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Portadores de Doença Celíaca seguem uma dieta isenta de glúten e alguns deles não toleram nem quantidades traço desse elemento. Em empresas de panificação que utilizam processo misto de fabricação, a adoção de sistemas de qualidade, como Boas Práticas de Fabricação (BPF) e Procedimentos Operacionais Padronizados (POPs), torna-se indispensável para garantir a qualidade e a segurança dos produtos elaborados e rotulados como isentos de glúten. O objetivo deste trabalho foi verificar o grau de atendimento às BPF e elaborar e implantar os POPs, referentes aos itens relacionados diretamente à contaminação acidental por glúten em uma unidade de fabricação de produtos panificados. Foi aplicada uma lista de verificação, elaborada com base na Resolução RDC nº 275, e, em seguida, foram elaboradas ações corretivas para os problemas encontrados. Foram elaborados POPs e quantificados os teores de glúten de amostras de tortilha doce e tortilha salgada. Após a adoção do plano de ação, a unidade passou a praticar adequadamente as normas relativas à qualidade. A elaboração de POPs juntamente com as medidas adotadas referentes às BPF foram eficientes no controle da contaminação por glúten, já que os teores obtido nas etapas de processamento e no produto acabado classificaram as tortilhas, segundo o Codex Alimentarius, como isentas de glúten.Palavras-chave: Boas Práticas de Fabricação, Doença Celíaca, glúten. Evaluation of goof manufacturing practices related to gluten contamination in a bakaryPeople with Celiac Disease have a gluten-free diet and someone cannot tolerate even trace amounts of gluten. Generally, bakeries make gluten-free products in the same line of products with gluten. So, the adoption of quality systems, such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), is essential to ensure quality and safety products labeled as "gluten-free". The aim of this study was to evaluate GMP related to accidental gluten contamination in a bakery. For this a checklist based on Resolution Number 275 was created. After applying the checklist, an action plan with corrective actions for problems found was drawn up and, after its execution, a final diagnosis was made. SSOP were developed and the levels of gluten in tortillas samples was quantified. The action plan was adopted and, after that, the bakery started produce with quality. The development of SSOP provided standardization of hygiene routine and preventing cross-contamination, contributing to the quality of

This work aimed to evaluate a collection of common and rare soil bacteria regarding to extracellular xylanases production and to characterize the stability in contrasting conditions of temperature and pH of these enzymes. This collection consists of 120 isolates belonging to six phyla that were subjected to screening for xylanase activity in pure cultures and in the extracellular proteic extract (EPE). The ratio between the halos diameters of xylan hydrolysis and in the colonies on solid medium (ratio H:C) was used for the evaluation of cultures as selection criteria. EPEs of isolates with highest ratios H:C were evaluated for the specific xylanases activity at 50 °C for 1 h. EPE of the three isolates with the highest potential for activity under this condition were evaluated for optimum activity, stability at 60 °C and different pH values. Twenty-two isolates showed xylanase activity under these conditions. Xylanases from TC21 and TC119 showed high relative activity at temperatures up to 70 °C and were less sensitive to changes in pH. Soil bacteria show high potential as a source of extracellular xylanases adapted to extreme pH and temperature conditions, which are required in agroindustrial processes.