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Mesenchymal stromal cells (MSCs) have been considered a therapeutic strategy in regenerative medicine because of their regenerative and immunomodulatory properties. The translation of MSC-based products has some challenges, such as regulatory and scientific issues. Quality control should be standardized and optimized to guarantee the reproducibility, safety, and efficacy of MSC-based products to be administered to patients. The aim of this study was to develop MSC-based products for use in clinical practice. Quality control assays include cell characterization, cell viability, immunogenicity, and cell differentiation; safety tests such as procoagulant tissue factor (TF), microbiological, mycoplasma, endotoxin, genomic stability, and tumorigenicity tests; and potency tests. The results confirm that the cells express MSC markers; an average cell viability of 96.9%; a low expression of HLA-DR and costimulatory molecules; differentiation potential; a high expression of TF/CD142; an absence of pathogenic microorganisms; negative endotoxins; an absence of chromosomal abnormalities; an absence of genotoxicity and tumorigenicity; and T-lymphocyte proliferation inhibition potential. This study shows the relevance of standardizing the manufacturing process and quality controls to reduce variability due to the heterogeneity between donors. The results might also be useful for the implementation and optimization of new analytical techniques and automated methods to improve safety, which are the major concerns related to MSC-based therapy.

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Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

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Objetivou-se, neste trabalho, avaliar as condições higienicossanitárias de uma indústria de sucos localizada no sudeste de Minas Gerais, além de analisara qualidade físico-química e microbiológica do suco produzido. As informações foram obtidas a partir da aplicação de checklist baseado na RDC n° 275 da Agência Nacional de Vigilância Sanitária. Foram realizadas análises de micro-organismos mesófilos aeróbios, fungos filamentosos e leveduras, coliformes totais e termotolerantes, sólidos solúveis (ºBrix),pH e acidez total titulável no suco tropical de manga. De acordo com a RDC n° 275, a indústria obteve percentagem para Edificação e Instalações, Equipamentos, Móveis e Utensílios, Manipuladores, Produção e Transporte dos alimentos e Documentação de 78,9%, 86,6%, 16,6%, 57,6% e 91,6% de conformidade, respectivamente. De forma geral a indústria apresentou 66,2% de conformidade, sendo classificado como do Grupo II de atendimento aos itens previstos na legislação.Com relação as análises físico-químicas de °Brix, pH e acidez titulável constatou-se valores de 17,2, 3,47 a 24°C e 0,5 expressa em ácido cítrico (g/100g) respectivamente, estando os mesmos de acordo com os limites preconizados pela legislação vigente. Para as análises microbiológicas de micro-organismos mesófilos aeróbios, fungos filamentosos e leveduras e coliformes totais e termotolerantes, foram encontrados valores de <1,0 x10¹ UFC.mL-1 est., <1,0 x101 UFC.mL-1 est., <3,0 NMP.g-1 e <3,0 NMP.g-1, respectivamente, estando os mesmos de acordo com os limites preconizados pelas legislações vigentes. Apesar da percentagem de não conformidades, o suco tropical de manga produzido está de acordo com a legislação vigente, não oferecendo riscos à saúde do consumidor. Entretanto, devido à possibilidade da ocorrência de um perigo, se faz necessária uma maior fiscalização dos órgãos competentes, pois inadequações em relação às Boas Práticas de Fabricação podem vir a comprometer a saúde dos consumidores.(AU)

The objective of this study was to evaluate the sanitary-hygienic conditions of a juice industry located in southeastern Minas Gerais, in addition to analyzing the physicochemical and microbiological quality of the juice produced. The information was obtained from the application checklist based on RDC No. 275 of the National Health Surveillance Agency. Analyzes of mesophilic aerobic, yeasts and molds, total and thermotolerant coliforms, total soluble solids (ºBrix),pH and titratable acidity in tropical mango juice were performed. The information were gotten from the application checklist based on RDC No. 275 of the National Health Surveillance Agency. Analyzes of mesophilic aerobic, yeasts and molds, total and thermotolerant coliforms, total soluble solids (ºBrix), pH and titratable acidity in tropical mango juice were performed. According to the RDC No. 275, the industry obtained percentage for Edification and Installations, Equipment, Furniture and Fixtures, manipulators, production and transport of food and Documentation 78.9%,86.6%, /6.6%, 576% and 91.6% compliance, respectively. In general, the industry showed 66.2% conformity, classified as Group II of accord items in the legislation. In relation to the physical-chemical analyzes °Brix, titratable acidity and pH values found 17.2 3.47 to 24 "C and 0.5 expressed as citric acid (g/100 g), respectively, being the same in accordance with the limits recommended by law. For microbiological aerobic mesophilic, molds, yeasts and total coliforms and thermotolerant coliforms, values <1.0 x10J UFC.mL' est., <1.0 x10J UFC.mL' est. <3.0 NMP.g-J e <3.0 NMP.g-J, respectively, were found, being the same in accordance with the limits recommended by the regulations. Although the percentage of nonconformities, the tropical mango juice it is according with current legislation, not offering consumer health risks. However, because of the possibility of occurrence of a hazard...(AU)

