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The ex situ reproduction of wild animals still faces several obstacles, such as minimum reproductive rates or even reproductive inactivity, data that makes specialists worried considering the growing number of species threatened with extinction. Reproductive biotechniques are already well developed among farm animals and widely used in conservation programs, but studies are still needed to develop protocols adapted for snakes, regarding their wide variety of species and their particularities. Therefore, this work seeks to compare sperm survival over time in Oxyrhopus guibei when kept at 24°C and under refrigeration. For this, sperm analysis will be made by evaluating parameters such as motility, progressive motility, presence of morphological changes and mitochondrial activity in spermatozoa. Three males of O. guibei were used, belonging to the Ecology and Evolution Laboratory of the Butantan Institute, and semen was collected via digital stimulation without the use of local anesthesia. This study showed that it is possible to maintain O. guibei sperm cells in HAM-F10 cell culture medium for up to 8 hours at 24°C and for up to 48 hours under refrigeration at 4°C.

A reprodução de animais silvestres ex situ ainda enfrenta diversos obstáculos, como taxas reprodutivas mínimas ou até mesmo inatividade reprodutiva, dados que preocupam especialistas considerando o crescente número de espécies ameaçadas de extinção. As biotécnicas reprodutivas são bem desenvolvidas entre animais de produção e amplamente empregadas em programas de conservação, porém ainda carecem estudos para desenvolvimento de protocolos adaptados para serpentes, tendo em vista a grande variedade de espécies e suas particularidades. Dessa forma, este trabalho busca comparar a sobrevivência espermática ao longo do tempo em Oxyrhopus guibei quando mantidas a 24°C e sob refrigeração. Para isso, foi feita a análise espermática avaliando parâmetros como motilidade, motilidade progressiva, presença de alterações morfológicas e a atividade mitocondrial em células espermáticas. Foram utilizados 3 machos de O. guibei, pertencentes ao plantel do Laboratório de Ecologia e Evolução do Instituto Butantan e foi feita a colheita de sêmen via estimulação digital sem uso de anestesia local. Este estudo mostrou que é possível manter espermatozoides de O. guibei em meio HAM-F10 por até 8 horas a 24°C e por até 48h sob refrigeração, a 4°C.

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Combined cycle power plant (CCPP) play a crucial role in providing electricity worldwide. Therefore, researchers and industrialists always focus on developing and improving its performance. One of the factors that affect the performance of CCPPs is weather conditions. As weather conditions change, the air density of the environment changes, which ultimately affects the production power of the gas turbine (GT) and consequently the CCPP. To mitigate the effects of weather on CCPPs' performance, power augmentation methods are developed. In the present research, a novel technique is proposed to reduce the air temperature entering the GT by recovering waste heat from the exhaust gas. The heat content of the exhaust gas is used as the heat source of an ejector refrigeration cycle (ERC), and the produced cooling capacity is used to cool down the air entering the GT. Exergy and environmental analyses are performed to investigate the proposed method's effect on exergy efficiency, environmental factors, and sustainability index. The results indicate that by the proposed method the power production of the CCPP is increased 6.26%.

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This study focused on the quality loss inhibition of fish muscle during refrigerated storage. Two parallel experiments were carried out that were focused on the employment of pitaya (Stenocereus thurberi) extracts in biodegradable packing films. On the one hand, a pitaya-gelatin film was employed for hake (Merluccius merluccius) muscle storage. On the other hand, a pitaya-polylactic acid (PLA) film was used for Atlantic mackerel (Scomber scombrus) muscle storage. In both experiments, fish-packing systems were stored at 4 °C for 8 days. Quality loss was determined by lipid damage and microbial activity development. The presence of the pitaya extract led to an inhibitory effect (p < 0.05) on peroxide, fluorescent compound, and free fatty acid (FFA) values in the gelatin-hake system and to a lower (p < 0.05) formation of thiobarbituric acid reactive substances, fluorescent compounds, and FFAs in the PLA-mackerel system. Additionally, the inclusion of pitaya extracts in the packing films slowed down (p < 0.05) the growth of aerobes, anaerobes, psychrotrophs, and proteolytic bacteria in the case of the pitaya-gelatin films and of aerobes, anaerobes, and proteolytic bacteria in the case of pitaya-PLA films. The current preservative effects are explained on the basis of the preservative compound presence (betalains and phenolic compounds) in the pitaya extracts.

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Soursop (Annona muricata L.) is climacteric fruit with a short ripening period and postharvest shelf life, leading to a rapid softening. In this study, transcriptome analysis of soursop fruits was performed to identify key gene families involved in ripening under postharvest storage conditions (Day 0, Day 3 stored at 28 ± 2 °C, Day 6 at 28 ± 2 °C, Day 3 at 15 ± 2 °C, Day 6 at 15 ± 2 °C, Day 9 at 15 ± 2 °C). The transcriptome analysis showed 224,074 transcripts assembled clustering into 95, 832 unigenes, of which 21, 494 had ORF. RNA-seq analysis showed the highest number of differentially expressed genes on Day 9 at 15 ± 2 °C with 9291 genes (4772 up-regulated and 4519 down-regulated), recording the highest logarithmic fold change in pectin-related genes. Enrichment analysis presented significantly represented GO terms and KEGG pathways associated with molecular function, metabolic process, catalytic activity, biological process terms, as well as biosynthesis of secondary metabolites, plant hormone signal, starch, and sucrose metabolism, plant-pathogen interaction, plant-hormone signal transduction, and MAPK-signaling pathways, among others. Network analysis revealed that pectinesterase genes directly regulate the loss of firmness in fruits stored at 15 ± 2 °C.

