L'objectif de la thèse était d'étudier la composition microbiologique d'environnements intérieurs afind'évaluer les microorganismes, ou profils de microorganismes, liés aux développements de pathologiesrespiratoires, par catégorie de patients (immunodéprimés ou allergiques)Pour cela, des études locales, FIQCS et TIARE, ont respectivement été réalisées aux domiciles de patientsimmunodéprimés (à risque d'infection fongique invasive) et de patients atteints de mucoviscidose (à risqued'aspergillose broncho-pulmonaire allergique). D'autre part, dans le cadre de l'étude ELFE (EtudeLongitudinale Française depuis l'Enfance), des prélèvements provenant de logements de 3200 enfants ontété analysés.Les travaux de ces différentes études ont montré la diversité des logements quant à leur caractéristiquemicrobiologique (diversité des espèces et niveau des concentrations) et ont démontré ainsi l'importance desmesures environnementales aux domiciles pour prévenir les risques infectieux et allergiques / The aim of this work was to study the microbiological composition of indoor environments to assessmicroorganisms, or profiles of microorganisms, related to the development of respiratory diseases, bycategory of patients (immunocompromised or allergie)Local studies, local study, FIQCS and TIARE, were conducted in immunocompromised patients dwellings (atrisk for invasive fungal infection) and in cystic fibrosis patients dwellings (at risk for bronchopulmonaryaspergillosis allergie). A national study (ELFE : Etude Longitudinale Française depuis l'Enfance ) wasconducted too and analyzed 3,200 children' dwellings.The différent studies showed différent contamination levels in dwellings and demonstrated the importanceof environmental measures in the homes to prevent infectious and allergie risks.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-15T17:22:01Z No. of bitstreams: 1 JOANA DARC PAZ DE MATOS - DISSERTAÇÃO PPGSA PROFISSIONAL 2015..pdf: 3814977 bytes, checksum: b0004fe2b930dc37c724b5922f77b462 (MD5) / Made available in DSpace on 2018-05-15T17:22:01Z (GMT). No. of bitstreams: 1 JOANA DARC PAZ DE MATOS - DISSERTAÇÃO PPGSA PROFISSIONAL 2015..pdf: 3814977 bytes, checksum: b0004fe2b930dc37c724b5922f77b462 (MD5) Previous issue date: 2015 / A cebola (Allium cepa L.) é uma hortaliça com grande demanda de consumo no Brasil, principalmente, na forma in natura. Seu preparo é o maior motivo de objeção pelo consumidor, devido a compostos voláteis que irritam os olhos. O processamento mínimo torna assim, o produto mais atrativo e pronto para consumo, por eliminar as etapas de manipulação. O presente trabalho objetivou avaliar as alterações na composição fitoquímica e microbiológica em formatos de cebola amarela IPA-11 minimamente processadas. Os bulbos foram cultivados de outubro de 2013 a março de 2014, numa área experimental do Centro de Ciências e Tecnologia Agroalimentar da Universidade Federal de Campina Grande, Campus de Pombal – PB; colhidos; curados durante seis dias à temperatura ambiente (30±2°C) e minimamente processados: seleção; remoção do catáfilos externos; cortes; sanitização e enxágue; drenagem das cebolas inteiras; centrifugação das rodelas e cubos; embalagem em bandeja de isopor recoberta com filme de PVC em porções de 200 g de cebolas; e, conservação a 4±1ºC, sob 70±5% UR, durante 10 dias. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 3 x 6, correspondente a tipos de cortes (inteira, rodela e cubo) e tempos de conservação (0, 2, 4, 6, 8 e 10 dias), com cinco repetições. Os bulbos obtiveram rendimento maior que 90% no processamento mínimo para todos os cortes. Observou-se durante o período de conservação aumento na perda de massa fresca, na concentração de íons H+, nos teores de açúcares solúveis e redutores e no extravasamento de eletrólitos. Os teores de ácido ascórbico e a relação sólidos solúveis/acidez titulável reduziram com o tempo de conservação. Nos compostos bioquímicos, os flavonóides reduziram em todos os tratamentos. As clorofilas e os carotenóides oscilaram durante a conservação, independente do corte. Verificou-se que os compostos fenólicos e a pungência mantiveram-se praticamente constantes durante a conservação. Obteve-se baixa contagem de aeróbios psicrotróficos, bolores e leveduras. A contagem de coliformes totais e termotolerantes resultou valores de ˂3 NMP/g. O tipo de corte e o tempo de conservação não comprometeram a qualidade final das cebolas amarelas IPA-11 minimamente processadas. / The onion (Allium cepa L.) is a vegetable with great demand in Brazil, mainly in natura. Its preparation is the biggest consumer objection due to volatile compounds that irritate the eyes. The product becomes more attractive and ready to be used by eliminating manipulation steps. This study aimed to evaluate changes in the phytochemical and microbiological composition of yellow onion formats IPA-11 minimally processed. The bulbs were grown from October 2013 to March 2014 on an experimental area of the Center of Agrifood Science and Technology - Federal University of Campina Grande, Campus of Pombal - PB; harvested; cured for six days at room temperature (30 ± 2 ° C) and minimally processed: selection; removal of external cataphylls; cuts; sanitizing and rinsing; draining the whole onions; centrifugation of slices and cubes; packing styrofoam trays covered with PVC film in portions of 200 g of onions; and conservation at 4 ± 1 ° C under 70 ± 5% RH for 10 days. The experimental design was completely randomized in a factorial 3 x 6, corresponding types of cuts (whole, slice and cube) and storage time (0, 2, 4, 6, 8 and 10 days), with five replications. The bulbs have gained more than 90% yield in minimum processing for all cuts. It was observed a loss increase of weight during the retention period , the concentration of H + ions in soluble sugars and reducing and electrolyte leakage. The ascorbic acid content and the soluble solids / titratable acidity decreased with storage time. In the biochemicals compounds, flavonoids decreased in all treatments. The chlorophylls and carotenoids varied during storage, regardless the cut. It was found that the phenolic compounds and pungency remained virtually constant during storage. Obtained low aerobic psychrotrophic count, molds and yeasts. The total coliforms and thermotolerant resulted values below 3 MPN / g. The kind of cut and the storage time did not affect the final quality of yellow onions IPA-11 minimally processed.