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

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: 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.

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.

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 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

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 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

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

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

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.

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: 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.

Resumen Introducción. El interés de la población por el consumo de productos frescos como las hortalizas ha ido en aumento a través de los años. Existen diferentes métodos de cultivo para producir hortalizas como zanahoria, tomate y repollo. Los sistemas de cultivo convencional y orgánico son los más comunes. Objetivo. Comparar la microbiología de zanahoria, tomate y repollo, provenientes de fincas con sistemas productivos de agricultura orgánica o convencional en Costa Rica. Materiales y métodos. El trabajo se realizó en Cartago, Heredia y Alajuela, Costa Rica, de setiembre 2020 a noviembre 2021, durante la época lluviosa en todos los casos. Se muestrearon hortalizas de fincas modelo de producción de zanahoria, tomate y repollo, una de producción orgánica y tres de producción convencional. Se determinaron recuentos totales de aerobios mesófilos, coliformes totales, Escherichia coli, mohos y levaduras, y la ausencia/presencia de Listeria monocytogenes. Resultados. Los recuentos totales aerobios, de mohos y levaduras y de coliformes totales de la zanahoria, el repollo y el tomate de cultivo convencional y orgánico no difirieron entre sí. En las hortalizas estudiadas los recuentos de E. coli fueron de <1 log UFC/g y hubo ausencia de Listeria monocytogenes. Se encontró presencia de Listeria sp. en las muestras de zanahoria de cultivo convencional, en contraste con su ausencia en la zanahoria de cultivo orgánico. Conclusiones. L. monocytogenes estuvo ausente en las hortalizas estudiadas, que en general, tuvieron cargas microbianas aceptables según la normativa y similares a estudios reportados a nivel mundial. Bajo condiciones controladas, si se comparan con aquellas obtenidas de sistemas de producción convencional, es posible obtener hortalizas con la técnica de cultivo orgánico sin detrimento en su calidad microbiológica y con los beneficios derivados para la salud del consumidor y el ambiente.

Abstract Introduction. Interest in consuming fresh products such as vegetables has been increasing over the years. Different cultivation methods to produce vegetables such as carrots, tomatoes, and cabbages are available. Conventional and organic farming systems are the most common. Objective. To compare the microbiology of carrot, tomato and cabbage from farms with organic or conventional agricultural production systems in Costa Rica. Materials and methods. Sampling was carried out in Cartago, Heredia and Alajuela, Costa Rica, from September 2020 to November 2021, during the rainy season in all cases. Vegetables from model farms of carrot, tomato and cabbage, one of organic production and three of conventional production, were sampled. Microbial counts of total aerobic mesophilic, total coliforms, Escherichia coli, yeasts and molds, and the absence/presence of Listeria monocytogenes were determined. Results. Total aerobic, yeast and mold and total coliform counts for conventionally and organically grown carrots, cabbages, and tomatoes did not differ from each other. In the vegetables studied, E. coli counts were <1 log CFU/g and Listeria monocytogenes was absent. Presence of Listeria sp. in carrot samples from conventional cultivation was found in contrast to its absence in carrots from organic cultivation. Conclusions. L. monocytogenes was absent in the vegetables studied, which in general had acceptable microbial loads according to regulations and similar to studies reported worldwide. Under controlled conditions, when compared to those obtained from conventional production systems, it is possible to obtain vegetables from organic farming without detriment to their microbiological quality and with the derived benefits for the health of the consumer and the environment.

