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Assessment of hydrophobicity and roughness of stainless steel adhered by an isolate of Bacillus cereus from a dairy plant BJM
Bernardes,Patrícia Campos; Andrade,Nélio José de; Ferreira,Sukarno Olavo; Sá,João Paulo Natalino de; Araújo,Emiliane Andrade; Delatorre,Deyse Maria Zanom; Luiz,Lívia Maria Pinheiro.
The interaction between the surface of stainless steel and Bacillus cereus was studied in terms of the characteristics of interfacial interaction determined from the measurement of the contact angle of the surface of B. cereus and stainless steel in the presence or absence of B. cereus adherence. The microtopographies and the roughness of the surface of stainless steel and stainless steel adhered by B. cereus were evaluated with the help of atomic force microscopy and perfilometry. The strain of B. cereus studied was considered hydrophilic, whereas the stainless steel was considered hydrophobic. The adhesion was not thermodynamically favorable (ΔGadhesion > 0) between the stainless steel and the strain of B. cereus studied. Thus, the interaction between...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrophobicity; Roughness; Bacillus cereus; Dairy plant; Adhesion.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400017
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ATP - bioluminescence as a technique to evaluate the microbiological quality of water in food industry BABT
Costa,Patrícia Dolabela; Andrade,Nélio José de; Passos,Frederico José Vieira; Brandão,Sebastião César Cardoso; Rodrigues,Carolina Gonçalves Freire.
ATP-bioluminescence was used to evaluate the microbiological quality of water samples collected from the water supply, the water treatment system and from a dairy plant, including ammonia-cooling water and industrial water. For industrial water, there was relation between the ATP-bioluminescence technique and microbial count. There were no differences (p>0.05) between water supply and ammonia-cooling water samples for total and free ATP concentrations nor for the microbial counts. Different microbial ATP concentrations were found for these water samples. The results suggested that the physical chemical quality of ammonia cooling water decreased the RLU measurements slightly. It could be concluded that the total ATP concentration was the most effective...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Water quality; ATP-bioluminescence measurement; Food industry.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000300010
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Avaliação das condições microbiológicas em unidades de alimentação e nutrição Ciência e Agrotecnologia
Andrade,Nélio José de; Silva,Rosália Maria Moreira da; Brabes,Kelly Cristina Silva.
O presente trabalho é referente a 17 visitas técnicas realizadas em 12 unidades de alimentação e nutrição, cujas produções variam de 1.000 a 4.000 refeições/dia. Foram avaliadas as microbiotas do ar de 63 ambientes diferentes de processamento, as das mãos de 68 manipuladores e as das superfícies de 36 equipamentos e utensílios. Considerando a recomendação da American Public Health Association (APHA), de 30 UFC/cm2/semana, apenas 18,5% e 32,8% dos ambientes avaliados encontravam-se adequadamente higienizados, em relação ao número de microrganismos aeróbios mesófilos e de fungos filamentosos e leveduras, respectivamente. Para os manipuladores, foram previamente definidas as seguintes faixas de contagens microbianas: até 100; entre 101 e 1.000; entre 1.001 e...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Avaliação microbiológica; Restaurantes industriais; Ambientes; Manipuladores e equipamentos.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542003000300014
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Bacterial adherence to different inert surfaces evaluated by epifluorescence microscopy and plate count method BABT
Parizzi,Silvânia Quintão Fontes; Andrade,Nélio José de; Silva,Cleuber Antonio de Sá; Soares,Nilda de Fátima Ferreira; Silva,Eldo Antônio Monteiro da.
