Abstract:The presence of coliform bacteria in water presents a potential threat to public health, as it can increase the risk of infectious diseases in the most vulnerable population. The matter is more complicated when the physicochemical and microbiological quality of the water consumed is unknown. The purpose of this study is to evaluate the current state of the quality of drinking water in three Territorial Base Organizations (OTB’s) of the Municipality of Vinto-Cochabamba and the relationship of dependence of the microbiological parameters with the OTB’s. Laboratory analyzes of 30 samples taken from different homes (10 samples per OTB) show compliance with the maximum permissible limits of physicochemical parameters (pH, conductivity, alkalinity and hardness) according to Bolivian Standard 512 (NB 512). Regarding the microbiological parameters for total coliforms, of the 30 samples analyzed, only 11 met the maximum permissible limit, unlike the total coliform parameter, where 25 of the 30 samples met the maximum permissible limit. The microbiological parameters were subjected to chi-square analysis, providing sufficient evidence to affirm with 95% confidence that the results of total and heat-resistant coliforms do not depend on the OTB (p=0.36). By contrasting the results of household water consumption with that of water supplied, it can be speculated that contamination of microbiological origin occurs either in the distribution pipes, household tanks and/or the water use practices of each household.

Resumen: La presencia de bacterias coliformes en el agua presenta una amenaza potencial a la salud pública, ya que puede incrementar el riesgo de enfermedades infecciosas en la población más vulnerable. El asunto resulta más complicado cuando se desconoce la calidad fisicoquímica y microbiológica del agua que se consume. El presente estudio tiene la finalidad de evaluar el estado actual de la calidad de agua de consumo en tres Organizaciones Territoriales de Base (OTB’s) del Municipio de Vinto-Cochabamba y la relación de dependencia de los parámetros microbiológicos con las OTB’s. Los análisis de laboratorio de 30 muestras tomadas en los diferentes domicilios (10 muestras por OTB) muestran el cumplimiento de los límites máximos permisibles de los parámetros fisicoquímicos (pH, conductividad, alcalinidad y dureza) según la Norma Boliviana 512 (NB 512). Respecto a los parámetros microbiológicos para coliformes totales, de las 30 muestras analizadas solo 11 cumplieron con el límite máximo permisible, a diferencia del parámetro de coliformes termorresistentes, donde 25 de las 30 muestras cumplieron con el límite máximo permisible. Los parámetros microbiológicos fueron sometidos al análisis de chi-cuadrado, dando evidencia suficiente para afirmar con un 95% de confianza que los resultados de coliformes totales y termorresistentes no depende de la OTB (p=0.36). Al contrastar los resultados de agua de consumo domiciliario con la del agua suministrada, puede especularse que la contaminación de origen microbiológico ocurre ya sea en las tuberías de distribución, tanques domiciliarios y/o las prácticas de uso del agua de cada domicilio

RESUMEN La paja de trigo es un material de desecho muy abundante que puede servir como fuente de carbono en diversos procesos de fermentación. El estudio tuvo como objetivo generar ácido cítrico a partir de la paja de trigo utilizando Aspergillus niger y evaluar su potencial conservante en muestras de carne fresca de ave. Las muestras de paja de trigo se secaron, pulverizaron y pretrataron químicamente. La suspensión de paja de trigo obtenida (100 g L-1) se sacarificó a 50 °C usando celulasas obtenidas de Trichoderma viride. El sustrato hidrolizado luego se sometió a fermentación por Aspergillus niger a 35 °C, 180 rpm y pH=5 durante 7 días. El ácido cítrico generado se determinó mediante la técnica de HPLC. La carne de ave se obtuvo y se trató mediante remojo en diferentes concentraciones (1, 2 y 3%) de ácido cítrico (n=4). Las muestras tratadas se almacenaron en bolsas de plástico estériles durante 14 días a 4 °C. Se determinaron el recuento total de bacterias (TBC), el recuento Total de Coliformes (TCC), el TVB-N y el TBARS a medida que avanzaba el almacenamiento, y se realizó el pH, el TTA y la evaluación sensorial. El ácido cítrico obtenido fue de 14,15 g L-1, lo que resultó en un rendimiento porcentual del 26,18%. El tratamiento de la carne con un 3% de ácido cítrico presentó los valores más bajos de TBC y TCC de 2,55 y 0,34 Log10 UFC g-1 después de 7 días de almacenamiento, respectivamente. Se observaron diferencias significativas (P<0,05) en el TBC y el TCC dentro de los tratamientos. La reducción de T-VBN y TBARS durante el almacenamiento fue más evidente en las muestras de carne tratadas con ácido cítrico al 3%, conservando una aceptabilidad de 31,22 mg 100 g-1 y 0,74 mg kg-1, respectivamente, en el día 10. El tratamiento con ácido cítrico al 2% tuvo los mejores atributos sensoriales (16) en el día 7. Los resultados de este estudio indican que el tratamiento con ácido cítrico al 2% mostró resultados promisorios en la prolongación de la vida útil de las muestras de carne fresca de ave.

