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RESUMOO objetivo deste trabalho foi o desenvolvimento de imunorreagentes policlonais convenientes para uso em um teste imunoenzimáti-co para detecção rápida de Salmonella em alimentos. Foram produzidos seis anti-soros policlonais anti-Salmonella contendo as aglutininas e, h; 1,6; i; 1,2; f,g,s e m,t. Como antígenos, foram empregadas culturas formolizadas de quatro sorotipos de Salmonella (S. Typhimurium fases 1 e 2, S. Anatum fases 1 e 2, S. Agona monofásica e S. Oranienburg monofásica) cultivadas em caldo tripticase de soja. O teste imunoenzimático utilizado foi o indireto, empregando-se anti-IgG-peroxidase como conjugado e OPD-H 2 O 2 como sistema cromógeno. Os testes imunoenzimáticos foram conduzidos com os anti-soros policlonais individuais absorvidos e não-absorvidos, bem como empregandose um anti-soro polivalente, correspondente a um "pool" de antisoros absorvidos e não-absorvidos com culturas puras de Salmonella e outras enterobactérias. A absorção dos soros eliminou as reações cruzadas com todas as enterobactérias testadas nesse estudo, apresentadas tanto por alguns anti-soros individuais quanto pelo polivalente. Entre os seis anti-soros estudados, os que apresentaram melhor desempenho foram o f,g,s não-absorvido e o polivalente absorvido.Palavras-chave: imunorreagentes; Salmonella; ensaio imunoenzimático.

More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on eliminating or minimizing food waste in food service units. A theoretical list of relevant factors impacting the generation of food waste during meal production is developed, taking into account administrative planning, receipt and storage of foods, and the preparation and distribution of meals by food service units. For each factor, several administrative and/or technical actions are identified. To validate the content, this list is submitted to a ten-member expert panel for a final evaluation. The factor (and its respective actions) is considered relevant if 80% of the expert panel members agree on its relevance. All actions employ a dichotomous response of Yes/No. Affirmative responses are expected because these actions are considered to be good management practices that have a positive impact on eliminating or minimizing food waste. Following the panel approval process, a checklist of 12 factors and 102 actions is detailed. The conceptual structure of the checklist for food waste management presented in this study enables a comprehensive understanding of the factors that impact food waste, providing a theoretical basis for future research into the relative importance of the relevant factors and actions identified in this study.

RESUMOA metodologia convencional utilizada para detecção de Salmonella em alimentos é trabalhosa, apresenta custo elevado e os resultados definitivos somente estão disponíveis após 96 horas. Vários métodos rápidos têm sido propostos, sendo os testes imunoenzimáticos os mais empregados. Este estudo relata o desenvolvimento de um teste imunoenzimático para detecção de Salmonella em alimentos, empregando-se um anti-soro policlonal monovalente contendo aglutininas f,g,s, não absorvido, e um anti-soro polivalente absorvido contendo as aglutininas e,h; 1,6; i; 1,2; f,g,s e m,t. A eficiência foi comparada com a da metodologia de cultivo tradicional. O teste imunoenzimático foi empregado para a detecção de Salmonella em amostras de alimentos infantis experimentalmente inoculadas com este patógeno e com outras enterobactérias, em diferentes proporções. O teste imunoenzimático revelou-se significativamente mais sensível que o método de cultivo. Esse mesmo teste, utilizando-se o anti-soro f,g,s não absorvido com antígenos heterólogos revelou concordância de 89,6% com o método de cultivo e sensibilidade de 100,0%. Por outro lado, empregando-se o anti-soro polivalente absorvido, a concordância com o método de cultivo foi de 81,3% embora a sensibilidade tenha se mantido no mesmo nível. O desempenho do teste imunoenzimático empregando-se um desses dois anti-soros indica um grande potencial de aplicação como método de triagem na detecção de Salmonella em alimentos. Palavras-chave: detecção; Salmonella; teste imunoenzimático; alimentos. SUMMARYSTANDARDIZATION OF AN ENZYME IMMUNOASSAY FOR DETECTION OF Salmonella IN FOODS. The conventional method for detection of Salmonella in foods is cumbersome, it is not cost-effective and results are available only after 96h. Many alternative rapid methods have been already proposed and enzyme immunoassays are the most common. This study reports the standardization of a new enzyme immunoassay for detection of Salmonella in foods, based on a policlonal non-absorbed antiserum containing f,g,s aglutinins and a pool of policlonal absorbed antisera, containing e,h; 1,6; i, 1,2, f,g,s and m,t aglutinins. The efficiency of the new assay was compared to that of the conventional method. The immunoassay was used for detection of Salmonella in baby-foods experimentally contaminated with different proportions of Salmonella and other enterobacteria. The sensitivity of the new assay was significantly higher than that of the conventional method. The agreement between the assay using the non-absorbed f,g,s antiserum and the conventional method was 89.6% and the sensitivity was 100.0%. When the pool of absorbed antisera was used, the agreement between results was 81.3% and the sensitivity 100.0%. Results indicate that this immunoassay has a good potential to be used as an alternative method for screening Salmonella in foods. Keywords: detection; Salmonella ; enzyme immunoassay; foods. PADRONIZAÇÃO DE UM TESTE IMUNOENZIMÁTICO PARA DETECÇÃO DE Salmonella EM ALIMENTOS 1Regina Baptista dos REIS 2, *, Elsa M. MAMIZ...

Objective: This article discusses the problem involving the street food commerce and its sanitary conditions, aiming at the food safety as part of food security and promotion of human right to healthy eating. It was analyzed the effectiveness of an educational intervention on Good Manufacture Practices carried out with food street vendors. The sandwich, known as the "baguncinha", was sold in the city of Cuiaba/ MT/Brazil, in 2005. Methods: It is a cross-sectional study with a test group case. Before the training intervention, 105 sandwiches were tested by standard methods regarding heat-stable coliform counts; identification of Bacillus cereus, Clostridium perfringens, Staphylococcus aureus; and incidence of Salmonella spp. One hundred eighty new samples were analyzed one and six months after the training program, totaling 285 sandwiches. Results: A total of 31.4% commercial premises were considered unsuitable for food consumption. The training program applied in this study does not seem to have altered the microbiological quality of sandwiches. Conclusions: This scenario can contribute to a high risk associated with foodborne illnesses. The results suggest the necessity of a review to identify approaches and methods that bring about effective changes in street food commerce. Interventions should be associated with actions for hygiene-awareness of the consumers. Furthermore, a debate on the importance of regulatory public policies is recommended.