Abstract Foodborne diseases cause a high burden of morbidity, with a greater occurrence in home environments. The objective of the study is to associate habits related to good hygiene practices with sociodemographic variables in a representative sample of the Chilean population. Secondary analysis study, conducted from the National Health Survey (NHS) 2016-2017, where the questions of good hygiene practices were analyzed. The sample contemplates 6,233 participants, of which 62.8% corresponds to female sex. It was identified that women have better hygiene habits in food handling compared to men. On the other hand, adults aged 45-64 years and over 65 years had better habits related to food safety than other age groups. In conclusion, sociodemographic variables such as sex, age and educational level are determining factors in good hygiene practices. The population should be educated in food handling to ensure food safety.

Resumen Las enfermedades transmitidas por los alimentos causan una alta carga de morbilidad, con una mayor ocurrencia en ambientes domiciliarios. El objetivo del estudio es asociar hábitos relacionados con buenas prácticas de higiene con variables sociodemográficas en una muestra representativa de la población chilena. Estudio de análisis secundario, realizado a partir de la Encuesta nacional de Salud (ENS) 2016-2017, donde se analizaron las preguntas de buenas prácticas de higiene. La muestra contempla 6.233 participantes, de los cuales el 62,8% corresponde a sexo femenino. Se identificó que las mujeres tienen mejores hábitos de higiene en la manipulación de alimentos respecto a los hombres. Por otro lado, los adultos entre 45-64 años y mayores a 65 años, presentan mejores hábitos relacionados con inocuidad alimentaria, en relación con otros grupos etarios. En conclusión, las variables sociodemográficas como sexo, edad, nivel educativo son determinantes en las buenas prácticas de higiene. Se debe educar a la población en la manipulación de alimentos, para garantizar la inocuidad alimentaria.

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

ABSTRACT. Considering that buffalo milk is one of the richest in composition, mainly due to its fat fraction, the objective of this research communication was to determine the detailed fatty acid (FA) profile of buffalo milk produced in southern Brazil. Samples were collected from three farms that represent 100% raw buffalo milk producers of dairy products. Properties A and C had only one milking during the lactation period, and farm B had two milking. Farms A and B provided pasture and grain supplements, and farm C, provided only green pasture to the animals. A total of nine FA was identified: six saturated, two monounsaturated, and one polyunsaturated (conjugated linoleic acid - CLA). This study is the first to report the FA profile, including desirable fatty acids (DFA) like monounsaturated, polyunsaturated fatty acids, and stearic acid in buffalo milk from southern Brazil. The farms tested used different food management practices, as well as pasture management, showing that green pasture increases the fatty acid profile in buffalo milk. In addition, buffalo milk represented a good source of DFA for humans and opens a new field for the dairy industry that can explore the control of its FA composition, mainly through feed management. ABSTRACT composition fraction (FA Brazil 100 products period supplements animals identified saturated monounsaturated conjugated CLA. CLA . CLA) (DFA practices addition 10 1

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 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,

Abstract Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement instrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies. handling essential SelfControl Self Control PACs (PACs hygienicsanitary hygienic sanitary description implementation monitoring verification Brazil 3600 3 600 3,60 unitsday day units/day usercentered user centered way producer PAC culture agencies 360 60 3,6 36 6 3,

To date, there is limited data about the genetic relationship of Escherichia coli between wild birds and cattle because these birds act as silent vectors for many zoonotic bacteria. This study aimed to elucidate the role of rooming wild birds in the vicinity of cattle farm in transmission of the same pathogenic E. coli variants, identifying their virulence, resistance traits and genetic similarities of fimH virulence gene. About 240 faecal/cloacal swabs were collected from both species and examined bacteriologically. Escherichia coli was yielded in 45.8% and 32.5%, respectively, of examined cattle and wild birds. The most prevalent detected E. coli serovar was O26. High tetracycline and chloramphenicol resistance were recorded; however, gentamycin and ciprofloxacin exhibited the highest sensitivity rates. Polymerase chain reaction (PCR) conserved genotypic resistance (tetA and blaCTX-M) and virulence attributes (fimH, stx1, eaeA and ompA) of E. coli isolates were discussed in detail. The fimH gene revealed 100% sequence similarity when comparing with different E. coli isolates globally and locally. Finally, a close genetic association of E. coli with both wild birds and cattle was detected, thus strengthening its role in the dissemination of the infection via environment. Prevention and conservative policy should be carried as E. coli constitute enormous significant zoonotic risks to livestock and animal workers. Also, further studies to the whole genome sequencing of fimH, other virulence and resistance genes of E. coli are recommended trying to limit the possibilities of co-infection and transfer among different species. CONTRIBUTION: The current study recorded updated data about the critical infectious role of wild birds to livestock, including cattle farms in Egypt. It also delivered some recommendations for good hygienic practices in cattle farms which must be implemented for handling animal manure.

