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For the first time, the dual effect of coffee cherry sanitization methods to control the microbial load in processing and the influence of fermentation time on coffee quality parameters was evaluated. Two assays were carried out by wet processing: I) Sanitization of the coffee cherry (ST1: Unclassified processed cherries; ST2: Classified and sanitized cherries with drinking water; ST3: Classified and sanitized cherries with a chemical agents and II) Fermentation times (FT1: 12 h; FT2: 24 h; FT3: 48 h; FT4: 72 h and FT5: 96 h). pH, temperature, and dissolved oxygen were monitored during fermentation. Counts of Lactic Acid Bacteria - LAB, mesophiles, and yeasts were carried out on the coffee mass before and after fermentation. Caffeine and chlorogenic acid contents were determined by HPLC-DAD and the sensory profile by methodology for specialty coffees (SCA). The main findings showed that: sanitization with Timsen® did not significantly influence the evolution of pH during fermentation (p > 0.05), but it can reduce to a small extent the action of LAB at the end of the process. It was observed that the temperature of the coffee mass tends to balance with the ambient temperature, with significant effects (p < 0.05) of sanitization (ST2 and ST3) on the stability of this variable during fermentation. Timsen® as a disinfectant affected microbial populations and improved the sensory profile in the cup. In prolonged coffee fermentations (FT3, FT4 and FT5), the pH of the coffee mass tended to stabilize after 36 h, regardless of the process time. Likewise, a correlation was evident between a higher microbial load correlated with better sensory profiles in FT4 and FT5. Neither the sanitization process nor the fermentation time significantly affected the caffeine and chlorogenic acid contents of the coffee, both in its green and roasted states. Consequently, the sanitization of cherry coffee with Timsen® and prolonged fermentation times favor the safety and coffee final quality in the cup.

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A higienização é um procedimento importante na indústria de alimentos e sua realização deve ocorrer rotineiramente para evitar que os alimentos sejam contaminados. Além disso, todos os manipuladores de alimentos devem receber treinamentos de modo a entender como ocorrem as contaminações e como evitá-las, para que não ocorra deterioração antecipada dos alimentos e para que não exponham os consumidores ao risco de doenças transmitidas por alimentos em caso de contaminação. Esta pesquisa avaliou o processo de higienização e sua eficiência em superfícies presentes em uma agroindústria da agricultura familiar produtora de embutidos cárneos. Apesar de ter instalações adequadas a agroindústria apresentava inadequações quanto aos produtos utilizados e a frequência inadequada para uma higienização eficiente. Foi realizada análise microbiológica das superfícies dos equipamentos para contagem de aeróbios mesófilos e notou-se uma elevada carga microbiana que indicou uma baixa eficiência no processo de higienização. Sugeriu-se melhorias na higiene ambiental associado à instrução dos colaboradores, para contribuir na promoção da qualidade dos produtos, aumento dos lucros e salvaguardando a saúde do consumidor.

Hygiene is an important procedure in the food industry, and its performance must occur routinely to prevent food from being contaminated. In addition, all food handlers must receive training in order to understand how contamination occurs and how to avoid it, so that there is no anticipated deterioration of food and that consumers are not exposed to the risk of foodborne diseases. in case of contamination by pathogenic microorganisms. Thus, this research evaluated the cleaning process and its efficiency on surfaces present in a family farming agroindustry that produces meat products, which despite having adequate facilities, had some difficulties such as product use and inadequate frequency for eficiente cleaning. After performing a microbiological analysis to count surface mesophilic aerobes, a high level of contamination was noted, relating to low efficiency in the cleaning process. Improvements in environmental hygiene are suggested, associated with the instruction of employees for the implementation of the Standard Operating Hygiene Procedure, promoting improvements in product quality, increasing profits and safeguarding consumer health.

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Citrus canker is a disease caused by the gram-negative bacterium Xanthomonas citri subp. citri (X. citri), which affects all commercially important varieties of citrus and can lead to significant losses. Fruit sanitization with products such as chlorine-based ones can reduce the spread of the disease. While effective, their use raises concerns about safety of the workers. This work proposes essential oils (EOs) as viable alternatives for fruit sanitization. EOs from Cymbopogon species were evaluated as to their antibacterial activity, their effect on the bacterial membrane, and their ability to sanitize citrus fruit. The in vitro assays revealed that the EOs from C. schoenanthus and C. citratus had a lower bactericidal concentration at 312 mg L-1, followed by 625 mg L-1 for C. martini and C. winterianus. Microscopy assay revealed that the bacterial cell membranes were disrupted after 15 min of contact with all EOs tested. Regarding the sanitizing potential, the EOs with higher proportions of geraniol were more effective in sanitizing acid limes. Fruit treated with C. shoenanthus and C. martini showed a reduction of ∼68% in the recovery of viable bacterial cells. Therefore, these EOs can be used as viable natural alternatives in citrus fruit disinfection.