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In this work, a transient analysis of a dual-skin chest-freezer refrigeration system, operating with R290, is studied numerically with the purpose of performing the characterization of the system through the second law of thermodynamics. A mathematical model which accounts for refrigerant mass distribution inside the system is used. In addition, this work addresses the calculation of entropy generation and exergy destruction for characterizing the system performance during its operations. In order to validate the model, a comparison with measured experimental data is performed for both pull-down and on-off operations. The characterization of the system through the second law of thermodynamics is conducted using two different methods. One consists of a direct calculation of the entropy generation rate and the second one in the calculation of exergy destruction rate. The equivalence of these two methods is used as an indicative of the "correctness" of the performed calculations. The model results agree near 97% with the experimental data used in the comparisons. Entropy generation and exergy destruction results along time for the whole system and in its individual components are characterized with the second law. These results are very useful for improving refrigeration system design.

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PURPOSE: The aim of this review was to build upon previous literature describing the maximum duration for which refrigerated medications can tolerate room temperature excursions while maintaining stability and potency. METHODS: During a 12-month period ending in June 2021, the prescribing information and published monographs from multiple pharmacy compendia were reviewed for all medications and biologic products approved by the US Food and Drug Administration (FDA) for human use since January 2000. Products that were subsequently withdrawn from the US market were excluded. When temperature excursion data was unavailable in published form, product manufacturers were surveyed via telephone and/or email. Acceptable storage information for all products for which storage is recommended at temperatures below room temperature (20-25 °C [68-77 °F]) was compiled and arranged in tabular format. RESULTS: Of the 705 products or formulations approved by FDA during the predefined time period, 246 were identified as requiring storage at temperatures below room temperature. After review of available prescribing information and manufacturer communications, if applicable, acceptable periods of excursion to temperatures at room temperature or higher were identified for 214 products (87%). CONCLUSION: Information related to acceptable periods of room temperature excursion was compiled for a total of 214 products approved for US distribution since 2000. The included tables may increase patient safety and decrease medication loss or related expenditures.

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Avocados are popular fruits; however, contamination of whole fresh avocados and avocado products with foodborne pathogens has raised concern about their safety. Recalls and import alerts of avocado products due to contamination with Listeria monocytogenes cause important economic losses. The behavior of Salmonella, L. monocytogenes, and background microbiota on whole fresh avocados at 5 and 25 °C as affected by temperature and time of storage was investigated. Whole fresh avocados were inoculated by immersion in suspensions containing six rifampicin-resistant strains of Salmonella or L. monocytogenes, and stored at 5 °C for 48 d, or at 25 °C for 11 d. At selected sampling times, avocados were removed from storage and pathogens enumerated. The log counts of both pathogens at each temperature were fitted to the Weibull distribution nonlinear model to estimate kinetic parameters including the time for the first 1-log reduction (δ), the shape of the curve (ρ), and the time for two (2-D) and three (3-D) log reductions. Salmonella and L. monocytogenes initial populations (approx. 7 log CFU/avocado) decreased during storage at 5 and 25 °C; L. monocytogenes mean counts were higher than those observed for Salmonella (P < 0.05). L. monocytogenes showed a lower rate of decline at 5 °C when compared to Salmonella. In general, the ability of both pathogens to survive on the surface of avocados stored at room temperature was similar. Salmonella and L. monocytogenes counts decline over time on the epicarp of whole avocados; however, if the initial number of cells is large enough, the pathogens could be present for large periods of time. Simultaneously, psychrotrophic microorganisms (PM), aerobic plate count (APC), coliforms (C) and yeasts/molds (Y/M) were enumerated from non-inoculated avocados stored at 5 and 25 °C. Initial mean counts for PM, APC, C and Y/M ranged from 6.1 to 6.6 log CFU/avocado and showed no change (P > 0.05) during storage at both temperatures. Good agricultural and handling practices from farm to fork are crucial to prevent or minimize contamination of whole avocados; otherwise, if large numbers of pathogens contaminate the fruit, they could survive and be transferred to the pulp, or to other ready to eat foods, representing a risk for consumers.

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Animal cloning is an important technique used to produce clones from valuable farm animals, to rescue animals in risk of extinction, and for producing transgenic animals. The objective of this work was to evaluate the effects of refrigeration on bovine ear skin as a strategy to transport biological material for long periods of time to isolate viable fibroblasts. Ears from eight cows were collected after death and stored for 30 days at 5°C. On days 0, 2, 4, 7, 14, 21, and 30, skin biopsies were cultured in vitro for fibroblast isolation. The time for first fibroblast outgrowth, time to reach 100% confluence. and cell concentration before freezing were observed for each period. In addition, plasma membrane integrity, cell apoptosis, and necrosis in cells were evaluated through fluorescent colorant combination in a flow cytometer from all periods after thawing. Fibroblasts obtained after 30 days of storage, considered a critical period, were tested for embryo production using nuclear transfer (NT) with micromanipulators. All time points allowed for cell culture. The time of cell growth onset was longer in samples refrigerated for 14, 21, and 30 days. The time to reach confluence also increased with longer refrigeration periods. Cells from day 0 reached confluence in 24 ± 2 days, while day 30 cells took 31 ± 0 days. Cell concentration and viability dropped with increased storage time and freezing/thawing, respectively. It was found that a long period of sample storage results in cell damage, making cultivation more difficult and decreasing cell viability post-thawing and cell concentration. However, when cells from day 30 were used as nuclei donors in NT, a 26.05% blastocyst rate after 7 days in culture was obtained. In conclusion, refrigeration at 5°C was shown to be efficient in maintaining viable tissue for up to 30 days, and fibroblasts isolated can be used for cloned embryo production.