Resumo As boas práticas de manipulação devem ser adotadas no ambiente doméstico, pois algumas atitudes de risco são realizadas pelos consumidores, podendo levar à ocorrência de surtos alimentares. O objetivo do presente trabalho foi avaliar o conhecimento e as boas práticas de manipulação dos alimentos de produtos de origem animal realizadas pelos consumidores no ambiente domiciliar, de acordo com o perfil socioeconômico dos respondentes. Por amostragem não probabilística, utilizou-se um questionário, no formato online, disponibilizado durante sete dias em plataformas digitais com livre acesso, contendo perguntas para traçar o perfil dos consumidores, como questões sobre gênero, idade, renda mensal e nível de escolaridade, bem como perguntas sobre as práticas de manipulação de alimentos segura nos domicílios. A estatística descritiva e o teste de qui-quadrado das frequências das respostas por categoria foram aplicados aos dados. Obteve-se ao todo 666 respostas, sendo a maioria dos respondentes pertencentes ao gênero feminino, possuíam ensino superior, na faixa etária variando entre 30 e 59 anos, e com renda mensal acima de quatro salários mínimos. A maioria dos participantes apresentou respostas positivas quanto às condutas de boas práticas no ambiente doméstico: 99,5% higienizavam as mãos antes da manipulação, 89% realizavam a cocção dos produtos de origem animal e 85,6% higienizavam a superfície de corte a cada alimento que era cortado. Em algumas atitudes reportadas pelos consumidores, houve associação entre a classificação de gênero, faixa etária, escolaridade e/ou renda (p ≤ 0,05). As mulheres apresentaram mais hábitos de boas práticas em comparação aos homens. Infere-se que a maior parte dos respondentes aplicava as boas práticas de manipulação. De acordo com os resultados obtidos, supõe-se que a execução de práticas seguras esteja relacionada ao nível de escolaridade, à renda mensal e à idade dos participantes. doméstico alimentares domiciliar probabilística utilizouse utilizou se questionário online acesso domicílios quiquadrado qui quadrado dados Obtevese Obteve 66 feminino superior 3 5 anos mínimos 995 99 99,5 89 856 85 6 85,6 cortado eou ou p 0,05. 005 0,05 . 0 05 0,05) homens Inferese Infere obtidos supõese supõe 9 99, 8 85, 00 0,0 0,

Abstract Good food handling practices should be adopted in the home setting, as inadequate practices could lead to the outbreak of foodborne illnesses. The aim of the present study was to investigate knowledge and good food handling practices for products of animal origin by consumers in the home setting and test associations with the socioeconomic characteristics of the respondents. A questionnaire was answered by a non-probabilistic sample. The questionnaire was available online on free access digital platforms for seven days and was used to collect information on the gender, age, income, and schooling of the respondents as well as safe food handling practices in the home setting. Data analysis involved descriptive statistics and the chi-square test to compare the frequencies of the answers per category. A total of 666 responses were obtained. Most respondents were women, had a university/college education, were between 30 and 59 years of age, and had an income of more than four times the monthly minimum wage. The majority of respondents reported positive practices and attitudes regarding food handling in the home setting; 99.5% washed their hands prior to handling food, 89% performed the cooking of animal products and 85.6% washed the cutting surface after cutting each food. Associations were found between some attitudes reported by consumers and the categories of gender, age, schooling, and income (p ≤ 0.05). Women had more good food handling practices compared to men. The results suggest that most respondents practiced good food handling practices. Safe practices were related to the level of schooling, monthly income and age of the participants. illnesses nonprobabilistic non probabilistic sample gender chisquare chi square category 66 obtained women universitycollege university college education 3 5 wage 995 99 99.5 89 856 85 6 85.6 p 0.05. 005 0.05 . 0 05 0.05) men participants 9 99. 8 85. 00 0.0 0.

