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Coagulase-positive Staphylococci and microbial indicators of the 'Requeijão do Norte', a traditional semihard cheese, were surveyed in Brazil. Coagulase-positive Staphylococci were found in quantities of up to 9.4 log cfu ⁄ g. The coagulase gene was detected in isolates physiologically classified as coagulasenegative. The SEB and TSST-1 toxins were detected. Salmonella spp. were not detected. High levels of total and fecal coliforms ( ‡ 210 MPN ⁄ g) and moulds ( ‡ 6.48 log cfu ⁄ g) were found in most samples. The values of physical-chemical parameters and water activity showed the greatest variations. These results suggest a possible risk that this cheese may pose to consumers.

The biological activity of honey has been the subject of great scientific investigation. Bee products are widely used in folk medicine to treat human diseases due to their antibacterial and inhibitory potential action on different human pathogens. Ten honey samples produced by Apis mellifera in the northern of Minas Gerais state were tested against pathogenic microorganisms Staphylococcus aureus TSST (clinical isolated) and enterohaemorrhagic Escherichia coli ATCC 43895 for determination of their minimum inhibitory concentrations. The microdilution technique in broth Mueller-Hinton broth (MHB) was used in four concentrations (25, 12.5, 6.25 and 3.125%). There was a reduction of bacterial growth for the two target species at all concentrations tested. The optimal concentration for inhibition of S. aureus and E. coli were 3.125% (w/v). Therefore, the antibacterial activity of the tested samples evidences the potential of Aroeira honey produced in the north of Minas Gerais for therapeutic use, thus contributing to the aggregation value and commercialization of this type of honey.

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RESUMO.O efeito da substituição parcial de gordura, cerca de 38,2%, por globina bovina (GL), plasma bovino (PL) ou globina e plasma 1:1 (GP) sobre a qualidade do patê de presunto foi estudado. Avaliou-se na massa crua o teor de proteínas sal-solúveis (SSP) e as propriedades ligantes representadas pela capacidade de retenção de água (WHC) e pela estabilidade da massa crua (RBS). A incorporação de GL resultou em valores de SSP similares aos do controle. O uso de PL, isoladamente ou em associação com GL, promoveu um aumento significativo de SSP, quando comparado ao controle. Resultados similares também foram observados para RBS, em que a incorporação GL resultou em maiores valores (p<0,05) do que nas formulações contendo PL ou GP. No caso de WHC, todas as formulações estudadas foram inferiores ao controle, sendo os melhores resultados obtidos para GL, e os piores quando foi utilizado PL.Palavras-chave: globina bovina, plasma bovino, substitutos de gordura, patê de presunto, propriedades ligantes das gorduras.ABSTRACT. Effects of the partial fat replacement to the bovine globin and plasma in ham paté. The effect of partial fat replacement, about 38,2% of bovine globin (GL), bovine plasma (PL) or 1:1 globin and plasma (GP) over the quality of ham paté was studied. The salt-soluble protein content (SSP) and the binding properties including water holding capacity (WHC) and raw matter stability (RBS) were evaluated in the raw matter. The incorporation of GL provoked SSP values similar to control. The use of PL, isolated or in association with GL, led to a significant increase of SSP in comparison to control. Similar results were observed for RBS, where the GL incorporation produced higher values (p<0.05) than the formulations containing PL or GP. In the case of WHC all the studied formulations were inferior to control, and the best results were those of GL while the worst ones were those of PL.