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Meat is a very perishable product with a short shelf life, so the use of low temperatures is used to reduce the speed of chemical reactions, inhibit the growth of microorganisms, thus increasing the shelf life of this food. The objective of this work was to evaluate the temperature of fresh beef in refrigeration counters, and to monitor the temperature of this equipment in the butcher shop in the city of Cametá, Pará, Brazil, comparing it with the current legislation. In total, fifteen butcher shops were selected for this study, a skewer thermometer was used to measure the temperature of the meat, and a digital infrared thermometer was used for the counters. A statistical analysis was performed using Student's T test, using the average temperatures of the meats and the counters. It was found that among the temperatures, 23,33% of the meat samples (7/30) had their averages above the reference average (7°C), as well as the temperatures of the counters with 86,66% of the equipment (13/15), had an average temperature above the legal limit, which is 7°C. The study showed that the temperature of the counters and beef in the butchers were out of the quality standard, therefore a risk to consumer health, requiring stricter inspection and training of employees by public agencies.

A carne é um produto muito perecível com vida útil curta, assim o emprego de baixas temperaturas é utilizado para diminuir a velocidade das reações químicas, inibir o crescimento dos microrganismos, aumentado assim a da útil desse alimento. O objetivo deste trabalho, foi avaliar a temperatura de carnes bovinas in natura em balcões de refrigeração, e monitorar a temperatura destes equipamentos no comércio dos açougues no município de Cametá estado do Pará, Brasil, comparando com a legislação vigente. No total, quinze açougues foram selecionados para este estudo, na aferição da temperatura da carne foi utilizado um termômetro de espeto, e para os balcões, foi utilizado um termômetro digital infravermelho. Foi realizada uma análise estatística por meio do teste t de Student, utilizando as médias das temperaturas das carnes e dos balcões. Constatou-se que dentre as temperaturas, 23,33% das amostras de carne (7/30) estavam com suas médias acima da média referência (7°C), bem como as temperaturas dos balcões, com 86,66% dos equipamentos (13/15), estavam com a média da temperatura acima do permitido, pela legislação, que é de 7°C. O estudo demonstrou que a temperatura dos balcões e das carnes bovinas nos açougues, estavam fora do padrão de qualidade, portanto um risco a saúde do consumidor, sendo necessário uma fiscalização mais rigorosa e a capacitação de funcionários por parte dos órgãos públicos.

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Eggshell quality is directly linked to the good acceptability of the product by consumers, whereas the industry is concerned with economic losses. Prolonged periods of laying, diseases, nutrition, bird age and genetics can influence egg quality. This study aimed to examine the influence of the environment, bird age and storage period on the physical characteristics of the shell of eggs from commercial laying hens. The experiment involved 288 eggs from Hy-line hens, which were distributed in a completely randomized design with a triple 3×2×4 factorial arrangement represented by three ages (31, 62 or 88 weeks), two storage temperatures (ambient or refrigerated), and four storage periods (one, 10, 20 or 30 days), totaling 24 treatments. Four replications were used with three eggs each. Eggshell strength, percentage and thickness were measured. Differences were observed, with the eggs stored at room temperature exhibiting lower shell strength. Laying eggs at an advanced age (88 weeks) resulted in decreased eggshell strength as compared with the other ages, whereas the eggs from young layers (31 weeks) had a thicker shell. The advancing age of the laying hens reduced eggshell quality, regardless of the storage environment. Nonetheless, the eggs stored in the refrigerator showed better eggshell quality and integrity than those stored at ambient temperature.

A qualidade da casca está diretamente ligada à boa aceitabilidade do produto pelos consumidores, enquanto a indústria se preocupa com as perdas econômicas. Períodos prolongados de postura, doenças, nutrição, idade da ave e genética podem influenciar a qualidade dos ovos. Objetivou-se avaliar a influência do ambiente, idade da ave e período de armazenamento nas características físicas da casca de ovos de poedeiras comerciais. Foram utilizados 288 ovos de poedeiras Hy-line, distribuídos em um delineamento inteiramente casualizado em fatorial triplo 3x2x4, sendo os fatores: três idades (31, 62 e 88 semanas), temperatura de armazenamento (ambiente e refrigerado), e quatro períodos de armazenamento (um, 10, 20 e 30 dias), totalizando 24 tratamentos, com quatro repetições de três ovos. Avaliou-se a resistência, percentual e espessura da casca. Foram observadas diferenças, uma vez que os ovos armazenados em temperatura ambiente apresentaram diminuição na resistência de casca. Ovos de poedeiras em idade avançada (88 semanas) apresentaram pior resistência de casca em relação às demais idades, enquanto ovos provenientes de poedeiras jovens (31 semanas) apresentaram maior espessura de casca. A idade avançada da poedeira reduziu a qualidade de casca dos ovos, independentemente do ambiente de armazenamento. Ainda, os ovos armazenados em geladeira apresentaram melhor qualidade e integridade da casca em comparação com os armazenados ao ambiente.

