Abstract In recent years, competing with China and Thailand, Vietnam wild pork meat processing and wild pig feeding have become hot food processing issues. Currently, EU livestock products exported to Vietnam are subject to 10-20% tax rate. However, under the EVFTA agreement, frozen pork will be tax-exempt after seven years, processed foods after seven years, and the tax rate for chicken will gradually decrease to 0% in 10 years. This study will use qualitative analysis, synthesis, and inductive methods, with statistic data, examines experiences from Asian countries such as Thailand and China and meanings to Vietnam case of feeding wild pigs. Among present results is relating to wild pork meat and frozen pork processing in the case study of wild pigs in Northern provinces of Vietnam such as the Thai Nguyen region. And also, it describes the process of processing pork meat with chili sauce and frozen pork meat. Our study will present a feeding mechanism for wild pigs under semi-wild breeding conditions in the Thai Nguyen ecological environment. Asia, including Vietnam, has a good environment for feeding wild pigs and establishing pig farming. Our study has indicated researches and publications are needed for supporting exporting wild pigs and pork.

Abstract Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40oC and 2 m/s airflow) and cryogenic methods after dehydrating them by different methods (osmotic dehydration, convective and vacuum drying). The effects of dehydration method, freezing conditions and storage time on β-carotene amounts of dehydrofrozen carrots and the changes in β-carotene content of dehydrofrozen carrots during storage for six months at -20oC were investigated. The findings obtained in this study showed that the reaction representing the carotene change in the storage process took place in accordance with the first-degree kinetic model. The reaction rate constants (k) were affected by freezing conditions, and the k value decreased as the freezing temperature decreased. The β-carotene losses were less in the storage process in the cryogenically frozen carrots compared to those frozen by the convective method. As the freezing temperature decreased, the half-life period increased.

Abstract Time-Temperature Tolerance (TTT) is an efficient and intuitive method of shelf-life prediction or logistics stability evaluation, but specific for frozen foods, while other thermal kinetic models for chemical reactions and microbial growth are complicated for users and widely used in common foods. In this paper, one common law deduced from TTT theory is that the equivalent conversion ratio (ECR) of the elapsed times for one isothermal interval between different temperatures is only related to the temperatures and equal to the ratio of corresponding shelf-lives. The law was demonstrated by 1-order chemical kinetic model and Gompertz model for chemical reaction and microbial growth. Besides, Crimson seedless fresh grape and Mackerel also proved the constancy of the ECRs between fixed temperatures. With the corresponding ECRs of key quality indicator among relevant temperatures, effect of any time-temperature history can be accumulated into one isothermal one equivalently and the remaining shelf life would be easily predicted, which is the theory of TTT. As a results, the quality following the chemical reaction and microbial growth obey the TTT theory, and the TTT theory can be used to predict the shelf-lives of most foods with developed time-temperature monitoring technologies.

ABSTRACT The aim of this study was to determine the presence of strains of Escherichia coli (E. coli) and antimicrobial resistance in BARF-type foods (Biologically Appropriate Raw Foods) for dogs, marketed in districts of Lima, Peru. In total, 124 samples of frozen raw diets belonging to 15 commercial brands were analysed, each sample from a different batch. The standard microbiological isolation was carried out using MacConkey and EMB culture media, and their identification through biochemical tests. For the serotyping of E. coli O157, a Latex test (Oxoid TSMX4147C) was used with latex particles sensitized with antibodies reactive to the somatic antigen O157, and for the identification of the H7 antigen, a similar specific Latex test (RIM E. coli O157: H7 Latex Test Oxoid TSMX9410).The 65.3% (81/124; 95% CI: 56.9-73.7%) of the samples were positive for E. coli. Of the total colonies positive for E. coli, 38.2% were resistant to the 12 antimicrobials under study.

