a b s t r a c tEthyl carbamate (EC), a known genotoxic carcinogen, was studied in 25 brands of pot still cachaças from 19 distilleries in Paraíba State, Brazil. A concentration range of 55-700 lg/l was found with most brands ($70%) exceeding the international EC limit for spirits (150 lg/l). Brand characteristics (colour, distillation [single or double], and bottle colouration) showed no consistent connection with EC levels. However, when EC levels of yellowish (cask matured) and colourless single-distiled cachaças from the same distillery were compared, the yellowish type was much more heavily contaminated. Eleven distilleries were visited and information regarding the distillation scale, kettle heating system, kettle's shape, and cooling system of the column was collected. A close connection between EC levels and cooling system was found, with the non-cooled and cooled columns dominating the brands with high (200-700 lg/l range) and low (55-100 lg/l range) contamination levels, respectively.

In 2009, we reported an association between low levels of ethyl carbamate (EC) in pot still cachaças from Paraíba State, Brazil, and distillation in copper pot stills equipped with cooled columns. To strengthen these observations, we extended our study to Pernambuco State and assessed 13 pot still and 20 column still cachaça brands. An EC range from <40 to 532μg/l was found; 18 brands exceeded the Brazilian limit (150μg/l), 89% of which were column still types. Mean EC concentration of pot still cachaças was very low (64μg/l), and was well below the Paraíba study (220μg/l). An on-site investigation of pot still distilleries associated with <40μg/l brands showed a connection to differences in the distillation apparatus. Maximising distillation reflux ratios in the ascending parts and minimising exposure to copper in the descending parts (through the use of stainless steel) can reduce EC, and also avoid copper contamination.

The aim of this study was to optimize the production of xylose from sugarcane bagasse. The hydrolysis process was carried out to evaluate the effect of temperature and sulphuric acid concentration on the xylose production at 18, 30, and 50 min of hydrolysis. A Central Composite Rotatable Design (CCRD) was used to study two process variables, temperature (111.5; 114.0; 120.0; 126.0 and 128.5°C) and sulphuric acid concentration (0.20; 0.70; 1.90; 3.10 and 3.60% v v -1 ). Sulphuric acid had a greater influence on the hydrolysis process than temperature. At concentrations of sulphuric acid higher than 3.10% (v v -1 ), raising temperature had little influence on the yield of xylose production. The best condition to obtain xylose (266.73 mg g -1 of dry bagasse) was at 18 min of reaction, at 126°C and 3.10% (v v -1 ) of sulphuric acid, representing 96.0% of the theoretical maximum.

RESUMO Este trabalho teve o objetivo de avaliar a qualidade microbiológica do queijo de coalho comercializado no Município do Cabo de Santo Agostinho, Estado de Pernambuco, Brasil, verificando e quantificando micro-organismos patogênicos e indicadores das condições higiênico-sanitárias desse alimento. Foram coletadas 42 (quarenta e duas) amostras de queijo de coalho em 39 (trinta e nove) pontos comerciais distintos, entre janeiro e dezembro de 2008. As amostras foram analisadas pelo Laboratório Central de Pernambuco para determinação do padrão microbiológico do produto, tendo como referência a Resolução da Diretoria Colegiada (RDC) n° 12 da Agência Nacional de Vigilância Sanitária. Detectaram-se em 95,24% (40/42) das amostras discordâncias com os padrões estabelecidos pela RDC 12. Com relação a contaminação por coliformes termotolerantes e Staphylococcus coagulase positiva, 80,95% (34/42) e 76,19% (32/42), respectivamente, encontravam-se fora dos limites aceitáveis e 9,52% (4/42) foram positivas para Salmonella sp. Com os resultados obtidos no presente estudo conclui-se que o queijo de coalho comercializado no Município do Cabo de Santo Agostinho, Pernambuco, Brasil apresenta-se em desacordo com os padrões microbiológicos vigentes na legislação brasileira, sendo considerado impróprio para o consumo humano.

The objective of this study was to evaluate the physical-chemical properties and microbiological quality of Ultra-high temperature (UHT) whole milk marketed in Pernambuco state, Brazil. In total, 390 samples of UHT whole milk were purchased from commercial establishments located in the mesoregions of Pernambuco, and transported to the Laboratory of Meat and Milk Inspection at the Federal Rural University of Pernambuco. The physical-chemical analyses and the microbiological evaluations were carried out in order to meet specific legislative mandates. All 13 brands tested met the determined physical-chemical standards. However, it was found that 105 (26.9%) samples did not meet microbiological standards. It is important to highlight the need for further development of integrated actions involving the inspection bodies and the processing plants, in order to adjust the product to the quality standards established in the legislation, respecting the rights and health of consumers.