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Zinc oxide nanoparticles (ZnO NP) are characterized by novel properties which have been attracting the attention of different lines of research due to their wide applicability. Obtaining this nanomaterial is strongly linked to biogenic synthesis methods, which have also been developed in this research, using Coriandrum sativum extract as a reducing agent. ZnO NPs have been properly characterized by techniques to evaluate their morphology by transmission electron microscopy (TEM) and elemental analysis by EDX. The evaluation of the antimicrobial and antifungal effects is linked to the use of a system provided by "locker sanitizer" equipment, which has been designed and built as part of this research, and is intended to treat textile garments by nebulizing the ZnO NP colloid (99.08 µg/mL) + UV-B, water + UV-B, and UV-B only, and also to evaluate the influence of the treatment time for 1, 2 and 3 min. In this sense, it is known that the nanomaterial used shows a better response to UV light because more hydroxyl radicals are produced, leading to a higher reaction rate, which results in greater efficiency in inhibitory processes. The results show that the use of the locker sanitizer is more efficient when using ZnO NP + UV-B light since it achieved 100 % growth inhibition against E. coli, C. albicans, and A. brasiliensis, and >99 % against S. aureus, after 3 min of treatment.

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The emergence of disinfectant-resistant microorganisms poses a significant threat to public health. These resilient pathogens can survive and thrive in hospital settings despite routine disinfection practices, leading to persistent infections and the potential for outbreaks. In this study, we investigated the impact of 11 different commercial sanitizers at various concentrations and exposure times on biofilms consisting of clinical and nosocomial environmental isolates of Candida parapsilosis and Staphylococcus aureus. Among the sanitizers tested, 0.5% and 2.0% chlorhexidine (CLX), 10% polyvinyl pyrrolidone (PVP-I), a disinfectant based on quaternary ammonium compound (QAC), 2% glutaraldehyde, and 0.55% orthophthalaldehyde (OPA) demonstrated efficacy against both C. parapsilosis and S. aureus in monospecies and mixed biofilms. Analysis showed that 0.5% CLX and 10% PVP-I had fungicidal and bactericidal activity against all biofilms. However, the sanitizer based on QAC and 0.55% OPA proved to be bacteriostatic and fungicidal against both monospecies and mixed biofilms. In mixed biofilms, despite the last four sanitizers exerting fungicidal action, the reduction of fungal cells was approximately 4 log10 CFU/mL compared to monospecies biofilms, showing that the interaction provided more resistance of the yeast to the sanitizer. Formation of mixed biofilms in hospital settings can create an ecological niche that enhances the survival of pathogens against routine sanitization procedures. Therefore, effective sanitization practices, including regular cleaning with effective sanitizers, should be implemented to prevent C. parapsilosis/S. aureus biofilm formation in healthcare settings.

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Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in vegetables, increasing food safety. However, intense odor and low water solubility of carvacrol are limiting factors for its application for fresh vegetables sanitization, which can be overcome by nanotechnology. Two different nanoemulsions containing carvacrol (11 mg/mL) were developed by probe sonication: carvacrol-saponin nanoemulsion (CNS) and carvacrol-polysorbate 80 nanoemulsion (CNP). Formulations presented appropriate droplet sizes (from 74.7 nm to 168.2 nm) and high carvacrol encapsulation efficiency (EE) (from 89.5 % to 91.5 %). CNS showed adequate droplet size distribution (PDI < 0.22) and high zeta potential values (around -30 mV) compared to CNP, with saponin chosen for the following experiments. Carvacrol nanoemulsions presented Bacterial Inactivation Concentration (BIC) against the Salmonella cocktail from 5.51 to 0.69 mg/mL and for the E. coli cocktail from 1.84 to 0.69 mg/mL. Among all tested nanoemulsions, CNS1 presented the lowest BIC (0.69 mg/mL) against both bacterial cocktails. Damage to bacterial cells in lettuce treated with nanoemulsion was confirmed by scanning electron microscopy. For lettuce sanitization, CNS1 showed a similar effect to unencapsulated carvacrol, with a high bacterial reduction (>3 log CFU/g) after lettuce immersion for 15 min at 2 × BIC. Using the same immersion time, the CNS1 (2 × BIC) demonstrated equal or better efficacy in reducing both tested bacterial cocktails (>3 log CFU/g) when compared to acetic acid (6.25 mg/mL), citric acid (25 mg/mL), and sodium hypochlorite solution (150 ppm). Lettuce immersed in CNS1 at both concentrations (BIC and 2 × BIC) did not change the color and texture of leaves, while the unencapsulated carvacrol at 2 × BIC darkened them and reduced their firmness. Consequently, carvacrol-saponin nanoemulsion (CNS1) proved to be a potential sanitizer for lettuce.