RESUMEN El objetivo del presente estudio fue determinar la presencia de cepas de Escherichia coli (E. coli) y resistencia antimicrobiana en alimentos tipo BARF (Alimentos crudos biológicamente apropiados) para perros, comercializados en distritos de Lima, Perú. Se analizaron 124 muestras de dietas crudas congeladas pertenecientes a 15 marcas comerciales, cada muestra de distinto lote. Se realizó el aislamiento microbiológico estándar haciendo uso de medios de cultivo MacConkey y EMB, y su identificación por medio de pruebas bioquímicas. Para la serotipificación de E. coli O157 se utilizó Látex test (Oxoid TSMX4147C) con partículas de látex sensibilizadas con anticuerpos reactivos al antígeno somático O157, y para la identificación del antígeno H7, similar Látex test específico (RIM E. coli O157:H7 Latex Test Oxoid TSMX9410). El 65.3% (81/124; IC: 56.9-73.7%) de las 95% muestras fueron positivas a E. coli. Del total de colonias positivas a E. coli, 38.2% fueron resistentes a los 12 antimicrobianos en estudio.

Objective: To analyze changes in the lifestyles of Brazilian adolescents during the COVID-19 pandemic. Methods: Cross-sectional study carried out with adolescents who participated in the “Covid Adolescentes - Behavior Survey”. The indicators related to lifestyles before and during the pandemic were evaluated: consumption of healthy and unhealthy foods, physical activity and sedentary behavior, smoking and consumption of alcoholic beverages. Prevalence and 95% confidence intervals were calculated for the total population and according to sex and age group. Results: 9,470 adolescents participated in the study. During the period of social distance, there was an increase in the prevalence of consumption of vegetables (from 27.34% to 30.5%), frozen foods (from 13.26% to 17.3%), chocolates and sweets (from 48.58% to 52.51%) and time in front of screens (from 44.57% to 70.15%). On the other hand, there was a decrease in the practice of physical activity (from 28.7% to 15.74%) and in the consumption of alcoholic beverages (from 17.72% to 12.77%). Differences were observed according to sex and age group. Conclusion: The results show changes in the adolescents' lifestyles and an increase in health risk behaviors.

Objetivo: Analisar as mudanças nos estilos de vida dos adolescentes brasileiros durante pandemia de COVID-19. Métodos: Estudo transversal realizado com adolescentes que participaram do inquérito “Convid Adolescentes - Pesquisa de Comportamentos”. Foram avaliados os indicadores relacionados aos estilos de vida antes e durante a pandemia: consumo de alimentos saudáveis e não saudáveis, prática de atividade física e comportamento sedentário, tabagismo e consumo de bebidas alcóolicas. Foram calculadas as prevalências e intervalos de confiança de 95% para população total e segundo sexo e faixa etária. Resultados: Participaram do estudo 9.470 adolescentes. Durante o período de distanciamento social, foi observado aumento nas prevalências de consumo de hortaliças (de 27,34% para 30,5%), de pratos congelados (de 13,26% para 17,3%), de chocolates e doces (de 48,58% para 52,51%) e do tempo em frente às telas (de 44,57% para 70,15%). Por outro lado, houve diminuição da prática de atividade física (de 28,7% para 15,74%) e do consumo de bebidas alcóolicas (de 17,72% para 12,77%). Foram observadas diferenças segundo sexo e faixa etária. Conclusão: Os resultados apontam mudanças nos estilos de vida dos adolescentes e aumento de comportamentos de risco à saúde. Objetivo: Analisar as mudanças nos estilos de vida dos adolescentes brasileiros durante pandemia de COVID-19. Métodos: Estudo transversal realizado com adolescentes que participaram do inquérito “Convid Adolescentes - Pesquisa de Comportamentos”. Foram avaliados os indicadores relacionados aos estilos de vida antes e durante a pandemia: consumo de alimentos saudáveis e não saudáveis, prática de atividade física e comportamento sedentário, tabagismo e consumo de bebidas alcóolicas. Foram calculadas as prevalências e intervalos de confiança de 95% para população total e segundo sexo e faixa etária. Resultados: Participaram do estudo 9.470 adolescentes. Durante o período de distanciamento social, foi observado aumento nas prevalências de consumo de hortaliças (de 27,34% para 30,5%), de pratos congelados (de 13,26% para 17,3%), de chocolates e doces (de 48,58% para 52,51%) e do tempo em frente às telas (de 44,57% para 70,15%). Por outro lado, houve diminuição da prática de atividade física (de 28,7% para 15,74%) e do consumo de bebidas alcóolicas (de 17,72% para 12,77%). Foram observadas diferenças segundo sexo e faixa etária. Conclusão: Os resultados apontam mudanças nos estilos de vida dos adolescentes e aumento de comportamentos de risco à saúde.

