Objetivo: este estudo teve como objetivo avaliar a contaminação microbiana de dois consultórios odontológicos (rede pública e particular) em uma cidade na Região Sul do interior do estado do Rio Grande do Sul por meio da detecção de micro-organismos indicadores. Material e Métodos: de ambos os locais, coletaram-se amostras de cinco superfícies (L1-mesa auxiliar 1; L2-mesa auxiliar 2; L3-alça do refletor; L4-bancada; L5-balcão pia.), utilizando a técnica do swab test (esfregaço), em uma área padrão de 25cm2. As amostras das superfícies foram avaliadas através de análises microbiológicas de enumeração de fungos filamentosos e de Estafilococos Coagulase Positiva (ECP). O tratamento estatístico utilizou contagens logaritmizadas e análise de variância com teste de comparação de médias, realizadas a fim de identificar possíveis diferenças entre superfícies e consultórios. Resultados: Foram identificadas elevadas contagens nas superfícies dos consultórios sem diferença (p
Plants such as mate herb (Ilex paraguariensis) in general contain a large amount and diversity of fungi and bacteria that come from your natural microbiota. These microorganisms may come from the soil or be contaminated during processing, influencing the degree of contamination of the product and compromising the health of the consumer. This study aimed to evaluate the microbial contamination of mate herb marketed in the Pelotas city (RS-Brazil) through the determination by indicator microorganisms such as the quantification of aerobic mesophilic bacteria, the enumeration of fungi (molds and yeasts), coliforms (total and thermotolerant) and the presence of Salmonella spp. Different herb samples were analyzed, and variables like brands, commercialization (bulk or 500 g pack), and presentation (herb natural or hot infusion) were studied. The results have demonstrated a low quality in all samples, regardless of the brand, commercialization, or presentation. There was a reduction in the microbial concentration in the hot infusions, but in all cases, contamination by fungi and mesophilic bacteria shows impairment in the hygienic conditions of the product. The presence of Salmonella in rates above 50% of the analyzed samples, also indicates a health risk for the product.
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