Fermented milk is the generic name given to products such as yogurt, cultured milk, acidophilus milk, kefir, curd and kumys. This name is due to the fact that the milk is inoculated with starter cultures of lactic acid microorganisms, which convert part of the lactose from milk to lactic acid by fermentation. The lactic acid fermentation increases the shelf life of milk, inhibiting the growth of pathogenic bacteria and / or deteriorating. Other substances are also formed in the fermentation process, giving the products desirable sensory characteristics. Originally popular in the Middle East, fermented milks have a global spread of its consumption, mainly from the development of products containing added ingredients such as fruits and flavorings. The ratio of these products as functional foods aimed at health benefits, simplicity of manufacturing technology, the affordable and high relative expiration date for milk are some of the factors responsible for the success of these products in the world. In this paper we present a literature on the history, importance, composition, physico-chemical characteristics, manufacturing and defects that can occur in fermented milk products, with emphasis on yogurt and kefir.

Toxoplasmosis is a worldwide zoonosis caused by Toxoplasma gondii. Ingestion of raw/undercooked meat is considering an important route of infection. Consumption of meat from equids is common in European and Asian countries and an increase in Brazil has been observed. The aim of this study was to evaluate occurrences of anti-T. gondii antibodies and risk factors relating to infection in equids slaughtered for human consumption in Minas Gerais, Brazil. Blood samples from 192 horses and 208 donkeys were collected in the exsanguination area during the slaughter. Serum samples were subjected to the indirect fluorescent antibody test (IFAT). Association analysis was performed using Pearson’s chi-square test (χ2) or Fisher’s exact test, to evaluate risk factors relating to the prevalence of seroreagents. Antibodies against T. gondii were found in 13.5% of the equids, with higher occurrence in horses (18.75%) than in donkeys (8.65%). Associations between seropositivity and the following variables were found (p ≤ 0.05): species, animal origin, purpose of rearing and source of water for animal consumption and contact with cats. Farms need to implement preventive measures to control T. gondii infection in these species and avert transmission of the parasite to the human population that will consume their meat.

RESUMOA ingestão de alimentos contaminados com micro-organismos patogênicos pode causar doenças, sendo de extrema importância a investigação da qualidade microbiológica das refeições e da água oferecidas nos estabelecimentos produtores. O Objetivo do presente trabalho foi avaliar a qualidade microbiológica das saladas, seus ingredientes e da água servidas em um Restaurante Universitário do Triângulo Mineiro. Foram avaliadas 10 amostras de salada, 10 amostras de ingredientes e cinco amostras de água quanto ao número mais provável de coliformes totais e termotolerantes, segundo metodologia proposta pela American Public Health Association (APHA). Das amostras de salada e ingredientes analisados, 40% e 30%, respectivamente, apresentaram coliformes termotolerantes em níveis superiores aos permitidos pela legislação sanitária vigente, 100 NMP/g. A análise das amostras de água revelou que todas estavam adequadas para o consumo humano. Apesar dos resultados satisfatórios para as amostras de água, os resultados constatados para saladas e seus ingredientes indicam falhas na aplicação das boas práticas, que necessitam ser corrigidas por meio de maior controle sobre os fornecedores e etapas de preparação e por treinamentos para os manipuladores. PALAVRAS-CHAVE: Coliformes, higiene dos alimentos, qualidade da água. MICROBIOLOGICAL ANALYSIS OF WATER AND SALADS SERVED IN A UNIVERSITY RESTAURANT OF TRIANGULO MINEIRO REGION, MINAS GERAIS STATE, BRAZILABSTRACT The ingestion of food contaminated with pathogenic microorganisms can cause disease. It is extremely important to investigate the microbiological quality of the meals and water offered in food services. The objective of this study was to evaluate the microbiological quality of water and salads served in a university restaurant of Triangulo Mineiro region, Brazil. We analyzed 10 samples of salad, 10 samples of ingredients and 5 samples of water for total and fecal coliforms by the most probable

ResumoOs produtos derivados de ovos são preparados a partir de ovos inteiros, da clara ou da gema separadamente. São utilizados como produtos líquidos, congelados ou desidratados, principalmente na indústria de sobremesas e panificação, na elaboração de massas alimentícias, maioneses, sopas em pó, cremes, etc. A utilidade dos produtos do ovo em grande quantidade de alimentos deve-se à sua coagulabilidade por ação do calor, por sua capacidade formadora de espuma e por sua ação emulsificante, além da cor e do aroma que conferem. A pasteurização, desidratação e tecnologias emergentes, são grandes aliadas à fabricação industrial e uniformização dos produtos, sendo