Abstract Ensuring food safety is becoming progressively important in frozen foods due to increased demand and consumption worldwide. The Environmental Monitoring Program (EMP) shall support daily operational activities and monitor the lack of process hygiene & sanitation actions to achieve food safety. The aim of this study was implementation of EMP in the frozen fruit and vegetable factory to identify the place that allows for pathogen/indicator microorganism growth and create preventive actions to reduce or eliminate the risk of cross- contamination. A total of 400 swab samples, Zone 1 (n = 228), Zone 2 (n = 90), Zone 3 (n = 52), Zone 4 (n = 30) were examined for E. coli and Coliform, Total Plate Count (TPC), yeast and mold and environmental Listeria spp. The percentage of satisfying target value before vs after the implementation of EMP was 82% vs. 100% for E. coli, 61% vs. 86% for Coliforms, 48% vs. 77% for TPC and 63% vs. 80% for yeast & mold respectively for Zone 1. Environmental Listeria was not determined in any of the zones. Integration of EMP to food safety management systems is essential to prevent outbreaks, recalls and economic losses. In addition to depending on the developing technologies, EMP should be supported with new corrective actions.

RESUMO: Objetivo: Analisar as mudanças nos estilos de vida dos adolescentes brasileiros durante a pandemia de COVID-19. Métodos: Estudo transversal realizado com adolescentes que participaram do inquérito ConVid Adolescentes — Pesquisa de Comportamentos. Foram avaliados os indicadores relacionados aos estilos de vida antes e durante a pandemia: consumo de alimentos saudáveis e alimentos não saudáveis, prática de atividade física e comportamento sedentário, tabagismo e consumo de bebidas alcoólicas. As prevalências e os intervalos de confiança de 95% (IC95%) foram calculados para população total e segundo sexo e faixa etária. Resultados: Participaram do estudo 9.470 adolescentes. Durante o período de distanciamento social, foi observado aumento nas prevalências de consumo de hortaliças (de 27,34 para 30,5%), pratos congelados (de 13,26 para 17,3%), chocolates e doces (de 48,58 para 52,51%), e do tempo em frente às telas (de 44,57 para 70,15%). Por outro lado, houve diminuição da prática de atividade física (de 28,7 para 15,74%) e do consumo de bebidas alcoólicas (de 17,72 para 12,77%). Diferenças segundo sexo e faixa etária foram observadas. Conclusão: Os resultados apontam mudanças nos estilos de vida dos adolescentes e aumento de comportamentos de risco à saúde.

ABSTRACT: Objective: To analyze changes in the lifestyles of Brazilian adolescents during the COVID-19 pandemic. Methods: Cross-sectional study carried out with adolescents who participated in the survey “ConVid Adolescentes – Pesquisa de Comportamentos”. The indicators related to lifestyles before and during the COVID-19 pandemic were evaluated: consumption of healthy and unhealthy foods, physical activity and sedentary behavior, smoking and consumption of alcohol. Prevalence and 95% confidence intervals were calculated for the total population and according to sex and age group. Results: A total of 9,470 adolescents participated in the study. During the period of social distancing, there was an increase in the prevalence of vegetables consumption (from 27.34 to 30.5%), frozen foods (from 13.26 to 17.3%), chocolates and sweets (from 48.58 to 52.51%), and time in front of screens (from 44.57 to 70.15%). On the other hand, there was a decrease in the practice of physical activity (from 28.70 to 15.74%) and in the consumption of alcohol (from 17.72 to 12.77%). Differences were observed according to sex and age group. Conclusion: The results show changes in the lifestyle of adolescents and an increase in health risk behaviors.

