O objetivo deste trabalho foi elaborar um panorama sobre a ocorrência de resíduos de medicamentos veterinários em leite no Brasil, compilando tanto os publicados por autoridades governamentais quanto por instituições acadêmicas. Os dados foram obtidos por meio de pesquisa bibliográfica. Esta pesquisa identificou 35 publicações sobre monitoramentos de resíduos de medicamentos veterinários em leite no país, das quais 34 apresentaram dados sobre o monitoramento de resíduos de antimicrobianos e 10 sobre a ocorrência de resíduos de antiparasitários. Quanto ao número de ocorrências de resíduos de antimicrobianos no leite, os beta-lactâmicos e as tetraciclinas foram os responsáveis pela maior incidência de amostras com resultados acima dos limites de detecção dos métodos empregados. 4 das 9 referências encontradas sobre monitoramentos de anfenicóis apresentaram a ocorrência de cloranfenicol e florfenicol. Apenas três referências apresentaram a ocorrência de amostras com teores acima do Limite Máximo de Resíduos (LMR), cujos analitos foram a benzilpenicilina, da classe dos beta-lactâmicos e o aminoglicosídeo estreptomicina/diidroestreptomicina. Apenas 7 (20,0%) das referências avaliadas apresentaram resultados insatisfatórios para antimicrobianos com relação à legislação brasileira. Com relação aos antiparasitários, 5 de 10 referências (50,0%) apresentaram resultados acima do LMR.
The microbiological quality of 60 ice cream samples of three commercial brands (A, B and C) of various flavours, commercialized in some towns in the State of Rio de Janeiro, Brazil, was evaluated. Total bacteria count (TCB), coliforms at 35°C (CT), coliforms at 44°C (CF) and presence of Staphylococcus aureus were performed on all samples. TCB ranged from 2.0 × 102to 6.9 × 105 cfu/mL, CT from < 3–≥ 2400 MPN/mL, CF from < 3–1100 MPN/mL and S. aureus from < 10–1.4 × 106 cfu/mL. The level of bacterial contamination found in this study reflects the unhygienic conditions prevalent in manufacturing and storage of ice creams. Actions are thus necessary by the Brazilian regulatory agencies to require the ice cream processing plants to adopt quality guarantee systems, such as good manufacturing practices and hazard analysis and critical control points system.
The COVID-19 pandemic generated impacts on all segments of society, including the food industry, which had to adapt to the reality of greater demand and increased costs. During the pandemic period, the new Brazilian legislation on microbiological food standards came into force, demanding documentary evidence of the adequacy of production processes and food safety. Every day, the need for international cooperation, local actions and agile working methods becomes more evident. The objective of this work was to engage professionals remotely to verify a new egg handling process in a food industry, where powdered eggs were replaced by the in natura form during the pandemic. A process description was developed with a flowchart and microbiological sampling plan to verify the process, using the design thinking method, conducted by videoconference by professionals from four microbiology laboratories together with professors, researchers and industry technicians. The analysis results proved the microbiological adequacy of the egg handling process. The method of remote decision-making by design thinking and the engagement of different laboratories and professionals intends to subsidise other food and food service industries, making it possible to structure the monitoring and verification of food processes, in an agile and economical way.
The Food Truck segment has become a food option with quality and reduced cost. The objective of the present work was to analyze the hygienic-sanitary quality of street foods sold in food trucks and to propose essential operational requirements for the control of hazards associated with this food sector. The cross-sectional descriptive study model was used with the application of a questionnaire to verify the hygienic-sanitary conditions of the food handlers of the trucks in the state of Rio de Janeiro, Brazil, and a checklist to evaluate the structural conditions and compliance with the standards provided for in legislation. Among the handlers, 60% did not wash their hands properly, 62.9% did not have a training course and 18% of the trucks did not have a sink with potable water. Non-conformities were also observed at the points of sale, mainly due to the absence of an exhaust system and protection gutter for lamps. Thus, a proposal of essential operational requirements for food trucks was elaborated. There is a clear need to recognize this segment as an integral part of the commercialization of street food, proposing a specific control, increasing inspection, and use of a training program.
Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/ day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement instrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies.
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