RESUMO Pintomyia (Pifanomyia) duckei Oliveira, Alencar e Freitas sp. n. da Reserva Florestal Adolpho Ducke, Manaus, Estado do Amazona, Brasil, é descrita e ilustrada com base em três espécimes machos, o holótipo e dois parátipos. Os parátipos possuem anomalias na genitália externa, sendo um com anomalia bilateral assimétrica (anomalias diferentes em cada uma das estruturas pareadas) e outro com anomalia unilateral (anomalia em uma das estruturas pareadas). A nova espécie provavelmente pertence à Série Serrana, integrando a lista das espécies, cujos machos possuem gonóstilo com dois espinhos robustos (um apical e outro subapical), bem como um espinho delgado e muito curto na superfície interna da metade basal.

ABSTRACT Pintomyia (Pifanomyia) duckei Oliveira, Alencar and Freitas sp. n. from Adolpho Ducke Reserve, Manaus, Amazonas state, Brazil, is described and illustrated based on three male specimens, the holotype and two paratypes. The paratypes have abnormalities in the external genitalia, one with asymmetric bilateral anomaly (different anomalies in each of certain paired structures) and the other with unilateral anomaly (anomaly in one of the paired structures). The new species probably belongs to the Serrana Series, integrating the list of the species whose males possess gonostylus with two stout spines (one apical and other subapical), as well as a small and very thin spine on the inner surface of the basal half.

Abstract INTRODUCTION: The muscoid fly Dermatobia hominis causes cutaneous myiases in mammals. Females of this species use a vector to carry their eggs to the host. This note describes Anopheles konderi acting as phoretic vector for D. hominis. METHODS: A female A. konderi carrying D. hominis was collected using light traps in Oriximiná, Pará, Brazil. The A. konderi specimen was identified at morphological and molecular levels. RESULTS: Eight eggs of D. hominis were observed on the Anopheles konderi female. CONCLUSIONS: Anopheles konderi, only the third Anopheles species recorded as a phoretic vector, may be a potential vector of D. hominis.

Los flebótomos son importantes vectores de varios agentes etiológicos. En flebótomos, los caracteres morfológicos del cibario y la genitália, son esenciales para la correcta identificación de las especies. Una hembra morfológicamente anómala del subgénero Psychodopygus Mangabeira, fue encontrada en un levantamiento faunístico en un área de bosque cerca de Manaus, estado de Amazonas, Brasil. Este espécime tiene dos pares de espermatecas y un cibario como hileras de dientes supranumerários. La mayoria de las anomalías morfológicas en los flebótomos ocurre en el número y disposición de las espinas en las estruturas de la genitália masculina. En las hembras, el número de dientes del cibario es la forma mas común de anomalía. El espécimen aqui descrito constituye un raro registro de anomalía.

Phlebotomine sand flies are vectors of several important etiological agents. Sand fly cibaria and genitalia exhibit morphological characters that are essential for species identification. A morphologically anomalous female sand fly of the subgenus Psychodopygus Mangabeira was found in a faunistic survey of a forested area near Manaus, Amazonas State, Brazil. This specimen possesses two pairs of spermathecae and a cibarium with supernumerary rows of teeth. Most morphological anomalies in sand flies occur in the number and arrangement of spines in structures associated with the male genitalia. In females, the number of cibarial teeth is the most common form of anomaly. The specimen described here constitutes a rare anomalous record.

Phlebotomine sand flies are responsible for the transmission of the etiological agents of several diseases, including protozoan parasites that cause leishmaniases. In the Lutzomyia França genus, the females of some species are morphologically similar, and the morphological characters normally used to identify them are unreliable. The aim of this study was to distinguish between females of cryptic Lutzomyia França species from the subgenus Psathyromyia Barretto by analyzing the armature in the genital atrium (AGA). The species studied were Lutzomyia dendrophyla Mangabeira, L. scaffi Damasceno & Arouck and L. shannoni sensulato Dyar. Lab-reared females were dissected to isolate the genital atrium and spermathecae. The AGA of each species was then photographed, and the arrangement of spines described. We conclude that the AGA can be a useful tool for distinguishing between female cryptic species of the subgenus Psathyromyia.