ABSTRACT Wheat straw is a highly abundant waste material that can be utilized as a carbon source in various fermentation processes. This study aimed to generate citric acid using Aspergillus niger from wheat straw and to evaluate its preservative potential in fresh poultry meat samples. Wheat straw samples were dried, pulverized, and chemically pretreated. The obtained wheat straw slurry (100 g L-1) was saccharified at 50 °C using cellulases obtained from Trichoderma viride. The hydrolyzed substrate was then subjected to fermentation by Aspergillus niger at 35 °C, 180 rpm, and pH=5 for 7 days. The citric acid generated was determined via the HPLC technique. Poultry meat was obtained and treated by soaking in different concentrations (1, 2, and 3%) of citric acid (n=4). The treated samples were then stored in sterile plastic bags for 14 days at 4 °C. Total Bacterial Count (TBC), Total Coliform Count (TCC), TVB-N, and TBARS were determined as storage progressed, and pH, TTA, and sensory evaluation were carried out. The highest citric acid obtained was 14.15 g L-1 which resulted in a percent yield of 26.18%. Treatment of meat with 3% citric acid had the lowest TBC and TCC of 2.55 and 0.34 Log10 CFU g-1 after 7 days of storage respectively. There were significant differences in the TBC and TCC observed within the treatments (P<0.05) as observed. T-VBN and TBARS reduction during storage was most evident in meat samples treated with 3% citric acid, retaining acceptability of 31.22 mg 100 g-1 and 0.74 mg kg-1, respectively at day 10. The 2% citric acid treatment had the best sensory attributes (16) on day 7. Findings from this study show that treatment with 2% citric acid and above showed promising results in extending the shelf-life of fresh poultry meat samples.

RESUMO: O objetivo deste estudo é a determinação de alguns parâmetros de qualidade de pestilos de uva e amoreira (couros) vendidos em Elazig. Para tanto, um total de 45 amostras de pestil de frutas, sendo 23 de uva e 22 de amoreira, foram analisadas quanto às suas propriedades físicas, químicas e microbiológicas. Em pestils de uva e amoreira, os valores médios de L* (claridade/escuridão) foram 42.72 e 44.81, os valores de a* (vermelhidão) foram 10.29 e 9.07, e os valores de b* (amarelo) foram 20.90 e 20.90, respectivamente. Nas amostras de pestil de uva e amoreira, os valores de espessura foram 1.62 e 1.34, os valores de pH foram 3.82 e 4.75, os valores de acidez (como ácido cítrico) foram 0.63 e 0.22%, os valores de aw foram 0,602 e 0.627, os valores de matéria seca foram 68.78% e 72.99%, os valores de cinzas foram 2.25% e 0.64%, os valores de cinzas insolúveis em HCl a 10% foram 0.20 e 0.29, e os valores Brix foram 18.83 e 19.36, respectivamente. As contagens de TMAB, coliformes, Staphylococcus-Micrococcus e fungos de levedura foram 4.72 e 4.48, 1.30 e 1.89, 2.11 e 2.12 e 2.04 e 2.11 log10 ufc/g, respectivamente, em todas as amostras examinadas. Em 14 das amostras (31.11%), o número total de microrganismos aeróbios mesófilos foi >5 log10 ufc/g. Escherichia coli e Salmonella spp. não foram encontrados em nenhuma das amostras. No entanto, verificou-se que as amostras continham níveis significativos de bolor de levedura. Não houve diferença entre os grupos em termos microbiológicos na análise estatística (P > 0,05). De acordo com o estudo atual, não houve produção padrão e não foram observadas regras de higiene suficientes no processo de produção de pestil em empresas familiares em Elazig. Por outro lado, foram obtidas informações essenciais sobre alguns parâmetros físicos, químicos e microbiológicos de qualidade das polpas de uva e amora-preta comercializadas em mercados e lojas de Elazig. RESUMO couros (couros Elazig tanto 4 frutas 2 físicas microbiológicas L claridade/escuridão claridadeescuridão claridade escuridão (claridade/escuridão 4272 42 72 42.7 4481 44 81 44.81 vermelhidão (vermelhidão 1029 10 29 10.2 907 9 07 9.07 b amarelo (amarelo 2090 20 90 20.9 respectivamente 162 1 62 1.6 134 34 1.34 382 3 82 3.8 475 75 4.75 como cítrico 063 0 63 0.6 022 0.22% 0602 602 0,60 0627 627 0.627 6878 68 78 68.78 7299 99 72.99% 225 25 2.25 064 64 0.64% 020 0.2 029 0.29 1883 18 83 18.8 1936 19 36 19.36 TMAB coliformes StaphylococcusMicrococcus Staphylococcus Micrococcus 472 4.7 448 48 4.48 130 30 1.3 189 89 1.89 211 11 2.1 212 12 204 04 2.0 log log1 ufcg ufc g ufc/g examinadas 31.11%, 3111 31.11% , 31 (31.11%) 5 spp entanto verificouse verificou se P 0,05. 005 0,05 . 05 0,05) atual lado físicos amorapreta amora preta 427 7 42. 8 44.8 102 10. 9.0 209 20. 16 6 1. 13 38 3. 47 06 0. 02 0.22 060 60 0,6 062 0.62 687 68.7 729 72.99 2.2 0.64 188 18. 193 19.3 4. 4.4 1.8 21 2. 311 31.11 (31.11% 00 0,0 44. 9. 0, 68. 72.9 19. 31.1 (31.11 72. 31. (31.1 (31. (31 (3 (

