O ovo é considerado um alimento completo por suas características nutricionais, devido a isso é consumido por todas as classes sociais. As condições de armazenamento são fundamentais para manter as qualidades nutricionais dos ovos para isso é necessário que seja feita avaliação do produto desde o processo de saída das granjas até a chegada no comercio de onde irá para a mesa do consumidor final. Esse trabalho teve como objetivo avaliar os ovos que são comercializados no município de Valença -RJ e verificar se estão aptos para irem a mesa do consumidor, para isso foram adquiridas 10 cartelas de ovo contendo 12 ovos em cada e foram observadas as condições higiênico sanitárias e como os ovos eram mantidos nos estabelecimentos. Os 12 atributos avaliados foram classificados em conformidade e não conformidade, tendo como conclusão que os estabelecimentos não estão comercializando os ovos de acordo com a legislação. Palavras chave: ovos, higiene alimentar, inspeção de ovos Quality and labeling of eggs marketed in the city of Valença -RJABSTRACT. The egg is considered a complete food by its nutritional characteristics, and because of it is consumed by all social classes. The storage conditions are fundamental to maintain the nutritional qualities of the eggs. For this it is necessary an evaluation of the product from the process of leaving the farms to the arrival in the market from where it will go to the final consumer's table. The objective of this work was to evaluate the eggs that are marketed in the city of Valença -RJ and verify if they are ready to go to the consumer's table. For this purpose, 10 cartons containing 12 eggs were obtained, and the hygienic sanitary conditions and how the eggs were kept in establishments were observed. The 12 evaluated attributes were classified in conformity and nonconformity, having as conclusion that the establishments are not marketing the eggs according to the legislation.

The present study aimed to evaluate the efficiency of the irradiation process in the control of Campylobacter spp. in chilled chicken heart samples, since this microorganism is related to the contamination of meat and chicken giblets and is responsible for enteritis in humans. The methodology and standards recommended by RDC no. 12 (Brazil, 2001) were applied for the bacteriological analyses. The chilled chicken heart samples were acquired in an industry that undergoes sanitary inspection, located in the West Zone of Rio de Janeiro. Samples were divided into two groups, non-contaminated (NC -originally from the industrial plant) and contaminated (CAMPY-contaminated with C. jejuni ATCC 33291/CCAMP/FIOCRUZ 00262 strains by CCAMP/LABZOO/IOC/FIOCRUZ), subsequently separated into four groups: NC and CAMPY control groups and samples irradiated at 1.5, 3.0 and 4.5 kGy. The eight subgroups were analyzed for the presence of Campylobacter sp. No statistically significant difference was observed between the four groups namely the non-irradiated controls and the 1.5, 3.0 and 4.5 kGy irradiated samples (p> 0.05). Elimination of Campylobacter sp. was observed, with no bacterial growth in any of the irradiated, non-contaminated (CN) and infected (CAMPY) samples. Thus, the efficiency of the Co60 irradiation process of chilled chicken heart for the elimination of the surveyed microorganisms was proven. The lowest dose applied was sufficient to eliminate the enteric pathogen which is of great significance in a public health point of view. However, it should be noted that the Brazil legislation determining the microbiological standards for food does not include a microbiological standard for Campylobacter sp. This means that any amount of this enteric pathogen may bring public health risks.

This study investigated the overall migration from Poly (vinyl chloride) (PVC) films into food simulants, after gamma irradiation (60 Co) or electron beam radiation. PVC films containing di-(2ethylhexyl) adipate (DEHA) and epoxidized soybean oil were stored under controlled temperature (24 ± 1 o C) and moisture (50 ± 5%) for 2 days. These films were supported on a stainless-steel plates and specimens were subjected to ionizing radiation treatment with gamma radiation from a 60 Co source (dose rate = 20 Gy.min-1) or electron beam radiation (dose rate = 120 Gy.min-1) at absorbed doses equal to 0, 10, 25 and 50 kGy. Overall packing migrants were evaluated on different food simulants (distilled water, 3 % w/v acetic acid and 10 % v/v ethanol) as a function of time (24, 48 and 72 hours). Results of overall migration levels showed that the treatment with radiation doses above 10 kGy promoted a significant increase of the overall packing migrants levels into all aqueous food simulants (p < 0.05). The increase of overall packing migrants induced by gamma rays or electron beam radiation was associated with radiolysis reaction, which could rise low molecular weight radiolysis products with a higher mobility into food simulants. The increase of discontinuous of polymer due to radiolysis could also explain the increase of packing migrants after irradiation procedure. Overall migration levels were also enhanced with increasing exposure time to food simulants.