In this study, we identified the phlebotomine sandfly vectors involved in the transmission of American Cutaneous Leishmaniasis (ACL) in Assis Brasil, Acre, Brazil, which is located on the Brazil-Peru-Bolivia frontier. The genotyping of Leishmania in phlebotomines was performed using polymerase chain reaction (PCR) and PCR-restriction fragment length polymorphism. A total of 6,850 sandflies comprising 67 species were captured by using CDC light traps in rural areas of the municipality. Three sandfly species were found in the state of Acre for the first time: Lutzomyia georgii, Lu. complexa and Lu. evangelistai. The predominant species was Lu. auraensis/Lu. ruifreitasi and Lu. davisi (total 59.27%). 32 of 368 pools were positive for the presence of Leishmania DNA (16 pools corresponding to Lu. davisi, and 16 corresponding to Lu. auraensis/Lu. ruifreitasi), with a minimal infection prevalence of 1.85% in Lu. davisi and 2.05% in Lu. auraensis/Lu. ruifreitasi. The Leishmania species found showed maximum identity with L. (Viannia) guyanensis and L. (V.) braziliensis in both phlebotomine species. Based on these results and similar scenarios previously described along the Brazil/Peru/Bolivia tri-border, the studied area must take into consideration the possibility of Lu. davisi and Lu. auraensis/Lu. ruifreitasi as probable vectors of ACL in this municipality.

A água de coco é muito popular em todo o mundo, principalmente em virtude das suas características sensoriais agradáveis, do valor nutricional e das baixas calorias. No entanto, a água de coco é um produto altamente perecível em função da presença de enzimas - tais como peroxidase e polifenoloxidase, que causam alterações indesejáveis na cor - e também em função da sua susceptibilidade à deterioração microbiana. O uso de aditivos químicos tem sido adotado pela indústria com a intenção de aumentar a vida de prateleira do produto. Neste estudo, a eficiência dos conservantes sorbato de potássio e metabissulfito de sódio foi avaliada considerando-se a estabilidade da água de coco carbonatada por meio do delineamento composto central rotacional (DCCR), variando as concentrações de sorbato de potássio entre 0 e 500 mg.L-1, e de metabissulfito de sódio entre 0 e 100 mg.L-1. Foram realizadas avaliações físico-químicas de volume de carbonatação, pH, sólidos solúveis totais, oxigênio e dióxido de carbono dissolvidos, acidez, ácido ascórbico, atividade de polifenoloxidase e peroxidase, cor e atributos de turbidez. As análises microbiológicas realizadas foram de contagem total de aeróbios, bem como de enumeração de bolores e leveduras. Observou-se que as concentrações de 375 mg.L-1 de sorbato de potássio e 75 mg.L-1 de metabissulfito de sódio apresentaram os melhores atributos de qualidade, no que diz respeito a pequenas alterações na acidez e à cor da água de coco, desde que a matéria-prima apresentasse contaminação microbiológica baixa.

Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and polyphenoloxidase, which cause undesirable changes in colour, and also because of its susceptibility to microbial spoilage. The use of chemical additives has been adopted by the industry with the intent of increasing product shelf life. In this study, the efficiency of the preservatives potassium sorbate and sodium metabisulphite was assessed using a Central Composite Rotational Design (CCRD) to determine the stability of carbonated coconut water, varying the concentrations of potassium sorbate from 0 to 500 mg.L-1, and of sodium metabisulphite from 0 to 100 mg.L-1. The chemical evaluations included carbonation volume, pH, soluble solids, dissolved oxygen and carbon dioxide, acidity, ascorbic acid, polyphenoloxidase and peroxidase activities, colour and turbidity attributes. The microbiological evaluations considered the total aerobic plate count and the enumeration of yeasts and moulds. It was observed that concentrations of 375 mg.L-1 of potassium sorbate and 75 mg.L-1 of sodium metabisulphite gave the best quality attributes with respect to minor changes in acidity and colour of the coconut water, providing that the raw material had low microbiological contamination.

Introduction: This work was carried out on the purpose of identifying the species of phlebotomine sandflies in the municipality of Monte Negro, state of Rondonia, Brazil, that may have been transmitting the American cutaneous leishmaniasis (ACL), and concisely describe epidemiological aspects of disease. METHODS: The epidemiologic and socioeconomical indicators were obtained from government institutions and the local Municipal Secretary of Health. Phlebotomine sandflies were captured using CDC light traps between July 2006 to July 2008. The total of 1,240 of female sandflies were examined by PCR method directed to k-DNA. RESULTS: There has been a significant decrease in the incidence of ACL of about 50% over the last ten years in the municipality. A total of 1,935 specimens of 53 sandfly species were captured, three of the genus Brumptomyia genus and 50 of the genus Lutzomyia. The predominant species was Lutzomyia acanthopharynx, Lutzomyia whitmani, Lutzomyia geniculata and Lutzomyia davisi. None were positive for Leishmania sp. CONCLUSIONS: Four sandflies species were found in the State of Rondonia for the first time: Brumptomyia brumpti, Lutzomyia tarapacaensis, Lutzomyia melloi and Lutzomyia lenti. The presence of Lutzomyia longipalpis, was also captured. Socioeconomical improvement of Brazilian economy and the increase of environmental surveillance in the last 15 years collaborated in the decrease of people exposed to vectors, reducing the incidence of ACL.

