Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

With the introduction of antibiotics in animal feed becoming less popular, the agricultural industry has begun a shift towards the use of probiotics in animal feed. Since there is no current method to evaluate the risks of using genetically modified probiotics in animal feed. The goal of this project was to create a genetically modified model organism for risk assessment. The genetic marker for that was chosen was GFP that was to be expressed on the surface of the cell. The fluorescent properties allow for visualisation of the genetically modified bacteria and the surface expression would allow for the easy capture and recovery of the bacteria for culturing and cell counts. Genome wide screens were performed using the CW PRED algorithm to locate proteins with LPXTG motif for cell wall anchoring. 16 hypothetical proteins were detected and 6 were selected as candidates for possible surface display of GFP. Of these candidates, the novel L. casei protein LSEI_2320 was found to be expressed at the mRNA during early growth by RT PCR and at then protein level during stationary phase with western blot. This LPXTG protein was found at the surface of L. casei ATCC334 during stationary phase and late stationary phase with immunofluorescence microscopy. A genetically modified L. casei ATCC334 was constructed using the surface protein LSEI_2320 locus as a region for recombination with the pRV300 suicide plasmid. Genetic modification of the locus by the insertion of a GFP reporter region just before the predicted signal peptide site resulted in the abrogation of the expression of LSEI_2320 from the cell surface at the late stationary phase. It appears that this particular gene is not necessary to cell survival even though it is abundantly expressed on the cell surface and can be used as a location for genetic modification in L. casei ATCC334.

Diss. Linköping : Univ., 2002.

Thesis (MSc (Paraclinical Sciences))--University of Pretoria, 2007. / Includes bibliographical references. Also available in print format.

Made available in DSpace on 2014-06-11T19:32:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-02-04Bitstream added on 2014-06-13T19:22:38Z : No. of bitstreams: 1 saba_rz_dr_jabo.pdf: 407693 bytes, checksum: 71068ef615a266d143b100dcc8934b64 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Tendo em vista a importância da Yersinia enterocolitica e Salmonella spp. como agentes zoonóticos e a carne suína a veiculação, realizou-se o presente estudo objetivando determinar a ocorrência desses agentes na linha de abate de suínos. Para tal, foram analisadas 175 amostras compostas de línguas (L), tonsilas (T), linfonodos submandibulares (LS), linfonodos mesentéricos (LM), carcaças (SC), conteúdo retal (SR) de suínos e de facas (SF) utilizadas pela inspeção. Para a pesquisa de Salmonella spp. utilizou-se a técnica convencional de isolamento e para a de Yersinia enterocolitica, além desta técnica foi empregada a da reação em cadeia da polimerase, com um par de primer específico para a determinação da espécie e outro para a detecção do gene ail. Yersinia enterocolitica foi isolada em 8% das amostras por meio de técnica convencional em L, T, LS, LM e em SF e foi detectada em 4,6% por PCR em L, LM, SC, SR e SF. Salmonella Anatum foi isolada apenas em amostras de língua, correspondendo a 1,2% do total de amostras. O antibiograma revelou 100% dos isolados de Y. enterocolitica resistentes à ampicilina, amoxicilina+clavulanato, cefalotina e imipenem, em menor porcentagem à cefuroxima (92,9%), ceftazidima (85,7%), sulfametoxazol+trimetropim (78,6%), ciprofloxacina (78,6%), amicacina (71,4%) e também gentamicina (71,4%). Todos os isolados de Salmonella Anatum foram resistentes ao meropenen, à oxitetraciclina e à eritromicina. Os resultados destacam a região da cabeça do suíno, especialmente língua, tonsilas e linfonodos, como potenciais disseminadores, principalmente de Yersinia enterocolitica, aos humanos. Além da adoção de práticas de higiene durante as operações de abate, algumas adaptações nos procedimentos de inspeção poderiam contribuir para minimizar o risco de disseminação desses patógenos... / Considering the importance of Yersinia enterocolitica and Salmonella spp. as zoonotic pathogens and to the pork their vehiculation, the purpose of the present study was to asses the occurrence of these pathogens on pork slaughter chain. At the swine abattoir, a hundred seventy five samples of tongues (TG), tonsils (TS), submandibular lymph nodes (SL), mesenteric lymph nodes (ML), carcasses (CS) rectal content (RS) and inspection knives (IK) were collected. Traditional isolation method was used to investigate Salmonella spp. and for Yersinia enterocolitica investigation, besides this method was also used a polymerase chain reaction (PCR) method, with specific primer for specie detection and another for ail gene detection. By traditional method, Yersinia enterocolitica was isolated in 8% of the samples in TG, TS, SL, ML and IK and by PCR was detected in 4.6% in TG, ML, CS, RS and IK. Salmonella Anatum was isolated from tongues only, in 1.2% of total samples. The antibiogram showed 100% of Yersinia enterocolitica strains resistant to ampicillin, amoxicillin + clavulanate, cephalothin and imipenem, cefuroxime in lower percentage (92.9%), ceftazidime (85.7%), sulfamethoxazole + trimethoprim (78.6%), ciprofloxacin (78.6%), amikacin (71.4%) and gentamicin (71.4%). All Salmonella Anatum strains were resistant to meropenen, oxytetracycline and erythromycin. The results showed the head region, especially the tongue, tonsils and lymph nodes might represent contamination risks for Yersinia enterocolitica. Besides the hygienic practices during slaughter process, changes in inspection procedures could reduce the risk of spread these pathogens. The results of this study represent an important contribution for public health

