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Sanitizers are widely used compiler features that detect undefined behavior and resulting vulnerabilities by injecting runtime checks into programs. For better performance, sanitizers are often used in conjunction with optimization passes. But doing so combines two compiler features with conflicting objectives. While sanitizers want to expose undefined behavior, optimizers often exploit these same properties for performance. In this paper, we show that this clash can have serious consequences: optimizations can remove sanitizer failures, thereby hiding the presence of bugs or even introducing new ones. We present LookUB, a differential-Testing based framework for finding optimizer transformations that elide sanitizer failures. We used our method to find 17 such sanitizer-eliding optimizations in Clang. Next, we used static analysis and fuzzing to search for bugs in open-source projects that were previously hidden due to sanitizer-eliding optimizations. This led us to discover 20 new bugs in Linux Containers, libmpeg2, NTFS-3G, and WINE. Finally, we present an effective mitigation strategy based on a customization of the Clang optimizer with an overhead increase of 4%.

Sanitizers are widely used compiler features that detect undefined behavior and resulting vulnerabilities by injecting runtime checks into programs. For better performance, sanitizers are often used in conjunction with optimization passes. But doing so combines two compiler features with conflicting objectives. While sanitizers want to expose undefined behavior, optimizers often exploit these same properties for performance. In this paper, we show that this clash can have serious consequences: optimizations can remove sanitizer failures, thereby hiding the presence of bugs or even introducing new ones. We present LookUB, a differential-Testing based framework for finding optimizer transformations that elide sanitizer failures. We used our method to find 17 such sanitizer-eliding optimizations in Clang. Next, we used static analysis and fuzzing to search for bugs in open-source projects that were previously hidden due to sanitizer-eliding optimizations. This led us to discover 20 new bugs in Linux Containers, libmpeg2, NTFS-3G, and WINE. Finally, we present an effective mitigation strategy based on a customization of the Clang optimizer with an overhead increase of 4%.

Presence of pathogens on the cellphones and their accessories poses a significant risk for public health. This study aimed to determine the biofilm-forming capability of S. aureus and E. coli on pieces made from a different commercially available cell phone and aadditionally to test the effectiveness of the most common commercially available sanitizers. Therefore, bacterial biofilm biomasses were quantitatively determined on cellphone covers using crystal violet assay in the presence and absence of common sanitizers. This study revealed that S. aureus and E. coli could form biofilms on the surfaces of all cellphones covers. Additionally, the sanitizers that contain sodium hypochlorite 5.25% and those composed of 38.9% ethanol and 0.05% dodecyl dimethyl ammonium chloride showed the highest log reduction in the number of viable cells after 5 minutes of exposure against biofilms formed by both E. coli and S. aureus compared to other tested sanitizers (chloroxylenol 4.8%, 2-propanol 64%, and ethanol 70%). Moreover, 4.8% chloroxylenol and 70% ethanol-based sanitizers showed log reductions significantly higher than 2-propanol-based ones. In conclusion, cellphone covers were shown to be suitable surfaces for microbial biofilm formation produced by S. aureus and E. coli. The antimicrobial activity of commercially available sanitizers against these bacterial biofilms was variable, with sodium hypochlorite and ethanol/dodecyl dimethyl ammonium chloride sanitizer being the most effective.