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The regulation of cell therapy and gene therapy products is a major challenge for the Brazilian state. From a legal point of view, the legislative apparatus, including constitutional, prohibits the marketing and patent of human substances. From the point of view of the organization of the state bureaucracy, the responsibilities for the regulation of research and application of these technologies in humans may involve up to four different institutions. The National Agency for Health Surveillance (ANVISA) has been the protagonist in structuring the regulation of cell therapy and gene therapy in Brazil, and steps have been taken to ensure quality of these products. However, obstacles such as the commercialization of these therapies and the need to determine whether these products will be regulated following the assumptions adopted in Brazil for drugs and biological products or for human blood and tissues still remain.

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Collagenases are critical reagents determining yield and quality of isolated human pancreatic islets and may affect islet transplantation outcome. Some islet transplantation centers have compared 2 or more collagenase blends; however, the results regarding differences in quantity and quality of islets are conflicting. Thus, for the first time, a mixed treatment comparison (MTC) meta-analysis was carried out to compile data about the effect of different collagenases used for human pancreas digestion on islet yield, purity, viability and stimulation index (SI). Pubmed, Embase and Cochrane libraries were searched. Of 755 articles retrieved, a total of 15 articles fulfilled the eligibility criteria and were included in the MTC meta-analysis. Our results revealed that Vitacyte and Liberase MTF were associated with a small increase in islet yield (islet equivalent number/g pancreas) when compared with Sevac enzyme [standardized mean difference (95% credible interval - CrI) = -2.19 (-4.25 to -0.21) and -2.28 (-4.49 to -0.23), respectively]. However, all other enzyme comparisons did not show any significant difference regarding islet yield. Purity and viability percentages were not significantly different among any of the analyzed digestion enzymes. Interestingly, Vitacyte and Serva NB1 were associated with increased SI when compared with Liberase MTF enzyme [unstandardized weighted mean difference (95% CrI) = -1.69 (-2.87 to -0.51) and -1.07 (-1.79 to -0.39), respectively]. In conclusion, our MTC meta-analysis suggests that the digestion enzymes currently being used for islet isolation works with similar efficiency regarding islet yield, purity and viability; however, Vitacyte and Serva NB1 enzymes seem to be associated with an improved SI as compared with Liberase MTF.

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Iron deficiency anemia (IDA) is a widespread nutritional disorder that affects a significant proportion of the Brazilian population. The obligatory fortification of wheat flour with iron and folic acid represents a strategy of the Brazilian Ministry of Health for combating IDA. However, several studies have reported the occurrence of iron in excessive concentrations and insufficient contents of folic acid in commercial flour samples. In the light of these information, a participatory observational study on the wheat flour production processes was undertaken in 11 major flour mills located in the São Paulo state, Brazil. This study aimed at writing a detailed good manufacturing practice (GMP) guidelines for the industrial sectors, including directives for standardized operational procedures (SOPs) on the flour fortification. The outcomes of this study are a GMP checklist and the recommended SOPs, which help to standardize the production processes in flour fortification, which currently is incongruous one, and also to facilitate the work of the government health inspectors...