INTRODUÇÃO: Nos últimos anos, foram crescentes os registros de infecções por micobactéria de crescimento rápido em cirurgia plástica, mesmo com a melhoria dos métodos de assepsia/ antissepsia e da antibioticoprofilaxia. A infecção após inclusão de implantes mamários causa grande morbidade às pacientes e transtorno ao cirurgião. MÉTODO: Estudo retrospectivo dos casos de infecção por micobactéria de crescimento rápido da 38ª Enfermaria da Santa Casa da Misericórdia do Rio de Janeiro, após inclusão de implantes mamários, em que são apresentadas propostas de prevenção e tratamento da micobacteriose. Foram incluídos os casos confirmados laboratorialmente e os clinicamente suspeitos. RESULTADOS: Até o presente momento foram confirmados 3 casos de infecção por micobactéria, num total de 483 mamaplastia de aumento no decorrer de 3 anos. Em 2 pacientes, houve suspeita de infecção, porém sem confirmação laboratorial. CONCLUSÕES: A profilaxia é o pilar fundamental para a redução do impacto da micobacteriose em procedimentos de cirurgia plástica. Entretanto, saber identificar, diagnosticar e tratar corretamente a micobacteriose é de suma importância para minimizar a morbidade da paciente

INTRODUCTION: Reports of infections caused by rapidly growing mycobacteria during plastic surgery have increased in recent years despite improvements in techniques of asepsis/antisepsis and antibiotic prophylaxis. Infections occurring after the insertion of breast implants are a cause of patient morbidity and a significant problem for the surgeon. METHODS: Breast implant surgery cases complicated by mycobacterial infections at the Infirmary ward 38th of the Santa Casa da Misericórdia, Rio de Janeiro were retrospectively reviewed. A description of the current guidelines for the prevention and treatment of mycobacteriosis is included. Laboratory confirmed and clinically suspected cases were included in this study. RESULTS: Of 483 augmentation mammaplasty cases, 3 patients developed mycobacterial infections in the last 3 years. In 2 patients, there was a suspicion of infection that was not confirmed by laboratory data. CONCLUSIONS: Prophylaxis is fundamental for reducing the incidence of mycobacteriosis during plastic surgery procedures. However, the identification, diagnosis, and treatment of mycobacterial diseases are important to minimize the morbidity of this type of infection

The possibility of recycling and the favorable mechanical properties of the products have encouraged the study and production of thermoplastic composites from natural fibrous waste. Açaí (cabbage palm) fiber, which is removed from the seed, has been slightly investigated, as compared to what is already known about the fruit pulp. In this study, the influence of açaí fiber as an element of reinforcement in recycled everyday usage thermoplastics using simple, low cost methodology was evaluated. Recycled matrixes of high impact polystyrene and polypropylene were molded by hot compression from which the fiber composites were obtained. The FTIR technique showed that the process was efficient in preventing degradation of the açaí fibers. The influence of the fiber on the mechanical behavior of the recycled matrixes was investigated by microscopic images of compression and impact tests. The results showed better impact performance for the fiber combined with the polymeric matrixes.

O uso da radiação ultravioleta é um dos vários processos físicos que podem ser utilizados para a esterilização ou na higienização de superfícies que irão entrar em contato com alimentos. Objetivou-se, nesta pesquisa a avaliação da eficiência da radiação ultravioleta (UV) na esterilização de superfícies de embalagens para alimentos visando a redução da contaminação microbiológica. Tampas e filmes plásticos foram irradiados em uma fonte de ultravioleta emitindo comprimentos de ondas a 254 nm, no interior de uma câmara especialmente projetada para este estudo, através de um delineamento fatorial para testar as variáveis: tempo de exposição e intensidade de irradiação (distância da fonte). Avaliou-se o número de reduções decimais de esporos de Bacillus subtilis inoculados na superfície das embalagens. As reduções decimais obtidas não foram altas, variaram de 0,21 a 2,47, mas o uso da lâmpada UV foi altamente eficiente para tempo de exposição superior a 30 s e distância mínima de 20 cm da fonte, causando a redução total da carga microbiana inoculada.

