No description available.

No description available.

Assays based on a biological response (bioassays) offer the possibility of screening foodstuffs for both known and uncharacterised mycotoxins. The sensitivity of several bioassays, namely brine shrimp, rat liver cells, baby hamster kidney cells, Bacillus megaterium, B. stearothermophilus Tetrahymena pyriformis and pea seedlings, to mycotoxin standards was established. Based on these results, the bacterial assays were found to be relatively insensitive to the majority of mycotoxins tested. A biological screen consisting of the above bioassays (excluding the bacterial assays) was capable of detecting twelve mycotoxins. This screen was applied to the testing of moulds isolated from mould-spoiled foods, identified, and tested in a ratio corresponding to their percentage occurrence. They included species of Aspergillus, Penicillium, Cladosporium, Rhizopus, Mucor, Alternaria and Wallemia. Approximately 60% of the moulds, when grown in culture media, caused a toxic effect in three or more of the bioassays. Some of the moulds caused enhanced toxicity when grown on a foodstuff; other extracts from mould-inoculated foods were found to be non-toxic to the bioassays. It was of interest to note the toxicity to bioassays caused by moulds such as Mucor and Wallemia. These are not well-recognised mycotoxin producers. A further study was made on toxin production by Wallemia. A scheme of chemical purification, involving TLC and HPLC, linked with bioassay testing, was used to isolate the toxic compound. The toxin, to be named walleminol A, has a molecular weight of 236 and probable composition of C15-H24O2. The minimum inhibitory dose of the toxin to bioassays was approximately 50 mug/ml. Toxicity of ochratoxin A to cell lines was not enhanced by the inclusion of microsomal enzymes. The acute toxicity of aflatoxin B1 and sterigmatocystin, was, however, greatly enhanced by the microsomal enzymes. Aflatoxin B1 and sterigmatocystin were metabolised to form the more polar metabolites. The effects of these toxins on cells was also examined by flow cytometry. This demonstrated that aflatoxin B1 and sterigmatocystin had no effect on the cell cycle unless activated by microsomal enzymes. The activated toxins inhibited DNA synthesis and showed that apparently surviving cells died on subculture.

No description available.

The thesis is focused on monitoring the selenium intake of students from the University of South Bohemia in city Ceske Budejovice. A method of collecting values of the monitored nutrients was used for the experimental part and this data were collected by way of diets which individual respondents in the age group between 20-26 years recorded. The group of respondents consisted of twenty college students, ten women and ten men. During the monitored year every third week of the month in the period from January 19 to 25, 2015, from April 13 to 19, 2015 and from June 15 to 21, 2015 was always evaluated. In the monitored respondents the selenium incomes were on average at the level of 39 g per person per day and met the current level of saturation of the population of the Czech Republic, which is in the range between 25 to 40 g / day . In the evaluated group of respondents the average selenium intake reached 37 g for women and 42 g for men . This income is below the recommended daily allowance of selenium which is 55 g for women respectively 70 g Se / day for men. The found values correspond to moderately high deficiency of selenium intake. By evaluating diets of respondents there were also found not only inadequate intake of monitored selenium but also very unbalanced intake of macronutrients and energy. Improper diet composition and unbalanced nutrient intake may be one of the causes of selenium deficiency but probably deficiency of other micronutrients too.

The aim of the thesis is to thoroughly evaluate the usage of the HACCP system in a specific restaurant. Firstly, the basics of food hygiene, wholesomeness of foodstuffs, HACCP, good manufacturing practice and good hygienic practice are explained in the theoretical part. Subsequently, a comprehensive overview of legislative requirements is created. In the empirical part, an analysis of a specific restaurant is conducted. The defects that are identified in the analysis are then eliminated by employing corrective actions in order for the restaurant to be in full compliance with the directives currently in force.

The diploma thesis deals with the issues linked to transport of foodstuffs from East Asia to Europe. The theoretical part contains a comprehensive overview on international trade with foodstuff and food logistics. The practical part is an analysis of transport process of rice between the two regions.

RESUMO As marcas de mordidas têm sido relatadas na literatura como elementos periciais fundamentais para a identificação de agressores, vítimas e criminosos. Assim, o papel da Odontologia Legal é cada vez mais importante. O objetivo do presente estudo foi comparar quatro metodologias de levantamento e identificação de marcas de mordidas, além do aprimoramento e aperfeiçoamento das técnicas existentes, analisando as vantagens e desvantagens de cada metodologia aplicada e adequando-as ao tipo de suporte em que a mordida ficou impressa. A amostra foi composta por 50 (cinqüenta) modelos de gesso de alunos da Faculdade de Odontologia da Universidade de São Paulo mediante consentimento livre e esclarecido. Foram utilizadas quatro gomas de mascar, maçãs e barras de chocolate. Através de sorteio, os alimentos foram mordidos pelos participantes sem conhecimento do pesquisador. A avaliação foi feita por meio da comparação entre as metodologias para estudo de marcas de mordidas humanas. Os resultados mostraram que a técnica mais segura e indicada para esse estudo foi a Análise Métrica. De doze alimentos mordidos, foi possível identificar os autores de dez. Em dois casos não foi possível indicar os principais suspeitos, mas excluir quarenta e cinco em um dos casos, e quarenta e seis no outro. De acordo com os dados obtidos, foram elaboradas propostas de protocolos para a análise de impressões dentárias nos três tipos de suportes. Ficou comprovado que a análise de impressões dentárias em alimentos pode ser utilizada como uma prova pericial a mais, facultando a sua incorporação ao conjunto probatório da investigação criminal, com a possibilidade de conferir um grande poder incriminatório ou excludente / ABSTRACT The bite marks has been described in scientific literature like a fundamentals elements of burglars and victims identification. The Forensic Odontology has shown each more contributions in this area of investigation. The aim of this study was to compare four analysis methodologies of bite marks, moreover improvement of the actual techniques, observing advantages, disadvantages and adapting to each kind of support. The sample was composed by fifty stone models of odontology students from Dental Faculty of University of São Paulo. It was used three kinds of food: four apples, chewing gums and chocolate bars. The foods were bitten for volunteers randomly choose without knows of the scientist. The valuation was made through the comparison of methodologies to collect and study of human dental impressions. The results showed that the more secure and indicated technique for these foods was Metric Analysis. From twelve foodstuffs, it was possible to identify ten of then. Two cases it wasn’t possible indicate the main suspects, but exclude fourty-five in one of the cases and fourty-six in the other. Based on the results, it was proposed a protocol to bite marks analysis for the three foodstuffs. It was proved that the study of bite marks in foods can be used like more one investigation proof, faculting your incorporation in the probatory amount of a criminal investigation, with the possibility of confer a significant incriminatory or excludent power.