Gizachew Manaye,1 Desalegn Muleta,1 Andualem Henok,2 Abyot Asres,2 Yitagesu Mamo,3 Desalegn Feyissa,3 Fikadu Ejeta,3 Wondwossen Niguse4 1Department of Medical Laboratory Science, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, Ethiopia; 2Department of Public Health, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, Ethiopia; 3Department of Pharmacy, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, Ethiopia; 4Department of Nursing, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, EthiopiaCorrespondence: Gizachew ManayeDepartment of Medical Laboratory Science, College of Medicine and Health Sciences, Mizan-Tepi University, P.O. Box: 206, MizanTefri, EthiopiaTel +251928444333Email ayele.gizachew@yahoo.comBackground: Regarding the protection of community and health professionals suffering from a COVID-19 outbreak, currently different alcohol-based hand sanitizers have been distributed. Even though for effective protection effective alcohol-based hand sanitizers are mandatory. Their efficacy was not evaluated. This is the reason why this research was designed to assess the antimicrobial efficacy of hand sanitizers that have been sold in southern parts of Ethiopia.Methods: Six test organisms (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Salmonella typhimurium and Shigella boydii) were selected from different clinical specimens. Then seven locally made products of alcohol-based hand sanitizers (MTU, Folium Fine, Epharm, Harego, Taflen and Sheba) were purchased and the disc diffusion, minimum inhibition concentration and minimum bactericidal concentration test were done against selected test organisms. Quality control measures throughout the whole process of the laboratory work were implemented and descriptive parameters were analyzed.Results: The zones of inhibition of the hand sanitizers at their claim concentration were ranged from noninhibition zone (Folium) to 27mm (Sheba). The minimum inhibitory concentration against all selected test organisms was observed at 45%, 55%, 65% and Taflen on undiluted form. The growth of test organisms was decreased across increasing the concentration gradient of different hand sanitizers. MTU except against E. coli, Fine, Hargo, Ephra and Sheba hand sanitizers were showed growth below 60% concentrations for all test micro-organisms. But a Folium product against all selected test micro-organisms and MTU product against E. coli were not bactericidal.Conclusion: Fine, Hargo, Ephra, Sheba and Taflen sanitizers were the products that were effective in inhibiting the growth of all the selected test organisms, and they were having effective bactericidal activity in vitro at their claim concentration. But MTU product against E. coli and Folium product against all test microorganisms were not having an effective bactericidal activity. So, regulatory authorities and manufacturers should implement strict quality control measures and regular observations throughout the production to ensure the efficacy of hand sanitizers.Keywords: alcohol-based hand sanitizers, hand sanitizers, sanitizers, COVID-19

Coronavirus disease 2019 (COVID-19) is a dreaded disease affecting the whole world with no proven pharmaceutical intervention and also no proven vaccine available till now. It is caused by a novel virus called as severe acute respiratory syndrome coronavirus 2. This virus is highly contagious and spread through the droplets of the infected persons by coughing, sneezing, or even touching the infected surface. In such situation, prevention is an important option to control this COVID-19 infection. The role of the handwashing for preventing the communicable diseases has been known for more than century. Handwashing is an inexpensive and widely available protective measure for both personal and pandemic prevention of the viral respiratory tract infections. However, it remains a neglected public health measure in pandemic. Educating for hand hygiene is remarkably beneficial for prevention of the COVID-19 infections. Alcohol-based sanitizers with moisturizers have least irritancy and sensitizing potential in comparison to the soaps and synthetic detergents.

The effective elimination of Listeria monocytogenes through cleaning and sanitation is of great importance to the food processing industry. Specifically in fresh produce operations, the lack of a kill step requires effective cleaning and sanitation to mitigate the risk of cross-contamination from the environment. As facilities rely on sanitizers to control L. monocytogenes, reports of the development of tolerance to sanitizers and other antimicrobials through cross-resistance is of particular concern. We investigated the potential for six L. monocytogenes isolates from fresh produce handling and processing facilities and packinghouses to develop cross-resistance between a commercial sanitizer and antibiotics. Experimental adaptation of isolates belonging to hypervirulent clonal complexes (CC2, CC4, and CC6) to a commercial quaternary ammonium compound sanitizer (cQAC) resulted in elevated minimum inhibitory concentrations (2–3 ppm) and minimum bactericidal concentrations (3–4 ppm). Susceptibility to cQAC was restored for all adapted (qAD) isolates in the presence of reserpine, a known efflux pump inhibitor. Reduced sensitivity to 7/17 tested antibiotics (chloramphenicol, ciprofloxacin, clindamycin, kanamycin, novobiocin, penicillin, and streptomycin) was observed in all tested isolates. qAD isolates remained susceptible to antibiotics commonly used in the treatment of listeriosis (i.e., ampicillin and gentamicin). The whole genome sequencing of qAD strains, followed by comparative genomic analysis, revealed several mutations in fepR, the regulator for FepA fluoroquinolone efflux pump. The results suggest that mutations in fepR play a role in the reduction in antibiotic susceptibility following low level adaptation to cQAC. Further investigation into the cross-resistance mechanisms and pressures leading to the development of this phenomenon among L. monocytogenes isolates recovered from different sources is needed to better understand the likelihood of cross-resistance development in food chain isolates and the implications for the food industry.

