The bacteria Staphylococcus aureus is found in the nasal passages, mouth and skin of the human population and stands out among foodborne diseases. Some causes of foodborne illness are related with food, handlers, and ...The bacteria Staphylococcus aureus is found in the nasal passages, mouth and skin of the human population and stands out among foodborne diseases. Some causes of foodborne illness are related with food, handlers, and utensils contamination in a hospital’s nutrition service. The aim of this study was to investigate the presence of S. aureus in food handlers, equipment, counter-tops and utensils of the nutrition service of a teaching hospital. Samples of the environment, hands and nasal mucosa of employees of a nutrition service were collected with two sterile swabs, in 2016, March and June. A total of 134 samples were obtained, which were submitted to characterization tests Biochemistry and morphotinorial (gram staining, catalase and coagulase tests in tube), phenotypic evaluation by drug diffusion technique and D-test approach, and the biofilm phenotype characterization by culture on Congo Red Agar. Results showed high rates of S. aureus colonization, mainly in the kitchen, high frequency of antimicrobial resistance, especially erythromycin and the presence of multi-resistant microorganisms. Large number of positive samples was also found for biofilm production, with totality for the samples of handlers. We highlight the relevance of the data in virtue of the serious consequences and risks that can be triggered in the hospital environment.展开更多
The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional...The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional composition of meals specially prepared (SM) for children aged 7 to 18 months in low-income families was superior to that of meals adapted (AM) from the family’s table foods. Protein, fat, carbohydrate, energy, dietary fiber, iron, sodium and sodium chloride values, were determined by chemical analyses and compared to dietetic guidelines. The infants’ hemoglobin levels were also investigated. In total, sixty samples of the infants’ lunch meal (51 AM and 9 SM) were taken for during a home visit. The values of protein, fat, carbohydrate, dietary fiber and energy of the AM were significantly lower, while the sodium and sodium chloride values were significantly higher, compared to those of the SM. The AM also contained significantly more water. No differences were seen with regard to iron values. Sodium chloride amounted for most of the sodium content. Neither the SM nor AM was adequate in terms of iron and sodium. All SM were adequate for protein and fat, whereas AM showed significantly more samples with inadequate energy levels. SM fell within the Acceptable Macronutrient Distribution Range, while AM fell below the lower value for fat and slightly above the upper value for carbohydrate. The prevalence of anemia was 60% in the study population (36/60). In conclusion, meals adapted from the family’s table foods showed a lower nutrient density and a less balanced macronutrient range when compared to meals specially prepared for infants. The main nutritional shortcomings, for both AM and SM, were the extremely low content of iron and the high content of sodium.展开更多
This study investigated the use of a product based on yacon (PBY) in microbiological, physical-chemical and intestinal characteristics of Wistar rats artificially constipated with Loperamide®. Thirty-two rats ...This study investigated the use of a product based on yacon (PBY) in microbiological, physical-chemical and intestinal characteristics of Wistar rats artificially constipated with Loperamide®. Thirty-two rats were divided into four groups: Control (C), Constipated Control (CC), PBY (not constipated) and Constipated PBY (PBYC). The dosage of 0.14 g of FOS+ inulin/kg was tested. Microbiota, pH and faeces characteristics of faeces and caecal contents were evaluated. Caecal weight, morphometry of caecal villi and the concentration of short-chain fatty acids were determined. Higher caecal weight was identified in the PBYC animals as well as higher width, height and depth of cripts. The PBY group showed the highest (p < 0.05) concentration of butyrate (93.2 ± 65.5 mmol/L). The supplementation with PBY positively altered the intestine epithelial tissue in constipated animals, keeping the integrity of the caecum crypts.展开更多
The demand for natural antioxidants has increased as research efforts aim to identify various plant sources that could be considered sustainable alternatives to preserve the quality of meat and its derivatives.This wo...The demand for natural antioxidants has increased as research efforts aim to identify various plant sources that could be considered sustainable alternatives to preserve the quality of meat and its derivatives.This work intended to develop beef burger formulations with different percentages of dried Hibiscus sabdariffa L.leaves and characterize them through physical,chemical,and sensory analysis.Four beef burger formulations were prepared:F1-with no added antioxidant,F2-with added commercial antioxidant,F3-with the addition of 4 g/kg of hibiscus leaves,and F4-with the addition of 8 g/kg of hibiscus leaves,which were subjected to analysis of proximate composition,bioaccessibility of phenolic compounds,total antioxidant activity,morphology,texture profile,and sensory profile,as perceived by students from a public school.The addition of hibiscus caused an increase in the ash(∼5%)and polyphenol content(∼15%)of the samples without the addition of antioxidants,reduced the redness of the samples but did not affect the food matrix observed in the micrographs or the hardness,gumminess,and chewiness parameters.The in vitro digestion process improved the accessibility of polyphenols(211.96%-248.31%)and the total antioxidant activity by the ABTS•+radical(224.77%-281.63%)in all samples.From a sensory standpoint,the samples showed global acceptance levels ranging from“indifferent”to“loved it”.Adding hibiscus was linked to the terms“greenish brown color”and“aftertaste”.The F3 showed promising results in physical and chemical analyses and less interference in its sensorial attributes from adding hibiscus leaves.展开更多
文摘The bacteria Staphylococcus aureus is found in the nasal passages, mouth and skin of the human population and stands out among foodborne diseases. Some causes of foodborne illness are related with food, handlers, and utensils contamination in a hospital’s nutrition service. The aim of this study was to investigate the presence of S. aureus in food handlers, equipment, counter-tops and utensils of the nutrition service of a teaching hospital. Samples of the environment, hands and nasal mucosa of employees of a nutrition service were collected with two sterile swabs, in 2016, March and June. A total of 134 samples were obtained, which were submitted to characterization tests Biochemistry and morphotinorial (gram staining, catalase and coagulase tests in tube), phenotypic evaluation by drug diffusion technique and D-test approach, and the biofilm phenotype characterization by culture on Congo Red Agar. Results showed high rates of S. aureus colonization, mainly in the kitchen, high frequency of antimicrobial resistance, especially erythromycin and the presence of multi-resistant microorganisms. Large number of positive samples was also found for biofilm production, with totality for the samples of handlers. We highlight the relevance of the data in virtue of the serious consequences and risks that can be triggered in the hospital environment.