Ultraviolet radiation is one of the major physical processes used to sterilize or to clean surfaces that will be in contact of foods. This research evaluated the efficiency of ultraviolet (UV) radiation to sterilize surfaces of plastic packaging materials based on the reduction of microbial counts. Plastic closures and films were irradiated by exposing them to lamps emitting UV radiation at 254 nm in an apparatus specially constructed for this study. Using an experimental design in order to investigate the effect of exposure time and distance from the source, the reduction number of Bacillus subtilis spores inoculated to the package surfaces were evaluated. The UV radiation efficiency was not high for short exposition time, presenting reduction number ranged from 0.21 to 2.47, but it was very efficient when exposed to more than 30 s at a distance of 20 cm.

Este estudo teve por objetivo avaliar a estabilidade físico-química da água de coco quando processada termicamente entre 138 e 144 °C por 10 segundos, com adição de ácido ascórbico nas concentrações de 0, 100 e 200 mg.L-1. Foram processados cinco lotes de água de coco em pequena escala, fazendo-se a avaliação de sua estabilidade por três meses. O tratamento térmico a 139 °C/10 segundos e o uso de 200 mg.L-1 de ácido ascórbico foram consideradas as melhores condições de processo para manter a estabilidade físico-química da água de coco esterilizada e acondicionada assepticamente.

This study had the objective to test stability of coconut water (Cocos nucifera) during the process and storage. The process conditions were temperatures ranging from 138 to 144 °C under holding time of 10 seconds. Five batches of coconut water containing 0, 100 and 200 mg.L-1 of ascorbic acid were processed and filled aseptically in glass tubes. The treatment which had more stability was the one done at 139 °C/10 seconds containing 200 mg.L-1 of ascorbic acid.

Dois processos térmicos foram aplicados ao caldo de cana com o objetivo de se obter um produto estável à temperatura ambiente. A variedade de cana de açúcar (Sacharum ssp.) utilizada foi a RB72 - 454. A metodologia de planejamento fatorial foi aplicada a fim de se verificar a melhor combinação entre acidez (pH) e doçura (°Brix). Houve uma tendência para melhor aceitação sensorial quando o pH foi maior que 4,0 e °Brix maior que 15. Primeiramente, o caldo foi submetido a 141 °C /10 s e envasado assepticamente em garrafas de vidro previamente esterilizadas. No segundo processo, o caldo foi submetido ao tratamento térmico a 110 °C /10 s e envasado a quente (90 ± 5 °C) em garrafas de vidro. Análises físico-químicas, microbiológicas e sensoriais foram realizadas durante a estocagem dos lotes à temperatura ambiente. O lote processado assepticamente apresentou vida útil de 30 dias e o envasado a quente, 60 dias, não apresentando diferença estatística (p < 0,05) nos testes sensoriais de aceitação, em relação às amostras congeladas. O envase a quente causou menor escurecimento ao produto durante estocagem à temperatura ambiente e maiores médias de aceitação sensorial em relação aos atributos: aparência, aroma e impressão global, possivelmente devido ao maior efeito térmico sobre a inativação das enzimas do caldo de cana.

The objective of this work is to evaluate two thermal processes in order to obtain sugarcane (Sacharum ssp.) juice stable at room temperature in glass bottles. An experimental methodology was applied to obtain the best combination between pH and °Brix based on the sensory results. There was a tendency for a better sensory acceptance for pH > 4.0 and °Brix > 15. Two thermal processes were applied to sterilize the juice. Firstly, the juice was submitted to 141 °C /10 s, and then aseptically filled in glass bottles previously sterilized. In the second process, the juice was submitted to 110 °C /10 s and filled into glass bottles at 90 ± 5 °C. Physical-chemical changes, microbiological counts and sensory acceptance were evaluated during the storage at room temperature. The shelf life of aseptically processed juice was 30 days and 60 days for the hot filled juice based on the sensory evaluation. These results indicated that the hot fill process was more efficient for sugarcane juice preservation in terms of sensory acceptance and physical-chemical changes, probably because of the thermal inactivation of the enzymes.