Orientador: Cláudio Cabello / Banca: Rogério Lopes Vieites / Banca: Simone Damasceno Gomes / Resumo: Este trabalho teve como objetivo o desenvolvimento de uma massa alimentícia produzida a partir de mandioca cozida para utilização em diversos fins culinários. Foram investigadas as características sensoriais, químicas e microbiológicas dessa massa alimentícia de mandioca e também parâmetros que interferem na vida de prateleira do produto final. A variedade de mandioca foi a IAC 576-70, classificada como de mesa, colhida com idade fisiológica de 14 meses e estocada por 24 horas. Em seguida as raízes foram descascadas, cortadas em toletes e retirado o cordão central nas raízes. Foram colocadas em alto clave a 100ºC por 40 minutos e em seguidas moídas onde receberam adição de maltodextrina de amido de milho waxy 0, 5, 10 e 15%, para a diminuição da retrogradação e adição de ácido cítrico a 1% no controle da contaminação microbiológica. As amostras foram acondicionadas em embalagens de polietileno e armazenadas a temperatura refrigerada (10ºC ± 0,5 ºC) e em temperatura ambiente, para análises físico, químicas e microbiológicas. Os lotes de amostras foram produzidos em triplicatas com 7 períodos de avaliações (0, 2, 4, 6, 8, 10 e 12). Houve diferenças estatisticamente significativas (p≤0,01) tanto em relação ao tempo como ao armazenamento para os teores de açúcar redutor, acidez titulável e textura, e os teores de umidade e pH não variável significativamente. O tratamento com adição de maltodextrina a 15% apresentou o melhor resultado contra o aumento da textura. O comportamento destes fatores durante a vida de prateleira não afetou os parâmetros sensoriais avaliados em produtos culinários da massa (purê e mandioca frita). Não ocorreu sinérese nas amostras. Aos sete DAP (dias após o preparo), a contaminação microbiológica na condição ambiente foi visualmente 2 alta, sendo descartado esse lote. O lote em condição refrigerado seguiu suas avaliações até o 14º DAP. / Abstract: This work had as objective the development of a nutritious mass produced starting from cooked cassava for use in the several ends culinary. Were investigated the sensorial characteristics, physics chemistries and microbiological this foodstuffs mass of cassava and also parameters that interfere in the shelf life of the finish product. The cassava variety was IAC 576-70, classified as of table, picked with physiologic age of 14 months and stocked by 24 hours and soon afterwards they were peeled, cut in thole and withdraw central cord in the roots. They were put in high key to 100ºC for 40 minutes and soon afterwards ground where received treatments with addition of maltodextrina of starch of corn waxy 0 were, 5, 10 and 15%, and citric acid addition to 1% that searched for to reduce the retrogradação and to control the contamination microbiological. The samples were conditioned in packings of polyethylene and stored the refrigerated temperature (10ºC ± 0,5 ºC) and in room atmosphere. The lots of samples were produced in triplicates with 7 periods of evaluations (0, 2, 4, 6, 8, 10 and 12). There were significant differences statistically (p≤0,01) so much in relation to the time as to the storage for the tenors of sugar reducer, acidity titulável and texture, and the humidity tenors and pH they stayed unaffected. The treatment with maltodextrina addition to 15% presented the best result against the increase of the texture. The behavior of these factors during the shelf life didn't affect the appraised sensorial parameters in culinary products of the mass (purée and fried cassava). It didn't happen syneresis in the samples. To seven DAP (days after the preparation), the contamination microbiological in the environment condition was visually high, being discarded this lot. The lot in condition refrigerated followed their evaluations until 14th DAP. / Mestre

This thesis deals with the questions of farmers' getting their ecological production on the market, the drawbacks of gaining access on the market, what prevents farms from entering the market, and analysis of development of agriculture on ecological farms in the last ten years. In order to obtain questions to these answers it was necessary to conduct a questionnare survey. In order to compare these results, a method of a questionnaire survey from 2004 was selected focusing on the competitiveness of ecological farms. According to the questionnaire survey, the research was compiled and results of the research were compared with the results of the questionnaire survey compiled ten years ago. The research involved areas of north-western part of the Czech Republic and 45 respondents out of 95 farms participated in this research.