Sanitization is an essential step in reducing microorganisms since it ensures product safety for consumption. Medicinal plants have been widely used for such a purpose; among these is Camellia sinensis Linnaeus., which exerts antimicrobial action. However, studies on adopting this plant for sanitizing vegetables are scarce. The current study evaluates green tea’s antimicrobial action against bacteria responsible for vegetable contamination. Green tea extracts (dry leaves and powder) at different concentrations were assessed based on the spectrum of action (1.0%, 2.5%, 5%, 7.5%, 10%), minimum inhibition concentration, and minimum bactericidal concentration (0.47%, 1.0%, 2.5%, 5%, 7.5%, 10%, 30%, 60%). A challenge test was applied to tomatoes intentionally contaminated with pathogens to evaluate green tea extracts (30% and 60%). Application of 10% green tea extract impeded the formation of inhibition zones Escherichia coli, Salmonella enterica serovar Enteritidis (S. Enteritidis), Staphylococcus aureus, and Enterococcus faecalis in 7.41 mm, 6.83 mm, 7.33 mm, and 6.58 mm, respectively. The count of S. Enteritidis adhered to surfaces of the tomatoes decreased most significantly after treatment application. Thus, based on the current results, green tea leaf extract exhibits antimicrobial action, which makes it a potential natural sanitizer.

Orientador: Liliana de Oliveira Rocha Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O suco de laranja é um produto amplamente consumido no mundo, este fato se deve, principalmente, às suas características sensoriais e nutricionais, visto que possui vitamina C, minerais e carboidratos em sua composição. Devido ao pH ácido da bebida, esta torna-se susceptível à contaminação por microrganismos tolerantes a essa condição, destacando-se os fungos filamentosos e leveduras. Com relação aos fungos filamentosos, Paecilomyces e outros fungos termorresistentes são responsáveis pela deterioração do produto. De forma a minimizar os problemas causados pela contaminação por fungos, o suco de laranja pode ser submetido a diversos tratamentos, sendo estes térmicos ou não. Além disso, o emprego de sanitizantes em ambientes e equipamentos da indústria contribui para a obtenção de um produto com qualidade microbiológica. Este trabalho teve como objetivo identificar potenciais pontos de contaminação por fungos deteriorantes em linha de processamento de suco de laranja em indústria localizada no interior de São Paulo e verificar a susceptibilidade dos isolados de fungos filamentosos aos sanitizantes comumente utilizados na indústria de alimentos. Os resultados revelaram a presença de fungos em todas as coletas realizadas. Observou-se a ocorrência de espécies fúngicas distintas nos sucos antes e após a pasteurização, indicando contaminação durante o processamento e, possivelmente, a formação de biofilmes contendo leveduras e fungos filamentosos nos equipamentos. As espécies fúngicas de maior destaque na contaminação foram Paecilomyces variotii e Wickerhamomyces anomalus. Com relação à susceptibilidade aos sanitizantes, observou-se resistência de P. variotii aos produtos a base de hipoclorito de sódio e ácido peracético mais peróxido de hidrogênio, indicando potencial persistência deste fungo na linha de processamento e problemas futuros de deterioração dos sucos Abstract: Orange juice is a product widely consumed worldwide; this fact is mainly due to its sensory and nutritional characteristics, since it has vitamin C, minerals and carbohydrates in its composition. Due to the acidic pH of the beverage, it is susceptible to the contamination by microorganisms tolerant to this condition, especially filamentous fungi and yeasts. With regard to filamentous fungi, Paecilomyces and other heat-resistant fungi are may be responsible for the spoilage of the product. In order to minimize the problems caused by contamination by fungi, orange juice can be subjected to different treatments, such as thermal processes. In addition, the use of sanitizers in industrial environment and equipment contributes to obtaining a product with microbiological quality. This study aimed to identify the main origins of fungal contamination in an orange juice processing line located in the interior of São Paulo and to verify the susceptibility of isolated filamentous fungi to sanitizers commonly used in the food industry. The results revealed the presence of fungi in all samplings performed. It was observed the occurrence of different fungal species in the juices before and after pasteurization, indicating contamination during processing and, possibly, the formation of biofilms containing yeasts and filamentous fungi in the equipment. The most prominent fungal species associated with the contamination were Paecilomyces variotii, and Wickerhamomyces anomalus. Regarding the susceptibility to sanitizers, the resistance of P. variotii to products based on sodium hypochlorite and peracetic acid plus peroxide was observed, indicating potential persistence of this fungus in the processing line and future problems of juice spoilage Mestrado Ciência de Alimentos Mestra em Ciência de Alimentos CAPES 156010/2019-4