Processou-se uma mistura isotônica com pH 3,4; objetivando-se a produção de uma bebida microbiologicamente estável, prescindindo de refrigeração. A bebida isotônica foi pasteurizada a 85°C/5s em trocador de calor a placas e acondicionada em garrafas de polietileno tereftalato (PET) sanificadas por aspersão com solução de ácido peracético 0,3% durante 5s, a 30°C. Foram processados 1 lote com 50mg/L de sorbato de potássio, 1 lote com 100mg/L e 1 lote sem sorbato. Os 3 lotes foram mantidos a 25°C durante 26 semanas, sendo realizadas determinações de pH, sólidos solúveis, acidez total titulável, ácido ascórbico, testes de aceitação sensorial e contagens de microrganismos mesófilos aeróbios totais, bolores e leveduras durante a estocagem. Verificou-se diferença significativa (p<0,05) entre as médias das determinações de ácido ascórbico, no início e fim do período de estocagem, para os três lotes processados. As contagens de bolores e leveduras e mesófilos aeróbios totais foram <10 UFC/mL e <5,7 UFC/mL, respectivamente, para os três lotes analisados durante as 26 semanas. As médias das notas atribuídas nos testes de aceitação sensorial não diferiram entre si (p<0,05) ao longo da estocagem. Os resultados obtidos evidenciaram a possibilidade de produção de uma bebida isotônica em garrafa de PET sem adição de conservadores químicos; visto que, o lote processado sem sorbato apresentou resultados microbiológicos confiáveis, aliados a sua satisfatória aceitação sensorial e estabilidade físico-química.

The objective of this work was to obtain an isotonic drink by using pasteurization and packing into aseptic bottles, stable at room temperature, without the addition of chemical preservatives. For the sanitation of the plastic bottles some sanitizers were tested, based on their efficiency to destroy microorganism, maintaining minimum residual hydrogen peroxide, and keeping the drink sensory quality. The isotonic drink (pH 3,40) was thermaly processed in a plate pasteurizer at 85ºC/5s and packed into PET bottles sanitized by spraying peracetic acid at 0.3%/5s at 30ºC. The processed drink contained three different concentrations of potassium sorbate (control, 50 and 100mg/L). The stability of the products were evaluated at 25ºC for 26 weeks by measuring the pH, soluble solids, titrable acidity, ascorbic acid, microbial count, and sensory tests. The sensory evaluation and the count of the total mesophilic aerobic bacteria, moulds and yeast were measured during storage. There was no difference (p<0,05) for the pH, soluble solids and acidity of the processed drinks during the storage period except for the ascorbic acid which reduced to about 30% of the initial value. At 26 weeks the total bacteria and mould and yeast count were <5.7CFU/mL and <10CFU/mL, respectively. There was no sensory evaluation diference (p<0,05) during the storage test. Such results indicated that the formulated isotonic drink can be processed at the above conditions, without the addition of chemical preservatives, and stored at room temperature for at least 6 months in good commercial quality.

Este artigo aborda considerações atualizadas sobre a reciclagem de embalagens plásticas com foco no setor de alimentos. No contexto mundial é avaliado o crescente volume de utilização de embalagens plásticas na preservação de alimentos e levantados os componentes sanitários, mercadológicos, sócio-econômicos e ambientais associados. São avaliadas como potenciais vias de reciclagem a transformação mecânica de embalagens plásticas em novos materiais ou produtos, a recuperação de resinas, a transformação térmica, a reutilização de embalagens e a degradação ambiental. O contexto brasileiro mostra potenciais características de viabilidade sócio-econômica e empresarial para a reciclagem de embalagens plásticas, exigindo, todavia, maior conjunção de ações governamentais, empresariais e de pesquisa no setor.

This article addresses up-to-date considerations on the recycling of packing plastics, with focus on the food sector. In the worldwide context, an evaluation is provided of the increase in the volume of packing plastics for food preservation and comments are made on the associated sanitary, marketing, social, economic and environmental aspects. Potential recycling ways for packing plastics are evaluated, such as the mechanic transformation in new materials or products, resin recuperation, thermal transformation, packing refill and environmental degradation. The Brazilian context points to a potential viability of the recycling of packing plastics in terms of economical, social and marketing aspects. An efficient recycling industry demands, however, concerted actions from government and companies, in addition to further research in this field.

Tradicionalmente, as embalagens para alimentos têm sido planejadas para proteger o produto; um de seus principais requisitos é a não interação com o alimento acondicionado, funcionando assim como uma barreira inerte entre o alimento e o ambiente. Entretanto, as tecnologias envolvendo embalagens ativas visam o planejamento de embalagens que apresentem interações desejáveis com o produto, aumentando ou monitorando sua vida-de-prateleira. Essa revisão tem o objetivo de apresentar o conceito de embalagens ativas e suas principais funções e aplicações.

Traditionally, food packaging systems have been designed to protect the product, one of their main requirements being not to interact with the packaged food; thus, they function as an inert barrier between the food and the environment. On the other hand, active packaging systems have been developed to interact desirably with the product, increasing or checking its shelf life. This review presents active packaging definition, main functions and applications.