Abstract This article presents the results of research which examines the time management by university students within the educational context in times of COVID-19. The study includes students from the Administration and Systems Engineering careers from the Liberia campus of the National University of Costa Rica. The results are oriented in a mixed approach, with the triangulation of quantitative and qualitative methodologies; a literature review was carried out and a survey was applied to 202 participants. Among the main results is the lack of capacity for time management in educational practices under the remote face-to-face modality, which highlights the irregularity of handling essential elements in daily activities, such as: a calendar, a time management technique, a checklist, and a clear and defined schedule, triggering uncertainty in the definition of objectives that promote a more organized educational practice. The importance of this work lies in the fact that the good use of time requires planning the future in two ways: long term and immediate (medium and short term), which causes benefits such as being more productive and efficient in academic activities.

Resumen Este artículo presenta los resultados de una investigación que examina la planeación por la persona estudiante universitaria en el contexto educativo en tiempos de la COVID-19. El estudio comprende al estudiantado de las carreras de Administración y de Ingeniería en Sistemas de la Universidad Nacional de Costa Rica, campus Liberia. Los resultados se orientan en un enfoque mixto triangulando las metodologías cuantitativa y cualitativa, con revisión bibliográfica y utilizando una encuesta aplicada a 202 participantes. Entre los principales resultados se encuentra la falta de capacidad para la gestión del tiempo en la práctica educativa bajo la modalidad presencial remota, donde destaca la irregularidad de manejar elementos esenciales en las actividades diarias como: un calendario, una técnica de administración del tiempo, una lista de cotejo, un horario claro y definido, desencadenando incertidumbre en la definición de objetivos que promuevan una práctica educativa más organizada. La importancia radica en que el buen uso del tiempo exige planear el futuro en dos vías: mediato (largo plazo) e inmediato (a mediano y corto plazo), originando consigo beneficios de ser más productivos y eficientes.

Résumé Cet article présente les résultats d’une recherche qui examine la planification du temps faite par les étudiants dans le contexte éducatif en période de COVID-19. Cette étude a compté avec la participation des étudiants des filières d’administration et d’ingénierie en systèmes de l’Université National du Costa Rica, siège Liberia. Les résultats ont été orientés sous l’approche mixte moyennant la triangulation des méthodes quantitative et qualitative. On a effectué une révision bibliographique et on a passé une enquête à 202 participants. Parmi les principaux résultats, on a trouvé le manque de capacité pour la gestion du temps dans la pratique éducative sous la modalité à distance, notamment la difficulté de gérer des éléments essentiels dans les activités quotidiennes tels que: le calendrier, une technique de gestion du temps, la liste de vérification, un horaire clair et concret, ce qui a déclenché l’incertitude dans la définition des objectifs pour promouvoir une pratique éducative plus organisée. Ce travail est important parce qu’il permet la bonne gestion du temps, laquelle est nécessaire pour la planification du futur en deux voies: à long terme et immédiat (à moyen et à court terme) ce qui permet d’obtenir des bénéfices tels que devenir plus productif et efficient dans les activités académiques.

