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ABSTRACT

Food-borne illness is a major international problem and an important cause of reduced economic growth. The contamination of the food supply with the pathogens and its persistence, growth, multiplication and/or toxin production has emerged as an important public health concern. Most of these problems could be controlled with the efforts on the part of the food handlers, whether in a processing plant, a restaurant, and others. In contrast with most chemical hazardous compounds, the concentration of food pathogens changes during the processing, storage, and meal preparation, making it difficult to estimate the number of the microorganisms or the concentration of their toxins at the time of ingestion by the consumer. This review shows main microorganisms related to the manipulation practices such as Staphylococcus spp., Escherichia coli and Salmonella spp. and describes the factors regarding the food-borne illness highlighting the impact of good manipulation practices on the food safety and food quality.
Doenças veiculadas por alimentos são um dos maiores problemas de Saúde Pública no mundo, sendo responsáveis por reduções no crescimento econômico global. A contaminação de alimentos com patógenos e sua persistência, crescimento, multiplicação e/ou produção de toxinas é de interesse da Saúde Pública. Estes problemas podem ser controlados com esforços e treinamento constante de manipuladores de alimentos. Em contraste com perigos químicos e físicos, a concentração de patógenos em alimentos é modificada durante etapas de processamento, acondicionamento e preparação, tornando difícil estimar e quantificar o número de microrganismos ou a concentração de suas toxinas no momento da ingestão do alimento. Esta revisão comenta sobre os principais microrganismos bacterianos relacionados à práticas de manipulação como Staphylococcus spp., Escherichia coli e Salmonella spp. ressaltando o consumo de alimentos em ruas, o desenvolvimento de doenças veiculadas por alimentos e enfatizando o impacto de boas práticas de manipulação na segurança e qualidade de alimentos

Imaging techniques are the standard method for assessment of fracture healing processes. However, these methods are perhaps not entirely reliable for early detection of complications, the most frequent of these being delayed union and non-union. A prompt diagnosis of such disorders could prevent prolonged patient distress and disability. Efforts should be directed towards the development of new technologies for improving accuracy in diagnosing complications following bone fractures. The variation in the levels of bone turnover markers (BTMs) have been assessed with regard to there ability to predict impaired fracture healing at an early stage, nevertheless the conclusions of some studies are not consensual. In this article the authors have revised the potential of BTMs as early predictors of prognosis in adult patients presenting traumatic bone fractures but who did not suffer from osteopenia or postmenopausal osteoporosis. The available information from the different studies performed in this field was systematized in order to highlight the most promising BTMs for the assessment of fracture healing outcome.

ResumoO caldo de cana apresenta grande aceitação popular e, se devidamente explorado, é um produto com elevado potencial mercadológico. O presente trabalho teve como objetivos realizar a caracterização físico-química, microbiológica e sensorial do caldo de cana puro e adicionado de suco de limão e de suco de abacaxi submetido ao tratamento térmico (70 °C/25 minutos) e/ou à radiação gama (2,5 kGy), acondicionado em garrafas de polietileno de alta densidade. Os resultados foram avaliados através da análise de variância e comparação das médias pelo teste de Tukey. Os processamentos aplicados reduziram as quantificações microbianas e não alteraram significativamente o aroma e sabor das bebidas em relação ao controle. A luminosidade foi maior no produto submetido ao tratamento térmico combinado com a radiação gama do que nos demais tratamentos. A atividade da polifenoloxidase nas bebidas processadas foi significativamente menor em relação ao controle. A adição de suco de frutas ao caldo de cana não alterou sua composição físico-química. No entanto, a adição de suco de abacaxi ao caldo de cana incrementou significativamente o teor de manganês e o de açúcares redutores quando comparado ao caldo de cana puro e adicionado de suco de limão. Palavras-chave: caldo de cana; radiação gama; suco de frutas; tratamento térmico. AbstractSugarcane juice is a very well-known and popular beverage in Brazil, and provided it is properly exploited, it has a high market potential. The aim of this research was to evaluate the physicochemical, microbiological and sensory stability of pure sugarcane juice and mixed with fresh lemon and pineapple juice, subjected to a heat treatment (70 °C/25 min) and/or gamma radiation (2.5 kGy) and stored in high density polyethylene bottles. The data were evaluated by variance analysis and their mean values compared by Tukey's test. Processing of the sugarcane juice reduced the microorganism load without significantly altering the physicochemical composition, aroma and flavor of the beverages in comparison with the control. Luminosity was higher in the product subjected to the heat treatment combined with gamma radiation than that resulting from the other treatments. The polyphenol oxidase activity in the processed beverages was significantly lower than in the control. The addition of fruit juice to the sugarcane juice did not modify the latter's physicochemical composition. However, the addition of 10% pineapple juice to the sugarcane juice increased the manganese and reduced sugars content when compared with pure sugarcane juice and with sugarcane juice mixed with 4% lemon juice. Keywords: sugarcane juice; gamma radiation; fruit juice; heat treatment.Efeitos do processamento térmico e da radiação gama na conservação de caldo de cana puro e adicionado de suco de frutas 21,37 . Essa bebida é caracterizada como um líquido viscoso, opaco, de coloração que varia de parda a verde escura. Sua composição é variável em função da variedade, idade e sanidade da cana, solo, condições climáti-cas e planejamento ag...

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The widespread species Escherichia coli includes a broad variety of different types, ranging from highly pathogenic strains to avirulent isolates. Few microorganisms are as versatile as E. coli. Pathogenic strains remain a leading cause of severe and persistent infant diarrhea in developing countries. They may be limited to colonization of a mucosal surface or can disseminate throughout the body and have been implicated in urinary tract infection, sepsis/meningitis and gastrointestinal infection. The human gastrointestinal tract is susceptible to diarrheagenic E. coli infections. Escherichia coli have effectively managed to subvert the host cytoskeleton for their own purposes causing substantial diarrheal disease, a major public health problem worldwide. This review deals with the different strategies regarding E. coli as a pathogen and the virulence traits of its pathotypes highlighting the species as a commensal, opportunistic and specialized pathogen

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