The effective elimination of Listeria monocytogenes through cleaning and sanitation is of great importance to the food processing industry. Specifically in fresh produce operations, the lack of a kill step requires effective cleaning and sanitation to mitigate the risk of cross-contamination from the environment. As facilities rely on sanitizers to control L. monocytogenes, reports of the development of tolerance to sanitizers and other antimicrobials through cross-resistance is of particular concern. We investigated the potential for six L. monocytogenes isolates from fresh produce handling and processing facilities and packinghouses to develop cross-resistance between a commercial sanitizer and antibiotics. Experimental adaptation of isolates belonging to hypervirulent clonal complexes (CC2, CC4, and CC6) to a commercial quaternary ammonium compound sanitizer (cQAC) resulted in elevated minimum inhibitory concentrations (2–3 ppm) and minimum bactericidal concentrations (3–4 ppm). Susceptibility to cQAC was restored for all adapted (qAD) isolates in the presence of reserpine, a known efflux pump inhibitor. Reduced sensitivity to 7/17 tested antibiotics (chloramphenicol, ciprofloxacin, clindamycin, kanamycin, novobiocin, penicillin, and streptomycin) was observed in all tested isolates. qAD isolates remained susceptible to antibiotics commonly used in the treatment of listeriosis (i.e., ampicillin and gentamicin). The whole genome sequencing of qAD strains, followed by comparative genomic analysis, revealed several mutations in fepR, the regulator for FepA fluoroquinolone efflux pump. The results suggest that mutations in fepR play a role in the reduction in antibiotic susceptibility following low level adaptation to cQAC. Further investigation into the cross-resistance mechanisms and pressures leading to the development of this phenomenon among L. monocytogenes isolates recovered from different sources is needed to better understand the likelihood of cross-resistance development in food chain isolates and the implications for the food industry.

Contamination by Listeria monocytogenes in packaged produce is a major concern. The purpose of this study was to find natural and affordable sanitizers to reduce L. monocytogenes contamination in agricultural products. Organic acids, ultraviolet-C (UV-C), and ethanol were analyzed either alone or in combination to assess their ability to reduce L. monocytogenes population in radish, oriental melon, and carrot samples. In radish samples, 3% malic acid combined with UV-C at a dosage of 144 mj/cm2 significantly reduced (&gt, 4 log CFU/g) the population of L. monocytogenes (1.44 ± 0.5) compared to the control sample (5.14 ± 0.09). In the case of the melon samples, exposure to UV-C at a dosage of 144 mj/cm2 combined with 3% lactic acid (2.73 ± 0.75) or 50% ethanol (2.30 ± 0.01) was effective against L. monocytogenes compared to the control sample (5.10 ± 0.19). In carrot samples, 3% lactic acid combined with 144 mj/cm2 dosage UV-C reduced L. monocytogenes population (4.48 ± 0.25) more than in the control sample (5.85 ± 0.08). These results reveal that sanitizers that are effective for one crop are less effective for another crop indicating that effective prevention methods should be customized for each crop to prevent pathogen cross contamination during postharvest washing.

