RESUMO. O processamento de frutas para obtenção de polpas é uma atividade agroindustrial importante, na medida em que agrega valor econômico à fruta, evitando desperdícios e minimizando perdas que podem ocorrer durante a comercialização do produto in natura. A polpa de fruta pode substituir a fruta in natura no preparo de sucos, néctares, doces, geleias, sorvetes, apresentando a vantagem de ser encontrada também no período de entressafra dessas frutas. Desta forma, o objetivo deste trabalho é analisar os parâmetros físico-químicos das polpas de acerola industrialmente e artesanalmente fabricadas e comercializadas na cidade de Macapá-AP. No estudo foram utilizadas 6 amostras, sendo que 3 eram polpas produzidas artesanalmente e as 3 restantes polpas produzidas industrialmente onde foram feitas análises físico-químicas realizadas em triplicata, com parâmetros como pH, Sólidos Solúveis Totais (SST), Acidez Total Titulável (ATT), Umidade, Proteína, Lipídios, Fibra e Ácido Ascórbico (Vitamina C). Dos dados obtidos, os parâmetros como SST das polpas de acerola industrializadas tiveram média de 5,58±0,1°B, já as polpas produzidas artesanalmente média de 5,08±1,2°B. Tendo como Padrão de Identidade e Qualidade (PIQ), para SST o valor mínimo de 5,50°B, estando dessa forma as polpas artesanais abaixo do padrão estabelecido. Para o ácido ascórbico nas polpas industriais a média foi de 1080,11±21,02mg/100g. Enquanto nas polpas artesanais a média encontrada foi de 633,04±118,77mg/100g, dessa forma, apenas as polpas industriais estavam dentro do que preconiza a legislação que determina mínimo de 800mg/100g de ácido ascórbico. O pH para ambas as polpas atendiam a legislação que preconiza pH acima de 2,80. Quanto aos parâmetros de proteínas, lipídios, fibras e umidade se enquadrando na natureza geral da maioria dos produtos vegetais, exceto oleaginosas. Considerando os achados desta pesquisa, as polpas industrializadas apresentaram valores mais compatíveis com a legislação e com a literatura do que as de produção artesanal, acredita-se que seja decorrente do processo de industrialização que influencia o seu estado de conservação. Palavras-chave: Frutas tropicais, PIQ, Vitamina C Physico-chemical analysis of pulps of western indian cherry (Malpighia glabra L.) handmade and industrial frozenABSTRACT. The processing of fruit to obtain pulps is an important agroindustrial activity, since it adds economic value to the fruit, avoiding wastes and minimizing losses

The fruit pulp preserves several nutritional characteristics of the fruits and for this reason they are highly appreciated. However, due to the difficulties in sanitary inspection, little is known about the hygienic-sanitary conditions of its processing, which can pose health risks if good hygienic practices are not followed during the pulp manufacturing process. In this way, the present research had the objective of analyzing the microbiological characteristics of pulps (pineapple, mango and passion fruit) marketed in the popular fairs of the Buritizal and Jardim Felicidade neighborhoods in the city of Macapá-AP. 500g to 1kg of fruit pulp (pineapple, mango and passion fruit) were collected at fairs in two districts of the city of Macapá-AP, after which they were submitted to microbiological analysis for thermotolerant coliforms and Salmonella ssp at the IEPA Laboratory. It was observed that in all the samples studied were negative for Salmonella ssp, however, three samples were positive for thermotolerant coliforms and were outside the parameters required by the legislation. It was possible to verify that fruit pulp producers still need to improve sanitary and sanitary issues and to provide higher quality food safety for these products consumed by the population.

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The rural producer market of Macapa city (AP) plays an important economic, social and cultural role by commercializing resources that are the result of their agroextractivism, farming, and fishing. The Acoupa Weakfish (Cynoscion acoupa), is native to this region and a very important product for local businesses. A microbiological analysis was conducted over samples of the Acoupa Weakfish collected from the rural producer market of Macapa city, where the goal of this work was to determine the incidence and antibiotic resistance profile of the bacteria Staphylococcus aureus. Out of the 20 fish sampled, bacteria were detected in 15 fish (75% of the sample) with a mean concentration of 4x104 CFUs (± 1x105); of the 15 fish identified with the bacteria, only 7 fish (35%) specifically contained Staphylococcus sp at 1x103 CFU concentration, which is considered tolerable by the national regulatory agency. According to the assay performed to evaluate the antibiotic resistance profile, the strains analyzed were susceptible to ceftriaxone (13.33%), oxacillin (100%), clindamycin (13.33%), cotrimoxazole (100%) and vancomycin (13.33%); intermediate to ceftriaxone (93.33%), clindamycin (13.33%) and erythromycin (66.67%); and resistant to penicillin (100%), clindamycin (66.67%) and vancomycin (86.67%) and erythromycin (33,33%). The findings of this study indicate that the analyzed fish can be a source of Staphylococcus sp with different antibiotic resistance profiles, and a public health concern.

This work aimed to evaluate the microbiological quality, identifying the presence of Salmonella sp. and quantifying the most likely number of thermotolerant coliforms at 45 ° C / g in minimally processed fruits and vegetables. Three minimally processed samples of cabbage, pineapple, watermelon and carrot were collected, totaling 42 samples, 21 of which were from fruits and 21 from vegetables and roots, chosen randomly from refrigerated gondolas from 07 supermarkets in the southern area of the city of Macapá and taken to the microbiology laboratory of the Institute of Scientific and Technological Research of the State of Amapá - IEPA. After evaluation, it was observed that out of the 21 fruit samples analyzed, 5 showed results for thermotolerant coliforms above what is allowed by the legislation, which establishes the maximum value of 5x10² NMP / g. Of the 9 vegetable samples, 6 showed values higher than those established by legislation, which is 10² NMP / g for vegetables, and of the 12 roots analyzed, 9 were above the ideal for coliforms, which is 10³ NMP / g for roots, tubers and the like. All samples showed absent results for Salmonella sp., Showing themselves within the standards established by the RDC. It was possible to conclude that the minimally processed cabbage, pineapple, watermelon and carrot samples showed a higher concentration of thermotolerant coliforms than the limits established by RDC No. 12, of January 2, 2001, of ANVISA, indicating contaminations that compromise the quality of these and endanger consumer health