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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BACKGROUND: Different strategies for hand skin hygiene have been used to prevent the spread of SARS-CoV-2. However, frequent hand sanitization has been associated with skin damage. The present study aimed to evaluate hand hygiene habits during the COVID-19 pandemic and the effect of the repetitive use of soap or alcohol-based products on skin characteristics. METHODS: We conducted a survey regards hand hygiene habits acquired during the COVID-19 pandemic. Also, we performed cutometry in a cohort of individuals who cleansed their volar forearms every 30 min, during 4 h, using soap or alcohol-based products. RESULTS: We received 138 responses from people with medium-high educational level who reported a 2.5-time increase in the frequency of hand cleansing (p < 0.0001) that resulted in skin damage. An in vivo analysis of skin moisture and elasticity was also performed among 19 health workers and students. In general, skin moisture decreased with every cleansing, mainly after 2 h of washing with soap (p < 0.01), while skin elasticity only reduced after 4 h of treatment (p < 0.05). Alcohol-based solution or alcohol-based gel (70% ethanol, both) did not affect skin moisture or elasticity during testing. CONCLUSION: It is known that the excessive use of soap or alcohol-based products causes dermatological issues. The present study demonstrates that non-medicated soap significantly affects skin moisture and elasticity, probably because the soap removes the hydrolipidic protective barrier, favoring transepidermal water loss, where the lack of the appropriate stratum corneum hydration also affects skin elasticity, mainly associated with changes in epidermal structure.

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The objective of this study was to evaluate the activity of Rosmarinus officinalis essential oil (EO) compared to peracetic acid (PA) regarding formation and elimination of Listeria monocytogenes biofilms on polystyrene surface. The minimum inhibitory concentration (MIC) was determined according to standard protocol. Isolates were inoculated according to MIC standards polystyrene plate wells, which were then incubated at 37°C/96 hours for evaluation of biofilm formation. Regarding the evaluation of biofilm elimination, the biofilms were treated under MIC for 10 minutes. The MIC obtained were 2.0 and 3.0 mg mL-1 for EO and 0,015% for PA. Therefore, the results showed a reduction in the formation of biofilm with the presence of EO and PA, EO being more efficient (p < 0.05). Both compounds had a good capacity of eliminating biofilms, however the EO reduced the biofilm formation when compared to PA, highlighting its potential as an antibacterial agent and antibiofilm.(AU)

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Já é sabido que a higiene das mãos é a principal arma na prevenção de doenças infecciosas dentro e fora dos hospitais. No caso do vírus SARSCoV-2, a higienização das mãos é essencial, tendo em vista a possibilidade de contaminação pelo contato direto com as gotículas respiratórias ou pelo contato indireto. Existem no mercado diversas opções de produtos antissépticos disponíveis para uso pela população. No entanto, nenhum é 100% eficaz em todas as situações. Dentre esses diversos produtos disponíveis, o etanol 70% é o mais utilizado para a aplicação nas mãos, sendo veiculado na forma farmacêutica gel para facilitar a aplicação. As formas farmacêuticas gel contendo etanol 70% podem ser industrializadas ou manipuladas. Quando essas formulações são manipuladas, elas são isentas de registro na Agência de Vigilância Sanitária (ANVISA), não sendo exigidos nem mesmo os testes de segurança e eficácia que são exigidos para o registro de produtos industrializados. Para os manipulados, são realizados apenas os testes de descrição, aspecto, características organolépticas (cor e odor) pH e peso. Desta forma, a realização deste trabalho teve como objetivo avaliar a qualidade, incluindo características físico-químicas de amostras de álcool em gel manipuladas na cidade de Irecê-Ba, e compará-las com um produto industrializado de marca conhecida. Foram analisados os aspectos e características organolépticas, determinação do potencial de hidrogênio (pH), densidade, espalhabilidade, viscosidade, estabilidade (resistência a centrifugação) e teor alcoólico de 4 amostras (2 amostras industrializadas, denominadas A e B adquiridas em diferentes farmácias de manipulação da cidade, e 2 amostras magistrais, denominadas de amostra C e D. Sendo assim, observou-se que nenhuma das amostras se enquadraram nos parâmetros estabelecidos, como o pH mais ácido, densidade e viscosidade fora do padrão, diferentes comportamentos de espalhabilidade e teor alcoólico abaixo do ideal, apontando inconformidades que afetam a qualidade e ação do produto. Os resultados encontrados nesse estudo possibilitam concluir que as amostras de álcool gel de origem magistral apresentaram-se muito semelhante em termos de qualidade aos produtos industrializados. Portanto, entende-se que, apenas uma elaboração de leis não seja suficiente para garantir a qualidade e segurança do produto, se faz necessário uma fiscalização mais rigorosa e elaboração de leis mais qualificadas.