Made available in DSpace on 2015-05-14T12:47:10Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 861286 bytes, checksum: bad07c7c42be04f830fe6e9d88b422ba (MD5) Previous issue date: 2011-02-18 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / There is concern about the conditions of food and nutritional security of Brazilian population. In Brazil, according to Law no. 11,346 in 2006, featuring the food and nutrition security as a multidimensional process, being determined by factors ranging from agricultural production, food distribution and access to population, economic access to food, even the food choice, based on cultural components. Many instruments are used to determine the food security situation, and these instruments do not allow an evaluation of the data at the municipal level, which difficulties the decision to qualify each cities. Thus, this study presents a methodology that considers various factors related to a situation of uncertainty through the application of fuzzy logic, and therefore the purpose of analyzing the food security situation of cities of Paraíba through the application of fuzzy logic, describing factors associated with this situation in order to help decision making and prioritizing interventions, supporting the process of planning programs and rules. In epidemiology situations lead the researcher to complex issues, imprecise and uncertain, and fuzzy sets theory is applied in such cases by its ability to deal with such situations of uncertainty. Besides the application of the decision model of fuzzy logic, we performed a spatial analysis, where the 221 cities were identified, according to the food security situation. The results therefore show that 48% of this cities are in the food security situation of risk, followed by 33.5%, which are in an acceptable, and 18.5% in unacceptable conditions. These data draw attention to the characterization of the situation in Paraíba, with 106 municipalities at risk and 41 in unacceptable conditions, which are the municipalities as priorities for intervention. It is evident therefore that the methodology adopted is to be an important tool to define the trends priority intervention in the municipality in order to allow identification of the food security situation in this sphere of government and may support the decision making and planning actions aimed for promotion food security. / Observa-se a preocupação com as condições de segurança alimentar e nutricional da população brasileira. O conceito adotado pelo Brasil, conforme a Lei nº. 11.346 de 2006, caracteriza a segurança alimentar e nutricional como um processo multidimensional, sendo determinado por fatores que vão desde a produção agrícola, distribuição e acesso dos alimentos à população, acesso econômico ao alimento, até a própria escolha alimentar, baseada em componentes culturais. Vários instrumentos são utilizados em estudos para a determinação da situação de segurança alimentar, sendo que esses instrumentos não permitem uma avaliação dos dados ao nível municipal, prejudicando a ação de políticas públicas prioritárias e específicas de cada município. Dessa forma, este estudo apresenta uma metodologia que considera diferentes fatores relacionados a uma situação de incerteza através da aplicação da lógica fuzzy, tendo, pois, o objetivo de analisar a situação de segurança alimentar de municípios da Paraíba através da aplicação da lógica fuzzy, descrevendo os fatores associados a esta situação, com a finalidade favorecer a tomada de decisão e priorizar a intervenção, subsidiando o processo de planejamento de programas e políticas públicas. Na área da Epidemiologia situações levam o pesquisador a questões complexas, imprecisas e de incerteza, e a teoria de conjuntos fuzzy nesses casos é aplicada pela sua capacidade de lidar com tais situações de incerteza. Além da aplicação do modelo de decisão da lógica fuzzy, foi realizada a análise espacial, onde os 221 municípios foram identificados, segundo a situação de segurança alimentar. Os resultados, portanto, mostram que 48% dos municípios da Paraíba estão em situação de segurança alimentar de risco, seguidos de 33,5%, que estão em situação aceitável, e, 18,5%, em situação inaceitável. Esses dados chamam a atenção para a caracterização da situação na Paraíba, estando 106 municípios em situação de risco e 41 em situação inaceitável, sendo estes os municípios prioritários para intervenção. Evidencia-se, pois, que a metodologia adotada constitui-se um instrumento importante para definir as tendências prioritárias de intervenção no município, no sentido de permitir a identificação da situação de segurança alimentar nessa esfera de governo, podendo subsidiar a tomada de decisão e o planejamento de ações que visem a promoção da segurança alimentar.

