The prevalence and antimicrobial resistance of Salmonella serotypes on beef carcasses from four small abattoirs in Jalisco State, Mexico, were investigated during a 10-month period. Following U.S. Department of Agriculture Food Safety and Inspection Service protocols, Salmonella was isolated from 78 (15.4%) beef carcasses (n = 505) after the final carcass water wash. Isolation frequency differed by establishment (P < 0.05) and was higher (P < 0.05) during the wet season (May through September) for all establishments. Thirteen Salmonella serotypes and four serogroups (partially serotyped isolates) were identified. The most prevalent were Salmonella enterica Give (24.4%), Salmonella Typhimurium (17.9%), and Salmonella Group B (14.1%). Antimicrobial susceptibility was tested against 11 drugs, and results indicated that 46.2% of the isolates were resistant to tetracycline, 42.3% were resistant to streptomycin, 23.1% were resistant to chloramphenicol, 21.8% were resistant to trimethoprim-sulfamethoxazole, and 19.2% were resistant to gentamicin. No resistance to ceftriaxone or ciprofloxacin was observed, and 33% of the isolates were resistant to three or more antimicrobials. Although Salmonella Give was the most prevalent serotype, 95% of the isolates of this serotype were susceptible to all antimicrobials tested. Antimicrobial resistance was more common in Salmonella Typhimurium, and 93% (13 of 14) of the isolates of this serotype were resistant to at least five antimicrobials. The frequency of multidrug-resistant Salmonella isolates differed among establishments (P < 0.05) and may be related to the origin of the cattle presented for harvesting. These findings highlight the need for control measures to reduce Salmonella prevalence on beef carcasses in small abattoirs in Mexico and for strategies to ensure the cautious use of antimicrobials in animal production to prevent and control the spread of antimicrobial-resistant foodborne pathogens.

The objective of the work was to know the eating habits of students of the University Campus of Biological and Agricultural Sciences, in Jalisco, Mexico. An online questionnaire was applied to 229 students, about the frequency of food consumption, grouping them into three categories of food (not healthy, unhealthy and healthy), hours and number of meals per day, influence of stress on the amount of food consumed and information about breakfast. The results showed that 29.3% of the students followed an not healthy diet, 40.6% unhealthy and 30.1% healthy; 55.5% had the three main meals, 62.9% did not comply with meal times. In stressful situations, 52.4% ingested a greater amount and 31% a smaller amount of food; 96.9% usually eat breakfast. The students surveyed presented an inadequate diet, with a deficient intake of fruits and vegetables, in addition to omitting some meal time and not complying with the recommended feeding schedules. It is essential to promote healthy eating habits in students, as well as implement strategies to access healthier foods in the university environment that allow improving the quality of the diet, which can influence health and academic performance.

The purpose was to make a hygienic-sanitary diagnosis and risk factors identification in 81 fixed establishments of food restoration located in the metropolitan area of Guadalajara, Jalisco, Mexico. The establishments were grouped according to the North American Industry Classification System (NAICS). The sanitary verification act, based on NOM-251-SSA1-2009, was applied. The minimum was 85 % in order to consider the evaluation was approved. 26 places approved the evaluation, the three best qualified, belong to franchises, 55 establishments were failed. Statistically it represents the same as the service corresponds to any of the NAICS categories addressed in the study. The risk factors detected in order of importance are associated with the following programs: quality control in water for general use; staff training; transport; pest control; operations control; maintenance and cleaning; Facilities and areas; quality control of the water in contact with foods. The written and operational absence of prerequisite programs was evidenced, so the conditions and measures applied are not sufficient to ensure the quality and safety of the food, and therefore represent a potential disease risk for diners in local restaurants.

Food insecurity is a public health problem throughout the world, since a growing number of households present this situation of vulnerability. The objective of this study was to carry out a diagnosis of the situation regarding food security in The homes of the students of the University Center for Biological and Agricultural Sciences of the University of Guadalajara, in Mexico. An online survey was applied to 225 undergraduate students through a platform based on the Latin American and Caribbean Scale of Food Security. 52% of the households present some level of food insecurity, of which 76 present mild insecurity (33.77%), 30 moderate insecurity (13.33%) and 11 severe insecurity (4.88%). The largest number of “yes” answers (85) was for the question “Have you ever worried that food would run out at home?”. The data presented suggest a worrying reality regarding food security in the families of the University Center students, five out of 10 students live in families with food insecurity, that is, the students are suffering from hunger and malnutrition and are concerned about it.

ResumenEl objetivo de la presente investigación fue formular y evaluar una conserva de mandarina en almíbar. El producto se elaboró con mandarina, agua y piloncillo (ingrediente que se utilizó como sustituto del azúcar estándar). Se hizo un jarabe de forma tradicional, para posteriormente agregar los gajos de mandarina y envasarlo en frascos de vidrio estériles. Se realizó una evaluación sensorial con la participación de 102 jueces no entrenados y se les dio una encuesta para calificar los atributos color, olor, sabor, apariencia y textura, empleando una escala hedónica de 5 puntos, se realizaron los perfiles fisicoquímico y microbiológico. El producto tuvo un 70 % de aceptabilidad. Se obtuvo un 77.2 % de humedad; 0.3 % de cenizas; 1.2 % grasa; 0.3 % proteína; 0.3 % fibra; pH de 4.2 y 21.6 °Brix, los cuales cumplen con la normatividad. Se encontró sólo una colonia de moho, sin levaduras. El uso del piloncillo permitió obtener los valores de pH y °Brix requeridos para sustituir al azúcar estándar y conservar la fruta. El potencial de aceptación del producto en el mercado es bueno, con perspectivas de competitividad respecto a almíbares comerciales.Palabras clave: fruta preservada, jarabe, sustituto de azúcar. AbstractThe objective of the present investigation was to formulate and evaluate a preserved mandarin in syrup. The product was made with mandarin, water and piloncillo (ingredient that was used as a substitute for standard sugar). A syrup was made in a traditional way, to later add the tangerine segments and package it in sterile glass jars. A sensory evaluation was carried out with the participation of 102 untrained judges and they were given a survey to rate the attributes color, smell, taste, appearance and texture, using a 5-point hedonic scale, physicochemical and microbiological profiles were performed. The product had a 70% acceptability. 77.2% humidity was obtained; 0.3% ash; 1.2% fat; 0.3% protein; 0.3% fiber; pH 4.2 and 21.6 °Brix, which comply with the regulations. Only one mold colony was found, without yeast. The use of the piloncillo allowed to obtain the pH and ° Brix values required to replace the standard sugar and preserve the fruit. The potential for acceptance of the product in the market is good, with prospects of competitiveness with respect to commercial syrups