ABSTRACT Objective To evaluate and establish the statistical correlation of the sanitary and microbiological quality of acid whey. Methods Whey samples were obtained from dairy companies in Belén, Boyacá, Colombia. Quality audits were performed, and microbiological counts were determined. Both were analyzed by quality control charts to assess compliance and variability. Correlation analyses between the microbiological results and Good Manufacturing Practices (GMP) were established. Results The averages of microbiological variables at the time of evaluation showed that companies did not comply with the standard. The aerobic mesophiles and total coliform counts were different (p<0.05) before and after the improvement plan. Thermo-tolerant coliforms, mold, and yeast counts showed significant differences in the Kruskal Wallis test, but not in the Wilcoxon test (p>0.05). This indicates that CFU/mL are constant in the process line. According to INVIMA, the minimum pass rate for GMP compliance is >60 %. In the first audit, 42 % of the GMP criteria obtained unfavorable concepts, and 67 % of the companies were above 60 % and below 80 %. Negative correlations were found when comparing microbiological counts and the GMP compliance requirements. The "quality assurance and control" obtained the highest number of negative correlations and showed a deficit in the effectiveness and verification of GMP. Conclusions Health-quality indicator microorganism counts in acid whey tend to prevail and increase due to deficiencies in GMP; they also condition the quality of whey for subsequent uses.

RESUMEN Objetivo Evaluar y establecer la correlación estadística de la calidad sanitaria y micro-biológica del suero ácido. Métodos Las muestras de suero fueron obtenidas de empresas lácteas en Belén, Boyacá, Colombia. Se realizaron auditorías de calidad y se determinaron recuentos microbiológicos que fueron analizados en gráficos de control de calidad para evaluar el cumplimiento y la variabilidad. Se establecieron análisis de correlación entre los resultados microbiológicos y los criterios de buenas prácticas de manufactura (BPM). Resultados Los promedios de las variables microbiológicas en los momentos de evaluación evidenciaron incumplimiento de la norma en las empresas. El recuento de aerobios mesófilos y coliformes totales es diferente (p<0,05) antes y después del plan de mejoras. Los recuentos de coliformes termotolerantes, mohos y levaduras presentaron diferencias significativas en la prueba de Kruskal Wallis, pero no en el Test de Wilcoxon (p>0,05), esto indica que las UFC/mL son constantes en la línea de proceso. De acuerdo con el Invima, el porcentaje mínimo aprobatorio para el cumplimiento de las BPM es >60 %. En la primera auditoria, el 42 % de los criterios de BPM registraron conceptos desfavorables y el 67 % de las empresas obtuvieron un puntaje por encima del 60 % e inferior al 80 %. Se registraron correlaciones negativas al comparar los recuentos microbiológicos y el cumplimiento de los criterios de BPM. El criterio "aseguramiento y control de la calidad" obtuvo el mayor número de correlaciones negativas y deja ver un déficit en la eficacia y verificación de las BPM. Conclusiones Los recuentos de microorganismos indicadores de calidad sanitaria en el lactosuero ácido tienden a prevalecer y aumentar debido a las falencias en el cumplimiento de las BPM y condicionan la calidad del suero para usos posteriores.

Abstract Being a food product that contains perishable ingredients and involves a significant degree of manual handling during preparation, sushi is regarded as a potentially hazardous food, which may lead to foodborne disease outbreaks. In Portugal, consumption of takeaway sushi meals has strongly increased throughout the past few years; however, there is limited information regarding its compliance with food quality standards. Under this context, the present study aimed to evaluate the microbiological quality and safety of take-away ready-to-eat sushi meals in Lisbon, Portugal. Sixty-two samples were collected from different origins (restaurant and hypermarket), and each sample was tested for aerobic mesophilic microorganisms, Enterobacteriaceae, Escherichia coli, positive coagulase Staphylococci, presumptive Bacillus cereus count, as for detection of pathogenic microorganisms, such as Salmonella spp., Listeria monocytogenes and Vibrio parahaemolyticus, V. cholerae and V. vulnificus. Results revealed that 48.4% (30/62) were deemed unsatisfactory, 35.5% (22/62) were classified as borderline and only 16.1% (10/62) were considered satisfactory. Even though we did not detect the incidence of potentially pathogenic microorganisms in sushi, the presence of B. cereus and coagulase-positive Staphylococci was detected at unsatisfactory levels. Furthermore, significant differences between the place of origin (restaurant vs. hypermarket) and type of fish were also observed. Overall, the high number of samples classified with a level of microbiological quality “unsatisfactory” and “borderline” highlights the need to review good hygiene practices, as well as the quality of the raw materials used, to obtain a final product with a satisfactory quality and safety level.

