Introduction: Bacteria of the genus Salmonella are important pathogens involved in the contamination of various foods, such as chickens, and may cause food poisoning. Aim: The present study aimed to review the literature on the prevalence of chickens contaminated with Salmonella spp., which are commercializated in different Brazilian states. Material and methods: This was a literary review. The absolute frequency and the total percentage of contaminated samples was calculated and the Qui-square statistical test was applied, considering statistically significant p <0.05. Results: 616 publications were retrieved, but only 10 articles were included to compose the results. The cataloged studies were carried out in 14 different brazilian states, and it was observed that of 5,030 chicken samples analyzed, the mean prevalence of samples contaminated with Salmonellawas 7,3% (n= 365). In addition, the prevalence of samples in the different studies ranged from 2.5% to 44.6%. The most prevalent serotype was S. Enteritidis (28,7%) and a statistically significant association between the type of raw material for commercialization and the result of the chicken samples microbiological analysis was observed (p<0.001), where the carcasses represented 90.1% of the contaminated samples. Conclusion: Thus, the data presented in this study can serve as subsidy for the development of necessary, political or legislative, measures that allow a better control of commercialized chickens in Brazil.Descriptors: Salmonella; Foodborne Diseases; Epidemiology.ReferencesSouza GC, Gonsalves HRO, Gonsalves HEO, Coêlho JLS. Característica microbiológica da carne de frango. ACSA. 2014;10(1):12-17.Pinto LAM, Pinto MM, Bovo J, Mateus GAP, Tavres FO, Baptista ATA, et al. Aspectos ambientais do abate de aves: uma revisão. Rev Uningá. 2018;22(3):44-50.Oliveira ME, Oliveira RLZ, Souza MFLZ, Harada ES, Tech ARB. 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O mandacaru - Cereus jamacaru - é uma cactácea de frutos com elevado potencial ao consumo in natura/industrial. Assim, objetivou-se quantificar os compostos bioativos em frutos de mandacaru colhidos na zona rural de Pombal, Sertão Paraibano. O experimento foi realizado no Laboratório de Química, Bioquímica e Análise de Alimentos, Centro de Ciências e Tecnologia Agroalimentar, da Universidade Federal de Campina Grande, Campus Pombal-PB. Após a colheita, os frutos foram selecionados e classificados em estádios de maturação conforme a cor da casca (maduro, casca totalmente vermelha e no estádio de transição, casca verde com manchas vermelhas). O delineamento experimental utilizado foi inteiramente ao acaso, em um fatorial 2 x 2 (fator 1: estádios de maturação, transição e maduro; fator 2: porção do fruto, casca e polpa), com 4 repetições. Os parâmetros estudados compreenderam o pH, íons H+, sólidos solúveis, acidez titulável, ratio, ácido ascórbico, clorofilas (a, b e total), carotenoides e compostos fenólicos. Os frutos em transição obtiveram teores significativos de clorofilas, carotenoides e compostos fenólicos, principalmente na casca. Isto evidencia o potencial bioativo do mandacaru, valorizando o fruto in natura e sua aplicabilidade na agroindústria.
Ziziphus joazeiro is endemic to the brazilian Caatinga and its fruits can be used as a food supplement by accelerating the ethanol metabolism in the body and reducing the alcohol harmful effects due to high alcohol dehydrogenase (ADH) activity. The objective was to determine the kinetics of ADH activity, in different incubation times, of Z. joazeiro mature fruits as a food supplement. Ziziphus joazeiro fruits, at the fourth maturation stage, were incubated for 0 (no incubation), 3, 6, 12, 24 and 48 hours at room temperature. The ADH activity was determined. ADH activity was higher in fruits incubated for 0 and 3 h. The ADH activity was higher in the early incubation times, probably due to the greater availability of NAD+, which after being reduced to NADH delayed regeneration. Without the cofactor in the oxidized form, the enzymatic activity decreases. Ziziphus joazeiro fruit has the potential to be used as a food supplement accelerating the alcohol metabolism and reducing the harmful effects.
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