RESUMEN Las plantas purificadoras de agua que carecen de un adecuado sistema de control de calidad pueden generar problemas de salud pública. El objetivo de este estudio fue examinar la calidad microbiológica del agua proveniente de pequeñas plantas purificadoras de la ciudad de Puebla, así como, determinar la existencia de bacterias Aeromonas sp y Pseudomonas sp, y caracterizar si presentan un fenotipo patógeno oportunista. Se recolectaron 70 muestras de garrafones de agua de 25 establecimientos. La cuantificación bacteriana se realizó mediante el método de goteo en placa. Se comprobaron los géneros microbianos mediante análisis bioquímico. En las cepas que mostraron discrepancia se utilizó la identificación molecular con base a secuencias parciales del gen 16S rRNA para confirmar su especie y se les evaluaron sus características de patogenicidad: multirresistencia a antibióticos, producción de biopelícula y actividad hemolítica. El 40 % de las plantas purificadoras no cumplieron con la calidad microbiológica del agua para consumo humano. El 41.4 % de los garrafones de agua muestreados incumplió la normativa, presentando coliformes totales 35.7 %, Pseudomonas 30 %, Enterococcus faecalis 8.6 % y bacterias coliformes fecales el 5.7 %. Se obtuvieron 56 aislados, provenientes de los 29 garrafones contaminados; 10 de ellos se caracterizaron molecularmente, resultando 7 aislados relacionados con especies diferentes de P. aeruginosa y 3 con especies de Aeromonas. De los aislados de Pseudomonas, 5 presentaron resistencia a 2 familias de antibióticos y 2 mostraron multirresistencia. El 36 % de los 10 aislados produjeron hemólisis y biopelícula. Dos cepas de Aeromonas mostraron resistencia a Cefalosporina 3a generación pero no produjeron hemólisis. Los 10 aislados analizados fueron clasificados como no patógenos. Es necesario un seguimiento sanitario más estricto para lograr el cumplimiento de las normas nacionales e internacionales relacionadas con el consumo de agua purificada, para evitar dañar la salud de los consumidores.

ABSTRACT Water purification establishments that lack an adequate quality control system can cause public health problems. The objective of this study was to examine the microbiological quality of water from small purification establishments in the city of Puebla, as well as to determine the existence of Aeromonas sp and Pseudomonas sp bacteria, and to characterize whether they present an opportunistic pathogenic phenotype. 70 water jug samples were collected from 25 establishments. Bacterial quantification was performed using the drop plate method. Microbial genera were determined by biochemical analysis using the standard methodology. In the strains that showed discrepancy, molecular identification based on partial sequences of the 16S rRNA gene was used to confirm their species, and their pathogenic characteristics were evaluated: multiresistance to antibiotics, biofilm production, and hemolytic activity. The results showed that 40 % of the purification establishments did not comply with the microbiological quality of water for human consumption. Similarly, 41.4 % of the jugs of water sampled failed to comply with the regulations, presenting total coliforms 35.7 %, Pseudomonas 30 %, Enterococcus faecalis 8.6 % and fecal coliform bacteria 5.7 %. Likewise, 56 isolates were obtained from the 29 contaminated jugs, of which 10 were molecularly characterized, resulting in 4 different species for P. aeruginosa and 3 for Aeromonas. Of the 7 Pseudomonas isolates, 5 presented resistance to 2 families of antibiotics and 2 showed multiresistance. In total, 36 % of the 10 isolates produced hemolysis and biofilm. Two Aeromonas strains showed resistance to 3rd generation Cephalosporin but did not produce hemolysis. The 10 isolates analyzed were classified as non-pathogenic. A stricter sanitary monitoring is necessary to achieve compliance with national and international standards related to the consumption of purified water, to avoid harming the health of consumers.

Resumen Introducción. En Latinoamérica, los reportes sobre la calidad microbiológica del chorizo crudo son limitados, sin embargo, es un producto de amplio consumo y de tradición. Objetivo. Conocer la estabilidad microbiológica del chorizo crudo en el Gran Área Metropolitana (GAM) de Costa Rica. Materiales y métodos. Entre enero y agosto de 2019, se realizaron recuentos de indicadores de vida útil y de contaminación, así como la detección de tres patógenos (Salmonella spp., Listeria monocytogenes y Clostridium perfringens) en cincuenta muestras de chorizo crudo obtenidas de carnicerías del Gran Área Metropolitana de Costa Rica. Resultados. De las cincuenta muestras analizadas se encontró que solo una era consumible, según los parámetros generales de recuento bacteriano (recuento total aerobio mesófilo (TAM), hongos y levaduras (HYL) y bacterias ácido-lácticas (BAL)) y que la principal causa de deterioro del producto incluye una combinación de BAL y HYL. Además, los recuentos de coliformes totales variaron entre 105 y 106 UFC/g. Desde el punto de vista de inocuidad, se aisló Salmonella spp. en el 16 % de las muestras, Listeria monocytogenes en el 10 % y Clostridium perfringens se encontró en una única muestra con un recuento de 5,00x101 UFC/g. Conclusión. Productos sin procesamiento térmico como el chorizo crudo expendido en el GAM de Costa Rica, son productos muy susceptibles al deterioro, que presentan altos niveles de contaminación y que podrían comportarse como vehículo de patógenos; por ello, se recomienda mejorar las prácticas de manufactura para prolongar la vida útil y garantizar la seguridad del consumidor.