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Iron deficiency anemia (IDA) is a widespread nutritional disorder that affects a significant proportion of the Brazilian population. The obligatory fortification of wheat flour with iron and folic acid represents a strategy of the Brazilian Ministry of Health for combating IDA. However, several studies have reported the occurrence of iron in excessive concentrations and insufficient contents of folic acid in commercial flour samples. In the light of these information, a participatory observational study on the wheat flour production processes was undertaken in 11 major flour mills located in the São Paulo state, Brazil. This study aimed at writing a detailed good manufacturing practice (GMP) guidelines for the industrial sectors, including directives for standardized operational procedures (SOPs) on the flour fortification. The outcomes of this study are a GMP checklist and the recommended SOPs, which help to standardize the production processes in flour fortification, which currently is incongruous one, and also to facilitate the work of the government health inspectors.(AU)

Anemia por deficiência de ferro (ADF) é um distúrbio nutricional generalizado que afeta uma parcela significativa da população brasileira. A fortificação obrigatória das farinhas de trigo com ferro e ácido fólico representa uma estratégia do Ministério da Saúde para o combate à ADF. No entanto, há relatos que indicam a ocorrência de concentrações excessivas de ferro e quantidades insuficientes de ácido fólico em amostras comerciais de farinha de trigo. À luz destas informações, foi realizado este estudo observacional participativo nos processos de produção de farinha de trigo em 11 moinhos, localizados no estado de São Paulo, Brasil, para criar para este setor industrial, uma lista de verificação das Boas Práticas de Fabricação (BPF), incluindo-se diretrizes para os procedimentos operacionais padronizados (POPs) na fortificação de farinha. A implementação dessas ferramentas ajudam a padronizar os processos de produção, atualmente incongruentes na fortificação das farinhas, bem como facilitam o trabalho dos inspectores de saúde do governo.(AU)

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El objetivo de este proyecto fue evaluar la aplicación de las prácticas de manufactura en los trapiches San Francisco y La Esmeralda mediante la aplicación de encuestas etnográficas, documentación fotográfica e identificación de contaminantes microbiológicos presentes en la panela, manos de empleados e implementos de trabajo. En los resultados obtenidos se encontró que una proporción importante de las muestras presentaron contaminación por bacterias como Staphylococcus epidermidis, Streptococcus uberis, Leuconostoc mesenteroides, Bacillus spp, Corynebacterium spp, Actynomices spp, Lactococcus lactis y Gardnerella vaginalis, y hongos como Fusarium spp, Aspergillus spp, Paecilomyces spp, Penicillium spp y Mucor spp, demostrando falencias en el proceso de producción por la falta de implementación de las Buenas Prácticas de Manufactura. A partir del estudio, se recomendó capacitar a los empleados periódicamente acerca de la manipulación de alimentos y prácticas básicas de higiene y realizar una vigilancia más estricta a los trapiches.

In this study was evaluated the implementation of manufacturing practices in the San Francisco and La Esmeralda mills through ethnographic surveys, photographic evidence and recovery of microbiological contaminants from panela, employees hands and working tools. A significant proportion of samples from hands, work tools and panela were found contaminate with bacteria such as Staphylococcus epidermidis, Streptococcus uberis, Leuconostoc mesenteroides, Bacillus, Corynebacterium, Actinomyces spp, Lactococcus lactis and Gardnerella vaginalis, and fungi including Fusarium spp, Aspergillus spp, Paecilomyces spp, Penicillium spp and Mucor spp. These results revealed failures in the production process due to the lack of implementation of Good Manufacturing Practices. Based in this study it was recommended to give regular trainings to the employees about food handling and basic hygiene practices. Also carry out a strict monitoring of the mills in order to be able in the future to rank Colombia as greater panela producer and exporter.

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Herbal drugs have been used since ancient times as medicines for the treatment of various diseases. Especially in countries like India many of herbal drugs and formulations are used in different practices of treatment like Ayurveda, Siddha and Unani. It is estimated that about 25 percent of all modern medicines are directly or indirectly derived from plants sources. The contribution of developing countries in global herbal business is very poor due to lack of quality control and standardization measures. There is lack of common standards and appropriate methods for evaluating Traditional Medicine to ensure the safety, efficacy and quality control. This indicates the importance and necessity to develop a standard operational procedure for the standardization of herbal drugs and formulations. Benchmarking the evaluation protocols including both quality control and quality assurance of herbal drugs would play a major role in providing highly reliable and effective herbals drugs and to attract international trade, thus generating revenue. The article highlights various problems being faced by developing countries and suggests a unique approach for the preparation of SOP/guidelines for the standardization of all herbal based formulations, also there is a need for systematic clinical trials of traditional plant based medicines to enhance global acceptance

