Mass catering services have increased in the last years since people need to eat out mainly by work or study reasons. Microbiological quality of foodstuffs (n = 156) was evaluated in 20 food establishment (cafes and canteens) of two universities of northern Portugal. Overall, data revealed a high level of microbiological quality of foods served. No safety risks for consumers were detected since Clostridium spp., Listeria monocytogenes and Salmonella spp. were not detected. Among food types, hot meals displayed better microbiological results than cold foods (p \ 0.05) as expected. Regarding hot meals, no differences were observed among different types (p [ 0.05). Among cold meals, salads displayed the highest microbiological counts for hygiene indicators as well for food foodborne pathogens such as Staphylococcus aureus, Escherichia coli and Bacillus cereus. Although the risk of foodborne disease is scarce since counts were low. In cafes' meals, higher counts were observed than in canteens' meals which indicates that monitoring measures should be improved to avoid potential foodborne outbreaks related to the ready-to-eat products (salads, sandwiches and pastry). Results could be used as microbiological guidelines for canteens. Results indicated that proper food handling and adequate conservation of fresh foods along the food chain is essential in mass catering services to guarantee the food safety.
ResumoBem-Estar Animal consiste no estado do animal em sua tentativa de adaptação ao meio ambiente envolvente, podendo ser medido e melhorado com a ação do ser humano. Nos últimos anos o tema "Bem-Estar Animal" tem adquirido importância, resultante das grandes preocupações com o manejo dos animais em vida e constatação da influência que este tem na qualidade da carne post mortem. Este trabalho teve como objetivo determinar o efeito do lote de suínos transportados, respectivo tamanho, tipo de trajeto e do tempo decorrido entre a origem e o abate na ocorrência de lesões, consideradas indicadores mínimos de bem-estar animal em matadouro. Nos matadouros de suínos da região norte de Portugal, foram monitorados 834 animais com relação à ocorrência de lesões compatíveis com lacerações, eritemas cutâneos, hematomas e fraturas, em cinco diferentes lotes. Pela análise global dos dados, verificou-se que as lacerações estavam presentes em 72% dos animais e foi o tipo de lesão mais frequentemente observado. Seguiram-se os eritemas cutâneos em 20%, os hematomas em 11% e as fraturas em apenas 1% dos animais. O tamanho do lote de animais transportados, a duração da viagem e o tempo de permanência no matadouro influenciaram significativamente a ocorrência das lesões monitoradas, nomeadamente lacerações, eritemas e hematomas. Palavras-chave:Bem-estar animal. Transporte. Indicadores lesionais. Suínos. AbstractAnimal welfare is the state of the animal in its attempts to cope with its environment, and it can be measured and improved by the action of man. Recently, the topic "Animal Welfare" has become more important, resulting from the discovery that the management of animals in life has impact on the post mortem meat quality. This study aimed to determine the effect of transport batch number of pigs transported by batch, type of route and the time elapsed between the exploration and slaughter in the occurrence of lesions, considered as indicators of animal welfare at the slaughterhouse. At one slaughterhouse of pigs located in the northern of Portugal, 834 animals were monitored in order to check the occurrence of lesions consistent with lacerations, erythema, bruising and fractures, from a total of five different transport batches. The global analysis of the data showed that lacerations were present in 72% of animals and was the most common type of lesion, followed by erythema, bruises and broken bones presented in 20%, 11% and 1% respectively. The size of each batch, the duration of the journey and the time spent in the lairage significantly influenced the occurrence of observed lesions, particularly, lacerations, erythema and bruising.
This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene's knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers' knowledge were observed between cafes' and canteens' FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment's food safety.
resUMoEste estudo objetivou identificar uma alimentação eficiente para as abelhas Apis mellifera L. utilizando um complexo enzimático para melhorar o desempenho dos enxames em períodos de escassez alimentar. Para isso, quadros de cria fechada foram retirados de duas colmeias, conduzidos até uma câmera climatizada e após a emergência, as abelhas foram mantidas em unidades experimentais para serem alimentadas. A dieta utilizada na pesquisa foi composta por 60% de mel, 30% de farinha de soja e 10% de farinha de milho, com diferentes níveis de inclusão (0,00%, 0,03%, 0,06%, 0,09%) do complexo enzimático em estudo. Os parâmetros avaliados foram: longevidade das abelhas, concentração de proteína total da hemolinfa e consumo de água e dieta. Não houve efeito toxicológico de acordo com análise de sobrevivência, verificou-se uma redução no consumo, conforme foi acrescentado o complexo enzimático na dieta e um aumento no teor de proteína na hemolinfa. O uso do complexo enzimático mostrouse como uma ferramenta para manter os enxames em períodos de escassez de alimento, pois proporcionou melhor aproveitamento dos alimentos por menor consumo da dieta e o maior teor de proteína total na hemolinfa. Enzymatic complex in artificial feeding of africanized bees sUMMarYThis study aimed to identify efficient feed for Apis mellifera L. bees using an enzyme complex to improve the performance of the swarms in periods of food scarcity. In order to achieve this objective, closed brood frames were removed from two beehives, led to a climatic chamber and after the emergence of the bees, they were kept in experimental units to be fed. The diet used in the research was composed of 60% of honey, 30% of soy flour and 10% of corn flour, with different levels of inclusion (0.00%, 0.03%, 0.06%, 0.09%) of the enzyme complex. The parameters evaluated were: longevity of bees, concentration of total protein in the hemolymph, water and diet consumption. There was no toxicological effect according to the analysis of survival and a reduction in consumption was observed as the enzyme complex was added in the diet and an increase in the protein content of the hemolymph. The use of the enzyme complex turned out to be a tool to keep the swarms in periods of food scarcity, because it provided a better utilization of food by less consumption of the diet and the highest content of total protein in the hemolymph. additional keYwordsHemolymph. Total Protein. Nutrition. Enzymes.Arch. Zootec. 66 (255): 413-418. 2017 Archivos de Zootecnia Journal website: https://www.uco.es/ucopress/az/index.php/az/ INTRODUÇÃO Na apicultura, em épocas de baixos índices pluviométricos, é necessário o fornecimento de uma dieta suplementar para manter os enxames nos apiários por conta da falta de recursos alimentares naturais. Muitos ingredientes foram utilizados para formular dietas artificiais para as abelhas, porém muitas deles sem êxito na manutenção da postura da rainha. O pólen apícola tem sido utilizado juntamente com outros ingredientes na Recibido
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