Abstract Anemia due to iron deficiency is the most common in the world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; the interventions with superior potential are the medical supplementation with iron salts as well as food mineral enhancement. The objectives of this study were to develop fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia capitata), tamarindo (Tamarindus indica), and umbu ( Spondias tuberosa). In addition, the research intended to evaluate the acceptance of these beverages by children and adolescents from public schools in the city of Montes Claros (MG). The methodology consisted in the production of dairy beverages followed by the evaluation of their quality through physicochemical and microbiological analyses. Posteriorly, children and adolescents assessed the sensorial acceptance. The analyses performed presented satisfactory results for physicochemical and microbiological properties regarding the acceptance of the product. The cagaita and coquinho azedo based dairy beverages were the most accepted whether compared with tamarindo and umbu beverages. The fermented dairy beverage supplemented with iron and added by Cerrado fruits come up as a feasible alternative for dietary supplementation, and can promote beneficial effects in human health due to their sensorial acceptance.

A eficiência dos procedimentos de limpeza e sanitização no controle de Staphylococcus aureus, Salmonella Enteritidis e Pseudomonasfluorescens aderidas em granito e aço inoxidável foi avaliada. Não houve diferença significativa (p > 0,05) na adesão destes microrganismos quando em cultura pura, em aço inoxidável. O número de células aderidas de P. fluorescens e S. Enteritidis foi maior (p < 0,05) que o número de células de S. aureus, em granito. Além disso, a adesão de P. fluorescens foi similar a de S. Enteritidis nesta última superfície. Em cultura mista com P.fluorescens, S. aureus aderiu menos (p < 0,05) em aço inoxidável (1,31 log UFC.cm-2) do que quando em cultura pura (6,10 log UFC.cm-2). Estes resultados sugerem que P. fluorescens inibiu a adesão de S. aureus. Entretanto, esta inibição não foi observada no processo de adesão em granito. Houve diferença significativa entre o número de células aderidas de S. aureus antes e após a pré-lavagem em ambas as superfícies e após o procedimento de limpeza para todos os microrganismos e todas as superfícies. A eficiência dos procedimentos de limpeza e sanitização não diferiram significativamente (p > 0,05) entre as superfícies. Entretanto, observou-se uma diferença (p < 0,05) entre as soluções sanitizantes utilizadas. Hipoclorito de sódio e ácido peracético apresentaram maior ação bactericida (p < 0,05) que o composto de amônia quaternária. Observou-se que S. aureus apresentou menor resistência à ação desses sanitizantes. Os resultados mostram a importância da adequada realização dos procedimentos de limpeza e sanitização para evitar a adesão bacteriana e formação de biofilme.

The effectiveness of cleaning and sanitizing procedures in controlling Staphylococcus aureus, Salmonella Enteritidis, and Pseudomonasfluorescens adhered to granite and stainless steel was evaluated. There was no significant difference (p > 0.05) in the adherence of pure cultures of these microorganisms to stainless steel. The numbers of P. fluorescens and S. Enteritidis adhered to granite were greater (p < 0.05) than the numbers of S. aureus. Additionally, the adherence of P. fluorescens was similar to the adherence of S. Enteritidis on granite surface. In a mixed culture with P. fluorescens, S aureus adhered less (p < 0.05) to stainless steel surfaces (1.31 log CFU.cm-2) than when in a pure culture (6.10 log CFU.cm-2). These results suggest that P. fluorescens inhibited the adherence of S. aureus. However, this inhibition was not observed in the adherence process for granite. There was a significant difference (p < 0.05) between the number of adhered cells before and after pre-washing for S. aureus on stainless steel and granite surfaces, and after washing with detergent for all microorganisms and surfaces. The efficiency of the cleaning plus sanitizing procedures was not significantly different (p > 0.05) between the surfaces. However, a significant difference was observed (p < 0.05) between the sanitizer solutions. Sodium hypochlorite and peracetic acid were more bactericidal (p < 0.05) than a quaternary ammonium compound. With regard to microorganisms, S. aureus was the least resistant to the sanitizers. These results show the importance of good cleaning and sanitization procedures to prevent bacterial adherence and biofilm formation.

A adesão de Pseudomonas fluorescens foi avaliada em nove tipos de superfícies de processamento de alimentos por contagem padrão em placas. Superfícies de mármore, granito, aço inoxidável, poli(cloreto de vinila), poliuretano e silicone revestidos com tecido foram avaliadas. O número de células aderidas aumentou com o tempo de contato, alcançando 5,0-6,1 log UFC.cm-2 após 10 horas, o qual pode ser considerado um processo de adesão bem estabelecido. O número de células aderidas duplicou em 29,5 minutos em aço inoxidável e 23,5 minutos em poli(cloreto de vinila) revestido com tecido. Nas outras superfícies, em média, esse valor foi 9,8 minutos p > 0,05) no grau de adesão de células após 2 e 10 horas. As superfícies avaliadas com elevadas porcentagens de similaridade no nível de adesão e contagens de células aderidas foram poliuretano rugoso dupla face, silicone revestido com tecido e granito. As superfícies apresentaram características de microtopografias diferentes quando observadas por microscopia eletrônica de varredura. O experimento mostrou a importância da escolha adequada de materiais para contato com alimentos durante o processamento, os quais irão afetar os procedimentos de limpeza e sanitização.

The adherence of Pseudomonas fluorescens cells to nine food-processing contact surfaces was evaluated using the plate-count method. The surfaces include marble, granite, stainless steel, polyvinyl chloride, polyurethane, and silicone-coated cloth, which have been used only in a few studies concerning bacterial adherence. The number of cells adhered to the surfaces increased with contact time reaching 5.0-6.1 log CDM.cm-2 after 10 hours, which can be considered a well established adherence process. The number of adhered cells doubled in 29.5 minutes and 23.5 minutes on stainless steel and thin polyvinyl chloride-coated cloth, respectively. For the other surfaces, this value was 9.8 minutes on average. Marble, granite, thick polyvinyl-coated cloth, double-faced rugous polyurethane, and silicone-coated cloth were not different (p < 0.05) in their ability to adhere cells (CFU/cm²) after 2 and 10 hours. The surfaces that had higher percentage of similarity in the adhesion level and higher log CFU/cm² of adhered cells were double-faced rugous polyurethane, silicone-coated cloth, and granite. The surfaces showed very different microtopography characteristics when viewed using scanning electron microscopy. This experiment showed the importance of using appropriate materials for food contact during processing, which will affect the cleaning and sanitation procedures.