It is already known that hand hygiene is the main weapon in the prevention of infectious diseases inside and outside hospitals. In the case of the SARSCoV-2, hand hygiene is essential, in view of the possibility of contamination through direct contact with respiratory droplets or through indirect contact. There are several options of antiseptic products available on the market for use by the population. However, none are 100% effective in all situations. Among these different products available, 70% ethanol is the most used for application in the hands, being conveyed in the pharmaceutical form of a gel to facilitate the application. The pharmaceutical gel forms containing 70% ethanol can be industrialized or manipulated. When these formulations are manipulated, they are exempt from registration with the Health Surveillance Agency (ANVISA), not even requiring the safety and efficacy tests that are required for the registration of industrialized products. For manipulated products, only tests of description, appearance, organoleptic characteristics (color and odor), pH and weight are carried out. Thus, this work aimed to evaluate the quality, including physicochemical characteristics of alcohol gel samples handled in the city of Irecê-Ba, and compare them with an industrialized product of a known brand. The organoleptic aspects and characteristics, determination of the hydrogen potential (pH), density, spreadability, viscosity, stability (resistance to centrifugation) and alcohol content of 4 samples (2 industrialized samples, called A and B acquired in different compounding pharmacies) were analyzed of the city, and 2 magisterial samples, called sample C and D. Therefore, it was observed that none of the samples fit the established parameters, such as more acidic pH, non-standard density and viscosity, different spreadability behaviors and content alcohol below ideal, pointing out nonconformities that affect the quality and action of the product. The results found in this study make it possible to conclude that the samples of magistral alcohol gel were very similar in terms of quality to the industrialized products. Therefore, it is understood that just drafting laws is not enough to guarantee the quality and safety nce of the product, more rigorous inspection and the elaboration of more qualified laws are necessary.

Ya se sabe que la higiene de las manos es la principal arma en la prevención de enfermedades infecciosas dentro y fuera de los hospitales. En el caso del SARSCoV- 2, la higiene de las manos es esencial, ante la posibilidad de contaminación por contacto directo con gotitas respiratorias o por contacto indirecto. Existen varias opciones de productos antisépticos disponibles en el mercado para uso de la población. Sin embargo, ninguno es eficaz al 100% en todas las situaciones. Entre estos diferentes productos disponibles, el etanol al 70% es el más utilizado para aplicación en las manos, siendo vehiculado en la forma farmacéutica de gel para facilitar la aplicación. Las formas farmacéuticas en gel que contienen 70% de etanol pueden ser industrializadas o manipuladas. Cuando estas formulaciones son manipuladas, están exentas de registro en la Agencia de Vigilancia Sanitaria (ANVISA), no exigiendo ni siquiera las pruebas de seguridad y eficacia que se exigen para el registro de productos industrializados. Para los productos manipulados, sólo se realizan pruebas de descripción, apariencia, características organolépticas (color y olor), pH y peso. Así, este trabajo tuvo como objetivo evaluar la calidad, incluyendo las características fisicoquímicas de muestras de alcohol gel manipuladas en la ciudad de Irecê-Ba, y compararlas con un producto industrializado de marca conocida. Se analizaron los aspectos y características organolépticas, determinación del potencial de hidrógeno (pH), densidad, untabilidad, viscosidad, estabilidad (resistencia a la centrifugación) y grado alcohólico de 4 muestras (2 muestras industrializadas, denominadas A y B adquiridas en diferentes farmacias de composición) de la ciudad, y 2 muestras magistrales, denominadas muestra C y D. Así, se observó que ninguna de las muestras se ajustaba a los parámetros establecidos, tales como pH más ácido, densidad y viscosidad no estándar, diferentes comportamientos de untabilidad y contenido alcohólico por debajo del ideal, señalando no conformidades que afectan a la calidad y acción del producto. Los resultados encontrados en este estudio permiten concluir que las muestras de alcohol magistral en gel fueron muy similares en términos de calidad a los productos industrializados. Por lo tanto, se entiende que la mera elaboración de leyes no es suficiente para garantizar la calidad y seguridad nce del producto, siendo necesaria una inspección más rigurosa y la elaboración de leyes más cualificadas.