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Foi descrito um provável surto de toxinfecção alimentar em 10 funcionários de uma empresa do município do Guarujá, Estado de São Paulo, em setembro de 2009. A empresa produtora das refeições encaminhou ao Setor de Microbiologia Alimentar do Instituto Adolfo Lutz (IAL) - Laboratório Regional de Santos as amostras dos alimentos, suco e água servidas no almoço dos empregados de uma empresa cliente. As amostras foram analisadas seguindo-se a metodologia descrita no Compendium of Methods for the Microbiological Examination of Foods (2001) e Standard Methods (2005); os resultados foram comparados de acordo com os padrões microbiológicos estabelecidos pela Resolução RDC nº 12/2001 da ANVISA e pela Portaria nº518/2004 do Ministério da Saúde. Os coliformes totais foram detectados na amostra de água e os coliformes termotolerantes foram identificados na amostra de salada de alface com queijo servida no restaurante(N.M.P. 1,1x103/g). Não foram isolados Staphylococcus coagulase positiva, Bacillus cereus, Salmonellaspp. e tampouco clostrídios sulfito-redutores. Os resultados das análises microbiológicas associados aos sintomas de gastroenterites em funcionários sugerem a ocorrência de surto de toxinfecção alimentar. O presente relato mostra a importância do trabalho do Laboratório de Saúde Pública na elucidação de doenças transmitidas por alimentos.

Foi descrito um provável surto de toxinfecção alimentar em 10 funcionários de uma empresa do município do Guarujá, Estado de São Paulo, em setembro de 2009. A empresa produtora das refeições encaminhou ao Setor de Microbiologia Alimentar do Instituto Adolfo Lutz (IAL) - Laboratório Regional de Santos as amostras dos alimentos, suco e água servidas no almoço dos empregados de uma empresa cliente. As amostras foram analisadas seguindo-se a metodologia descrita no Compendium of Methods for the Microbiological Examination of Foods (2001) e Standard Methods (2005); os resultados foram comparados de acordo com os padrões microbiológicos estabelecidos pela Resolução RDC nº 12/2001 da ANVISA e pela Portaria nº 518/2004 do Ministério da Saúde. Os coliformes totais foram detectados na amostra de água e os coliformes termotolerantes foram identificados na amostra de salada de alface com queijo servida no restaurante (N.M.P. 1,1x103/g). Não foram isolados Staphylococcus coagulase positiva, Bacillus cereus, Salmonella spp. e tampouco clostrídios sulfito-redutores. Os resultados das análises microbiológicas associados aossintomas de gastroenterites em funcionários sugerem a ocorrência de surto de toxinfecção alimentar. Opresente relato mostra a importância do trabalho do Laboratório de Saúde Pública na elucidação de doençastransmitidas por alimentos.

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This paper reports a presumptive outbreak of food-borne disease occurred in September 2009 to 10 employees working for a company in Guarujá, São Paulo, Brazil. The food-supplying company was requested to send the suspected food, fruit juice and water samples in order to be investigated at Instituto Adolfo Lutz Regional Laboratory of Santos. The collected foods samples were analyzed by means of conventional methods, following the Compendium of Methods for Microbiological Examination of Foods (2001) and the guidelines of the Standard Methods (2005). The results were analyzed according to the Brazilian Ministry of Health legislation ANVISA RDC 12/2001 and Decree 518/2004. The coliform group bacteria were isolated from the water samples, and fecal coliforms were isolated from lettuce and cheese salad served at the firm restaurant (N.M.P. 1,1x103/g). No coagulase-positive Staphylococcus, Bacillus cereus, Salmonella spp. and sulfite reductor Clostridium were detected. By associating the results based on laboratory findings to the gastroenteritis symptoms in employees, there may be presumed that an outbreak of food-borne disease has occurred. The municipal health surveillance service has not been notified by the food company, which is mandatory according to the legislation in effect. The present report evidences the remarkable task performed by a Public Health laboratory elucidating

Foi descrito um provável surto de toxinfecção alimentar em 10 funcionários de uma empresa do município do Guarujá, Estado de São Paulo, em setembro de 2009. A empresa produtora das refeições encaminhou ao Setor de Microbiologia Alimentar do Instituto Adolfo Lutz (IAL) - Laboratório Regional de Santos as amostras dos alimentos, suco e água servidas no almoço dos empregados de uma empresa cliente. As amostras foram analisadas seguindo-se a metodologia descrita no Compendium of Methods for the Microbiological Examination of Foods (2001) e Standard Methods (2005); os resultados foram comparados de acordo com os padrões microbiológicos estabelecidos pela Resolução RDC nº 12/2001 da ANVISA e pela Portaria nº 518/2004 do Ministério da Saúde. Os coliformes totais foram detectados na amostra de água e os coliformes termotolerantes foram identificados na amostra de salada de alface com queijo servida no restaurante (N.M.P. 1,1x103/g). Não foram isolados Staphylococcus coagulase positiva, Bacillus cereus, Salmonella spp. e tampouco clostrídios sulfito-redutores. Os resultados das análises microbiológicas associados aos sintomas de gastroenterites em funcionários sugerem a ocorrência de surto de toxinfecção alimentar. O presente relato mostra a importância do trabalho do Laboratório de Saúde Pública na elucidação de doenças transmitidas por alimentos.