Abstract Introduction. In Latin America, reports on the microbiological quality of raw chorizo, or raw pork sausage, are limited, however, it is a widely consumed and traditional product. Objective. To determine the microbiological stability of the raw sausage in the Great Metropolitan Area (GAM) of Costa Rica. Materials and methods. Between January and August 2019, microbial shelf-life counts, and contamination indicators were carried out, as well as the detection of three pathogens (Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) in fifty samples of raw chorizo obtained from butcher shops in the Great Metropolitan Area of Costa Rica. Results. Of the fifty samples analyzed, only one was found to be consumable according to the general parameters of bacterial count (total aerobic count (TAM), fungi and yeasts (HYL), and lactic acid bacteria (BAL)). The main cause of spoilage included a combination of BAL and HYL. In addition, the total coliform counts ranged between 105 and 106 UFC/g. From a safety standpoint, Salmonella spp. was isolated in 16 % of the samples, Listeria monocytogenes in 10 % and Clostridium perfringens was found in a single sample with a count of 5.00x101 CFU/g. Conclusion. Non-heat treated products, such as raw chorizo sold in the GAM of Costa Rica, are products that are highly susceptible to spoilage, which present high levels of contamination and that could behave as a vehicle for pathogens; therefore, it is recommended to improve manufacturing practices to prolong shelf life and guarantee consumer safety.

Abstract Prensa Cheese, also called Costeño, is made in an artisanal way from raw cow’s milk in the Costa Chica region of the state of Guerrero. In order to know the characteristics of Mexican artisanal cheeses, the objective of this research was to analyze the changes in the count of aerobic mesophilic bacteria (AMB), total coliform (TCs) microorganisms, lactic acid bacteria (LAB) and coagulase-positive staphylococci (CPS), during the ripening (5, 30, 60 and 90 d) of Prensa cheeses, made by four different cheese factories (A, B, C and D) of Cuajinicuilapa, Guerrero, Mexico. A portion (25 g) of each cheese sample was homogenized with peptone diluent (225 mL) and dilutions from 10-1 to 10-6 were prepared with which 3MTM PetrifilmTM plates were sown. After incubating under different conditions, depending on the type of microorganism, AMB, TCs, LAB and CPS counts were made. The results showed that as the ripening time of the Prensa Cheese progressed, the microbial load decreased: AMB from 4 to 2, TCs from 6 to 3, LAB from 6 to 2 and CPS from 5 to 2 log10 CFU g-1. The changes in the counts of the bacterial groups studied can be attributed to the physicochemical and microbiological transitions typical of cheese maturation and to the characteristics of the microbiota present in each of the cheese factories. The results of this research provide elements for the microbial characterization of Mexican artisanal cheeses.

Resumen El Queso de Prensa, también llamado Costeño es elaborado artesanalmente a partir de leche cruda de vaca en la región de la Costa Chica del estado de Guerrero. Con el fin de conocer las características de los quesos artesanales mexicanos, el objetivo de esta investigación fue analizar los cambios en el recuento de bacterias mesófilas aerobias (BMA), microorganismos coliformes totales (CT), bacterias ácido lácticas (BAL) y estafilococos coagulasa positivos (ECP), durante la maduración (5, 30, 60 y 90 días) de quesos de prensa, elaborados por cuatro diferentes queserías (A, B, C y D) de Cuajinicuilapa, Guerrero, México. Una porción (25 g) de cada muestra de queso se homogeneizó con diluyente de peptona (225 ml) y se prepararon diluciones desde 10 -1 a 10 -6 con las que se sembraron placas 3M TM PetrifilmTM. Después de incubar a diferentes condiciones, según el tipo de microorganismo, se hicieron recuentos de BMA, CT, BAL y ECP. Los resultados mostraron que conforme avanzó el tiempo de maduración del Queso de Prensa, la carga microbiana disminuyó: BMA de 4 a 2, CT de 6 a 3, BAL de 6 a 2 y ECP de 5 a 2 log10 UFC g-1. Los cambios en los recuentos de los grupos bacterianos estudiados, pueden ser atribuidos a las transiciones fisicoquímicas y microbiológicas propias de la maduración del queso y a las características de la microbiota presente en cada una de las queserías. Los resultados de esta investigación aportan elementos para la caracterización microbiana de los quesos artesanales mexicanos.