L’objectif de cette thèse était de développer un cadre conceptuel et méthodologique permettant d’évaluer l’impact global de l’alimentation sur la santé des consommateurs, en prenant en compte les dimensions microbiologiques, chimiques et nutritionnelles. Cette méthodologie a été développée à l’aide d’un cas d’étude portant sur l’alimentation des nourrissons (lait maternel et formules infantiles), incluant les facteurs suivants : C. sakazakii, Cryptosporidium, arsenic, polychlorobiphényles de type dioxine et acide docosahexaénoïque. Cinq modèles mathématiques probabilistes ont été développés pour quantifier les risques / bénéfices associés à chaque facteur. Ils ont été ensuite harmonisés, quand cela a été possible, à l’aide d’un indicateur commun de santé publique, le DALY. Les résultats ont été obtenus par simulation de Monte Carlo de second ordre afin de quantifier séparément l’incertitude et la variabilité. Les techniques probabilistes ont permis de prendre en compte d’une part la variabilité inhérente à la biologie (hétérogénéité entre individus d’une même population) et d’autre part l’incertitude liée au manque de connaissances et de données. De plus, la séparation de la variabilité et de l’incertitude a consolidé l’évaluation, permettant une interprétation plus cohérente des résultats et donc fournissant des informations plus complètes aux décisionnaires. La méthode mise en oeuvre dans ce travail de thèse pourra servir de base pour d’autres cas d’études et pourra aussi être utilisée pour continuer le développement méthodologique de l’évaluation risque-bénéfice. Cette démarche s’inscrit dans une approche plus générale d’analyse multi-critères des systèmes agronomiques et alimentaires / The objective of the present PhD project was to develop a conceptual and methodological framework to assess the overall impact of food consumed on human health, including microbiological, chemical and nutritional dimensions. This methodology was developed using a case study on infant milk-based diet (breast milk and infant formulas) taking into account the following selected factors: C. sakazakii, Cryptosporidium, arsenic, dioxin like polychlorinated biphenyls and docosahexaenoic acid. Five probabilistics mathematicals models were developed to quantify risks / benefits associated with these factors. When possible, they were harmonized using a common public health indicator, the DALY. Results were obtained by second-order Monte Carlo simulations in order to quantify separately the uncertainty and the variability. Probabilistic techniques enabled to take into account on the one hand the biology related to variability (heterogeneity between individuals of the same population) and on the other hand the uncertainty linked to the lack of knowledge and data. In addition, separation of variability and uncertainty strengthened the evaluation by enabling a more accurated interpretation of results and by providing more comprehensive information for policy makers. The method used in this PhD thesis can be considered as a robust basis for other case studies and can be also used to continue methodological development in risk-benefit assessment. This approach is also part of a broader area: the multi-criteria decision analysis of agronomic and food systems