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Eggshell quality is directly linked to the good acceptability of the product by consumers, whereas the industry is concerned with economic losses. Prolonged periods of laying, diseases, nutrition, bird age and genetics can influence egg quality. This study aimed to examine the influence of the environment, bird age and storage period on the physical characteristics of the shell of eggs from commercial laying hens. The experiment involved 288 eggs from Hy-line hens, which were distributed in a completely randomized design with a triple 3×2×4 factorial arrangement represented by three ages (31, 62 or 88 weeks), two storage temperatures (ambient or refrigerated), and four storage periods (one, 10, 20 or 30 days), totaling 24 treatments. Four replications were used with three eggs each. Eggshell strength, percentage and thickness were measured. Differences were observed, with the eggs stored at room temperature exhibiting lower shell strength. Laying eggs at an advanced age (88 weeks) resulted in decreased eggshell strength as compared with the other ages, whereas the eggs from young layers (31 weeks) had a thicker shell. The advancing age of the laying hens reduced eggshell quality, regardless of the storage environment. Nonetheless, the eggs stored in the refrigerator showed better eggshell quality and integrity than those stored at ambient temperature.(AU)

A qualidade da casca está diretamente ligada à boa aceitabilidade do produto pelos consumidores, enquanto a indústria se preocupa com as perdas econômicas. Períodos prolongados de postura, doenças, nutrição, idade da ave e genética podem influenciar a qualidade dos ovos. Objetivou-se avaliar a influência do ambiente, idade da ave e período de armazenamento nas características físicas da casca de ovos de poedeiras comerciais. Foram utilizados 288 ovos de poedeiras Hy-line, distribuídos em um delineamento inteiramente casualizado em fatorial triplo 3x2x4, sendo os fatores: três idades (31, 62 e 88 semanas), temperatura de armazenamento (ambiente e refrigerado), e quatro períodos de armazenamento (um, 10, 20 e 30 dias), totalizando 24 tratamentos, com quatro repetições de três ovos. Avaliou-se a resistência, percentual e espessura da casca. Foram observadas diferenças, uma vez que os ovos armazenados em temperatura ambiente apresentaram diminuição na resistência de casca. Ovos de poedeiras em idade avançada (88 semanas) apresentaram pior resistência de casca em relação às demais idades, enquanto ovos provenientes de poedeiras jovens (31 semanas) apresentaram maior espessura de casca. A idade avançada da poedeira reduziu a qualidade de casca dos ovos, independentemente do ambiente de armazenamento. Ainda, os ovos armazenados em geladeira apresentaram melhor qualidade e integridade da casca em comparação com os armazenados ao ambiente.(AU)

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ABSTRACT: Eggshell quality is directly linked to the good acceptability of the product by consumers, whereas the industry is concerned with economic losses. Prolonged periods of laying, diseases, nutrition, bird age and genetics can influence egg quality. This study aimed to examine the influence of the environment, bird age and storage period on the physical characteristics of the shell of eggs from commercial laying hens. The experiment involved 288 eggs from Hy-line hens, which were distributed in a completely randomized design with a triple 3×2×4 factorial arrangement represented by three ages (31, 62 or 88 weeks), two storage temperatures (ambient or refrigerated), and four storage periods (one, 10, 20 or 30 days), totaling 24 treatments. Four replications were used with three eggs each. Eggshell strength, percentage and thickness were measured. Differences were observed, with the eggs stored at room temperature exhibiting lower shell strength. Laying eggs at an advanced age (88 weeks) resulted in decreased eggshell strength as compared with the other ages, whereas the eggs from young layers (31 weeks) had a thicker shell. The advancing age of the laying hens reduced eggshell quality, regardless of the storage environment. Nonetheless, the eggs stored in the refrigerator showed better eggshell quality and integrity than those stored at ambient temperature.

RESUMO: A qualidade da casca está diretamente ligada à boa aceitabilidade do produto pelos consumidores, enquanto a indústria se preocupa com as perdas econômicas. Períodos prolongados de postura, doenças, nutrição, idade da ave e genética podem influenciar a qualidade dos ovos. Objetivou-se avaliar a influência do ambiente, idade da ave e período de armazenamento nas características físicas da casca de ovos de poedeiras comerciais. Foram utilizados 288 ovos de poedeiras Hy-line, distribuídos em um delineamento inteiramente casualizado em fatorial triplo 3x2x4, sendo os fatores: três idades (31, 62 e 88 semanas), temperatura de armazenamento (ambiente e refrigerado), e quatro períodos de armazenamento (um, 10, 20 e 30 dias), totalizando 24 tratamentos, com quatro repetições de três ovos. Avaliou-se a resistência, percentual e espessura da casca. Foram observadas diferenças, uma vez que os ovos armazenados em temperatura ambiente apresentaram diminuição na resistência de casca. Ovos de poedeiras em idade avançada (88 semanas) apresentaram pior resistência de casca em relação às demais idades, enquanto ovos provenientes de poedeiras jovens (31 semanas) apresentaram maior espessura de casca. A idade avançada da poedeira reduziu a qualidade de casca dos ovos, independentemente do ambiente de armazenamento. Ainda, os ovos armazenados em geladeira apresentaram melhor qualidade e integridade da casca em comparação com os armazenados ao ambiente.