Abstract Foodborne diseases are common illnesses caused by the consumption of food contaminated with microorganisms, such as viruses, fungi, bacteria, and protozoa. Every year, 600 million people become ill and 420,000 people die as a result of consuming contaminated food. Therefore, food safety is an important issue. In this study, samples of homemade spiced mayonnaise and self-serve acai sold in the city of Araguaína, Tocantins, Brazil were analyzed for microbiological contaminants. Acai was collected from 10 stores, one sample from each store, and tested for mold, yeast, and coliforms, as well as coliform identification and total and thermotolerant coliform counts. Mayonnaise was collected from 20 snack bars, one sample from each. These samples were inoculated on MacConkey and Salmonella Shigella agar plates, and the plates were analyzed for growth. Salmonella spp. were detected in some Mayonnaise samples, and coliforms were detected in all acai samples; 60% of samples had thermotolerant coliforms, and only 40% were within the limits established by ANVISA. The collected samples of mayonnaise and acai were contaminated with molds and yeasts above the established limit of 103 CFU/g. Thus, the analyzed mayonnaise and acai samples were contaminated and unfit for consumption, demonstrating the importance of hygienic-sanitary measures in food handling. microorganisms viruses fungi bacteria protozoa year 60 420000 420 000 420,00 Therefore issue study selfserve self serve Araguaína Tocantins contaminants 1 stores store mold yeast counts 2 bars growth spp 40 ANVISA CFUg CFU g CFU/g Thus hygienicsanitary hygienic sanitary handling 6 42000 42 00 420,0 4 4200 0 420,

Resumo As doenças transmitidas por alimentos são doenças comuns causadas pelo consumo de alimentos contaminados com microrganismos, como vírus, fungos, bactérias e protozoários. Todos os anos, 600 milhões de pessoas ficam doentes e 420.000 pessoas morrem como resultado do consumo de alimentos contaminados. Portanto, a segurança alimentar é uma questão importante. Neste estudo, amostras de maionese temperada caseira e açaí self-service vendidas na cidade de Araguaína, Tocantins, Brasil foram analisadas quanto a contaminantes microbiológicos. O açaí foi coletado em 10 lojas, uma amostra de cada loja, e testado para mofo, levedura e coliformes, bem como identificação de coliformes e contagem de coliformes totais e termotolerantes. A maionese foi coletada de 20 lanchonetes, sendo uma amostra de cada. Essas amostras foram inoculadas em placas de ágar MacConkey e Salmonella Shigella, e as placas foram analisadas quanto ao crescimento. Salmonela spp. foram detectados em algumas amostras de maionese e coliformes foram detectados em todas as amostras de açaí; 60% das amostras apresentaram coliformes termotolerantes, e apenas 40% estavam dentro dos limites estabelecidos pela ANVISA. As amostras coletadas de maionese e açaí estavam contaminadas com bolores e leveduras acima do limite estabelecido de 103 UFC/g. Assim, as amostras de maionese e açaí analisadas estavam contaminadas e impróprias para o consumo, demonstrando a importância das medidas higiênico-sanitárias na manipulação de alimentos. microrganismos vírus fungos protozoários anos 60 420000 420 000 420.00 Portanto importante estudo selfservice self service Araguaína Tocantins microbiológicos 1 lojas loja mofo termotolerantes 2 lanchonetes Shigella crescimento spp 40 ANVISA UFCg UFC g UFC/g Assim higiênicosanitárias higiênico sanitárias 6 42000 42 00 420.0 4 4200 0 420.