ABSTRACT: The aim of this study is the determination some quality parameters of grape and mulberry pestils (leathers) sold in Elazig. For this purpose, a total of 45 fruit pestil samples, of which 23 were grape pestils and 22 were mulberry pestils, were analyzed for their physical properties, chemical properties, and microbiological characteristics. In grape and mulberry pestils, the average L* (lightness/darkness) values were 42.72 and 44.81, a* (redness) values were 10.29 and 9.07, and b* (yellow) values were 20.90 and 20.90, respectively. In grape and mulberry fruit pestil samples, the thickness values were 1.62 and 1.34, pH values were 3.82 and 4.75, acidity values (as citric acid) were 0.63 and 0.22%, aw values were 0.602 and 0.627, dry matter values were 68.78% and 72.99 %, ash values were 2.25% and 0.64%, insoluble ash values in 10% HCl were 0.20 and 0.29, and Brix values were 18.83 and 19.36, respectively. TMAB, coliform, Staphylococcus-Micrococcus, and yeast-mold counts were found to be 4.72 and 4.48, 1.30 and 1.89, 2.11 and 2.12, and 2.04 and 2.11 log10 cfu/g, respectively, in all samples examined. In 14 of the samples (31.11%), the total number of mesophilic aerobic microorganisms was found to be >5 log10 cfu/g. Escherichia coli and Salmonella spp. were not found in any of the samples. However, the samples were found to contain significant levels of yeast-mold. There was no difference between the groups in microbiological terms in statistical analysis (P > 0.05). According to the current study, there was no standard production and not enough hygiene rules were observed in the pestil production process in family businesses in Elazig. On the other hand, essential information was obtained on some physical, chemical and microbiological quality parameters of grape and blackberry pulps sold in markets and stores in Elazig. ABSTRACT leathers (leathers Elazig purpose 4 2 properties characteristics L lightness/darkness lightnessdarkness lightness darkness (lightness/darkness 4272 42 72 42.7 4481 44 81 44.81 redness (redness 1029 10 29 10.2 907 9 07 9.07 b yellow (yellow 2090 20 90 20.9 respectively 162 1 62 1.6 134 34 1.34 382 3 82 3.8 475 75 4.75 as acid 063 0 63 0.6 022 0.22% 0602 602 0.60 0627 627 0.627 6878 68 78 68.78 7299 99 72.9 % 225 25 2.25 064 64 0.64% 020 0.2 029 0.29 1883 18 83 18.8 1936 19 36 19.36 TMAB coliform StaphylococcusMicrococcus, StaphylococcusMicrococcus Staphylococcus Micrococcus, Micrococcus Staphylococcus-Micrococcus yeastmold yeast mold 472 4.7 448 48 4.48 130 30 1.3 189 89 1.89 211 11 2.1 212 12 2.12 204 04 2.0 log log1 cfug cfu g cfu/g examined 31.11%, 3111 31.11% , 31 (31.11%) 5 spp However yeastmold. mold. P 0.05. 005 0.05 . 05 0.05) hand 427 7 42. 8 44.8 102 10. 9.0 209 20. 16 6 1. 13 38 3. 47 06 0. 02 0.22 060 60 062 0.62 687 68.7 729 72. 2.2 0.64 188 18. 193 19.3 4. 4.4 1.8 21 2. 311 31.11 (31.11% 00 0.0 44. 9. 68. 19. 31.1 (31.11 31. (31.1 (31. (31 (3 (

RESUMEN En Colombia, las empresas de acueducto deben garantizar que el agua que suministran se pueda consumir directamente; sin embargo, la percepción de la población es que su calidad no es la adecuada para su ingesta directa. Esta situación es más notoria en algunas ciudades, como es el caso de Villavicencio, Meta, donde la mayoría de la población consume agua envasada en diferentes presentaciones, debido a la poca confianza en el agua que suministra la empresa de acueducto, por lo tanto, este producto se ha convertido en un artículo de primera necesidad en la canasta familiar de los hogares de Villavicencio. El objetivo de este trabajo fue evaluar la calidad del agua envasada de diez empresas, por un periodo de 8 meses. La calidad se evaluó mediante el análisis de los siguientes parámetros fisicoquímicos: cloruro, dureza total, hierro, manganeso, nitrato, nitrito, pH, sodio, sólidos totales y turbiedad y los siguientes parámetros microbiológicos: bacterias coliformes totales, bacterias coliformes fecales y Pseudomonas aeruginosa. Los parámetros fisicoquímicos estuvieron dentro de los valores admisibles, de acuerdo con la norma de referencia; no obstante, se evidenció la presencia de microorganismos en el 33 % de las muestras analizadas, por lo que su consumo representa un riesgo para la salud humana.