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Resumen La oxidación de lípidos deteriora los alimentos, por lo que se usan antioxidantes sintéticos para disminuirla, sin embargo, estos compuestos en exceso poseen efectos carcinogénicos. Algunas plantas como el orégano, así como la miel de abeja, contienen antioxidantes naturales que no dañan la salud. Hasta el momento no se han encontrado registros del uso de la miel de abeja para disminuir la oxidación lipídica en carne de conejos. El objetivo de este estudio fue evaluar el efecto de la miel de abeja como antioxidante en la carne cruda de lomo de conejo almacenada en refrigeración a 4 °C. Se evaluó la actividad antioxidante (AA) de tres tipos de miel: oscura, ámbar y clara, para mezclarla con la carne de conejo. Se seleccionó la miel oscura por su mayor efecto antioxidante. Se prepararon 64 muestras de 100 g de carne cruda, 32 se mezclaron con 2 g de miel oscura y las otras 32 se dejaron sin miel (control). Las muestras se almacenaron a 4°C y se evaluó la AA y la concentración de malondialdehído (MDA) a los 0 d, 3 d, 6 d y 9 d de almacenamiento. La AA disminuyó y la concentración de MDA aumentó (P < 0.05) con el tiempo de refrigeración (cambios que indican deterioro de la carne). A los 3 d y 6 d, las muestras de carne cruda con miel exhibieron mayor AA (P < 0.05), y a los 6 d, menores valores de MDA (P < 0.05) comparadas con las muestras control (indicando que no hubo deterioro de la carne). La miel oscura de abeja contiene altas concentraciones de antioxidantes naturales que protegen a la carne cruda molida de lomo de conejo contra el daño oxidativo que puede presentarse durante la refrigeración, por lo que se recomienda su uso para este fin.

Abstract Lipid oxidation deteriorates foods; therefore, synthetic antioxidants are used to decrease it. However, excess synthetic antioxidants have carcinogenic effects. Some plants such as oregano, as well as bee honey, contain natural antioxidants which are not harmful to health. No reports were found on the use of bee honey to decrease lipid oxidation in rabbit meat. The objective of this study was to assess the effect of bee honey as antioxidant on raw rabbit loin, refrigerated at 4 °C. The antioxidant activity (AA)of three types of honey was evaluated: dark, amber and clear, to be mixed with rabbit meat. Dark honey was selected for its higher antioxidant effect. 64 samples of 100 g of raw meat were prepared, 32 samples were mixed with 2 g dark honey and the other 32 were left without honey (control). The samples were stored at 4 °C and AA as well as malondialdehyde (MDA) concentrations were evaluated at 0 d, 3 d, 6 d and 9 d of storage. The AA decreased, and the MDA concentration increased (P < 0.05) with refrigeration time (changes that indicate meat spoilage). After 3 d and 6 d, the raw meat samples with honey showed higher AA (P < 0.05) and after 6 d, they showed lower MDA values (P < 0.05) compared to the control samples (these changes indicate no spoilage of meat). Dark bee honey contains high concentrations of natural antioxidants that protect ground raw rabbit loin against oxidative damage that can occur during refrigeration, therefore, its use is recommended for this purpose.

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Objetivo: compreender o significado da conservação de vacinas e do cuidado na sala de vacinação para a equipe de enfermagem de unidades de atenção primária à saúde. Materiais e métodos: estudo qualitativo, sob o olhar e a perspectiva da fenomenologia social de Alfred Schütz, realizado em março de 2018, por meio de entrevista aberta com profissionais de enfermagem atuantes na sala de vacinação. Resultados: com base na análise das entrevistas, os resultados foram organizados em três categorias: Manter a conservação de vacinas é cuidar da qualidade e da segurança, Agir no presente e pensar no futuro e Sala de vacinação ideal. Os profissionais compreendem a importância da conservação de vacinas pautada na qualidade, na segurança e na demanda por melhorias na estruturação das salas de vacinação. Conclusões: a equipe de enfermagem percebe a necessidade de manter a cadeia de frio de conservação dos imunobiológicos em todas as instâncias, com expectativas e desejos de aquisição de equipamentos, para melhorar a estrutura física e a oferta de cuidado empático a fim de prevenir doenças.

Objetivo: comprender el significado de la conservación de las vacunas y los cuidados en la sala de vacunación para el personal de enfermería de las unidades de atención primaria. Materiales y métodos: estudio cualitativo, desde la perspectiva de la fenomenología social de Alfred Schütz, realizado en marzo de 2018 mediante entrevistas abiertas a profesionales de enfermería que trabajan en salas de vacunación. Resultados: a partir del análisis de las entrevistas, los resultados se organizaron en tres categorías: Mantener la conservación de las vacunas es cuidar la calidad y la seguridad, Actuar en el presente y pensar en el futuro y Sala de vacunación ideal. Los profesionales comprenden la importancia de la conservación de las vacunas en función de la calidad, la seguridad y la demanda por mejoras en la estructura de las salas de vacunación. Conclusiones: el equipo de enfermería percibe la necesidad de mantener la cadena de frío de la conservación inmunobiológica en todas las instancias, con expectativas y deseos de adquirir equipos, mejorar la estructura física y ofrecer cuidados empáticos para prevenir enfermedades.

