RESUMO

This paper presents a literature review on benzene in foods, including toxicological aspects, occurrence, formation mechanisms, and mitigation measures and analyzes data reporting benzene levels in foods. Benzene is recognized by the IARC (International Agency for Research on Cancer) as carcinogenic to humans, and its presence in foods has been attributed to various potential sources: packaging, storage environment, contaminated drinking water, cooking processes, irradiation processes, and degradation of food preservatives such as benzoates. Since there are no specific limits for benzene levels in beverages and food in general studies have adopted references for drinking water in a range from 1-10 ppb. The presence of benzene has been reported in various food/beverage substances with soft drinks often reported in the literature. Although the analyses reported low levels of benzene in most of the samples studied, some exceeded permissible limits. The available data on dietary exposure to benzene is minimal from the viewpoint of public health. Often benzene levels were low as to be considered negligible and not a consumer health risk, but there is still a need of more studies for a better understanding of their effects on human health through the ingestion of contaminated food.

RESUMO

The microbial oxidation of methane in the atmosphere is performed by methanotrophic bacteria that use methane as a unique source of carbon and energy. The objective of this work consisted of the investigation of the best conditions of methane biodegradation by methanotrophic bacteria Methylosinus trichosporium OB3b that oxidize it to carbon dioxide, and the use of these microorganisms in monitoring methods for methane. The results showed that M. trichosporium OB3b was capable to degrade methane in a more effective way with an initial microorganism concentration of 0.0700 g.L-1, temperature of 30ºC, pH 6.5 and using 1.79 mmol of methane. In these same conditions, there was no bacterial growth when 2.69 mmol of methane was used. The specific rate of microorganism growth, the conversion factor, the efficiency and the volumetric productivity, for the optimized conditions of biodegradation were, respectively, 0.0324 h-1, 0.6830 gcells/gCH4, 73.73% and 2.7732.10-3 gcells/L.h. The final product of methane microbiological degradation, carbon dioxide, was quantified through the use of a commercial electrode, and, through this, the grade of methane conversion in carbon dioxide was calculated.

A oxidação microbiológica de metano na atmosfera é realizada por bactérias metanotróficas, que o utilizam como fonte única de carbono e energia. O objetivo deste trabalho consistiu na investigação das melhores condições de biodegradação do metano por bactérias metanotróficas Methylosinus trichosporium OB3b, que o oxidam a dióxido de carbono, para o emprego destes microrganismos em métodos de monitoração para metano. Os resultados obtidos mostraram que M.trichosporium OB3b foi capaz de degradar o metano de forma mais eficaz partindo-se de uma concentração inicial de microrganismos de 0.0700 g.L-1, a uma temperatura de 30ºC, pH igual a 6.5 e empregando-se 1.79 mmol de metano. Nestas mesmas condições, não houve crescimento bacteriano quando foram empregados 2.69 mmol de metano. A taxa específica de crescimento do microrganismo, o fator de conversão, a eficiência e a produtividade volumétrica para as condições otimizadas de biodegradação foram, respectivamente, 0.0324 h-1, 0.6830 gcélulas/gCH4, 73.73% e 2.7732.10-3 gcélulas/L.h. O produto final da degradação microbiológica do metano, o dióxido de carbono, foi quantificado através do emprego de um eletrodo comercial, e, através desta medida, foi calculado o percentual de conversão de metano em dióxido de carbono.