This study evaluated microbial contamination and good manufacturing practices (GMP) in school kitchens. Thus, the kitchen of four municipal schools have been assessed through microbiological analysis performed in their cutting boards (n = 12), kitchen sinks (n = 12), dish cloths (n = 12), hands of food handlers (n = 22), kitchen sponges (n = 12), milk (n = 10), and water (n = 10). A questionnaire was also applied to food handlers in order to access their profiles and get to know their daily practices inside school kitchens. The results this study showed that all samples (surfaces, cutting boards, kitchen sponges, milk, and water) were contaminated with heterotrophic bacteria. Staphylococcus aureus was found on the surface of sinks, dish cloths, cutting boards, and on the hands of food handlers. Fecal coliforms were found on sinks, water, and milk. Results from the survey reveal that food handlers know about GMP, but they do not perform these activities in school kitchens. Practical applications The presented study shows that the schools there are failures in good manufacturing practices (GMP), which increase the risks of food contamination. In addition, we also showed microbial contamination on surface, cutting boards, kitchen sponges, and in food (milk and water) on schools which it make a risk for the development of foodborne diseases, since children have a relatively lower immunity than adults, additional safety measures are needed to protect them from foodborne pathogens and high microbial contamination in school. The microbial contamination in schools show that although the food handlers know about GMP, but there is a necessity for correct surface cleaning in food preparation to avoid foodborne illnesses proliferation in schools

Resumo A alface é um vegetal mundialmente consumido. Porém, quando mal higienizada pode ser a causa de doenças transmitidas por alimentos. Esse trabalho teve como objetivo verificar o conhecimento dos manipuladores referente à lavagem e desinfecção de vegetais e avaliar a eficiência de diferentes processos de lavagem e desinfecção de alface (Lactuca sativa) comercializada em supermercados. Foi aplicado um questionário aos consumidores para conhecer as práticas de lavagem e desinfecção dos vegetais. Foram adquiridas 100 amostras de alfaces em diferentes supermercados. Para avaliar a qualidade microbiológica das alfaces, foram usados: alface sem tratamento (T0); lavagem com água tratada corrente (T1); imersão em água tratada por 30 minutos (T2); imersão em hipoclorito de sódio a 200 ppm por 15 minutos (T3); e 30 minutos (T4); imersão em solução de vinagre a 2% (T5); imersão em solução de vinagre a 20% (T6); imersão em hipoclorito de sódio a 50 ppm por 30 minutos (T7); e 15 minutos (T8). Após a realização dos tratamentos, foi realizada contagem total de bactérias heterotróficas e coliformes termotolerantes. A contagem média de bactérias heterotróficas encontradas antes da higienização (T0) foi de 5,54 log UFC/g. A maioria dos consumidores afirmou que faz a lavagem das alfaces apenas com água; somente 7,50% fazem a desinfecção; e 56,3% afirmam não ter conhecimento da maneira correta da higienização dos vegetais. Todos os métodos utilizados foram capazes de reduzir as contagens de bactérias heterotróficas, sendo que as melhores reduções foram apresentadas respectivamente pelos tratamentos T4 (2,27 log UFC/g) e T3 (2,09 log UFC/g). Nenhuma das amostras apresentou contaminação por coliformes antes e depois da higienização. Esses resultados permitem concluir que métodos de lavagem e desinfecção de alfaces são necessários para reduzir a contaminação microbiana nesse alimento antes do consumo e que se torna necessário orientar os consumidores da importância dessa prática.

O surgimento de patógenos ao longo da história evolutiva que utilizam vias ambientais de infecção/contaminação denotou a necessidade das ferramentas de monitoramento. Em meio a pandemia de COVID-19, causada pelo vírus SARS-CoV-2, a detecção do RNA viral no esgoto bruto tornou-se possível e útil como uma ferramenta epidemiológica, já que o vírus é excretado pelas fezes humanas. Métodos focados na detecção do RNA viral (técnicas baseadas em biologia molecular) e de partículas virais infecciosas (por cultura celular) foram utilizados para a detecção do SARS-CoV-2 em amostras de secreção de pacientes infectados. O monitoramento se mostra eficaz para compreender a circulação de vírus que utilizam rota fecal-oral, podendo antecipar futuros surtos em regiões específicas. Além disso, possibilita a observação das mutações e variantes em circulação num dado momento, através do sequenciamento. Este capítulo é um reporte das bases da ferramenta epidemiológica para o monitoramento viral em esgoto sanitário implementada pelo Laboratório de Virologia Aplicada da Universidade Federal de Santa Catarina, denominado “VigEAI” - Vigilância Epidemiológica Ambiental Integrativa.

Phytochemicals present in detox juices and probiotics have demonstrated protective effects on cardiovascular risk factors. The consumption of these products alone modulate metabolic mechanisms and biomarkers. However, the effects of the combination of detox juice and probioticshave not yet been evaluated on atherogenic parameters. A randomized controlled study was carried out with 40 healthy volunteers (20 men and 20 women), aged between 18 and 50 years old. The volunteers ingested 200mL of juice for 30 days. Before and after supplementation, the anthropometric and lipid profiles and plasma concentrations of TBARS, Myeloperoxidase, Glutathione, Protein and non-protein Thiols and Vitamin C were analyzed. A reduction in LDL-c (p=0.05), triglycerides (p=0.05) and a significant increase in HDL-c (p=0.002) was observed. There was a significant decrease in the concentrations of TBARS (p=0.01), myeloperoxidases (p= 0.02) and a significant increase in the Vitamin C and GSH (p= 0.01). There wasn`t improvement in anthropometric parameters and total cholesterol. The findings highlight that supplementation with probiotic detox juice improves the lipid and antioxidant profile, suggesting a possible positive effect in reducing the risk of cardiovascular disease in healthy volunteers. Nevertheless, more robust researches with a prolonged treatment period should be conducted.

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.