文摘The Brazilian Ministry of Health recommends that by 8 months of age, children should eat the same types of foods consumed by the other members of the family. Thus, this study sought to evaluate whether the nutritional composition of meals specially prepared (SM) for children aged 7 to 18 months in low-income families was superior to that of meals adapted (AM) from the family’s table foods. Protein, fat, carbohydrate, energy, dietary fiber, iron, sodium and sodium chloride values, were determined by chemical analyses and compared to dietetic guidelines. The infants’ hemoglobin levels were also investigated. In total, sixty samples of the infants’ lunch meal (51 AM and 9 SM) were taken for during a home visit. The values of protein, fat, carbohydrate, dietary fiber and energy of the AM were significantly lower, while the sodium and sodium chloride values were significantly higher, compared to those of the SM. The AM also contained significantly more water. No differences were seen with regard to iron values. Sodium chloride amounted for most of the sodium content. Neither the SM nor AM was adequate in terms of iron and sodium. All SM were adequate for protein and fat, whereas AM showed significantly more samples with inadequate energy levels. SM fell within the Acceptable Macronutrient Distribution Range, while AM fell below the lower value for fat and slightly above the upper value for carbohydrate. The prevalence of anemia was 60% in the study population (36/60). In conclusion, meals adapted from the family’s table foods showed a lower nutrient density and a less balanced macronutrient range when compared to meals specially prepared for infants. The main nutritional shortcomings, for both AM and SM, were the extremely low content of iron and the high content of sodium.
基金supported by the National Council of Scientific and Technological Development—CNPqthe Foundation for Research Support of the State of Minas Gerais—FAPEMIG.
文摘This study investigated the use of a product based on yacon (PBY) in microbiological, physical-chemical and intestinal characteristics of Wistar rats artificially constipated with Loperamide®. Thirty-two rats were divided into four groups: Control (C), Constipated Control (CC), PBY (not constipated) and Constipated PBY (PBYC). The dosage of 0.14 g of FOS+ inulin/kg was tested. Microbiota, pH and faeces characteristics of faeces and caecal contents were evaluated. Caecal weight, morphometry of caecal villi and the concentration of short-chain fatty acids were determined. Higher caecal weight was identified in the PBYC animals as well as higher width, height and depth of cripts. The PBY group showed the highest (p < 0.05) concentration of butyrate (93.2 ± 65.5 mmol/L). The supplementation with PBY positively altered the intestine epithelial tissue in constipated animals, keeping the integrity of the caecum crypts.
基金the Central Analítica-UFC and Brazilian Funding Agencies FINEP(CT-INFRA)CNPq(MCTI-SISANO)CAPES(Pró-Equipamentos and FUNCAP)for the open facility support.
文摘The demand for natural antioxidants has increased as research efforts aim to identify various plant sources that could be considered sustainable alternatives to preserve the quality of meat and its derivatives.This work intended to develop beef burger formulations with different percentages of dried Hibiscus sabdariffa L.leaves and characterize them through physical,chemical,and sensory analysis.Four beef burger formulations were prepared:F1-with no added antioxidant,F2-with added commercial antioxidant,F3-with the addition of 4 g/kg of hibiscus leaves,and F4-with the addition of 8 g/kg of hibiscus leaves,which were subjected to analysis of proximate composition,bioaccessibility of phenolic compounds,total antioxidant activity,morphology,texture profile,and sensory profile,as perceived by students from a public school.The addition of hibiscus caused an increase in the ash(∼5%)and polyphenol content(∼15%)of the samples without the addition of antioxidants,reduced the redness of the samples but did not affect the food matrix observed in the micrographs or the hardness,gumminess,and chewiness parameters.The in vitro digestion process improved the accessibility of polyphenols(211.96%-248.31%)and the total antioxidant activity by the ABTS•+radical(224.77%-281.63%)in all samples.From a sensory standpoint,the samples showed global acceptance levels ranging from“indifferent”to“loved it”.Adding hibiscus was linked to the terms“greenish brown color”and“aftertaste”.The F3 showed promising results in physical and chemical analyses and less interference in its sensorial attributes from adding hibiscus leaves.