ABSTRACT In Colombia, water companies must guarantee that the water they supply can be consumed directly. However, the population's perception is that the quality of this water is not adequate for direct consumption. This situation is more noticeable in some cities, such as Villavicencio, Meta, where most of the population consumes packaged water in different presentations due to little confidence in the water supplied by the water company. Therefore, this product has become a staple item of Villavicencio households. The aim of this work was to assess the quality of packaged water from ten companies for a period of 8 months. Quality was assessed by analyzing the following physicochemical parameters: chlorides, total hardness, iron, manganese, nitrate, nitrite, pH, sodium, total solids, and turbidity; and the following microbiological parameters: total coliform bacteria, fecal coliform bacteria, and Pseudomonas aeruginosa. The physicochemical parameters were within the admissible values in accordance with the reference standard. However, the presence of microorganisms was evident in 33 % of the samples analyzed, so its consumption represents a risk to human health.

Resumen: Los cormos de malanga son tallos subterráneos con alto valor nutrimental por su contenido de carbohidratos y proteínas, además de ser altamente digestivos. El almidón que se extrae de ellos puede ser utilizado en la encapsulación de microorganismos probióticos, de gran importancia para la salud. El objetivo de este trabajo fue desarrollar un suplemento alimenticio con características funcionales, usando bacterias ácido lácticas (BAL) (Lactobacilos casei), encapsuladas en almidón de malanga (Xanthosoma sagittifolium). El suplemento se realizó mezclando 150 mL de pulpa de fruta cocida (mango o manzana) con 400 mL de suero de leche (pH de 6.0), a 45 ± 1 °C, hasta conseguir la consistencia deseada (449.9 mPas/s a una temperatura de 25 ºC). Posteriormente, se adicionaron 1 % o 2 % de almidón de malanga (p/v) y 10 mL de cultivo probiótico por cada 100 mL de mezcla. Se deshidrató a 80 ºC y 150 ºC con flujo de aire de 20 mL/min para manzana y 8 mL/min para mango mediante secado por aspersión. El rendimiento fue de 12 %, con una viabilidad de las BAL en el suplemento deshidratado a los 3 meses de almacenamiento superior a 1 x 108 UFC/g. La ausencia de bacterias coliformes, así como de salmonella y shigella, indican que los suplementos son inocuos y aptos para consumo. La composición nutrimental del suplemento de manzana obtenido fue2.23 % de fibra, 5.93 % de grasa, 4.95 % de proteína y un 79 % de hidratos de carbono; el suplemento de mango, el contenido fue 0.59 % de fibra, 7.6 % de grasa, 4.2 % de proteína y 80.20 % de hidratos de carbono. El almidón de malanga permitió la microencapsulación de las BAL y mantener su viabilidad durante el almacenamiento de los suplementos alimenticios desarrollados con base en suero de leche y fruta.

Abstract: Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements.

Resumen Antecedentes: La industria atunera se erige como uno de los sectores más importantes en la producción mundial de alimentos. Sin embargo, entre sus diversos productos, la carne comercial conocida como “lomo de atún” ostenta la mayor importancia tanto en su producción como en su comercialización. Lamentablemente, fracciones de carne provenientes de la cola y la cabeza se han desperdiciado debido a su reducido valor comercial. A pesar de poseer un notable valor tecnológico, esta carne normalmente es utilizada en la alimentación animal mediante la producción de harina, perdiendo la oportunidad de desarrollar productos alimenticios alternativos con alto valor nutricional. Objetivo: Este estudio tuvo como objetivo desarrollar y evaluar salchichas producidas con carne subutilizada de atún (carne de cola y cabeza). Métodos: Las especies de atún utilizadas fueron Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Se formularon tres (3) tipos diferentes de salchichas usando 100 % de carne de atún Big-eye (BE), 100 % de Skip-jack (SJ) y 100 % de carne de res/cerdo (Control). Se analizaron los cambios de pH en las salchichas durante el almacenamiento a 4 ± 1 oC y se compararon con el Control. También se evaluaron la composición proximal, calidad microbiológica y atributos sensoriales. Resultados: El pH mostró que los valores tendieron a disminuir en relación a la muestra Control, mientras que este valor aumentó en los dos tipos de salchicha con carne de atún. Las salchichas con carne de atún mostraron un 72 % de humedad, 18 % de proteína, 4,1 % de lípidos, 0,4 % de ceniza, 0,4 % de fibra, 4,5 % de carbohidratos. Los atributos sensoriales mostraron buena aceptabilidad de los parámetros de color, olor, sabor y textura. La aceptabilidad general se calificó como "me gusta" y el índice de aceptabilidad osciló entre el 76 % y el 86 %. Durante el periodo de almacenamiento en refrigeración, los análisis microbiológicos indicaron que el recuento de coliformes totales fue < 3 UFC/g. No se evidenció la presencia de Escherichia coli, Staphylococcus aureus y bacterias aerobias mesófilas durante 24 días de almacenamiento. Conclusión: El aprovechamiento de la carne de la cola y cabeza del atún permitió desarrollar productos emulsionados tipo gel (embutidos) que exhibieron buena calidad nutricional, sensorial y microbiológica.