The adherence of Listeria inoccua L6a and Staphylococcus aureus ATCC6538 was evaluated on stainless steel (SS), polycarbonate (PC) and polypropylene (PP) chips. The EP results showed a significant difference (p<0.05) among the microorganism species interactions, the surfaces and the contact time. The number of adhered cells on the chip surfaces increased as contact time increased and the number of L. innocua or S. aureus on the surface of SS, PC and PP chips reached 1.0x10(5) CFU/cm² after 12 h of contact, in both methods. The CP method showed a better sensitivity to detect low number of adhered cells. The EP was better when the average number of adhered cells was between 10 and 100 per microscopy field.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacterial adherence; Listeria innocua and Staphylococcus aureus; Stainless steel; Polycarbonate and polypropylene.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100011
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Basil conservation affected by cropping season, harvest time and storage period PAB
Silva,Franceli da; Santos,Ricardo Henrique Silva; Andrade,Nélio José de; Barbosa,Luiz Cláudio Almeida; Casali,Vicente Wagner Dias; Lima,Renato Ribeiro de; Passarinho,Ricardo Vaz de Melo.
Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional therapeutic, due to its essential oil content and composition. Nevertheless basil can not be kept for long periods after harvest and its quality can be reduced. This work aimed to assess the influence of the season and harvest time in the postharvest conservation of basil stored for different periods. Basil was harvested at 8 am and 4 pm both in August/1999 and January/2000. Cuttings were conditioned in PVC packages and stored for 3, 6, and 9 days. During storage, chlorophyll content, essential oil content and composition were determined as well as microbiological analyses were carried out. Harvest season and the days of storage influenced the final content of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ocimum basilicum; Eugenol; Linalool; Chlorophyll; Mold; Yeast.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2005000400002
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Efficiency of oxygen: absorbing sachets in different relative humidities and temperatures Ciência e Agrotecnologia
Cruz,Renato Souza; Soares,Nilda de Fátima Ferreira; Andrade,Nélio José de.
The main objective of this work was to evaluate the efficiency of oxygen - absorbing sachets at relative humidity of 75%, 80% and 85% and different temperatures, 10±2 ºC and 25±2 ºC. The experiment consisted in determining the O2 absorption under these conditions. A sachet was placed in desiccators with an internal air homogenization system. Aliquots of air were removed at pre-established time intervals and analyzed for oxygen content. The results showed that oxygen absorption by the sachet increased as the relative humidity increased for both temperature. Therefore the oxygen - absorbing sachets were most active under 25±2ºC and 85% relative humidity. At ambient condition (25±2ºC/75%RH) the rate of oxygen absorbed was 50 mL/day and 18,5 mL/day for 10±2ºC....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Active packaging; Oxygen - absorbing; Relative humidity; Temperature.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000600029
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Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed Ciência e Agrotecnologia
Cruz,Renato Souza; Soares,Nilda de Fátima Ferreira; Andrade,Nélio José de.
O2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced with and without potassium sorbate and acondicionated in high O2 barrier bags containing a O2 - absorber sachet in the head-space. Three treatments were obtained: pasta with potassium sorbate, pasta without potassium sorbate packed with sachet and pasta without potassium sorbate packed without sachet. In all treatments, the pasta were vacuum packed, randomly distributed at temperature of 10±2ºC and microbiologically evaluated for molds and yeast, Staphylococcus spp, total coliforms and Escherichia coli countings. All the treatments were effective in inhibiting the growth of the microorganisms...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Active Packaging; Oxygen Absorber; Microbial Inhibition; Fresh Pasta.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000600015
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Evaluation of ultraviolet radiation to control microorganisms adhering to low-density polyethylene films BJM
Silva,Cleuber Antonio de Sá; Andrade,Nélio José de; Soares,Nilda de Fátima Ferreira; Ferreira,Sukarno Olavo.