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In 2020, the World Health Organization (WHO) declared COVID-19 a pandemic, and the closure of universities as a measure to prevent contamination directly affected academic communities. Access to food, though a basic need and a human right, was seriously affected. This study evaluated the locations and frequency of food acquisition; hand, food, and packaging hygiene habits; and household waste generation in an academic community during the COVID-19 pandemic. The research was cross-sectional and performed through an online questionnaire. Data (n = 1472) were analyzed using descriptive statistics; statistical tests were also applied, and p values < 0.01 were considered significant. Most of the population continued to purchase food in supermarkets (89.5%). The frequency of product orders from markets by delivery placed by professors and graduate students was also verified (31.7% and 24.2%). There was an increase in packaging hygiene in the studied population, as well as in fruit and vegetable hygiene; however, use of inappropriate methods was noted. This paper highlights important data on the behavior of an academic community dealing with the problem of solid waste generation during the pandemic. Moreover, there were no changes in waste generation during the pandemic, although there was an increase in packaging consumption (44%). Identifying the behavior of the university community regarding hygiene and food acquisition can help societies from the perspective of transforming habits related to food. Therefore, this research provides support for future investigations and interventions in the field of foods and post-pandemic sustainability.

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This study assessed the norovirus (NoV) surrogate bacteriophage MS2 transfer from stainless steel, glass and low-density polypropylene surfaces to raspberry and pitanga fruits. The effect of sodium hypochlorite (100 ppm, 1 min) on MS2 survival on whole fruits, the MS2 survival in sanitized fruits and derived pulps during frozen storage, and in response to preservation technologies (heat, organic acids and salts) was also assessed. The highest (p < 0.05) viral transfer (%) was observed from glass and stainless steel (∼90%) to raspberry, and from glass and polypropylene (∼75%) to pitanga, after 60 min of contact. Sodium hypochlorite reduced (p < 0.05) MS2 titer by 3.5 and 3.8 log PFU/g in raspberry and pitanga, respectively. MS2 decreased (p < 0.05) up to 1.4 log PFU/g in frozen stored sanitized fruits (whole fruits and pulps) after 15 days, with no further changes after 30 days. Thermal treatments reduced MS2 titer (p < 0.05) in both fruit pulps. MS2 inactivation was higher in pitanga pulp. The addition of ascorbic acid, citric acid, sodium benzoate, or sodium metabisulfite had little effect (<1 log PFU/g) on MS2 concentration in either fruit. These results may inform NoV risk management practice in processing and handling of fruits.

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This study aimed to evaluate the occurrence and diversity of yeasts in frozen concentrated orange juice (FCOJ) and assess the resistance of yeasts to peracetic acid. One thousand five hundred (n = 1500) samples of frozen concentrated orange juice (FCOJ) were analyzed, and 280 yeast strains were isolated and identified. Candida represented 37% of all isolates, and the main species identified were Candida pseudointermedia and C. orthopsilosis. Other yeasts identified were Starmerella, Wickerhamiella, Wickerhamiella, Clavispora, Kodamaea, Meyerozyma, Rhodotorula, Trichosporon, Wickerhamomyces, Kluyveromyces, Hanseniaspora, Saccharomyces, Torulaspora, and Zygosaccharomyces. The exogenous origin of the contamination in FCOJ samples analyzed was shown by the high diversity, corroborated by the Simpson (D) and Shannon (H') indices. From a total of 227 yeasts strains tested, more than 20% were able to withstand peracetic acid concentrations >200 ppm, with emphasis on W. anomalus (300 ppm), W. sergipensis (350 ppm), C. rugopelliculosa (350 ppm), K. marxianus (450 ppm), C. parapsilosis (500 ppm), C. pseudointermedia (500 ppm), W. sorbosivorans (500 ppm), C. boleticola (600 ppm), S. cerevisiae (700 ppm) and C. orthopsilosis (750 ppm). This study adds novel data regarding the occurrence and diversity of yeasts present in FCOJ and their resistance to a chemical compound commonly employed in the sanitization of processing and distribution premises and vehicles. These findings are essential to support the development of measures for proper mitigation of contamination of orange juice towards reducing the risks of spoilage by yeasts during FCOJ transportation/storage or when FCOJ is used as an ingredient.