RESUMO O sorvete expresso (soft ou italiano) é classificado como um sorvete de massa aerada ou cremosa, obtido a partir de uma mistura homogênea, batido, resfriado e congelado. Por ser um derivado de leite, que pode conter ainda, diversos outros ingredientes, é um excelente substrato para a multiplicação bacteriana, sendo que, muitos destes microrganismos sobrevivem às baixas temperaturas empregadas no processo de congelamento. Aliado a este fato, podem ocorrer variações de temperatura durante o processo de produção até chegar ao final da cadeia produtiva, representado pelo consumidor final. Portanto, a alta contagem ou simplesmente a presença desses microrganismos, podem ocasionar nos consumidores, toxinfecções alimentares. Assim, é necessário um controle higiênicosanitário em todas as etapas de sua elaboração, por meio da aplicação das boas práticas de fabricação e monitoramento do processo produtivo. Assim, este trabalho teve como objetivo avaliar, do ponto de vista microbiológico (bactérias aeróbias mesófilas, coliformes totais e coliformes termotolerantes), sorvetes expresso comercializados em Uberlândia, Minas Gerais, Brasil, a fim de verificar sua qualidade microbiológica. Foram coletadas 18 amostras de sorvete pronto ao consumo e uma calda crua, totalizando 19 amostras. Com relação a contagens de bactérias mesófilas, 10 das amostras avaliadas (52,6%) e 6 delas (31,58%) estariam não conformes para coliformes totais, segundo padrões microbiológicos internacionais, além de 6 amostras (57,9%) serem consideradas impróprias para o consumo, segundo a ANVISA. A qualidade microbiológica dos sorvetes expresso comercializados em Uberlândia, Minas Gerais, Brasil analisados apresentaram qualidade microbiológica insatisfatória, o que pode ocasionar eminente risco à saúde da população consumidora. PALAVRAS-CHAVE: derivados lácteos, Gelados comestíveis, microbiologia de alimentos.

Condiments and spices are used in food processing technology with the purpose of flavor, increase the commercial shelf-life of products, due to its antioxidant action, besides adding value to food, allowing diversification in the market. Besides the benefit of technology, these products provide health benefits for those who consume when used appropriately, stimulating gastric secretion and increasing the tonus of the digestive organs. However, can carry microorganisms and foreign matter, causing health risks to the consumer. For your quality and desirable properties are maintained, it becomes necessary to conduct a rigorous quality control, ensuring the safety of themselves through good agricultural practices, good manufacturing practices, control macroscopic and microscopic, microbiological and physical-chemical properties. The physico-chemical methods are an official tool for monitoring the use of these components used by the food industry. Thus, this literature review gathers information and knowledge about the condiments and spices and the main methods of physico-chemical control to ensure its quality.

Introduction: Smaller scale, alternative, chicken production systems are gaining popularity globally. However, this brings public health and market confidence concerns, especially where there are no established standards of production. The aim of this study was to carry out a microbiological analysis of chicken carcasses from the commercial, backyard and semi-backyard production systems, slaughtered in the same slaughterhouse. Methodology: Samples of 102 chicken carcasses were taken in two steps of the slaughter (A: after bleeding; and B: after chiller tank) and were subjected to aerobic mesophilic, coliforms at 35 °C and coliforms at 45 °C counts, and Salmonella spp. detection. Salmonella spp. isolates were subjected to antimicrobial resistance analysis. Results: At slaughter step A, carcasses from the backyard system had less contamination than carcasses from the commercial system, with a difference of 0.7 log10 CFU/mL. Salmonella was identified in carcasses of all production systems and in both slaughter steps. Nine chicken carcasses were positive for Salmonella and no significant difference was observed in the occurrence of Salmonella amongst the carcasses from different production systems. Two Salmonella isolates, that presented the highest resistance profiles (one isolate was resistant to eight and the other to six out of ten tested antibiotics), were identified on carcasses from the semi-backyard system. Conclusions: Carcasses from the backyard system had a lower microbial count at the initial step of the slaughter process than the commercial production system. In addition, greater resistance to antimicrobials was observed in Salmonella isolates from semi-backyard system.

ResumoEste estudo objetivou identificar as principais causas de condenações de perus abatidos sob Serviço de Inspeção Federal, além de verificar as estações do ano em que as condenações são mais frequentes. Dentre o número total de condenações post-mortem, 99,06% foi devido a condenações parciais e 0,94% devido a condenações totais. As causas de condenação parcial mais frequentes foram devido à aerossaculite (41,24%), seguida de contaminação biliar (23,73%). As causas de condenação total mais frequentes foram em função de aspecto repugnante (51,62%) e dermatose (22,71%). A estação do ano que apresentou maior frequência de condenações tanto totais quanto parciais foi a primavera. Verificou-se que na mesorregião analisada, as condenações encontradas foram em sua maioria, em função de causas infecciosas, sugerindo uma melhoria no manejo sanitário dos animais durante a criação, sobretudo na primavera.Palavras-chave: Abate, condenações, peru, SIF. AbstractThis study aimed to identify the main reasons of condemnation of turkeys slaughtered under Federal Inspection Service and to verifying the seasons of the year in which condemnations are more frequent. For the analysis, were used the data from one Federal Inspection Service of a poultry slaughter plant located at the "Triângulo Mineiro" and "Alto Paranaíba" region, "Minas Gerais", during the period from august 2008 to july 2009. Were inspected 8,153,866 turkeys from 19 cities located in this mesoregion. Of these, 1,767,503 (21.68%) had some type of post-mortem condemnation. The main causes of condemnation (partial and total) were grouped by month and season, in order to determine what were the condemnations of greater and lesser frequency in turkeys slaughtered during the period analyzed. 1,750,863 (21.47%) turkeys were partial condemned and 16,640 (0.21%) were totally condemned. Among the total number of condemnations post-mortem, 99.06% was due to partial condemnations and 0.94% was due to total condemnations. The causes of partial condemnations more frequent were aerial sacs infection (41.24%) followed by bile contamination (23.73). The causes of total condemnation were all more frequent due to repugnant aspect (51.62%) and dermatosis (22.71%). The season with the highest frequency of both total and partial condemnations was the spring. It was found that in the analyzed region, the condemnations were found mostly due to infectious causes, suggesting an improvement in the sanitary handling of animals during the creation, especially in the spring.