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RESUMO: O objetivo do estudo foi verificar se diferentes marcas de leite pasteurizado e leite UHT integral atendem aos parâmetros de rotulagem e ao regulamento técnico de identidade e qualidade estabelecido pela legislação brasileira. Foram avaliadas dez marcas de leite integral, sendo duas de leite pasteurizado e oito de leite UHT. Quanto à rotulagem, todas as marcas apresentaram conformidade em relação aos parâmetros exigidos pela legislação. Uma marca de leite pasteurizado e três de leite UHT não estavam em conformidade em pelo menos dois, dos cinco lotes avaliados para parâmetros como percentual de gordura, extrato seco desengordurado, peroxidase e contagem de micro-organismos mesófilos aeróbios estritos e facultativos viáveis. Os resultados encontrados apontam que, em quatro das dez marcas avaliadas, existe a necessidade de maior monitoramento das etapas de beneficiamento do leite, uma vez que os alimentos industrializados oferecidos à população devem atender aos parâmetros estabelecidos pela legislação, sendo sinônimos de qualidade e segurança para quem os consome.Palavras-chave: legislação, leite, qualidade. EVALUATION OF NUTRITION FACTS AND OF THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF DIFFERENT BRANDS OF PASTEURIZED AND UHT MILKABSTRACT: The objective of this study was to determine whether different brands of pasteurized and UHT whole milk meet the labeling standards and technical regulations on identity and quality established by the Brazilian legislation. Ten whole milk brands, including two pasteurized milk brands and eight UHT milk brands, were evaluated. With respect to labeling, all brands were in accordance with the standards required by the legislation. In the case of one pasteurized milk brand and three UHT milk brands, at least two of the five batches analyzed were not in accordance with the standards for fat percentage, defatted dry extract, peroxidase, and counts of viable strict and facultative aerobic mesophilic microorganisms. The results show that four of the 10 brands studied require better monitoring of the milk processing steps since processed foods offered to the population must meet the standards established by the legislation, which are synonymous with quality and safety for those who consume them.

Caracterizaçãoantibacteriana e fitoquímica de flores de Hibiscus rosa-sinensis L. (mimo-de-vênus) e Hibiscus syriacus L. (hibisco-da-síria) Antibacterial and phytochemical characterization of flowers of Hibiscus rosa-sinensis L. (treat-of-venus) and Hibiscus syriacus L. (hibiscus-the-syrian) RESUMO Hibiscus rosa-sinensis e o Hibiscus syriacus são considerados flores comestíveis e estudos demonstram seu potencial antibacteriano frente a diversos micro-organismos. Este trabalho teve por objetivo analisar a Intensidade de Atividade de Inibição (IINIB) e a Inativação Bacteriana (IINAB) in vitro dos extratos alcoólicos das flores dos hibiscos e a relação com os polifenóis e antocianinas revelados. Avaliou-se a ação antibacteriana frente às bactérias de interesse alimentar, Staphylococcus aureus e Salmonella Enteritidis resultando em diferenças significativas entre as médias de IINIB/IINAB, sendo S. aureus a cepa mais resistente para o H. syriacus e S. Enteritidis a mais sensível em ambos os experimentos. Com relação ao H. rosa-sinensis, este foi eficaz para ambas as bactérias. O teor dos compostos fitoquímicos presentes nas plantas constatou que há uma forte correlação positiva com a atividade antibacteriana (r = 0,88), sendo que o H. rosa-sinensis obteve poder antibacteriano maior do que o H. syriacus, presumindo estar relacionado à maior quantidade de polifenóis e antocianinas detectadas no primeiro. Conclui-se que as plantas estudadas têm poder bactericida e bacteriostático podendo agir contra a contaminação bacteriana. Palavras chave.

Hibiscus sabdariffa L. is used in traditional medicine because of its bioactive properties, such as antioxidant and antibacterial. Escherichia coli is a Gram-negative bacteria and as an indicator of contamination in food. The aim of this work was to evaluate the anti-Escherichia coli effect and the change in pH on the control of aerobic mesophilic microorganisms, using hydroethanolic extract of H. sabdariffa L. in different concentrations in a meat model, verifying its potential as food additive for microbiological stability on ground beef during cooling storage. For the preparation of the treatments, the meat experimental units were elaborated with different concentrations of the vegetal extract (5, 10, 15 and 20%), ground beef and contaminated with E. coli. For pH evaluation, the meat experimental units were added different percentages of hydroethanolic extract. The H. sabdariffa L. antibacterial action reduced two logarithmic levels in practically all treatments. The best pH result was obtained in the meat containing 30% of the extract. The hydroethanolic extracts of Hibiscus sabdariffa L. showed anti-Escherichia coli activity in the presence of refrigerated ground beef. Analyzing the pH results and the count of aerobic mesophilic bacteria, it is possible this extract to be used as a natural food additive.Keywords: antibacterial activity; ground beef; vegetable extracts.Practical Application: Both synthetic chemical preservatives, as conventional, which has natural origin, has been questioned by causing health problems, and in this way, the search for healthy products increased. Although it seeks to develop new technologies for food preservation. The results obtained in this study, which was designed as applied research, indicated the potential of Hibiscus sabdariffa L. extractions as a food preservative, in order to maintain the ground beef microbiological stability under cooling, during storage. This result allows the development of another investigation phase, now with the objective of evaluating the meet tastefully preparations, having the plant extract as an additive.