RESUMO

Com o objetivo avaliar a qualidade sanitária de alimentos artesanais produzidos na região do Alto Jequitinhonha, Minas Gerais, foram realizadas análises microbiológicas em 49 amostras de alimentos artesanais e analisadas conforme recomendações da legislação vigente. A contagem de bolores e leveduras variou de 1 x 10 a 4,5 x 10³ UFC/g nas amostras de doces e de 1 x 10³ a 5 x 10³ UFC/g nas amostras de rapaduras. Coliformes a 45ºC estavam presentes nas amostras de rapadura com contagem que variou de 1 x 10 a 3 x 10 UFC/g e nas de farinha de mandioca com contagem de 1 x 10 UFC/g. A contagem média de Staphylococcus coagulase positiva em bombons foi de 3,5 x 10² UFC/g e negativa nas demais amostras, assim como a pesquisa de Salmonella sp.. Bacillus cereus apresentou contagem de 10 UFC/g somente na massa da mandioca moída. A contagem média de aeróbios mesófilos foi de 6,0 x 10³ UFC/g nas amostras de caldos de feijão e de mandioca e de 1,0 x 10² UFC/g nas amostras de macarrão massa fresca. Os resultados mostram a necessidade de adoção de praticas adequadas para produção dos alimentos artesanais, visando agregação de valores aos produtos e segurança alimentar para os consumidores.

In order to evaluate the sanitaryquality of the handicraftfood in the areaof Alto Jequitinhonha, Minas Gerais,microbiological analysis were performedin 49 samples of handicraft foodand analyzed to check if they are in accordancewith the recommendations ofthe effective regulation. The mould andyeast counting altematedfrom lx/O to4,5 x J(Y CFUlg in the sweet samplesand in block of raw brown sugar hasaltematedfrom iao to 5x to CFUIg. Coliforms in 45°C were present inblock raw brown sugar, and its countingaltemated from 1 x 10 to 3 x 10CFUlg and in the manioc flour the coliformcounting were about 1x 10 CFUIg. The Staphylococcus coagulase positiveaverage counting in candies wereabout 3,5 x 102CFUlg and negative inthe others samples, as well as in theSalmonella sp. investigation, Bacilluscereus showed a counting of 10 CFUIg only in ground manioc. The mesophilesaerobic average counting wereabout 6,0 x lrY CFUlg in broth beansand manioc samples and about 1,0

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Com o objetivo avaliar a qualidade sanitária de alimentos artesanais produzidos na região do Alto Jequitinhonha, Minas Gerais, foram realizadas análises microbiológicas em 49 amostras de alimentos artesanais e analisadas conforme recomendações da legislação vigente. A contagem de bolores e leveduras variou de 1 x 10 a 4,5 x 10³ UFC/g nas amostras de doces e de 1 x 10³ a 5 x 10³ UFC/g nas amostras de rapaduras. Coliformes a 45ºC estavam presentes nas amostras de rapadura com contagem que variou de 1 x 10 a 3 x 10 UFC/g e nas de farinha de mandioca com contagem de 1 x 10 UFC/g. A contagem média de Staphylococcus coagulase positiva em bombons foi de 3,5 x 10² UFC/g e negativa nas demais amostras, assim como a pesquisa de Salmonella sp.. Bacillus cereus apresentou contagem de 10 UFC/g somente na massa da mandioca moída. A contagem média de aeróbios mesófilos foi de 6,0 x 10³ UFC/g nas amostras de caldos de feijão e de mandioca e de 1,0 x 10² UFC/g nas amostras de macarrão massa fresca. Os resultados mostram a necessidade de adoção de praticas adequadas para produção dos alimentos artesanais, visando agregação de valores aos produtos e segurança alimentar para os consumidores.(AU)