Efficiency of ultraviolet (UV) radiation in reducing the cell number of Staphylococcus aureus ATCC 25923 and Escherichia coli K-12 adhered to low-density polyethylene (LDPE) films was evaluated. The microorganisms were let to adhere to the surface of LPDE bags for 12h at 18ºC, and then submitted to UV radiation at an intensity 196 µW.cm-2, 254nm, for 2 seconds. Staphylococcus aureus was less resistant to UV radiation than E. coli, and the efficiency increased with the increase of the concentration of microbial suspension. After 1500 hours of use the UV radiation intensity of the lamp was reduced from 288 to 78 µW.cm-2, and the higher decrease occurred in the first 100 hours of use. Also, the efficiency of the UV radiation decreased after 1500 hours of use....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacterial adhesion; Ultraviolet radiation; Low-density polyethylene; Atomic force microscopy.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000200017
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Hazards in non-pasteurized milk on retail sale in Brazil: prevalence of Salmonella spp, Listeria monocytogenes and chemical residues BJM
Nero,Luís Augusto; Mattos,Marcos Rodrigues de; Beloti,Vanerli; Barros,Marcia A.F.; Netto,Daisy Pontes; Pinto,José Paes A.N.; Andrade,Nélio José de; Silva,Wladimir P.; Franco,Bernadette D.G.M..
Fluctuations in the Brazilian milk market force small milk producers to find temporary trade alternatives, which include selling raw milk to people who prefer this type of milk rather than heat-processed milk. Considering the importance of these small milk producers to the market and the well-known health risks associated to consumption of raw milk, this study evaluated the microbiological quality and the presence of Listeria monocytogenes, Salmonella spp., chlorine, antimicrobials and insecticides (organophosphates and carbamates) in raw milk produced in 210 small and medium farms located in four important milk-producing Brazilian states (Paraná, São Paulo, Minas Gerais and Rio Grande do Sul). In 66% of the selected farms the milking was manual. In 33% of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hazards; Raw milk; Salmonella; Listeria monocytogenes; Hygiene indicators; Insecticides; Antimicrobials.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000200007
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Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate BJM
Pires,Ana Clarissa dos Santos; Soares,Nilda de Fátima Ferreira; Andrade,Nélio José de; Silva,Luis Henrique Mendes da; Camilloto,Geany Peruch; Bernardes,Patrícia Campos.
There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimicrobial sachet; Mozzarella cheese; Food protection; Allyl isothiocyanate.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036
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Interference of some organic substances and microorganisms adhered to stainless steel in ATP-bioluminescence measurement BABT
Simm,Erny Marcelo; Andrade,Nélio José de; Mendonça,Regina Célia Santos; Passos,Frederico José Vieira; Chaves,José Benício Paes.
Adhesion of organic substances and microorganisms on stainless steel surface was evaluated. The log RLU measurement was affected at a lower or higher degree, by type or concentration of the organic substances (casein, lipid, sucrose and their combinations) adhered to surface. However, if the samples analyzed were from the food processing surfaces, they would have been considered to be under satisfactory hygienic conditions with log RLU < 2.18 (< 150 RLU). The log RLU measurements of Staphylococcus carnosus-adhered surfaces, combined with or without the organic substances, were higher (p<0.05) than those of the Bacillus subtilis spores-adhered surface, regardless of the concentration. The samples taken from the surfaces adhered with the casein,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hygiene monitoring; ATP-bioluminescence measurement; Adhesion on stainless steel.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300020
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Leite cru de quatro regiões leiteiras brasileiras: perspectivas de atendimento dos requisitos microbiológicos estabelecidos pela Instrução Normativa 51 Ciênc. Tecnol. Aliment.
Nero,Luís Augusto; Mattos,Marcos Rodrigues de; Beloti,Vanerli; Barros,Márcia de A. F.; Pinto,José Paes de A. N.; Andrade,Nélio José de; Silva,Wladimir Padilha da; Franco,Bernadette D. G. M..