Objective: To understand the meaning of vaccine conservation and vaccination room care for the nursing staff of primary health care units. Materials and methods: Qualitative study, under the perspective of Alfred Schütz's social phenomenology, conducted in March 2018 through an open interview with nursing professionals working at a vaccination room. Results: Based on the analysis of the interviews, results were organized in three categories: Maintaining vaccine conservation is taking care of quality and safety, Acting in the present and thinking about the future, and Ideal vaccination room. The professionals understand the importance of vaccine conservation based on quality and safety standards, and thus demand improvements in the structure of vaccination rooms. Conclusions: Nursing teams perceive the need to maintain the cold chain of conservation of immunobiologicals in all instances, with expectations and desires towards the acquisition of equipment, improvements in the physical structure of vaccination rooms, and, therefore, offering a more empathic care in order to prevent diseases.

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Child stunting in Latin America and the Caribbean (LAC) decreased from 22.9% in 1990 to 9.6% in 2017. While stunting rates in the region were falling, access to electricity and refrigeration were on the rise. Despite a large body of evidence surrounding the effects of refrigeration on food consumption, and separately of the importance of food consumption for child health and nutrition, surprisingly few studies explore the potential effects of refrigeration on child nutrition. We studied the relationship between refrigeration and child nutrition outcomes using rich panel data for 1298 low-income households with children younger than 12 months at baseline in El Alto, Bolivia. We estimated the effects of refrigerator ownership on diet and nutrition outcomes using a difference-in-difference approach. Owning a refrigerator was associated with increased food expenditures and improved child nutrition. We found evidence that households that acquired a refrigerator were more likely to buy food that requires refrigeration, and children in households that acquired refrigerators were 0.17 standard deviations taller for their age after 2 years. We also found that refrigeration was associated with a 0.26 standard deviation decline in BMI-for-age, an effect driven by increased height rather than lower weight. These results suggest that refrigeration may play a role in explaining reductions in undernutrition observed in low- and middle-income countries in recent decades.

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INTRODUCTION AND OBJECTIVE: The cold chain of immunobiological agent conservation occupies a strategic position in the immunization system and, therefore, needs to be evaluated. This study psychometrically evaluated the Immunobiological Agent Conservation Assessment Scale (Escala de Avaliação da Conservação de Imunobiológicos-EACI). METHODS: Methodological study carried out in Minas Gerais, Brazil, including 275 immunization rooms, divided into three stages: (a) pilot study; (b) internal consistency and temporal reproducibility; (c) criterion validity and structural validity. RESULTS: The EACI items were analyzed for comprehension and clarity; presenting internally consistency (Cronbach's alpha: 0.72 [95% CI: 0.666-0.763]) and temporal reproducibility (ICC: 0.948 [95% CI: 0.911-0.981]), in addition to explaining 72% of the variance and discriminating the groups criteria (p = .0025). CONCLUSION: The EACI is psychometrically reliable and valid and is the first assessment instrument available for this construct.

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O tratamento do leite em ultra alta temperatura (UAT) possibilita a eliminação de patógenos e aumento do tempo de prateleira, no entanto, bactérias psicrotróficas são associadas a efeitos negativos no produto, como lipólise, rancificação e a geleificação. Resultado da resistência de alguns esporos ao processamento, e à possível atividade residual de enzimas termorresistentes. Assim, o objetivo deste estudo foi enumerar bactérias psicrotróficas e realizar a prova de lactofermentação em leites UAT comercializados na região de Curitiba, Paraná. Foram adquiridas 60 amostras de duas marcas (30 da marca A e 30 da marca B) quinzenalmente em três diferentes momentos. Em cada momento 10 amostras de um mesmo lote eram separadas em dois grupos (D0 e D7), sendo D0: cinco amostras avaliadas no dia da compra, e D7: cinco amostras avaliadas após incubação a 37± 1ºC/7 dias e analisadas quanto à enumeração de bactérias psicrotróficas, coloração de Gram e prova da lactofermentação. Em D0, uma (3,4%) amostra (marca A) apresentou crescimento de psicrotróficos (2,50 x 105 UFC/mL), Gram negativos. As amostras da marca B não apresentaram crescimento microbiano. Vinte e cinco (83,3%) amostras não formaram coágulo, e cinco (16,7%) produziram coágulo esponjoso. Em D7, nenhuma amostra apresentou contagem bacteriana, 20 (66,7%) não produziram coágulo e 10 (33,3%) produziram coágulo esponjoso. O processo UAT utilizado pela marca A não garantiu efetividade na redução de bactérias psicrotróficas, e o resultado do teste de lactofermentação indica a possível contaminação por coliformes em ambas as marcas. Ainda, a ausência de coágulos em diversas amostras pode ser um indicativo do uso de conservantes, o que é considerado fraude.