Submitted by Lara Oliveira (lara@ufersa.edu.br) on 2017-09-01T20:41:50Z No. of bitstreams: 1 AndressaMMS_DISSERT.pdf: 1954199 bytes, checksum: e72c0bd0dda36d90e31b5cf4a2e9fbc3 (MD5) / Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2017-09-06T15:19:56Z (GMT) No. of bitstreams: 1 AndressaMMS_DISSERT.pdf: 1954199 bytes, checksum: e72c0bd0dda36d90e31b5cf4a2e9fbc3 (MD5) / Approved for entry into archive by Vanessa Christiane (referencia@ufersa.edu.br) on 2017-09-06T15:20:09Z (GMT) No. of bitstreams: 1 AndressaMMS_DISSERT.pdf: 1954199 bytes, checksum: e72c0bd0dda36d90e31b5cf4a2e9fbc3 (MD5) / Made available in DSpace on 2017-09-06T15:20:29Z (GMT). No. of bitstreams: 1 AndressaMMS_DISSERT.pdf: 1954199 bytes, checksum: e72c0bd0dda36d90e31b5cf4a2e9fbc3 (MD5) Previous issue date: 2015-08-28 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The objective of this study was to evaluate the efficiency of ozonated water as an antimicrobial agent in the Nile tilapia (O. niloticus) processing. Samples of whole tilapia and fillets were washed with cold water (11 ° C), without ozone (0 ppm - control) and with ozone (0.5; 1.0; 1.5 ppm) for 0; 5; 10; and 15 minutes. Microbiological parameters (total count of mesophilic, Staphylococcus aureus positive coagulase counts, fecal coliforms and the presence of Salmonella sp.) and physicochemical parameters (pH, color, TBA) were evaluated in order to check the microbiological load reduction and possible changes on pH, color and lipid oxidation (TBA) of fillets. The most effective ozone concentration on reducing the microbial load of the surface of tilapia was 1.5 ppm, reducing the initial populations of mesophilic bacteria in 91.78%. At this concentration (1.5 ppm), it was effective within the first 5 min., reducing the microbial load of 71.23%. In fillet washing, 1.5 ppm ozone concentration also showed the greatest reduction of mesophilic bacteria 70.19%. The treatment with ozonated water of fillets showed no influence on the pH and color of the fillets, however, there was an increase in the TBA value (1.5 ppm of O3 for 15 min.), showing that lipid oxidation occurred, but below the thresholds that make them unfit for consumption. The results showed that the ozonated water has been effective in reducing the microbial load of the fish during processing. The cost of electricity consumption used for ozone generation demonstrated its feasibility of use / O objetivo com o presente trabalho foi avaliar a eficiência da água ozonizada como agente antimicrobiano no processamento da tilápia do Nilo (O. niloticus). Amostras de tilápia inteira e filés foram imersas em água gelada (11°C) sem ozônio (0 ppm - controle) e com ozônio (0,5; 1,0; 1,5 ppm) durante 0; 5; 10; e 15 minutos. Parâmetros microbiológicos (contagem total de mesófilos, contagem de Staphylococcus aureus coagulase positivo, coliformes termotolerantes e presença de Salmonella sp.) e físico-químicos (pH, cor, TBA) foram avaliados a fim de verificar diminuição da carga microbiológica e possíveis alterações de pH, cor do filé, e oxidação lipídica (TBA). A concentração de ozônio mais efetiva sobre a diminuição da carga microbiana da superfície da tilápia foi a de 1,5 ppm, reduzindo as populações inicias de bactérias mesófilas em 91,78%. Nesta concentração (1,5 ppm), a eficácia foi nos primeiros 5 min., reduzindo a carga microbiana em 71,23%. Na imersão do filé, a concentração de ozônio de 1,5 ppm também apresentou a maior redução de bactérias mesófilas 70,19%. O tratamento dos filés com água ozonizada não demonstrou influência sobre o pH e cor dos filés, no entanto, observou-se um aumento dos valores de TBA (1,5 ppm de O3 por 15 min.), demonstrando que ocorreu oxidação lipídica, mas inferior aos limites que os deixam impróprios para o consumo. Os resultados demonstraram que a água ozonizada foi eficiente na redução da carga microbiana do pescado durante o processamento. O custo do consumo de energia elétrica utilizada para geração do ozônio demostrou sua viabilidade de uso / 2017-09-01

