Objective: To evaluate the influence of gustatory stimuli on the buffering capacity of saliva. Material and Methods: The buccal ph of 18 male volunteers aged 18-35 years was measured after a mouthwash with 20 ml of water as a control, and in individual disposable cups they collected the saliva for two minutes. Then, each of chewed bubble gum with sugar for two minutes, discarding the gum and made new collection of saliva, for two minutes in other disposable cups individualized. After collection, each volunteer was again subject to regular brushing with toothpaste and waited another ten minutes. The same procedure was repeated with all other substances. Salivary buffer capacity was determined by Ericsson technique. Data were submitted to analysis of variance and the means were compared by the Scott-Knott grouping test and Mann-Whitney test at 5% probability. Estimates of Pearson correlations were calculated in order to determine possible associations between the variables. Results: It was not found statistically significant differences between the initial pH variation and after eating food (p>0.05), or between gustatory stimulation and variation of salivary buffer capacity (p>0.05). Conclusion: There is no influence of gustatory stimulus aroma and flavor on the variation of salivary buffer capacity.

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Background: The sale of food by street vendors is an activity of economic, sanitary, and nutritional importance, but these foods can pose a high risk to the health of consumers in inadequate conditions of preparation and storage. The aim of this study was to investigate the preparation conditions and the hygienic-sanitary quality of food sold by street vendors in the vicinity of four campuses of a University Center in Maceió, Brazil. The aim was to verify the sanitary hygienic conditions of the preparation site as well as to carry out a microbiological analysis of the commercialized foods. Methods: In this cross-sectional study, the microbiological analyses were carried out on different foods following the multiple tube technique for coliforms and surface sowing method and pour-plate assay for Salmonella sp., molds, and yeasts. In addition, an observational checklist was applied involving 21 trailer tent owners in the vicinity of the four campuses of the University Center. Inclusion criterion included adult vendors selling food near four campuses at the Centro Universitário de Maceió, Brazil. Exclusion criteria consisted of street vendors due to the difficulty in locating them. Results: The findings showed high presence of microorganisms; a high degree of risk was observed in 100% of the studied places. Conclusion: Hygienic-sanitary interventions are necessary to train these vendors on the importance of good manufacturing practices, since this will probably not result in food-borne outbreaks.