Abstract Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

RESUMEN Debido a la diversificación de los productos de origen lácteo desarrollados en el estado Falcón, la introducción de un producto lácteo fermentado derivado del yogurt combinado con gel de Aloe vera, cultivo tradicional de la región, es novedoso por sus propiedades alimenticias y beneficios a la salud. Esta investigación tuvo como objetivo evaluar la calidad de una bebida láctea fermentada con gel de Aloe frutado según la normativa vigente. Se tomaron como referencias importantes autores como Tamime y Robinson, (1) Morillo y Toyo, (2) Méndez y Romero. (3) Se realizaron corridas de elaboración del producto a escala de laboratorio, a fin de establecer las proporciones adecuadas del gel de Aloe frutado mezclando pulpa de fruta, azúcar y gel de Aloe, siendo la más aceptada la proporción 1:1:1. Se realizó la caracterización fisicoquímica y microbiológica de la materia prima y del producto terminado mediante las normas COVENIN y pruebas organolépticas a 10 jueces no entrenados para asegurar la aceptación del producto, de donde se obtuvo una bebida láctea fermentada con la adición de 50 % de gel de Aloe frutado con un pH de 4,51; una acidez titulable de 0,837 % de ácido láctico; 3,64 % de grasa y 12,92 % de sólidos no grasos. Respecto a la calidad microbiológica se encontraron levaduras escasas y ausencia de bacterias coliformes, con lo cual se cumple con los requisitos fisicoquímicos y microbiológicos exigidos por la normativa, permitiendo la obtención de un producto de calidad apto para el consumo humano a base de materias primas naturales.

ABSTRACT Due to the diversification of dairy products developed in the state of Falcón, the introduction of a fermented dairy product derived from yogurt combined with Aloe vera gel, a traditional crop of the region, is novel due to its nutritional properties and health benefits. The objective of this research was to evaluate the quality of a dairy drink with fermented aloe according to current regulations. Important authors such as Tamime and Robinson 1, Morillo and Toyo 2, Méndez and Romero 3 were taken as references. Product elaboration runs were carried out on a laboratory scale, in order to establish the adequate proportions of the fruity Aloe gel by mixing fruit pulp, sugar and Aloe gel, the most accepted being the 1:1:1 ratio. The physicochemical and microbiological characterization of the raw material and the finished product was carried out using the COVENIN standards and organoleptic tests to untrained judges to ensure the acceptance of the product, from which a fermented milk drink was obtained with the addition of 50 % gel of Fruity Aloe with a pH of 4,51; a titratable acidity of 0,837 % lactic acid; 3,64 % fat and 12,92 % non-fat solids. Regarding the microbiological quality, few yeasts and the absence of coliform bacteria were found, which complies with the physicochemical and microbiological requirements demanded by the regulations, allowing the obtaining of a quality product suitable for human consumption based on natural raw materials.

ABSTRACT This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples of meat (breasts and thighs, with or without skin) were analysed on days 1, 3, 6 and 9 after packaging in two different atmospheres, at a storage temperature of 3°C ± 1°C. Enterobacteriaceae, coliform bacteria, and E. coli, Total Viable Count, psychrotrophic microorganisms, Lactic Acid Bacteria, Pseudomonas spp. counts, and Brochothrix thermosphacta were determined. As expected, the type of sample and storage length had the greatest influence on microbiological quality (p<0.001). Lower significance (p<0.01) was observed for the place of sampling factor - i.e. duck breast or thigh. As expected, better microbiological parameters were achieved with vacuum-packed samples. The pH value increased during storage, but the increase was minimal for the vacuum-packed samples. In all the microbiological parameters monitored, the best results at the end of storage were obtained for duck breast muscles packed in vacuum. total 7 breasts thighs skin 1 3 atmospheres 3C C 1C 1°C Enterobacteriaceae bacteria E coli Count microorganisms Bacteria spp counts determined expected p<0.001. p0001 p p<0.001 . 0 001 (p<0.001) p<0.01 p001 01 (p<0.01 ie i e i.e thigh vacuumpacked samples monitored p000 p<0.00 00 (p<0.001 p<0.0 p00 (p<0.0 (p<0.00 p<0. p0 (p<0. p<0 (p<0 p< (p< (p

