RESUMO
AIMS: To evaluate the inhibition effectiveness of Lactobacillus curvatus CRL705 used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin AL705, against Listeria innocua, Brochothrix thermosphacta and indigenous lactic acid bacteria (LAB) in vacuum-packaged meat stored at 2 degrees C. METHODS AND RESULTS: The live culture of Lact. curvatus CRL705 as well as synthetic lactocin 705 and purified lactocin AL705 were shown to be similarly effective in preventing the growth of B. thermosphacta and L. innocua in meat discs in contrast to control samples in which these micro-organisms grew rapidly, their numbers increasing by 3.0- and 2.1-log cycles respectively. In addition, indigenous LAB population showed a lower growth rate in the presence of lactocin 705. Bacteriocin activity was detected in the meat discs during 36 days at 2 degrees C irrespective of the biopreservation strategy applied. Changes in pH were not significantly different in meat discs treated with the protective culture when compared with control samples. CONCLUSIONS: Lactobacillus curvatus CRL705 and the produced bacteriocins, lactocin 705 and lactocin AL 705, were effective in inhibiting L. innocua and B. thermosphacta. The use of the bioprotective culture in refrigerated vacuum-packaged fresh meat would be more feasible from an economic and legal point of view. SIGNIFICANCE AND IMPACT OF THE STUDY: Establishment of biopreservation as a method to ensure the microbiological safety of vacuum-packaged fresh meat at 2 degrees C.
Assuntos
Antibacterianos/farmacologia , Bacteriocinas/farmacologia , Conservação de Alimentos/métodos , Bacilos Gram-Positivos/efeitos dos fármacos , Lactobacillus/química , Listeria/efeitos dos fármacos , Carne/microbiologia , Microbiologia de Alimentos , Embalagem de Alimentos/métodos , Conservação de Alimentos/economia , Conservação de Alimentos/legislação & jurisprudência , Bacilos Gram-Positivos/crescimento & desenvolvimento , Listeria/crescimento & desenvolvimentoRESUMO
It is wise therefore always to have some extra food and supplies on hand and to equip ourselves with skills that will be needed. The previous issue of Nyam News dealt with planning food stocks and this issue will look at the skills to acquire.
Assuntos
Humanos , Conservação de Alimentos/economia , Conservação de Alimentos , Conservação de Alimentos/métodos , Conservação de Alimentos/normasRESUMO
Na presente revisäo realizou-se um levantamento de informaçöes sobre a utilizaçäo de diferentes tipos óleos, tais como os óleos de amendoim, soja, coco, milho, algodäo, dendê, mostarda, gergelim, babaçu, mamona, entre outros, em mistura aos gräos armazenados para controle de insetos-praga, principalmente de bruquídeos em leguminosas e curculionídeos em cereais. Säo fornecidos dados sobre a eficiência dos óleos e das doses aplicadas, bem como um relato dos prováveis mecanismos de controle envolvidos. Diversos fatores parecem influir na eficiência dos óleos no controle dos insetos, tais como tipo de gräo tratado, tipo de óleo quanto à origem e processamento utilizado (bruto ou refinado), dose utilizada, temperatura e umidade ambientes, espécie de inseto a ser controlado e período de proteçäo requerido
Assuntos
Azadirachta , Cocos , Conservação de Alimentos/métodos , Óleo de Sementes de Algodão , Grão Comestível/microbiologia , Helianthus , Controle de Insetos , Mostardeira , Óleos de Plantas/análise , Oryza , Ricina , Óleo de Gergelim , Conservação de Alimentos/economia , Controle de Insetos/economiaRESUMO
A cost-effectiveness socio-economic evaluation of powdered milk delivery in Chile is presented. This 26% fat powdered milk is distributed free of cost to underweight pregnant women through primary health care services technically dependent on the Ministry of Health. A previous pilot study allowed to estimate the change in birth weight distribution associated to the absence of this milk supplementation program. The expected infant mortality rates and health care costs that would follow suggest that the milk supplementation program saves about $10 per infant.
Assuntos
Conservação de Alimentos/economia , Leite/economia , Cuidado Pré-Natal/economia , Animais , Peso ao Nascer , Chile , Análise Custo-Benefício , Custos e Análise de Custo , Feminino , Humanos , Recém-Nascido , Gravidez , Resultado da Gravidez/economia , Avaliação de Programas e Projetos de Saúde , Fatores SocioeconômicosRESUMO
The per capita consumption of marine products is very low in Mexico, averaging less than 4 g/day. This fact has been partially attributed to the costly techniques used in their preservation, which result in high market prices unaffordable for large segments of the population. Previous research lead to the development of pressed and salted patties based on lean fish species, the low cost and easy preservation of which would contribute to a higher fish consumption among the low socio-economic strata of the Mexican population. The present work was directed to adapt the procedure to sardine, which is more abundant and less expensive than lean fish species. Since defatting the sardine lead to poor sensorial characteristics of the patties, measures were taken to protect the fat from oxidation, through the use of BHT and citric acid. The best results were obtained with descaled sardine, and with the addition of 8% NaCl, 10% corn flour and a condiment mixture. The resulting product had 32% of high-quality protein and a shelf life of at least six months under environmental conditions. Its cost per gram of protein was one-third lower than the price of fresh or canned sardine. Sensorial tests revealed an acceptability of 82%.
Assuntos
Aminoácidos Essenciais/análise , Proteínas Alimentares/análise , Produtos Pesqueiros , Manipulação de Alimentos , Animais , Produtos Pesqueiros/economia , Conservação de Alimentos/economia , México , Valor NutritivoRESUMO
En México, el consumo de productos marinos representa menos de 4 g por persona, por día. En parte, este bajo consumo ha sido atribuido a que tales productos exigen métodos costosos de conservación, que se traduce en precios de mercado altos que la población no puede pagar. Así, con base en trabajos anteriores sobre especies magras para la producción de tortas prensadas y saladas, se juzgó conveniente utilizar la sardina, que mucho más abundante y barata, previéndose como única dificultad su alto contenido de lípidos. Para el caso, se utilizó la sardina desgrasada y sin desgrasar, con eliminación previa de aletas, escamas, cabeza, porción caudal y vísceras, así como diferentes concentraciones de cloruro de sodio (sal común) y harina de maíz. Las tortas preparadas con cada una de las diferentes presentaciones de materia prima se sometieron a las determinaciones químicas y pruebas sensoriales pertinentes. Los resultados revelaron que no es necesario desgrasar, pero sí eliminar las escamas. La mejor formulación se obtuvo agregando 10% de harina de maíz, 8% de sal, y una mezcla de condimentos. Se utilizó un antioxidantes (BHT) y ácido cítrico para proteger la grasa. El producto resultante contiene 32 g de proteína de alta calidad. En cuanto a la calidad sensorial, se obtuvo una aceptación del 82% con respecto a un 100% teórico, y se estimó una vida de anaquel de por lo menos seis meses a temperatura ambiente (25-C). El costo por gramo de proteína resultó ser un tercio del precio de la sardina fresca o enlatada