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The technique of air sterilization by thermal effect was revisited in this work. The impact of incorporating a high efficiency heat recovery exchanger to a sterilizing cell was especially assessed. A mathematical model was developed to study the dynamics and the steady state of the sterilizer. Computer simulation and reported data of thermal inactivation of pathogens permitted obtaining results for a proof-of-concept. The simulation results confirmed that the incorporation of a heat recovery exchanger permits saving more than 90% of the energy needed to heat the air to the temperature necessary for sterilization, i.e., sterilization without heat recovery consumes 10-20 times the energy of the same sterilization device with heat recovery. Sanitization temperature is the main process variable for sanitization, a fact related to the activated nature of the thermal inactivation of viruses and bacteria. Heat recovery efficiency was a strong function of the heat transfer parameters but also rather insensitive to the cell temperature. The heat transfer area determined the maximum capacity of the sterilizer (maximum air flowrate) given the restrictions of minimum sanitization efficiency and maximum power consumption. The proposed thermal sterilization device has important advantages of robustness and simplicity over other commercial sterilization devices, needing practically no maintenance and eliminating a big variety of microorganisms to any desired degree. For most pathogens, the inactivation can be total. This result is not affected by the uncertainties in thermal inactivation data, due to the Arrhenius-like dependence of inactivation. Temperature can be adjusted to achieve any removal degree.

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Se ha comprobado que la exposición a bioaerosoles se asocia con varios efectos sobre la salud, como enfermedades pulmonares y alergias. El presente estudio transversal tuvo como objetivo investigar la contaminación por hongos en varias superficies pertenecientes a dos industrias de alimentos. La toma de muestra se realizó en tres semanas, inmediatamente después de realizada la limpieza y desinfección y antes de iniciar la producción. Se recolectaron 400 muestras de superficie (vidrio, acero inoxidable, aluminio, goma y plástico), también se evaluó la eficacia del programa de higienización en el control de la población de hongos. Todas las muestras presentaron recuentos fúngicos <10 ufc/cm2, sin haber diferencias significativas entre los tipos de superficie, sin embargo, las superficies plásticas exhibieron mayor crecimiento logarítmico de los hongos. Se determinó que 49,60% de las especies identificadas correspondieron al género Penicillium. Aunque los niveles de hongos en las industrias estudiadas fueron inferiores a los niveles recomendados por la Organización Mundial de la Salud, algunas medidas de salud ambiental como lavar y desinfectar las superficies después de cada turno de trabajo, y se recomiendan inspecciones periódicas para garantizar la seguridad de los trabajadores y de los productos que allí se manufacturan(AU)

It has been proven that exposure to bioaerosols is associated with several health effects, such as pulmonary diseases and allergies. The present crosssectional study aimed to investigate fungal contamination on various surfaces belonging to two food industries. The sampling was carried out in three weeks, immediately after cleaning and disinfection and before starting production. 400 surface samples were collected (glass, stainless steel, aluminum, rubber and plastic), the effectiveness of the sanitation program in controlling the fungal population was also evaluated. All the samples presented fungal counts <10 cfu / cm2, with no significant differences between the types of surfaces, however, the plastic surfaces exhibited higher logarithmic growth of the fungi. It was determined that 49.60% of the identified species corresponded to the Penicillium genus.Although the levels of fungi in the studied baths were lower than the levels recommended by the World Health Organization, some environmental health measure ssuch as washing and disinfecting surfaces after each working shift and periodic inspections are recommended ensuring the safety of the workers and the products that are manufactured there(AU)

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This study carried out a systematic quantitative analysis of published literature on the efficacy of essential oils (EOs) as sanitizers in fresh leafy vegetables (FLVs). Efficacy of EO was measured by determining if their application could cause a reduction of microbial population in FLV, as well as by identifying experimental factors that might affect the achieved reduction levels. Data on efficacy of EO to reduce the microbial population and experimental conditions were collected from selected studies and compiled for a distribution and relational analysis. Reduction of an artificial inoculum and/or natural microbiota of FLV caused by 14 different EO were measured in 404 (73.8%) and 143 (26.2%) experiments, respectively. Results of quantitative analysis showed that EO are consistently effective to reduce microbial population in FLV either when the target microorganisms are forming an artificial inoculum or the natural microbiota, being overall similarly effective to or more effective than substances used ordinarily as sanitizers. EO were more effective to reduce the population of microorganisms forming an artificial inoculum than the natural microbiota. EO concentration and inoculum size had no significant effect on achieved reductions. Duration of sanitization treatment with EO had significant effect on achieved reductions and highest reductions were found when the sanitization time was >3 min. Although with the inherent variability in experimental designs found in available literature, the results of this quantitative analysis provide strong evidence that EO are promising candidates for use in strategies to sanitize FLV.