Abstract Dairy desserts have become a commercial product which produced in the industry and consumption is increasing worldwide. Ensuring food safety is becoming increasingly significant in dairy dessert which is microbiologically risky product. The combination of microbiological monitoring of both food products and the production environment is critical to provide food quality and safety. Environmental Monitoring Program (EMP) is a monitoring program which allows to evaluate effectiveness of general hygiene-sanitation operations and control programs to prevent possible microbial contamination of food. The aim of this study is to provide practical recommendations and strategies to build efficient EMP in the dairy desserts and food industry. During the implementation of the EMP (October 2019-March 2020), a total of 852 samples; dairy dessert (keskul) (n = 144), raw and auxiliary materials (n = 78), air (n = 96), water (n = 24), personnel (n = 144) and production surfaces (n = 366) microbiological conditions were examined within the parameters of Total Mesophilic Aerobic Bacteria (TMAB), coliform, Escherichia coli, Staphylococcus aureus and yeast-mold. The microbiological results of keskul before vs after the implementation of EMP was 3.81 vs. 2.55 log cfu/g for TMAB, 2.60 vs. 0.90 log cfu/g for coliforms, 0.58 vs. 0 log cfu/g for E. coli, 0 for S. aureus, 2.33 vs. 1.01 log cfu/g for yeast-mold and negative for Salmonella, respectively. Our study demonstrates that effective EMP plays a significant and crucial role in controlling microbiological hazards of final product. worldwide (EMP hygienesanitation hygiene sanitation October 2019March March 2019 2020, 2020 , 2020) 85 samples (keskul n 144, 144 78, 78 78) 96, 96 96) 24, 24 24) 366 TMAB (TMAB) coliform coli yeastmold. yeastmold yeast mold. mold 381 3 81 3.8 255 2 55 2.5 cfug cfu g 260 60 2.6 090 90 0.9 coliforms 058 58 0.5 E S 233 33 2.3 101 1 01 1.0 Salmonella respectively 201 202 8 14 7 9 36 (TMAB 38 3. 25 5 2. 26 6 09 0. 05 23 10 1. 20

Resumo O objetivo da pesquisa foi a avaliação de parâmetros físico-químicos e microbiológicos da água e dialisato em quatro unidades de hemodiálise localizadas na região sudeste do Brasil. Foram avaliados os parâmetros físico-químicos: pH, condutividade elétrica, turbidez, alcalinidade, cloro livre, concentração dos íons nitrato, fluoreto, cloreto, sulfato, sódio, potássio, cálcio e magnésio, também foi realizada a quantificação de microcistinas. Os parâmetros microbiológicos realizados foram a detecção de coliformes totais, quantificação de bactérias heterotróficas totais (BHT) e o isolamento e identificação de microrganismos em amostras de água pré, pós-tratamento por osmose inversa e dialisato. Os níveis de nitrato, fluoreto e BHT encontrados nas amostras de água podem apresentar risco ao paciente em hemodiálise. Foi identificada em uma amostra de água potável a presença de microcistinas. Microrganismos foram identificados ao longo do sistema de tratamento de água para hemodiálise, sendo a Ralstonia sp. a mais frequente. A presença de bactérias patogênicas emergentes detectadas neste estudo aponta a necessidade do monitoramento microbiológico da água para hemodiálise. físicoquímicos físico químicos Brasil pH elétrica turbidez alcalinidade livre nitrato cloreto sulfato sódio potássio magnésio microcistinas (BHT pré póstratamento pós sp frequente

Abstract This research evaluated the physical-chemical and microbiological parameters of water and dialysate in four distinct hemodialysis units located in the southeast region of Brazil. The physical-chemical parameters evaluated were pH, electric conductivity, turbidity, alkalinity, free chlorine, nitrate, fluoride, chloride, sulfate, sodium, potassium, calcium, and magnesium ion concentrations. Microcystin was also quantified. The microbiological parameters evaluated were the detection of total coliform, total heterotrophic bacteria count (THB), and the isolation and identification of microorganisms in pre-reverse osmosis treatment and post-reverse osmosis treatment water samples and dialysate. The nitrate, fluoride and THB levels found in the water samples may present risk to the patient under hemodialysis treatment. Microcystin was detected in one of the potable water samples. Microorganisms were identified throughout the hemodialysis of the entire water treatment system, with Ralstonia sp. being the most frequent. The presence of emergent pathogenic bacteria highlighted in this study highlights the necessity of microbiological monitoring of water destined for hemodialysis. physicalchemical physical chemical Brazil pH conductivity turbidity alkalinity chlorine nitrate chloride sulfate sodium potassium calcium concentrations quantified coliform THB, , (THB) prereverse pre reverse postreverse post system sp frequent (THB

Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety. services Colombia handlers handler s hands coli aureus monocytogenes spp cuttingboard cutting board lowest significant contamination loads protocols crosscontamination cross