Resumo Por ser um género alimentício que contém ingredientes perecíveis e envolve um grau significativo de manipulação manual durante a sua preparação, o sushi é considerado um alimento potencialmente perigoso, que pode causar surtos de doença de origem alimentar. Em Portugal, o consumo de refeições de sushi prontas a consumir tem aumentado ao longo dos últimos anos. No entanto, a informação sobre o cumprimento das normas de qualidade alimentar é limitada. Neste contexto, o presente estudo teve como objetivo avaliar a qualidade e a segurança microbiológica de refeições de sushi prontas para consumo em take-way, na região de Lisboa, Portugal. Foram colhidas 62 amostras de diferentes origens (restaurante e hipermercado), e em cada amostra foi efetuada a contagem de microrganismos aeróbios mesófilos, Enterobacteriaceae, Escherichia coli, estafilococos coagulase positiva, Bacillus cereus presuntivos, e deteção de microrganismos patogénicos, tais como: Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Vibrio cholerae e Vibrio vulnificus. Os resultados revelaram que 48,4% (30/62) das amostras foram consideradas insatisfatórias, 35,5% (22/62) foram classificadas como “borderline” e apenas 16,1% (10/62) foram consideradas como satisfatórias. Embora não tenham sido detetados microrganismos potencialmente patogénicos nas amostras de sushi, a presença de B. cereus e estafilococos coagulase positivos foram detetados em níveis insatisfatórios. Além disso, também foram observadas diferenças significativas entre o local de origem (restaurante vs. hipermercado) e tipo de peixe.No geral, o elevado número de amostras classificadas com um nível de qualidade microbiológica insatisfatória e “borderline” evidência a necessidade de revisão das boas práticas de higiene, bem como da qualidade das matérias-primas utilizadas, para obter um produto final com qualidade e segurança satisfatória.

Resumen El departamento del Caquetá es considerado una de las principales cuencas lecheras de Colombia, sustentado en la creciente agroindustria quesera de la región, que aún presenta marcadas deficiencias en el control sanitario. En este contexto, el presente estudio tuvo como objetivo realizar un diagnóstico higiénico sanitario de las queserías de la ciudad de Florencia, capital del Caquetá, y determinar la prevalencia de Salmonella spp, en dos productos de queso destacados, Quesillo, y Queso Picado Salado, protegidos con denominación de origen otorgada por la Superintendencia de Industria y Comercio de Colombia. Para el desarrollo del estudio se visitaron todos los expendios de quesos de la ciudad, se aplicó el acta de inspección sanitaria para evaluar las condiciones de Buenas Prácticas de Manufactura (BPM). Se calculó el cumplimiento global de BPM de los expendios de queso de la ciudad con el 52% presentando graves incumplimientos sanitarios relacionados a la inadecuada manipulación del alimento, equipos en mal estado y falencias en el almacenamiento como en la cadena de frío; con respecto a la Salmonella spp, 6 muestras resultaron con presencia del microorganismo en 5 establecimientos evaluados; el 20% de los expendios de queso cumplieron con los requisitos para un concepto sanitario favorable y el índice de prevalencia de la Salmonella spp fue del 33, 33%, lo cual podría afectar gravemente la salud de los consumidores de este producto y generar un problema de salud pública.

Abstract The department of Caquetá is considered one of the main diary basins in Colombia, sustaining growing cheese agroindustry in the region, which still presents marked deficiencies in sanitary control. In this context, this study aimed to carry out a sanitary hygienic diagnosis of the cheese outlets in the city of Florencia, the capital of Caquetá, and determine the prevalence of Salmonella spp in two highlighted cheese products, Quesillo and Salted Chopped Cheese, which are protected with a designation of origin granted by the Superintendency of Industry and Commerce of Colombia. For the development of the study, all the cheese sales in the city were visited, the sanitary inspection act was applied to evaluate the conditions of Good Manufacturing Practices (GMP) and 28 samples of the products were taken which were analyzed using the horizontal method ISO 6579: 2002 for the determination of Salmonella spp. GMP compliance of the city's cheese sales was calculated, with was 52%, evidenced in serious sanitary breaches related to improper handling of food, equipment in poor condition, and shortcomings in storage and in the cold chain; related to Salmonella spp, 6 samples showed the presence of the microorganism in 5 evaluated establishment; overall 20% of the cheese outlets met the requirements for a favorable sanitary concept and the prevalence rate of Salmonella spp was 33.33% which could seriously affect the health of consumers of this product and generate a problem public health.