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This study aimed to evaluate the sensitivity of heat-resistant molds isolated from spoiled thermally processed foods to antimicrobial compounds used for food industry sanitation. An ortho-phenylphenol-based smoke generator sanitizer, liquid chemical sanitizers (benzalkonium chloride, biguanide, iodine, peracetic acid, and sodium hypochlorite), and acidic and alkaline electrolyzed water were used against Aspergillus australensis (MB 2579; NFF 02), Aspergillus aureoluteus (NFC1), Paecilomyces fulvus (PFF 01), Paecilomyces niveus (PNT 01; PNDC 01; PNB1 01), and Paecilomyces variotii (PV 01; PV 01; PVCH 03). The fungal strains were exposed separately to liquid sanitizers and electrolyzed water in stainless steel discs for 15 min following the European Committee for Standardization (CEN) recommendations. Moreover, the fungal strains were exposed to the smoke generator sanitizer for 7 h following French protocol NF-T-72281. The best results of fungal inactivation were achieved when the highest concentration specified in the label of these sanitizers was tested. On the opposite, the lowest concentration specified in the label should be avoided since it was ineffective in most cases (94%). The ortho-phenyphenol-based smoke generator sanitizer and peracetic acid (1%) showed the best results of spore inactivation, while iodine and benzalkonium chloride achieved satisfactory results against the strains evaluated. Sodium hypochlorite and biguanide were ineffective against most of the fungi studied at all concentrations tested. Acidic and basic electrolyzed water was also ineffective to achieve the 3-log CFU reduction required in the concentrations tested. In general, Paecilomyces spp. was more sensitive than Aspergillus spp. against all sanitizers evaluated, whereas A. aureoluteus NFC1 was resistant to all agents and concentrations tested. The heat-resistant fungal strains showed varied sensitivity against the different agents. Notably, the two most effective commercial sanitizers against the heat-resistant strains were ineffective against the filamentous fungi recommended for sanitizer testing (A. brasiliensis ATCC 16404), which demonstrates the relevance of testing fungal isolates that cause spoilage to choose the most effective compound and obtain the best results of fungal control.

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The COVID-19 infection, caused by SARS-CoV-2, is inequitably distributed and more lethal among populations with lower socioeconomic status. Direct contact with contaminated surfaces has been among the virus sources, as it remains infective up to days. Several disinfectants have been shown to inactivate SARS-CoV-2, but they rapidly evaporate, are flammable or toxic and may be scarce or inexistent for vulnerable populations. Therefore, we are proposing simple, easy to prepare, low-cost and efficient antiviral films, made with a widely available dishwashing detergent, which can be spread on hands and inanimate surfaces and is expected to maintain virucidal activity for longer periods than the current sanitizers. Avian coronavirus (ACoV) was used as model of the challenge to test the antivirus efficacy of the proposed films. Polystyrene petri dishes were covered with a thin layer of detergent formula. After drying, the films were exposed to different virus doses for 10 min and virus infectivity was determined using embryonated chicken eggs, and RNA virus quantification in allantoic fluids by RT-qPCR. The films inactivated the ACoV (ranging from 103.7 to 106.7 EID50), which is chemically and morphologically similar to SARS-CoV-2, and may constitute an excellent alternative to minimize the spread of COVID-19.