Resumo Boas Práticas de Fabricação nas agroindústrias são necessárias para controlar a multiplicação de microrganismos e prevenir a ocorrência de doenças veiculadas por alimentos. Dentre os diversos alimentos que podem ser contaminados pela manipulação intensiva, destacam-se os produtos cárneos, como a linguiça frescal. Com base no exposto, objetivou-se avaliar o nível de contaminação de linguiças frescais produzidas no município de Alegrete (RS) no âmbito da fiscalização do SIM/SISBI entre 2014 e 2016 e correlacionar ao atendimento das Boas Práticas de Fabricação (questionários, orientações e treinamentos). Amostras regulares foram coletadas em 10 estabelecimentos da cidade e testadas para coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. A quantificação microbiana de coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. diminuiu significativamente, indicando que as intervenções contribuíram para melhorar o perfil microbiológico da linguiça frescal produzida na cidade. intensiva destacamse destacam se cárneos exposto objetivouse objetivou RS (RS SIMSISBI SIM SISBI 201 questionários, questionários (questionários treinamentos. treinamentos . treinamentos) 1 termotolerantes redutor spp significativamente 20 2

Abstract Good manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphitereducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in the community. illnesses handling out mind AlegreteRS, AlegreteRS Alegrete RS, RS Alegrete-RS Brazil SIMSISBI SIM SISBI 201 1 bacteria Clostridium coagulasepositive coagulase positive spp addition questionnaires companies years units coliforms sulphite reducing significantly community 20 2

Resumen Introducción: El consumo de tomate fresco ha ido en aumento a través de los años y los sistemas de cultivo (convencional o hidropónico), las prácticas de cosecha y poscosecha, el agua de riego y los contenedores pueden incidir sobre su calidad microbiológica. Objetivo: Comparar la calidad microbiológica de la fruta cultivada o cosechada, del agua de riego y de los contenedores de cosecha en dos fincas de producción de tomate (convencional e hidropónica). Métodos: Realizamos tres muestreos a cada finca (repeticiones), tomando, en cada repetición, 3 tomates de cada tipo que conformaron una muestra compuesta, 50 ml de agua de riego e hisopando 50cm2 de la superficie de tres contenedores de cosecha (muestra compuesta). Determinamos los indicadores microbiológicos de recuento total aerobio mesófilo, recuento de hongos filamentosos y levaduras, coliformes totales, coliformes termotolerantes y E. coli. Además, analizamos la presencia de Listeria monocytogenes en los frutos. Aplicamos pruebas de t-student a un nivel de significancia del 5%. Resultados: Los recuentos total aerobio mesófilo y hongos filamentosos y levaduras del tomate hidropónico fueron significativamente menores que en el tomate convencional, mientras que no hubo diferencia en los recuentos de coliformes totales y E. coli, además L. monocytogenes estuvo ausente en todas las muestras. El recuento total aerobio mesófilo fue mayor en los contenedores de cosecha de la finca convencional. En ambas fincas el agua de riego no se consideró fuente de contaminación pues tuvo niveles muy bajos de coliformes totales, coliformes termotolerantes y E. coli. Finalmente, se presume un control adecuado en las fincas durante la cosecha, al no haber encontrado diferencia en los indicadores microbiológicos entre el tomate cultivado y el cosechado. Conclusión: Los tomates hidropónicos presentan mayor probabilidad de tener un mejor perfil microbiológico y mayor vida útil en comparación con los tomates cultivados de forma convencional, evidenciando la importancia del control ambiental y la limpieza y desinfección de todos los insumos utilizados en los procesos de cultivo, cosecha y poscosecha.

Abstract Introduction: Consumption of fresh tomatoes has increased over the years and production systems (conventional or hydroponic), harvest and post-harvest practices, irrigation water and harvest containers, can affect the microbiological quality of the final product. Objective: To compare the microbiological quality of the cultivated or harvested fruit, the irrigation water, and the harvest containers in two tomato production farms (conventional and hydroponic). Methods: We carried out three sampling visits in each farm (repetitions), taking, in each repetition, 3 tomatoes of each type (composite sample), 50 ml of irrigation water and swabbing 50cm2 of the surface of three harvest containers (composite sample). We determined indicator microorganisms such as total aerobic mesophilic count, mold and yeast count, total coliforms, thermotolerant coliforms and E. coli. Presence of Listeria monocytogenes was also analyzed in fruits. We applied student's t-tests at a significance level of 5%. Results: Total aerobic mesophilic and mold and yeast counts of hydroponic tomato were significantly lower than in conventional tomato, while no difference in total coliform counts and E. coli was detected. L. monocytogenes was absent in all samples. The total aerobic mesophilic count was higher in the harvest containers of the conventional farm. In both farms, irrigation water was not considered a source of contamination since it had very low levels of total coliforms, thermotolerant coliforms, and E. coli. Finally, an adequate control during harvesting was presumed, having found no difference in the microbiological indicators between the cultivated and harvested tomato. Conclusion: Hydroponic tomatoes are more likely to have a better microbiological profile and longer shelf life compared to conventionally grown tomatoes, evidencing the importance of environmental control and cleaning and disinfection of all elements used in the farming, harvesting and postharvest processes.