ABSTRACT: The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generation sequencing was used to identify and characterize the bacterial communities of artisanal raw milk cheeses. We analyzed one pool of five raw milk samples (control group M1) from different dairy farms and nine pools (M2-M10) of 45 artisanal raw milk cheeses.The characterization of the bacterial communities included 199 species distributed across 59 different genera dispersed among the samples. Among the genera observed, 11 were classified as beneficial to the aroma, flavour, colour, and texture of the cheese. Thirty-one genera were classified as harmful to these characteristics. Another 17 were classified as potential pathogens for animals and humans, including Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, and bacteria of the coliform group, including E. coli and Klebsiella. There was a significant difference (P < 0.05) in the number of bacterial communities identified between the control group (M1) and the two pools of artisanal raw milk cheeses (M2 and M8). This study demonstrated that next-generation sequencing provides in-depth information on the composition of the microbiota in artisanal raw milk cheeses, characterizing bacterial communities, identifying the wide microbial diversity, and identifying microbial benefits and risks. ABSTRACT Brazil practice safety nextgeneration next generation M1 M M2M10 MM M2 M10 (M2-M10 4 cheesesThe 19 5 observed 1 aroma flavour colour cheese Thirtyone Thirty characteristics humans Aeromonas Bacillus Cronobacter Salmonella Staphylococcus E Klebsiella P 0.05 005 0 05 (M1 (M M8. M8 . M8) indepth depth diversity M2M1 (M2-M1 0.0 00 M2M (M2-M 0.

RESUMO: Devido ao aumento da produção de queijos artesanais com leite bovino cru na região sul do Brasil, é importante obter informações sobre os riscos desta prática, principalmente no que se refere à segurança do alimento. Neste estudo foi utilizada a técnica de Next Generation Sequencing (NGS) para identificar e caracterizar comunidades bacterianas de queijos artesanais de leite cru. Foram analisados um pool de cinco amostras de leite cru como grupo controle (M1) de diferentes propriedades leiteiras localizadas na região norte do estado do Rio Grande do Sul, e nove pools (M2-M10) de 45 queijos artesanais de leite cru. A caracterização das comunidades bacterianas incluiu 199 espécies distribuídas em 59 gêneros diferentes dispersos entre as amostras. Dentre os gêneros observados, 11 foram classificados como benéficos ao aroma, sabor, cor e textura do queijo, enquanto 31 gêneros foram classificados como prejudiciais a essas características. Outros 17 foram classificados como potenciais patogênicos para animais e humanos, incluindo Aeromonas, Bacillus, Cronobacter, Salmonella, Staphylococcus, bactérias do grupo coliforme como Escherichia coli e Klebsiella. Houve diferença significativa (P < 0,05) entre o número de comunidades bacterianas identificadas no grupo controle (M1) e dois pools de queijos artesanais de leite cru (M2 e M8). Este estudo demonstra que o NGS fornece informações detalhadas sobre a composição da microbiota em queijos artesanais de leite cru, caracterizando comunidades bacterianas, identificando a ampla diversidade microbiana, os benefícios e riscos microbianos. RESUMO Brasil prática alimento (NGS M1 M (M1 Sul M2M10 MM M2 M10 (M2-M10 4 19 5 observados 1 aroma sabor queijo 3 características humanos Aeromonas Bacillus Cronobacter Salmonella Staphylococcus Klebsiella P 0,05 005 0 05 (M M8. M8 . M8) microbiana microbianos M2M1 (M2-M1 0,0 00 M2M (M2-M 0,

The aim of this study was to evaluate the microbial quality and safety of milk and its derivatives in the Sfax area, Tunisia. Two hundred and forty samples of ultra-high temperature sterilized milk (UHT) and pasteurized milk, and its derivatives (yoghurt, fermented milk, cheese, and butter), collected from industrial sale sites and traditional small-scale dairy processing units, were microbiologically analysed and the results compared to the European commission (EC, 2004) maximum limits. All the UHT sterilized milks analysed were free of microbial contamination and packaging-stable. However, pasteurized milk by thermal treatment at 63 °C for 30 min showed that 41 and 13% of samples were contaminated with total microbial count (TMC) and Escherichia coli. In the analysed samples, total and faecal coliform bacteria (TC and FC) counts exceeded the EU limits in 17 and 9% of industrial yoghurts; 85 and 54% of traditional yoghurts, and 57 and 29% of traditional butters, respectively. Furthermore, all studied fermented milks (Lben and Raieb) exceeded the EU coliform limits. Considering the traditional soft cheese made with pasteurized milk, 61% of the analysed samples respected EU limits in TC except one sample contaminated with both of E. coli and Staphylococcus aureus. Salmonella spp. and Listeria monocytogenes detection showed that only one pasteurized milk sample was contaminated by L. monocytogenes, without any Salmonella detection. Traditional producers must implement good manufacturing practices and hazard analysis critical control points (HACCP) to ensure integral safety and quality of dairy products.