RESUMO: Objetivo: Analisar as mudanças nos estilos de vida dos adolescentes brasileiros durante a pandemia de COVID-19. Métodos: Estudo transversal realizado com adolescentes que participaram do inquérito ConVid Adolescentes — Pesquisa de Comportamentos. Foram avaliados os indicadores relacionados aos estilos de vida antes e durante a pandemia: consumo de alimentos saudáveis e alimentos não saudáveis, prática de atividade física e comportamento sedentário, tabagismo e consumo de bebidas alcoólicas. As prevalências e os intervalos de confiança de 95% (IC95%) foram calculados para população total e segundo sexo e faixa etária. Resultados: Participaram do estudo 9.470 adolescentes. Durante o período de distanciamento social, foi observado aumento nas prevalências de consumo de hortaliças (de 27,34 para 30,5%), pratos congelados (de 13,26 para 17,3%), chocolates e doces (de 48,58 para 52,51%), e do tempo em frente às telas (de 44,57 para 70,15%). Por outro lado, houve diminuição da prática de atividade física (de 28,7 para 15,74%) e do consumo de bebidas alcoólicas (de 17,72 para 12,77%). Diferenças segundo sexo e faixa etária foram observadas. Conclusão: Os resultados apontam mudanças nos estilos de vida dos adolescentes e aumento de comportamentos de risco à saúde.

ABSTRACT: Objective: To analyze changes in the lifestyles of Brazilian adolescents during the COVID-19 pandemic. Methods: Cross-sectional study carried out with adolescents who participated in the survey “ConVid Adolescentes – Pesquisa de Comportamentos”. The indicators related to lifestyles before and during the COVID-19 pandemic were evaluated: consumption of healthy and unhealthy foods, physical activity and sedentary behavior, smoking and consumption of alcohol. Prevalence and 95% confidence intervals were calculated for the total population and according to sex and age group. Results: A total of 9,470 adolescents participated in the study. During the period of social distancing, there was an increase in the prevalence of vegetables consumption (from 27.34 to 30.5%), frozen foods (from 13.26 to 17.3%), chocolates and sweets (from 48.58 to 52.51%), and time in front of screens (from 44.57 to 70.15%). On the other hand, there was a decrease in the practice of physical activity (from 28.70 to 15.74%) and in the consumption of alcohol (from 17.72 to 12.77%). Differences were observed according to sex and age group. Conclusion: The results show changes in the lifestyle of adolescents and an increase in health risk behaviors.

Objective: Compare lifestyle changes before and during the COVID-19 pandemic, according to the presence or absence of chronic noncommunicable diseases (NCDs) in Brazilian adults. Methods: Cross-sectional study, using data from the ConVid survey, between April and May 2020. Variables were evaluated: lifestyle and presence of one or mor NCDs (diabetes, hypertension, respiratory disease, heart disease and cancer). Sociodemographic characteristics were used as adjustment. Relative frequencies and confidence intervals (CI) of 95% of the explanatory variables were calculated before and during the pandemic. For the comparison of groups, with or without NCDs for changes in lifestyles during the pandemic, the prevalence and crude and adjusted prevalence ratios (RPa) were estimated by Poisson regression. Results: There was a reduction in physical activity (60% without NCDs and 58% with NCDs), vegetable consumption (10.8% in those without NCDs and 12.7% in those with NCDs). On the other hand, there was an increase in the time spent using television and computer/tablet (302% and 43.5% in those with NCDs and 196.5% and 30.6% without NCDs, respectively); consumption of frozen foods (43.6% in those without NCDs and 53.7% without NCDs), snacks (42.3% without NCDs and 31.2% with NCDs) and chocolate (14.8% without NCDs). During the pandemic, NCDs patients showed less practice of sufficient physical activity (RPa 0.77; CI 0.65–0.92), greater habit of watching TV (RPa 1.16; CI 1.08–1.26) and lower consumption of vegetables (RPa 0.88; CI 0.81–0.96). Conclusion: It was evident that adults with NCDs had their lifestyles more altered during the COVID-19 pandemic.