Evidências que o leite produzido e consumido no Brasil nem sempre apresenta a qualidade desejada têm gerado a discussão e desenvolvimento de novas políticas de incentivo à produção leiteira, resultando no desenvolvimento do Programa Nacional de Melhoria da Qualidade do Leite. Em complementação, em 2002 o Ministério da Agricultura publicou a Instrução Normativa 51 (IN51), com importantes inovações em relação à conservação e transporte do leite cru, além de estabelecimento de um padrão de qualidade para esse tipo de leite (10(6) UFC/mL), a ser implantado em diferentes prazos nas diferentes regiões do país, a partir de 2005. O presente trabalho teve como objetivo verificar se o leite cru produzido em quatro áreas de quatro estados produtores de leite no...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Leite cru; Qualidade; Legislações; IN51.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000100031
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Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese BJM
Galinari,Éder; Nóbrega,Juliana Escarião da; Andrade,Nélio José de; Ferreira,Célia Lúcia de Luces Fortes.
The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biofilm; Artisanal minas cheese; Lactic acid bacteria; Serro; Serra da Canastra.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200047
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Physical and chemical quality, biodiversity, and thermodynamic prediction of adhesion of bacterial isolates from a water purification system: a case study BJPS
Alves,Roberta Barbosa Teodoro; Andrade,Nélio José de; Fontes,Edimar Aparecida Filomeno; Bernardes,Patrícia Campos; Carvalho,Antônio Fernandes de.
ABSTRACT The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence according to the hydrophobicity of these microorganisms and of the polypropylene distribution loop for purified water. The assessment of drinking water that supplies the purification system allowed good-quality physical, chemical, and microbiological specifications. The physicochemical specifications of the distributed purified water were approved, but the heterotrophic bacteria count was higher than allowed (>2 log CFU mL-1).The sanitation of the storage tank with chlorine decreased the number of bacteria adhered to the surface (4.34 cycles log). By sequencing of the 16SrDNA genes, six species...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Purified water/quality; Purified water/adhesion; Purified water/bacterial biodiversity; Prediction thermodynamics; Hydrophobicity.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502017000200606
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Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena Ciênc. Tecnol. Aliment.
Cavalcante,José Fernando Mourão; Andrade,Nélio José de; Furtado,Mauro Mansur; Ferreira,Célia Lúcia de Luces Fortes; Pinto,Cláudia Lúcia de Oliveira; Elard,Edwin.
O objetivo deste trabalho foi estabelecer uma proposta para o processamento do queijo Coalho regional seguindo-se os procedimentos adequados para a obtenção de um produto final de qualidade. Empregou-se leite de vaca padronizado e pasteurizado e culturas láticas endógenas. Foram isoladas, identificadas e caracterizadas culturas láticas endógenas de leite de vaca cru e de queijos Coalho artesanais. Algumas culturas foram avaliadas para a fabricação do queijo Coalho, seguindo-se o fluxograma de fabricação estabelecido neste estudo. O produto final foi submetido a análises físico-químicas, teste de aceitação e teste de fritura. Os resultados obtidos mostraram que é viável a padronização do produto tradicional, proporcionando redução de custos, qualidade...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Queijo Coalho; Processamento; Cultura lática endógena.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100036
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Work of adhesion of dairy products on stainless steel surface BJM
Bernardes,Patrícia Campos; Araújo,Emiliane Andrade; Pires,Ana Clarissa dos Santos; Fialho Júnior,José Felício Queiroz; Lelis,Carini Aparecida; Andrade,Nélio José de.
The adhesion of the solids presents in food can difficult the process of surface cleaning and promotes the bacterial adhesion process and can trigger health problems. In our study, we used UHT whole milk, chocolate based milk and infant formula to evaluate the adhesion of Enterobacter sakazakii on stainless steel coupons, and we determine the work of adhesion by measuring the contact angle as well as measured the interfacial tension of the samples. Inaddition we evaluated the hydrophobicity of stainless steel after pre-conditioning with milk samples mentioned. E. sakazakii was able to adhere to stainless steel in large numbers in the presence of dairy products. The chocolate based milk obtained the lower contact angle with stainless steel surface, higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enterobacter sakazakii; Hydrophobicity; Adhesion work; Interfacial tension; Dairy products.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400004
Registros recuperados: 16
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