ABSTRACT Technological development has led to the mass production of electronic devices, which have a negative impact on human health and the environment. The disposal and replacement of devices generates a large amount of electronic waste, which contributes to the accumulation of technological waste around the world, which shows the importance of adopting measures and good practices in the management of such waste. This article presents reflections on the integral management of electronic waste, from an analytical-comparative perspective of several countries, with the purpose of making visible the tension between technological and economic development with environmental sustainability, knowing good practices adopted by Latin American countries that have implemented regulations to prevent negative impact. It is concluded that, to mitigate this damage, the participation of society is required, implement environmental education measures and the creation of specialized centers for the handling and disassembly of electronic waste.

RESUMEN El desarrollo tecnológico ha dado lugar a la producción masiva de dispositivos electrónicos, que provocan un impacto negativo en la salud humana y el medio ambiente. El desecho y reemplazo de dispositivos genera gran cantidad de basura electrónica, que contribuye a la acumulación de residuos tecnológicos alrededor del mundo, lo que evidencia la importancia de adoptar medidas y buenas prácticas en el manejo de dichos residuos. Este artículo presenta reflexiones sobre la gestión integral de basura electrónica, desde una perspectiva analítica-comparativa de varios países, con el propósito de hacer visible la tensión entre el desarrollo tecnológico y económico con la sostenibilidad ambiental, y conocer buenas prácticas adoptadas por países latinoamericanos que han implementado normativa para prevenir el impacto negativo. Se concluye que, para mitigar este daño, se requiere la participación de la sociedad, implementar medidas de educación ambiental, y la creación de centros especializados para el manejo y desmontaje de residuos electrónicos.

Resumo: A redução das perdas e dos desperdícios de frutas, legumes e verduras (FLV) contribui para o aumento da oferta de alimentos. A identificação das perdas ao longo da cadeia logística de FLV possibilita a proposição de ações mitigadoras. O objetivo desta pesquisa é caracterizar as práticas operacionais da logística de distribuição das principais FLV comercializadas pela Central de Abastecimento (CEASA) de Campinas. A metodologia é dividida em duas partes: a primeira trata da estruturação do problema pela abordagem sistêmica por meio das técnicas conhecidas como gráfico Behavior Over Time (BOT) e modelo de loop causal, que subsidiam a segunda etapa com a aplicação de questionários aos comerciantes atacadistas para descrever as operações logísticas, validar os resultados encontrados na estruturação do problema e propor estratégias para a redução das perdas na comercialização. Os resultados indicaram que práticas ineficientes, como falta de transporte refrigerado, embalagens não adequadas, falta de rastreabilidade e manuseio excessivo, estão associadas às perdas. Conclui-se que a adoção do transporte refrigerado para manter a cadeia logística do frio é o diferencial para uma maior preservação da qualidade das FLV, além do uso de novas tecnologias de embalagem e treinamentos para os agentes da cadeia quanto às boas práticas pós-colheita.

Abstract: The reduction of fruits and vegetables losses and waste contributes to increasing food supply. Identification of losses along the logistics chain is essential for the development of mitigating actions. In this sense, this research aims to characterize the operational practices of the distribution logistics of the main fruit and vegetable trade in the Supply Center (CEASA) Campinas. The methodology is divided into two parts. The first deals with the structuring of the problem through a systemic approach through techniques known as the Behavior Over Time (BOT) graph. The causal loop model supported the second stage with the application of questionnaires with the wholesale traders to describe the logistical operations, validate the results found in structuring the problem, and from this perspective, propose strategies to reduce losses in trading. The results indicated that inefficient practices such as lack of refrigerated transport, inadequate packaging, lack of traceability, and excessive handling are associated with losses. It is concluded that the adoption of refrigerated transport to maintain the cold logistics chain is the differential for greater preservation of the quality of fruits and vegetables, in addition to the use of new packaging technologies and training for chain agents regarding good post-harvest practices.

