Comparação da qualidade microbiológica da carne moída após repetidos processos de congelamento e descongelamento Comparison of the microbiological quality of grinded meat after repeating freezing and defrosting processes

No abstract

Rosemary (Rosmarinus officinalis) was used to decline the inflammation levels besides the stress and anxiety that compromise dogs and cats due to the pain and discomfort caused by joint injuries and neurological damage; 3 groups of patients were selected with the assistance of veterinarians and questionnaires that addressed the tutor and animal's profile, besides the pain levels and behavior of the patient during the time of 3 weeks that it's been evaluated. Overall, more than 75% of the patients that received the medicines had a significant improvement with the treatment, having changes like reduction in pain, reduction in lameness, better support in pelvic or thoracic limbs, bigger comfort or reduction in the stress and anxiety levels, proving that the Rosemary can be considered as an effective anti-inflammatory against joint injuries on small animals.

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The objectives of the present work were to evaluate the microbiological quality of samples of ham and mozzarella before and after training good practices for the handlers of these foods in a hypermarket in Ribeirão Preto/SP. Microbiological quality was assessed by counting mesophilic microorganisms; determination of the most probable number (NMP) of total and thermotolerant coliforms; presence of Escherichia coli; presence of Salmonella. Detect among the handlers if any were carriers of Staphylococcus and the presence of this microorganism in the newly manipulated food. The population of mesophilic microorganisms found in the samples of ham and mozzarella was statistically significant (p <0.05), when compared to the population found after training in good practices given to handlers of these foods. Contamination by total coliforms was not significant at any time during the analysis (before or after training). All samples analyzed were negative for the presence of thermotolerant coliforms for bacteria of the genus Salmonella. The hypermarket's ham and mozzarella handlers were not carriers of Staphylococcus aureus. The work highlights the importance of training in good food handling practices, which guarantees food with a longer shelf life, as well as safe food for the consuming population.