Objetivo: Comparar as mudanças de estilos de vida antes e durante a pandemia COVID-19, segundo presença ou não de doenças crônicas não transmissíveis (DCNT) em adultos brasileiros. Métodos: Estudo transversal, com dados da pesquisa ConVid, realizada entre abril e maio de 2020. Avaliaram-se as variáveis: estilo de vida e a presença de uma ou mais DCNT (diabetes, hipertensão, doença respiratória, doença do coração e câncer). As características sociodemográficas foram usadas como ajuste. Calcularam-se as frequências relativas e os intervalos de confiança (IC) de 95% das variáveis antes e durante a pandemia. Para a comparação de grupos, sem ou com DCNT, estimaram-se as prevalências e razões de prevalência bruta e ajustada (RPa) utilizando a regressão de Poisson. Resultados: Houve redução da prática de atividade física (60,0% nos sem DCNT e 58,0% nos com DCNT) e do consumo de hortaliças (10,8% nos sem DCNT e 12,7% nos com DCNT). Verificou-se aumento no tempo de uso de televisão e computador/tablet (302% e 43,5% nos com DCNT e 196,5% e 30,6% sem DCNT, respectivamente); consumo de congelados (43,6% nos sem DCNT e 53,7% com DCNT), salgadinhos (42,3% sem DCNT e 31,2% com DCNT) e chocolate (14,8% sem DCNT). Durante a pandemia, portadores de DCNT apresentaram menor prática de atividade física suficiente (RPa 0,77; IC 0,65–0,92), maior hábito de assistir TV (RPa 1,16; IC 1,08–1,26) e menor consumo de hortaliças (RPa 0,88; IC 0,81–0,96). Conclusão: Evidenciou-se que adultos com DCNT tiveram seus estilos de vida mais alterados durante a pandemia de COVID-19.

Resumo O uso de gorduras com baixo ponto de fusão é atraente para a indústria de alimentos, pois contribui para melhorar as características de textura, cor e estabilidade dos alimentos. Essas gorduras são obtidas a partir de óleos vegetais por meio de processos como hidrogenação ou interesterificação. No entanto, o processo de hidrogenação parcial leva à formação de gordura trans. Em diversos países, vêm ocorrendo ações no sentido de eliminar a presença do ácido graxo elaídico (C18:1t) dos alimentos industrializados. Esse ácido graxo trans e o ácido graxo saturado palmítico (C16:0) são comprovadamente aterogênicos. O objetivo deste trabalho foi avaliar a composição de ácidos graxos de 39 tipos de alimentos comercializados no Brasil, incluindo biscoitos, salgadinhos, bolachas, macarrão instantâneo, sanduíches e pizzas congeladas, mistura para preparo de alimentos, pipoca de micro-ondas, margarinas, requeijões e massa de pastel. Os lipídios foram extraídos, e seus FAMES- Fatty Acid Methyl Esters, identificados por cromatografia gasosa. Os ácidos graxos encontrados em maior quantidade foram oleico, linoleico e palmítico, enquanto os ácidos graxos trans foram detectados em 51,3% das amostras. Por outro lado, em alguns alimentos a gordura trans foi reduzida, mas foram observados aumentos no teor de ácido palmítico (C16:0), justificáveis pela adição de óleo de palma e de seus derivados, que podem ser usados em misturas interesterificadas ou podem compor diretamente formulações de alimentos industrializados, mesmo sem interesterificação. Governos e organizações em prol da saúde humana devem atentar para o fato de que o uso de ácidos graxos aterogênicos não é uma alternativa saudável. Os consumidores devem, portanto, ser alertados para o risco do consumo de alimentos contendo essas gorduras, até que as indústrias de alimentos sejam proibidas de utilizá-las ou encontrem alternativas mais saudáveis para a fabricação dos alimentos.

Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food. These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification. However, the partial hydrogenation process leads to the formation of trans fat. In several countries, actions have been taken to eliminate the presence of elaidic acid, a trans fatty acid (C18: 1t) from processed foods. This trans fatty acid and palmitic acid, a common saturated fatty acid (C16: 0) are proven to be atherogenic. The aim of this work was to evaluate the composition of fatty acids of 39 types of commercialized foods in Brazil, including cookies, snacks, wafers, instant noodles, frozen sandwiches and pizzas, mixtures for food preparation, microwave popcorn, margarines, spreadable cheeses and pastry dough. The lipids were extracted and their Fatty Acid Methyl Esters (FAMEs) identified by Gas-Chromatography (GC). The fatty acids found in greater quantity were oleic, linoleic and palmitic acids; whereas the trans fatty acids were detected in 51.3% of the samples. On the other hand, when trans fast were reduced in some foods, it could be observed increases in the palmitic acid (C16:0) content. This high content of palmitic acid is justified by the addition of palm oil and its derivatives, which can be used in interesterified oil mixtures or can be directly used in industrialized food formulations, even without interesterification. Governments and organizations in favor of human health should be aware that the use of dietary fatty acids which compromise the atherogenic index is not a healthy alternative. Consumers should therefore be alerted to the risk of consuming foods containing these fats until the food industry is banned from using them or finds healthier alternatives for making food.

Abstract Introduction: excess salt intake is associated to the risk of cardiovascular diseases. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread. Objective: to quantify the amount of salt in bread in Spain in 2014, and to compare it to the amount of salt in 2008. Methods: this cross-sectional study was conducted in Spain in 2014, and 1,137 loaves of bread (three types: barra, a Spanish style, similar in shape to a baguette; baguettes and wholemeal) were purchased at bakeries with and without on-site workrooms and at supermarkets in all of Spain's autonomous communities. Salt content (g/100 g bread) was estimated by determining total sodium. In one subsample, mean salt content was estimated by determining chlorides; it was compared to previous data of 2008 salt content (chloride determination). Results: the mean salt content was 2.08 g/100 g (SD: 0.32) with a minimum value of 0.30 and a maximum of 3.33. The mean salt content was similar in barra and baguette-type breads (2.09 g/100 g) and somewhat lower in wholemeal. The mean salt was 2.07 g/100 g in breads made with fresh dough and 2.12 g/100 g in breads made with frozen dough. The mean salt content (chlorides) was 1.64 g/100 g (SD: 0.42) in 2014 and 1.63 g/100 g (SD: 0.37) in 2008. This was not a significant difference (p = 0.428). Conclusions: the amount of salt in common bread in Spain remains stable from 2008.

Resumen Introducción: el consumo excesivo de sal está relacionado con un mayor riesgo de enfermedades cardiovasculares. El pan es uno de los mayores contribuyentes a la ingesta de sal en España y es importante evaluar su contenido en sal. Objetivo: cuantificar la cantidad de sal en el pan en España en 2014 y compararla con la cantidad de sal que contenía en 2008. Métodos: este es un estudio transversal realizado en 2014. Se adquirieron 1.137 piezas de pan (barra o similar, baguette y pan integral) en panaderías con y sin obrador y en supermercados de todas las comunidades autónomas de España. El contenido de sal (g/100g de pan) se analizó mediante la determinación de sodio total. En una submuestra se estimó el contenido de sal mediante determinación de cloruros y se comparó con el contenido de sal con datos previos de 2008 (cloruros). Resultados: el contenido medio de sal fue 2,08 g/100 g (DE: 0,32), con un mínimo de 0,30 y un máximo de 3,33. El contenido medio de sal fue similar en barras y baguettes (2,09) y más bajo en pan integral. La media de sal fue de 2,07 g/100 g en pan elaborado con masa fresca y 2,12 g/100 g en pan de masa congelada. El contenido medio de sal medido mediante cloruros fue 1,64 g/100 g (DE: 0,42). La media de sal en resultados previos de 2008 era 1,63 g/100 g (DE: 0,37). La diferencia no fue significativa (p = 0,428). Conclusiones: la cantidad de sal en España permanece estable en los diferentes tipos de pan desde 2008.

