmental contamination, using the "swab" technique and surface platting in myp agar, for expressing the number of cfu/cm2 in 24 stainless steel tables that may have contact with raw or cooked foods. each table was analyzed twice. although some samples did not exhibit contamination (73%), counts up to 60 cfu/cm2 were found, with the higher values being obtained from the vegetable pre-preparation section samples. the presence of this pathogen reinforces the need of using adequate sanitary procedures, especially in places where contamination may occur in ready to eat foods, in order to prevent food borne disease outbreaks due to the microrganism.
Embalagens ativas para alimentos
AZEREDO, Henriette Monteiro Cordeiro de;FARIA, José de Assis Fonseca;AZEREDO, Alberto Monteiro Cordeiro de;
Ciência e Tecnologia de Alimentos , 2000, DOI: 10.1590/S0101-20612000000300010
Abstract: traditionally, food packaging systems have been designed to protect the product, one of their main requirements being not to interact with the packaged food; thus, they function as an inert barrier between the food and the environment. on the other hand, active packaging systems have been developed to interact desirably with the product, increasing or checking its shelf life. this review presents active packaging definition, main functions and applications.
Embalagens ativas para alimentos
AZEREDO Henriette Monteiro Cordeiro de,FARIA José de Assis Fonseca,AZEREDO Alberto Monteiro Cordeiro de
Ciência e Tecnologia de Alimentos , 2000,
Abstract: Tradicionalmente, as embalagens para alimentos têm sido planejadas para proteger o produto; um de seus principais requisitos é a n o intera o com o alimento acondicionado, funcionando assim como uma barreira inerte entre o alimento e o ambiente. Entretanto, as tecnologias envolvendo embalagens ativas visam o planejamento de embalagens que apresentem intera es desejáveis com o produto, aumentando ou monitorando sua vida-de-prateleira. Essa revis o tem o objetivo de apresentar o conceito de embalagens ativas e suas principais fun es e aplica es.
Sistema multimídia de apoio à decis?o em procedimentos de higiene para unidades de alimenta??o e nutri??o
Antunes, Maria Aparecida;Andrade, Nélio José;Silva, Carlos Arthur Barbosa;Azeredo, Raquel Monteiro Cordeiro;Lopes, Franceline Aparecida;
Revista de Nutri??o , 2006, DOI: 10.1590/S1415-52732006000100010
Abstract: the purpose of this study was to develop a multimedia system to help improve hygiene practices in food facilities.the clean up system, composed of many knowledge bases and interconnected information organized in modules, was tested by 30 users who answered an acceptability test based on the modified likert scale, with typical hedonic scale attributes and grades ranging from 1 to 9, in a classification that varied from "extremely good" to "extremely bad." the mode and the maximum and minimum values of the grades given to each attribute judged by the users were calculated from the collected data. the most frequent grade given in the quantitative assessment of the modules was 8, that is, "very good" according to the likert scale. the multimedia should also entertain the user. colors, sounds, films and images must surprise the user and create positive expectations, increasing the user's will to explore its contents during learning.
Occupational accidents with sharp devices among dental undergraduate students
Maria Helena Monteiro de Barros Miotto,Raquel Morais Rocha
Revista Brasileira em Promo??o da Saúde , 2012,
Abstract: Objective: To evaluate the prevalence of accidents among the students of Dentistry College in Federal University of Espírito Santo, Brazil, in the first academic semester of 2010. Methods:This is an observational cross-sectional analytical study, with a random sample comprising 159 students, given the opportunity to respond to a self-administered questionnaire, with 28 questions about biosafety, occupational accidents and vaccination. Results: Among 153students who filled the questionnaire, 42 students (27,5%) asserted having suffered some kind of accident. Proportion of accidents among students attending from first to fifth academic semester was 5,1% (n=2), reaching 50,7% (38 students) among the ones attending from sixth to ninth semester (p=0,000). Ten (23,8%) students reported not using individual protection equipment at the time of the accident. Only 4 (9.5%) students have registered their injury by the Occupational Accident Communication. Conclusion: The number of injured students is significant, mostly among the ones attending from sixth to ninth semester, and accidents involving needlestick or cut with sharp devices were the most prevalent.
Page 1 /180218
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.