Submitted by Mario Mesquita (mbarroso@fiocruz.br) on 2014-11-12T17:41:26Z No. of bitstreams: 1 Lidiane_Martins_EPSJV_Mestrado_2011.pdf: 2562083 bytes, checksum: e20b0c04099ce1b7b145bf31c45faf33 (MD5) / Approved for entry into archive by Mario Mesquita (mbarroso@fiocruz.br) on 2014-11-12T18:46:29Z (GMT) No. of bitstreams: 1 Lidiane_Martins_EPSJV_Mestrado_2011.pdf: 2562083 bytes, checksum: e20b0c04099ce1b7b145bf31c45faf33 (MD5) / Made available in DSpace on 2014-11-12T18:46:29Z (GMT). No. of bitstreams: 1 Lidiane_Martins_EPSJV_Mestrado_2011.pdf: 2562083 bytes, checksum: e20b0c04099ce1b7b145bf31c45faf33 (MD5) Previous issue date: 2011 / Fundação Oswaldo Cruz. Escola Politécnica de Saúde Joaquim Venâncio. Programa de Pós-Graduação em Educação Profissional em Saúde. / O presente estudo analisou a percepção de riscos em segurança dos alimentos por cozinheiros atuantes em serviços de alimentação, localizados no Estado do Rio de Janeiro. Identificou o desenvolvimento desta ocupação, assim como o andamento dos processos para sua futura regulamentação e o desenvolvimento da formação profissional de cozinheiros no Brasil e no Rio de Janeiro. Os resultados evidenciaram que Cozinheiro é considerado uma ocupação e não uma profissão. O aprendizado da função acontece no dia a dia da cozinha, através dos conhecimentos repassados pelos mais antigos, ou treinamentos realizados de forma pontual com objetivo do cumprimento da legislação de segurança de alimentos pelos gerentes, consultores ou responsáveis técnicos dos estabelecimentos. E foi identificado a falta de qualificação profissional e o baixo nível de escolaridade dos funcionários que atuam nesta função. Conclui-se que as empresas precisam repensar o treinamento dos manipuladores, forma, periodicidade e assunto para que o profissional seja realmente capacitado e não somente treinado sem entender a operação fim e que os responsáveis pelos Serviços de Alimentação devem reestruturar as atividades dos estabelecimentos e seguir as exigências da vigilância sanitária para efetivamente junto com os cozinheiros empenharem-se na segurança do alimento preparado. / The present study examined the food safety risk assessment by the cooks working in food services, located in the state of Rio de Janeiro. The Cooks occupation development was identified, as well as the progress of their future regulation, and the development of Cooks professional training in Brazil and in Rio de Janeiro. The results has shown that Cooks are considered an occupation not a profession. The function is learned on a day-to-day kitchen, through the knowledge passed on by older, or training carried out in a specific manner for the purpose of regulation compliance by security managers, advisers and technicians responsible for the establishments. Professional qualifications lacks and employees low level schooling was also identified. This study concludes that companies need to rethink food handlers training, form, timing and topic in order to truly enable the professionals, instead of just training. The food service responsibles should rearrange the establishments activities and develop procedures with the cooks to work together and to follow the regulatory requirements in order to minimise risks and reach an effective food safety.

Mankind's relationship to the Material World is the defining and initial relationship when examining the evolution of sustainable development.Generally, mankind is intensely concerned with the environmental issues since the sixties of the last century, mainly because of the serious environmental changes which began to appear at that time. Permaculture, which is one of the alternative concepts, was originally created as a system of agricultural production and later extended to the different aspects of life: - cultural, economic and social.This work consists of several parts: in Pt. 1, I have analysed and summarized the project of the Forest Garden and the permacultural practices proposed in my Bachelor's thesis from the year 2011. Part 2 describes my application of recommended permacultural planting methods on selected crops, and the pros and cons of each procedure have been evaluated. In the Final part, I have followed traditional technological procedures and have elaborated the selected basic sorts of processed food.