RESUMO A busca do consumidor por alimentos saudáveis e diferenciados tem despertado o interesse e incentivado a constante atualização dos profissionais que atuam na pesquisa e desenvolvimento de novos produtos. O leite de ovelha é um alimento com alto teor de sólidos totais, dentre eles proteína e cálcio. A produção de derivados de leite de ovelha ainda é baixa. Por essa razão, com o intuito de expandir o mercado e a gama de produtos dessa matéria-prima, desenvolveram-se formulações de Frozen Yogurt, a partir do iogurte em pó de leite de ovelha por meio de planejamento experimental 2², com triplicata no ponto central. As características físico-químicas foram avaliadas em função das variáveis concentração de emulsificante-estabilizante (0,50%, 0,75% e 1,00%) e de pó preparado para creme (2,75%, 3,00% e 3,25%). Verificou-se que a concentração do pó preparado para creme apresentou efeito positivo significativo, com 95% de confiança, nos teores de proteína, lactose, cálcio e acidez, e efeito negativo significativo, no pH.

ABSTRACT The quest for healthy and unique foods by consumers has raised and encouraged an ever-constant update on skills for professionals who work on the development and research of new products. Sheep milk is a food with high levels of total solids, such as protein and calcium. The current production of sheep dairy products is still low. In this sense, aiming at expanding the market and product range of this raw product, Frozen Yogurt formulations were developed using powdered yogurt of sheep milk, applying an experimental planning 2², with triplicate in the central point. The physicochemical characteristics were evaluated in function of the variables concentration of emulsifier/stabilizer at (0.50, 0.75, and 1.00%) and powder preparation for cream (2.75, 3.00, and 3.25%). Their physicochemical characteristics were also obtained. It was found that the concentration of powder preparation for cream presented a significant positive effect with 95% confidence on protein, lactose, and calcium and a significant negative effect on pH.

ABSTRACT OBJECTIVE To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. RESULTS Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger (fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. CONCLUSIONS Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.

ABSTRACT OBJECTIVE To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. RESULTS Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger (fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. CONCLUSIONS Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.

ABSTRACT The aim of this work was to study the prevalence of Listeria monocytogenes in foods obtained in retail shops and food industries located in Montevideo-Uruguay, and to identify the serogroups of the obtained isolates. Three-thousand one-hundred and seventy-five food samples (frozen, deli meats, ready-to-eat and cheese) were analyzed. The obtained isolates were serogrouped by multiplex PCR and serotyped by conventional procedure. Genetic comparisons were performed using pulsed-field gel electrophoresis on a sub-set of isolates belonging to the same serotype successively recovered from the same establishment. L. monocytogenes was isolated from 11.2% of samples. The highest prevalence was observed in frozen foods (38%), followed by cheese (10%). 1/2b and 4b were the most frequently identified serotypes. In six of 236 analyzed establishments we successively recovered L. monocytogenes isolates belonging to the same serotype. Most of them corresponded to serotype 1/2b. Pulsed-field gel electrophoresis profiles suggest that at least 33% of L. monocytogenes 1/2b isolates are genetically related and that may remain viable for prolonged periods. The observed prevalence of L. monocytogenes was lower than reported in neighboring countries. Our findings highlight the role that frozen foods may play in the spread of this pathogen, and the relevance of serotypes 1/2b and 4b.