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RESUMO

Objetivo: Validar y aplicar una escala de conocimientos y prácticas en higienización de las manos en estudiantes de odontología. Metodología: Estudio longitudinal de validación y aplicación de una escala e intervención educativa en una población de 39 estudiantes de odontología. Se empleó una fuente de información primaria que consiste en una escala de conocimientos y prácticas; la fiabilidad se evaluó con el coeficiente de alfa de Cronbach; la consistencia interna y la validez discriminante con coeficientes de correlación de Pearson y la validez de contenido y constructo mediante el análisis factorial exploratorio de componentes principales. La efectividad de la intervención educativa respecto a los conocimientos y prácticas se evalúo con un análisis bivariado. Resultados: El porcentaje de éxito en la consistencia interna fue de 77,2% para los ítems de conocimientos y 72,7% para los de prácticas; la validez discriminante fue del 100% para ambos dominios; para la validez de contenido y constructo, el porcentaje de éxito fue del 100%; en la fiabilidad se obtuvieron alfa de Cronbach iguales a 0,7. Los puntajes en los dominios de conocimientos y prácticas fueron significativamente mejores después de la intervención educativa. Conclusiones: Se halló una excelente confiabilidad y validez en la escala construida, lo que representa la disponibilidad de un instrumento para la evaluación de los conocimientos y prácticas en higienización de las manos en profesionales de la salud y la orientación de procesos de información, comunicación y educación.

Objective: To validate and apply a scale of knowledge and practices in hand sanitation in dentistry students. Method: Longitudinal study to validate and apply a scale of educational intervention in a population of 39 dentistry students. We used a primary source of information which consists of the scale; reliability was evaluated with Cronbach's coefficient; internal consistency and validity were evaluated with chi-squared coefficients and content validity was evaluated through exploratory analysis of main components. Effectiveness of the pedagogical intervention in terms of knowledge and practices was evaluated with a two-variable analysis. Results: The percentage of success in internal consistency was 77.2% for knowledge items and 72.7% for the practicum items. Validity was of 100% for both, and content had a success percentage of 100% as well. Reliability was 0.7. The scores in knowledge and practices were quite better after the pedagogical intervention. Conclusion: We found excellent reliability and validity in the built scale, which represents the availability of an instrument for evaluation of knowledge and practice in hand sanitization in professionals of the health areas and the orientation in the process of information, communication and education.

Objetivo: validar e aplicar uma escala de conhecimentos e práticas em higienizção das maos em estudantes de Odontología. Metodología: estudo longitudinal de validação e aplicação de uma escala e intervenção educativa com uma população de 39 estudantes de Odontologia. Foi utilizada uma fonte de informação primária que consiste em uma escala de conhecimentos e práticas; a confiabilidade foi avaliada com o coeficiente de alfa de Cronbach; a consistência interna e a validade discriminante com coeficientes de correlação de Pearson, e a validade de conteúdo e constructo mediante a análise fatorial exploratória de componentes principais. A efetividade da intervenção educativa quanto aos conhecimentos e as práticas foi avaliada com uma análise bivariada. Resultados: a porcentagem de sucesso na consistência interna foi de 77,2% para os itens de conhecimentos e 72,7% para os de práticas; a validade discriminante foi de 100% para ambos os domínios; para a validade de conteúdo e constructo, a porcentagem de sucesso foi de 100%; na confiabilidade, foram obtidos alfas de Cronbach iguais a 0,7. As pontuações nos mesmos dominios de conhecimento e práticas foram significativamente melhores depois da intervenção educativa. Conclusões: foi verificada excelente confiabilidade e validade na escala construída, o que representa a disponibilidade de um instrumento para avaliar os conhecimentos e práticas em higienização das mãos em profissionais da saúde e a orientação de processos de informação, comunicação e educação.

RESUMO

Smoke generator sanitizers are easy to handle and can access to hard-to-reach places. They are a promising alternative for controlling food and air borne fungi, which are known to cause losses in the bakery, meat, and dairy industries. Therefore, the present study aimed to evaluate the efficiency of a smoke generator sanitizer based on orthophenylphenol against ten fungal species relevant to food spoilage. The tests were carried out according to the norms by the French protocol NF-T-72281, with adaptations specific for disinfectants diffused in the air. The tests were performed in an enclosed room of approximately 32 m3. Aspergillus brasiliensis (ATCC 16404), Candida albicans (ATCC 10231), Aspergillus flavus (ATCC 9643), Aspergillus chevalieri (IMI 211382), Cladosporium cladosporioides (IMI 158517), Lichtheima corymbifera (CCT 4485), Mucor hiemalis (CCT 4561), Penicillium commune (CCT 7683), Penicillium polonicum (NGT 33/12), and Penicillium roqueforti (IMI 217568) were exposed to the smoke generator sanitizer for 7 h. The product was efficient against C. albicans and C. cladosporioides, although it was unable to reduce 4 log of the other tested species. The variable sensitivity of the fungal species to the sanitizer emphasizes the importance of confronting a target microorganism (causing problems in a specific food industry) with the sanitizer aiming to control it and obtain satisfactory results in hygiene programs.

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