Resumo O objetivo deste estudo foi avaliar as condições higiênico-sanitárias e o perfil da comunidade microbiana dos utensílios e das mesas de um serviço de alimentação localizado no município do Rio de Janeiro. A caracterização do processo de higienização dos utensílios (pratos, bandejas e talheres) e das mesas foi realizada por observação sistemática. Verificou-se que os utensílios eram lavados em máquina de lavar e as mesas, manualmente. Após a higienização, os utensílios apresentavam umidade e resíduos de alimentos. Pelo método dependente de cultivo, foram analisadas 126 amostras higienizadas (utensílios: n=90 e mesas: n=36). Pesquisaram-se bactérias mesófilas, coliformes, Escherichia coli, Staphylococcus aureus e fungos. Das amostras analisadas, 100% dos utensílios e 80% das mesas apresentaram contagens microbianas superiores ao recomendado na literatura, estando em condições higiênico-sanitárias inadequadas. E. coli foi isolada nos utensílios e S. aureus, nas mesas. Pelos métodos independentes de cultivo (PCR-DGGE e sequenciamento da subunidade 16S do rRNA), foram analisadas 36 amostras (utensílios: n=27 e mesas: n=9). Klebsiella sp. e Acinetobacter sp. Foram detectadas em todas as amostras, Citrobacter sp. sobre as mesas e Aeromonas hydrophila, nos talheres. Houve falha no processo de higienização, que foi confirmada pelas análises realizadas, que evidenciaram a presença de microrganismos indicadores e patogênicos, que podem causar a perda da qualidade das refeições, assim como danos à saúde dos comensais. Desta forma, é necessário adequar o processo de higienização, a fim de minimizar o risco de contaminação e o surto de doenças transmitidas por alimentos (DTA).

Abstract The objective of the study was to evaluate the hygienic-sanitary conditions and the microbial community profile of tables and tableware of a food service located in the city of Rio de Janeiro. The characterization of the sanitation process of the tableware (plates, trays and cutlery) and the tables was carried out by systematic observation. The tableware were washed in washing machine and the tables, cleaned by hand. After this process, the tableware presented moisture and food residues. For the culture-dependent method, 126 sanitized samples (tableware: n = 90 and tables: n = 36) were analyzed. Mesophilic bacteria, coliforms, fungi, Escherichia coli and Staphylococcus aureus were investigated. 100% of the sampled tableware and 80% of the sampled tables presented microbial counts higher than recommended in literature. The surfaces were in inadequate hygienic-sanitary conditions. E. coli was isolated in the tableware and S. aureus in the tables. By independent culture methods (PCR-DGGE and 16S rRNA sequencing), 36 samples (tableware: n = 27 and tables: n = 9) were analyzed. Klebsiella sp. and Acinetobacter sp. were detected in all samples, Citrobacter sp. was found on the tables and Aeromonas hydrophila in the cutlery. Results showed that the analyzed surfaces had indicative and pathogenic microorganisms, which can cause loss of quality in meals, as well as damages to the consumers’ health. Therefore, it is necessary to adapt the tableware and tables hygiene process in order to minimize the risk of contamination and food disease outbreaks.

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.

Literature on hydrocarbon degradation in extreme hypersaline media presents studies that point to a negative effect of salinity increase on hydrocarbonoclastic activity, while several others report an opposite tendency. Based on information available in the literature, we present a discussion on the reasons that justify these contrary results. Despite the fact that microbial ability to metabolize hydrocarbons is found in extreme hypersaline media, indeed some factors are critical for the occurrence of hydrocarbon degradation in such environments. How these factors affect hydrocarbon degradation and their implications for the assessment of hydrocarbon biodegradation in hypersaline environments are presented in this review.

The contamination of ecosystems with heavy metals is an important issue in current world and remediation technologies should be in according to environmental sustainability concept. Bioemulsifier are promising agents to be used in metal removal and could be effective to many applications in environmental industries. The aims of this work was screening the potential production of bioemulsifier by microorganisms isolated from an oil contaminated mangrove, and evaluate cadmium and zinc removal potential of those strains from a hazardous industrial residue. From that, bioemulsifier-producing bacteria were isolated from urban mangrove sediments. Four isolates were identified as Microbacterium sp by 16S rRNA analysis and were able to reduce up to 53.3% of culture medium surface tension (TS) when using glucose as carbon and energy source and 20.2% when sucrose was used. Suspensions containing bioemulsifier produced by Microbacterium sp. strains show to be able to remove cadmium and zinc from contaminated industrial residue, and its ability varied according carbon source. Significant differences in metal removal were observed by all strains depending on the carbon source. When glucose was used, Cd and Zn removal varied from 17 to 41%, and 14 to 68%, respectively. However, when sucrose was used it was observed only 4 to a maximum of 15% of Cd removal, and 4 to 17% of Zn removal. When the same tests were performed after ethanol precipitation, the results were different: the percentages of removal of Zn (7-27%) and Cd (14-32%) were higher from sucrose cultures. This is the first report of heavy metals removal by bioemulsifier from Microbacterium sp.