The beneficial effects of ultra-pasteurization milk treatment include elimination of milk pathogens, besides increasing the product's shelf-life, however, psychrotrophic bacteria are associated with several negative effects in the final product such as lipolysis, rancidification and gelation. This results from heat-resistant spores and its possible residual extracellular heat-resistant enzymes activity. With that in mind, this paper aimed to quantify psychrotrophic bacteria and perform a milk clotting test in UHT milk sold in Curitiba, Paraná. 60 samples from two brands were acquired (30 from A brand and 30 from B brand) each 15 days in different moments. Each time, 10 samples from a same batch were separated in two groups (D0 and D7), being D0: five samples analyzed in the purchase day, and D7: five samples analyzed after incubation at 37± 1ºC/7 days and evaluated regarding enumeration of psychrotrophic bacteria, Gram staining and milk clotting test. The heat-treating process effectiveness was evaluated by analyzing 30 samples from each brand, A and B, totalizing 60, being 10 from each different production batches, through the surface inoculation method in PCA, milk clotting test and classification of the isolated colonies by the Gram method. In D0, one (3,4%) sample (from A brand) resulted in Gram negative psychrotrophic growing (2,50 x 105 UFC/mL) . Samples from B brand did not result in bacterial growth. 25 samples (83,3%) did not clot, and five (16,7%) produced sponge clots. In D7, none of the samples presented bacterial growth, 20 (66,7%) did not clot and 10 (33,3%) produced sponge clots. Mesophilic bacterial culture was not done. The A brand UHT process did not grant sterilization regarding psychrotrophic bacteria, and the milk clotting results indicate possible coliforms contamination in both brands. Furthermore, clot absence in several samples could indicate preservatives usage, which is considered fraud.

Assuntos

RESUMO

O tratamento do leite em ultra alta temperatura (UAT) possibilita a eliminação de patógenos e aumento do tempo de prateleira, no entanto, bactérias psicrotróficas são associadas a efeitos negativos no produto, como lipólise, rancificação e a geleificação. Resultado da resistência de alguns esporos ao processamento, e à possível atividade residual de enzimas termorresistentes. Assim, o objetivo deste estudo foi enumerar bactérias psicrotróficas e realizar a prova de lactofermentação em leites UAT comercializados na região de Curitiba, Paraná. Foram adquiridas 60 amostras de duas marcas (30 da marca A e 30 da marca B) quinzenalmente em três diferentes momentos. Em cada momento 10 amostras de um mesmo lote eram separadas em dois grupos (D0 e D7), sendo D0: cinco amostras avaliadas no dia da compra, e D7: cinco amostras avaliadas após incubação a 37± 1ºC/7 dias e analisadas quanto à enumeração de bactérias psicrotróficas, coloração de Gram e prova da lactofermentação. Em D0, uma (3,4%) amostra (marca A) apresentou crescimento de psicrotróficos (2,50 x 105 UFC/mL), Gram negativos. As amostras da marca B não apresentaram crescimento microbiano. Vinte e cinco (83,3%) amostras não formaram coágulo, e cinco (16,7%) produziram coágulo esponjoso. Em D7, nenhuma amostra apresentou contagem bacteriana, 20 (66,7%) não produziram coágulo e 10 (33,3%) produziram coágulo esponjoso. O processo UAT utilizado pela marca A não garantiu efetividade na redução de bactérias psicrotróficas, e o resultado do teste de lactofermentação indica a possível contaminação por coliformes em ambas as marcas. Ainda, a ausência de coágulos em diversas amostras pode ser um indicativo do uso de conservantes, o que é considerado fraude.(AU)

The beneficial effects of ultra-pasteurization milk treatment include elimination of milk pathogens, besides increasing the product's shelf-life, however, psychrotrophic bacteria are associated with several negative effects in the final product such as lipolysis, rancidification and gelation. This results from heat-resistant spores and its possible residual extracellular heat-resistant enzymes activity. With that in mind, this paper aimed to quantify psychrotrophic bacteria and perform a milk clotting test in UHT milk sold in Curitiba, Paraná. 60 samples from two brands were acquired (30 from A brand and 30 from B brand) each 15 days in different moments. Each time, 10 samples from a same batch were separated in two groups (D0 and D7), being D0: five samples analyzed in the purchase day, and D7: five samples analyzed after incubation at 37± 1ºC/7 days and evaluated regarding enumeration of psychrotrophic bacteria, Gram staining and milk clotting test. The heat-treating process effectiveness was evaluated by analyzing 30 samples from each brand, A and B, totalizing 60, being 10 from each different production batches, through the surface inoculation method in PCA, milk clotting test and classification of the isolated colonies by the Gram method. In D0, one (3,4%) sample (from A brand) resulted in Gram negative psychrotrophic growing (2,50 x 105 UFC/mL) . Samples from B brand did not result in bacterial growth. 25 samples (83,3%) did not clot, and five (16,7%) produced sponge clots. In D7, none of the samples presented bacterial growth, 20 (66,7%) did not clot and 10 (33,3%) produced sponge clots. Mesophilic bacterial culture was not done. The A brand UHT process did not grant sterilization regarding psychrotrophic bacteria, and the milk clotting results indicate possible coliforms contamination in both brands. Furthermore, clot absence in several samples could indicate preservatives usage, which is considered fraud.(AU)

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RESUMO

Objetivo: Descrever a adequação da conservação de imunobiológicos nas salas de imunização dos municípios da macrorregião de saúde Oeste do estado de Minas Gerais, Brasil. Métodos: Estudo descritivo, pautado em uma escala validada, com escore máximo de 15 pontos. Realizou-se análise descritiva e teste de associação entre os escores obtidos pelos municípios e variáveis do contexto externo. Resultados: Foram avaliadas 275 do total de 295 salas de imunização existentes. A conservação de imunobiológicos na macrorregião Oeste obteve um escore médio de 4 pontos (escore-padrão de 0 a 15). Evidenciou-se ausência ou carência de insumos destinados à conservação de imunobiológicos, e processos de trabalho que requerem aprimoramento. Municípios de pequeno porte apresentaram melhor conservação de imunobiológicos (p=0,011). Conclusão: A conservação de imunobiológicos nas salas de imunização da macrorregião de saúde Oeste de Minas Gerais foi considerada inadequada.