In order to evaluate the sanitaryquality of the handicraftfood in the areaof Alto Jequitinhonha, Minas Gerais,microbiological analysis were performedin 49 samples of handicraft foodand analyzed to check if they are in accordancewith the recommendations ofthe effective regulation. The mould andyeast counting altematedfrom lx/O to4,5 x J(Y CFUlg in the sweet samplesand in block of raw brown sugar hasaltematedfrom iao to 5x to CFUIg. Coliforms in 45°C were present inblock raw brown sugar, and its countingaltemated from 1 x 10 to 3 x 10CFUlg and in the manioc flour the coliformcounting were about 1x 10 CFUIg. The Staphylococcus coagulase positiveaverage counting in candies wereabout 3,5 x 102CFUlg and negative inthe others samples, as well as in theSalmonella sp. investigation, Bacilluscereus showed a counting of 10 CFUIg only in ground manioc. The mesophilesaerobic average counting wereabout 6,0 x lrY CFUlg in broth beansand manioc samples and about 1,0

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Boas Práticas de Fabricação devem ser aplicadas nos estabelecimentos, a fim de garantir segurança e qualidade nos alimentos oferecidos à população. Foram aplicados questionários constituídos de perguntas diretas e indiretas que abrangiam dados pessoais e específicos de boas práticas a onze comerciantes de feira-livre do município de Floresta/PR. Os aspectos considerados incluem estrutura física e instalações, equipamentos e utensílios, higienização e práticas de manipulação. Puderam-se observar casos de falta de conhecimento a respeito de boas práticas, mostrando a necessidade de treinamentos freqüentes aos manipuladores.(AU)

Good Practice of Production that you/they should be applied in the establishments, in order to guarantee safety andquality in the offered foods the population the eleven merchant of the open-air market from that municipality Floresta-PR. They were applied understood questionnaires of direct and indirect questions that included personal and specific data of good practice. The considered aspects include physical structure and facilities, equipments and utensils, hygiene and you practice of manipulation. It can be observed doubtful knowledge regarding the good practices, showing the need of 'frequent trainings to the manipulators regarding the respective subject. (AU)

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Este trabalho foi constituído de vistorias nos estabelecimentos que comercializam alimentos, das praças de alimentação de dois shoppings centers de Porto Alegre, por serem locais que apresentam um público extenso e variado, além de reunir estabelecimentos de alto e médio risco. Foram usados uma lista de verificação e um questionário, avaliando o atendimento ao Regulamento Técnico de Boas Práticas para Serviços de Alimentação. As não-conformidades encontradas nos estabelecimentos foram quantificadas e citadas quanto à conservação dos alimentos, ao processo, aos manipuladores, à procedência, registro, validade e rotulagem dos produtos de origem animal, dentre outros aspectos observados. Foram avaliados vinte e seis (26) estabelecimentos que comercializam alimentos. Constatou-se o não cumprimento a vários itens, como por exemplo, temperaturas inadequadas de conservação em 80 por cento dos estabelecimentos do shopping A e em 45,5 por cento do shopping B. Observou-se que 50% dos estabelecimentos, realiza controle diário das temperaturas em planilhas. Em 46,2%, dos estabelecimentos há reaproveitamento de alimentos e somente 19,2% dos estabelecimentospossuem Manual de Boas Práticas. No shopping A, em 66,7% dos estabelecimentos os manipuladoresfazem uso de luvas de procedimentos e no shopping B 18,2%usam luvas. Da procedência, registro e rotulagem dos produtos de origem animal, como a carne, em 73,3% dos estabelecimentos do shopping A, não estavam de acordo com a Legislação. Conclui-se que, apesar dos esforços da Vigilância Sanitária, há descumprimento da legislação. Desta forma, os consumidores têm acesso a alimentos com diferentes níveis de qualidade sanitária e a segurança dos mesmos não podem ser garantidas.(AU)