The main objective of the study was to advance good supply chain management practices for cabbage through improved shelf life, safety and produce quality, with a view to improving the sustainable supply of cabbage to the Nelson Mandela Bay Metropolitan Municipality. Twenty-nine (29) cabbage farmers were interviewed using a semi-structured questionnaire. The data obtained was analysed descriptively using the Statistical Package for Social Sciences (SPSS) software Version 22. Descriptive statistics identified the modes, means of variables, frequencies, and percentages. The results of the study showed that the majority respondents face cabbage losses due to poor management during transportation. Moreover, challenges experienced by the cabbage farmers included mould growth, poor transport services, poor temperature management, poor stock handling practices, and location of the farms in relation to the market. The findings further revealed that insect infestation in some cabbage consignments was also a contributing factor which led to a high rejection rate among the retailers. The researchers propose that extension advisers should train cabbage farmers to address the identified challenges and ensure a regular monitoring and evaluation process to ensure the success of farmers.

ABSTRACT Introduction: Climate change is attributed directly or indirectly to human activity, as this alters the composition of the atmosphere, in conjunction with the natural variability of the climate. Hence, hospital institutions require control and management of wastes and hazardous substances during the provision of their services. Objective: Assess the implementation of good practices in the sustainable use of water resources, electrical energy, the safe administration of hazardous substances and the reasonable management of waste produced by the services at the Provincial Pediatric Hospital of Holguín for environmental management and the fight against climate change. Methods: A longitudinal study was carried out on all hospital processes, using qualitative and explanatory research technique. The case study was used as a research strategy to develop the preparation and diagnosis phases, followed by a projection stage of implementation. Finally, the evaluation and improvement of the identified problem was carried out, with sustainability criteria from the organizational management according to hospital activity levels. Results: Considerable water savings were obtained (64 877 m3) and a significant decrease in budget expenses (348 000 pesos), as well as a power factor between 0.92 and 1.0 that shows the conversion into work of they energy consumed. A significant reduction in fixer fluid was obtained in radiographic studies and the handling of hazardous substances (Rx fixer liquid) was improved. Conclusions: To respond to the needs of change in the way hospital processes are managed, it is necessary to resort to consumption control tools, analysis, standards and procedures that allow them to be improved, according to the levels of activity in the services.

RESUMEN Introducción: El cambio climático se atribuye directa o indirectamente a la actividad humana, pues esta altera la composición de la atmósfera, de conjunto con la variabilidad natural del clima. De ahí que las instituciones hospitalarias, requieran de control y manejo de residuos y sustancias peligrosas durante la prestación de sus servicios. Objetivo: Valorar la implementación de buenas prácticas en el uso sostenible de los recursos hídrico, la energía eléctrica, la administración segura de sustancias peligrosas y el manejo razonable de los residuos que producen los servicios en el Hospital Pediátrico Provincial de Holguín para la gestión ambiental y de enfrentamiento al cambio climático. Métodos: Se realizó un estudio longitudinal a todos los procesos hospitalarios, mediante técnica de la investigación cualitativa y explicativa. Se empleó el estudio de caso como estrategia de investigación para desarrollar las fases de preparación y diagnóstico, seguido de una etapa de proyección de la implementación. Por último, se realizó la evaluación y mejora del problema identificado, con criterios de sostenibilidad desde la gestión organizacional según niveles de actividad hospitalarios. Resultados: Se obtuvo un considerable ahorro de agua (64 877 m3) y una disminución significativa en gastos al presupuesto (348 miles de pesos), así como un factor de potencia entre 0,92 y 1,0 que muestra la conversión de energía consumida en trabajo. Se obtuvo una reducción significativa de líquido fijador en estudios radiográficos y se mejoró el manejo de las sustancias peligrosas (líquido fijador de Rx). Conclusiones: Para dar respuesta a las necesidades de cambio en la forma de gestión de los procesos hospitalarios se precisa recurrir a herramientas de control de consumo, análisis, normas y procedimientos que permitan alcanzar su mejora, según los niveles de actividad en los servicios.