Objetivo: Describir la adecuación de la conservación de inmunobiológicos en las salas de inmunización de la macrorregión Oeste de Minas Gerais, Brasil. Métodos: Estudio descriptivo a partir de una escala validada con una puntuación máxima de 15 puntos. Se realizaron análisis descriptivos y pruebas de asociación entre las puntuaciones obtenidas por los municipios y las variables del contexto externo. Resultados: Se evaluaron 275 de un total de 295 salas de vacunación. La conservación de los inmunobiológicos en la macrorregión Oeste obtuvo una puntuación promedio de 4 puntos (4/15). Se evidenció la ausencia o falta de insumos para la conservación de inmunobiológicos y procesos de trabajo que requieren ser mejorados. Los municipios pequeños presentaron una mejor conservación de los inmunobiológicos (p=0,011). Conclusión: La conservación inmunobiológica en las salas de vacunación de la macrorregión Oeste de Minas Gerais fue considerada inadecuada.

Objective: To describe the adequacy of immunobiological agent conservation in vaccination rooms in the municipalities of the Western health macro-region of the state of Minas Gerais, Brazil. Methods: This was a descriptive study, based on a validated scale, with a maximum score of 15 points. A descriptive analysis and an association test between the scores obtained by the municipalities and variables of the external context were performed. Results: 275 out of a total of 295 existing vaccination rooms were evaluated. Immunobiological agent conservation in the West macro-region obtained an average score of 4 points (standard score, 0 to 15). There was a poor availability of immunization supplies aimed at immunobiological agent conservation, and work processes, that require improvement. Small municipalities presented better immunobiological agent conservation (p=0.011). Conclusion: Immunobiological agent conservation in vaccination rooms in the Western health macro-region of Minas Gerais State was considered inadequate.

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ABSTRACT Objectives: to analyze vaccine losses in a Health Region in the Northwest of São Paulo. Methods: retrospective cross-sectional study with secondary data obtained from Temperature Change Notification Forms used by the Epidemiological Surveillance Group XXIX of São José do Rio Preto between 2010 and 2017. Descriptive and inferential analysis were performed using multiple linear regression and significance level of 95%. Results: in total, 341 notifications of temperature changes were analyzed, of which 70.1% were caused by structural reasons, 57.8% in industrial refrigerators and 91.2% in primary care services. Of the doses that suffered a change in temperature, 41.4% were lost and 58.6% were administered to the population. The highest percentage of lost doses compared to those applied occurred in smaller municipalities, although they reported less. Conclusions: nursing workers who work in vaccination rooms should make efforts to prevent temperature changes and avoid losses and higher public expenses.

RESUMEN Objetivos: analizar las pérdidas de vacunas en una Región de Salud del Noroeste de São Paulo. Métodos: estudio transversal retrospectivo, con datos secundarios obtenidos de los formularios de notificación de cambios de temperatura utilizados por el Grupo XXIX de Vigilancia Epidemiológica de São José do Rio Preto entre 2010 y 2017. Se realizó el análisis descriptivo e inferencial y se utilizó la regresión lineal múltiple y nivel de significancia del 95%. Resultados: se analizaron 341 notificaciones de cambios de temperatura, de las cuales el 70,1% fueron por motivos estructurales, el 57,8% en frigoríficos industriales y el 91,2% en los servicios de atención primaria. De las dosis que sufrieron un cambio de temperatura, el 41,4% se perdieron y el 58,6% se administraron a la población. El mayor porcentaje de dosis perdidas en comparación con las aplicadas se produjo en los municipios más pequeños, aunque informaron menos. Conclusiones: los trabajadores de enfermería que laboran en las salas de vacunación deben esforzarse por prevenir cambios de temperatura, evitando pérdidas y aumento de los gastos públicos.

RESUMO Objetivos: analisar as perdas de vacinas em uma Região de Saúde do Noroeste paulista. Métodos: estudo transversal retrospectivo, com dados secundários obtidos das fichas de notificação de alteração de temperatura utilizadas pelo Grupo de Vigilância Epidemiológica XXIX de São José do Rio Preto, entre 2010 e 2017. Foi realizada análise descritiva e inferencial, utilizando regressão linear múltipla e nível de significância de 95%. Resultados: foram analisadas 341 notificações de alteração de temperatura, sendo 70,1% causadas por motivos estruturais, 57,8% em refrigeradores industriais e 91,2% em serviços de atenção básica. Das doses que sofreram alteração de temperatura, 41,4% foram perdidas e 58,6% foram administradas na população. O maior percentual de doses perdidas em relação às aplicadas ocorreu em municípios menores, apesar de eles notificarem menos Conclusões: os trabalhadores de enfermagem que atuam em salas de vacinação devem se empenhar para prevenir alterações de temperatura, evitando perdas e aumento dos gastos públicos.

Assuntos