Resumen Introducción: La acuacultura de truchas ha incrementado gradualmente en las tierras altas de Costa Rica. Las aguas residuales de esta actividad son descartadas directamente en los ríos, sin tratamientos previos. Como consecuencia, la actividad truchícola puede contaminar severamente el agua de los ríos con bacterias que pueden afectar la salud humana. Objetivo: Evaluar la contaminación bacteriana por la acuacultura de truchas en el río Savegre, Costa Rica. Métodos: Contamos los coliformes totales y Escherichia coli de muestras mensuales (2015-2018) en tres secciones del proyecto de acuacultura más grande de la cuenca alta del río. Recolectamos las muestras en la entrada de los estanques para las truchas, a la salida, y 200 m hacia abajo. Resultados: Encontramos menos coliformes totales y E. coli en el agua recolectada justo en la salida del agua de los estanques. El número de coliformes totales fue mayor en el 2016 y 2017, y de E. coli en el 2016. Conclusiones: Conteos de coliformes y de E. coli es muy alto en el río, pero inesperadamente, su número disminuye en el agua residual descartada de los estanques. Podría ser que el mucus producido por las truchas o sustancias liberadas del musgo que cubre la pared de los estanques reduzca el crecimiento de bacterias, como se ha sido sugerido en otros estudios. La contaminación del río parece venir de otras fuentes.

Abstract Introduction: The trout aquacultural activity has gradually increased in Costa Rican highlands. Residual waters from this activity are discarded directly in the rivers without any previous treatment process. Consequently, this activity could severely contaminate the river with bacteria that can affect human health. Objective: To evaluate bacterial contamination from trout aquaculture on Río Savegre, Costa Rica. Methods: We counted total coliforms and Escherichia coli from monthly samples (2015-2018) at three sections of the largest aquacultural development in the upper drainage of the river. We collected samples at the fish ponds entrance, exit and 200 m downwards. Results: We found fewer total coliforms and E. coli in the water collected just at the exit of the fish ponds. We counted more total coliforms in 2016 and 2017, and more E. coli in 2016. Conclusions: Coliform and E. coli counts are high in the river, but, unexpectedly, low in the water discarded from the fish tanks. Perhaps the mucus produced by the trouts or substances released by mosses on the fish tank walls reduce bacterial growth, as suggested by other studies. River pollution appears to come from other sources.

RESUMEN Objetivo. Evaluar la calidad higiénico-sanitaria de la leche bovina de Nariño mediante los recuentos de mesófilos aerobios y de células somáticas y determinar presencia de microorganismos ambientales importantes en salud pública como Salmonella spp., Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus y Yersinia enterocolítica y evaluar las variaciones de los parámetros de calidad en dos periodos lluviosos diferentes. Materiales y métodos. Se tomaron muestras de leche en 180 predios de cuatro subregiones naturales, en épocas de diferente precipitación. A cada muestra se le realizó recuento de aerobios mesófilos, y el recuento de células somáticas por citometría de flujo, y el de Coliformes totales mediante lectura en placa. La detección de Salmonella spp., Escherichia coli O157:H7 y Listeria monocytogenes por el sistema de detección molecular MDS 3M, Staphylococcus aureus y Yersinia enterocolitica por microbiología convencional. Resultados. Los recuentos de células somáticas fueron superiores en la época de altas precipitaciones. La mediana de los recuentos de mesófilos y coliformes totales fue de 20.085 UFC/ml, 265 UFC/ml respectivamente sin diferencias significativas en los dos periodos. No se detectó Salmonella spp. ni E. coli O157/H7. No se observaron diferencias significativas en la frecuencia de presentación de Listeria sp., L. monocytogenes, Y. enterocolítica, Staphylococcus aureus y Staphylococcus coagulasa negativa entre los dos periodos de lluvia evaluados". Conclusiones. Se observó que el 80% de las muestras de leche analizadas en este estudio cumplen con los estándares de calidad higiénico-sanitaria y no se observó influencia de la época de muestreo sobre la calidad higiénica de la leche.

ABSTRACT Objective. The aim of this study is to evaluate the hygienic and sanitary quality of bovine milk from dairy farms of Nariño, Colombia by determining the presence of environmental microorganisms of public health importance such as Salmonella spp., Escherichia coli O157, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica and to evaluate the impact that the rainy seasons have on milk quality Materials and methods. Milk samples were taken in 180 farms located in four natural subregions, both in the high rainfall season and in the low rainfall season. Mesophilic aerobic count, a somatic cell count by automated methods, and a total coliform count in 3M Petrifilm® plates were done to each milk sample. Detection of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes was done by the 3M MDS system, Staphylococcus aureus and Yersinia enterocolitica were isolated by conventional microbiology techniques. Results. The highest somatic cell counts were found during the high rain season. The median of the mesophilic, total coliform and somatic cell counts were 20,085 CFU/ml, 265 CFU/ml and 219,170 cells/ml, respectively, with no significant differences in the two rainy periods. Neither Salmonella spp. nor E. coli O157/H7 were detected. There was no significant difference among the presence of Listeria sp., L. monocytogenes, Y. enterocolitica, Staphylococcus aureus and coagulase negative Staphylococcus between the two rainy seasons. Conclusions. 80% of the milk samples met the hygienic and sanitary quality standards and no influence of the sampling period on the hygienic quality of the milk was observed.