http://memoria.ifrn.edu.br/handle/1044/2236 2026-04-04T12:28:21Z 2026-04-04T12:28:21Z http://memoria.ifrn.edu.br/handle/1044/2264 2022-10-26T19:30:34Z 2021-03-04T00:00:00Z

Acompanhamento do processo fermentativo durante a produção de Kombucha Kombucha is a fermented, refreshing drink. and sweet, made from black or green tea (Camelia Sinensis), however, the behavior of the beverage throughout the fermentation process is still poorly understood. Thus, The present work aimed to follow the progress of the fermentation process during the production of kombucha from the analysis of some physicochemical parameters, in order to better understand the process. The product was obtained by incorporating the culture of microorganisms (SCOBY) to green tea sweetened with sucrose (10% w/v), incubated in a B.O.D. oven, set at 30°C ± 2°C/ for 12 days for the processing process. daily to was the initiative through the following organizations: pH, theoretically titratable total, total soluble solids (in Brix) and alcoholic. During the 12 days of follow-up, the pH and total titratable showed a significant increase caused by the production of ingredients inherent to the process fermentation, as well as alcohol content due to the consumption of sugars no longer present, consequently the Brix. It was concluded that it was possible to evaluate the consumption of substrates and the In view of such results products during kombucha fermentation, allowing In this way, a better understanding of the process and the buy the product.

2021-03-04T00:00:00Z http://memoria.ifrn.edu.br/handle/1044/2263 2022-10-26T19:00:45Z 2021-06-24T00:00:00Z

Características microbiológicas da carne de frango: uma revisão narrativa Chicken meat is widely available on the market and is one of the most consumed in the world, due to its high nutritional value and for having an affordable price. Consumption of this protein has increased steadily in recent decades, although consumer preference for types of meat, including beef, pork and chicken, varies between countries, locations and individuals. It is a highly perishable food and very susceptible to microbial deterioration. Microorganisms from animal products come from their superficial microbiota, from their respiratory and gastrointestinal tract, in addition, chicken meat can become a vehicle for the transmission of many of them, many of which are pathogenic, especially Salmonella sp., Campylobacter sp. Enteropathogenic Escherichia coli, Staphylococcus aureus, commonly associated with unsatisfactory hygienic-sanitary conditions during poultry processing and because they are exposed to pathogens since the creation, slaughter and handling of carcasses on the market.

2021-06-24T00:00:00Z http://memoria.ifrn.edu.br/handle/1044/2262 2022-10-26T19:00:44Z 2021-05-06T00:00:00Z

Levantamento e análise das principais legislações sanitárias na indústria brasileira de pescados This study presents and discusses the main sanitary legislation on the Seafood Industry in Brazil. They serve as guide from the capture to the consumer. Fish and Fishery products have characteristics that require strict control through all their productive chain. Besides being more perishable than many animal source foods, seafood is still target of irregularities during its processing. The sanitary legislation on seafood in Brazil is the basis to quality management control in the industry, serving also as support to inspections, adding higher safety to the products produced nationally, since it requires more efficient food traceability and hygiene conditions in the several production stages. Aiming to prevent and identify irregularities, the inspection of animal source foods is a theme of considerable importance to the agricultural field and to consumers’ health. Its development follows technological and industrial developments, as well as in food safety. In this study, the documents were chronologically listed, and grouped for discussion in topics: general regulations, microbiological standards, and specific regulations.

2021-05-06T00:00:00Z http://memoria.ifrn.edu.br/handle/1044/2261 2022-10-26T19:00:33Z 2020-01-13T00:00:00Z

Qualidade microbiológica de águas de fontes alternativas de abastecimento do Seridó (RN) The Serido region of Rio Grande do Norte has been experiencing a long drought, with this important reservoirs that contribute to human supply have dried up. The population concerned about the adverse conditions has been looking for alternative sources of water supply. Wells were drilled for the daily supply of various communities. Water is life, and it is necessary and indispensable to make sure that it is used in a potable, safe way and that it meets the standards of the legislation for human consumption, however it must be treated when necessary, for distribution, so that there is no risk to society. To this end, betting on the improvement of water quality in this region, waters were collected from different sources in order to verify the microbiological parameters, total coliforms (35 ° C) and coliforms at 45 ° C, since these are strong health indicators and their presence and subsequent ingestion can cause damage to health. With the performance of the analyzes and subsequent diagnosis, it was found that 33% of the analyzed samples were not suitable for human consumption and that 67% met the legislative standards and can be consumed without concern. Based on the results, simple technical guidelines were provided, through conversations with those responsible for the sources, aiming at taking the necessary care, from obtaining it to its distribution, for this it was necessary to use actions and guidelines in the procedures. basic cleaning, sanitation and treatment operations, as well as guidelines that value behavioral attitudes of personal and environmental hygiene, in order to obtain drinking water that does not offer risks.

2020-01-13T00:00:00Z