This work involved inspections in food establishments located in food areas of two shopping malls in the city of Porto Alegre, Brazil. These places were chosen for presenting high concentration and turnover ofpeople, and consequently, a large and tarried public, as well as congregating establishments of high and medium risk. A checklist and a questionnaire were conducted in order to evaluate compliance to the Technical Regulations of Good Food service Practices. Non-conformities found in the establishments were quantified and cited regarding food preservation, processes, handlers, origin, registry, best before date, and labeling of animal products, among other aspects observed. A total of 26 food establishmentswere evaluated. It was observed that many items have not been complied with, for example, inadequate storage temperature was found in 80% of the establishments in mall A and in 45.5% of food establishments in mall B. It was also observed that 50% of the establishments perform daily control and registry of food temperatures. In 46.2%, of the establishments reuse food and only 19.2% of the establishments follow a Good Practices Manual. Food handlers wear proceduregloves in 66.7% of the establishments of the mall A, and, in mall B, 18.2% wear gloves. Related to the origin, registry and labeling of products of animal origin such as meat, 73.3% of the establishments were not in accordance with the legislation. It was, therefore, concluded that, despite the efforts of the Sanitary Surveillance, the legislation has not been complied with. Consumers have access to foods with different levels of quality with no safety guarantee. (AU)

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RESUMO

In December 2007, an outbreak of food-borne infection was described in 54 employees of an engineering and construction company on duty an oil refinery in Cubatão, SP, Brazil. The main symptoms presented were vomiting, diarrhea, abdominal pain, fever and headache. The municipal health surveillance services collected the food samples served in the day after the outbreak and also the water samples from catering firm and from refinery dining room, and sent them to Instituto Adolfo Lutz in Santos. The samples were analyzed by the conventional methods, following the Compendium APHA (2001) and the Standard Methods (2005) guidelines. The results were analyzed according with Brazilian Ministry of Health legislation ANVISARDC 12/2001 and Decree 518/2004. Coliforms bacteria group were isolated from water samples, and faecal coliforms (N.M.P. 28/g) were isolated from roast meat meal served at the company dining room. Coagulase positive Staphylococcus, Bacillus cereus, Salmonella spp and sulfite reductor Clostridium were not found. In January of 2008, the municipal health surveillance services returned to the establishments involved, and collected the food samples resulted negative for bacteria. A joint-work of municipal health surveillance service and public health laboratory has been relevant to deal with epidemiological and sanitary surveillance matters.

Foi notificado, em dezembro de 2007, um surto de toxinfecção alimentar em 54 funcionários de uma empreiteira da construção civil a serviço em uma refinaria do município de Cubatão, SP. Sintomas de diarréia, cólica abdominal, náuseas, mal estar, cefaléia, vômitos, tontura e febre foram observados. A Vigilância Sanitária Municipal coletou amostras de alimentos preparados no dia seguinte da notificação e de águas utilizadas na empresa produtora de alimentos e no restaurante da empreiteira. As amostras foram analisadas segundo a metodologia descrita no Compendium APHA (2001) e Standard Methods (2005); os resultados foram comparados aos padrões microbiológicos estabelecidos pela Resolução RDC nº 12/2001e pela Portaria nº 518/2004. Coliformes totais foram observados nas amostras de água da empresa e do restaurante; coliformes termotolerantes foram identificados na amostra de carne assada servida no restaurante da empresa (N.M.P. 28/g). Staphylococcus coagulase positiva, Bacillus cereus, Salmonella spp e clostrídios sulfito-redutores não foram detectados. Em janeiro de 2008, a Vigilância Sanitária colheu nos estabelecimentos envolvidos amostras de alimentos, as quais encontravam-se dentro dos padrões microbiológicos estabelecidos pela Resolução RDC nº 12/2001. Este relato mostra a importância do trabalho em conjunto entre os serviços de saúde municipais e o laboratório de saúde públic

RESUMO

A higienização dos utensílios, equipamentos, estabelecimento e também dos manipuladores é de fundamental importância para garantir a segurança dos alimentos. Fatores que favorecem a multiplicação microbiana (temperatura, umidade, tempo de exposição, presença de microrganismos) estão presentes na cozinha residencial, por isso é necessária a adoção de práticas higiênicas no manuseio e preparo dos alimentos. Pôde-se observar que algumas donas de casa têm a conscientização da importância de fazer uso de procedimentos higiênicos, mas tantas outras não adotam medidas que garantam a inocuidade dos alimentos e a saúde das suas famílias.(AU)

The sanitation of utensils, equipment, establishment and the personal hygiene is the basic importance to guarantee safety food. Factors that collaborate with growth of microorganisms (temperature, humidity, time of exposition, presence of microrganisms) are present in residential kitchen, therefore the adoption of hygienic practices in food handling and preparation is necessary. It could be observed that some house wifes have the awareness of the importance to use hygienic procedures, but others do not adopt good practices that could guarantee safety foods and the health of their families. (AU)

Assuntos