The virucidal activities of 11 prepared disinfectant solutions (active ingredients of household sanitizers) and 10 household sanitizers against bacteriophage MS2 on plastic and stainless steel surfaces were studied. Among the prepared sanitizers, 70–90% ethanol and ethanol-based disinfectants resulted in 1–2.5 log PFU/mL reductions on both surfaces. The 70% isopropanol and isopropanol-based formula reduced MS2 by 0.7–1.5 log PFU/mL on both surfaces. Other disinfectants, containing 0.1% benzalkonium chloride (BAC), 0.5% hydrogen peroxide, or 4% acetic acid, showed significant (P 0.05) affected by the treatment time (30–600 s). However, 85% ethanol-treated groups showed significant (P, Graphical abstract Image 1, Highlight • Inactivation efficacies of 21 sanitizers against MS2 on hard surfaces were tested. • Ethanol-based sanitizers resulted in 1–2.5 log PFU/mL reductions on both surfaces. • Low temperatures (4 and 8 °C) did not affect the disinfectant efficacy. • Sodium hypochlorite (1.84–3%) reduced 4.15–6.23 log PFU/mL MS2 on hard surfaces.

The philodendron is a plant with a high sales price, however, in Mexico there is not enough plant material available for the producers of this ornamental. Therefore, the objective of this research was to establish an in vitro aseptic culture of philodendron, for this, the effect of fungicides and bactericides applied from the transplantation of mother plants to the production and harvest of explants (axillary shoots) for in vitro establishment was evaluated. Two experiments were carried out using MS culture medium; in the second, silver nanoparticles (AgNPs) were added to the culture medium. Both experiments were established in a completely randomized experimental design. It was observed that with the joint action of the sanitizing products in the treatment of mother plants and in the disinfection process, as well as the addition of AgNPs to the culture medium, it was possible to establish an aseptic culture of philodendron. Results show that 2 g L-1 of Agry-Gent Plus 5000® plus 2 g L-1 of Prozycar® in the treatment of mother plants was the one generated the highest percentage of aseptic explants (25.71%) in the first in vitro establishment, while, in the second experiment, the same products plus the addition of AgNPs to the culture medium for seven days generated 100% aseptic explants. The contaminants identified were yeasts, Aspergillus sp. and Penicillium sp. RESUMO O filodendro é uma planta com alto preço de venda, entretanto, no México não há material vegetal suficiente disponível para os produtores desta ornamental. Portanto, o objetivo desta pesquisa foi estabelecer uma cultura in vitro asséptica de filodendro, para isso, avaliou-se o efeito de fungicidas e bactericidas aplicados desde o transplante de plantas-mãe até a produção e colheita de explantes (brotos axilares) para estabelecimento in vitro. Dois experimentos foram realizados usando meio de cultura MS, no segundo, nanopartículas de prata (AgNPs) foram adicionadas ao meio de cultura. Ambos os experimentos foram estabelecidos em um delineamento experimental inteiramente casualizado. Observou-se que com a ação conjunta dos saneantes no tratamento das plantas-mãe e no processo de desinfecção, bem como a adição de AgNPs ao meio de cultura, foi possível estabelecer uma cultura asséptica do filodendro. Os resultados indicaram que 2 g L-1 de Agry-Gent Plus 5000® mais 2 g L-1 de Prozycar® no tratamento de plantas-mãe foi o que gerou a maior porcentagem de explantes assépticos (25,71%) no primeiro estabelecimento in vitro, enquanto, no segundo experimento, os mesmos produtos mais a adição de AgNPs ao meio de cultura por sete dias geraram explantes 100% assépticos. Os contaminantes identificados foram leveduras, Aspergillus sp. e Penicillium sp.

Contamination by Listeria monocytogenes in packaged produce is a major concern. The purpose of this study was to find natural and affordable sanitizers to reduce L. monocytogenes contamination in agricultural products. Organic acids, ultraviolet-C (UV-C), and ethanol were analyzed either alone or in combination to assess their ability to reduce L. monocytogenes population in radish, oriental melon, and carrot samples. In radish samples, 3% malic acid combined with UV-C at a dosage of 144 mj/cm2 significantly reduced (>4 log CFU/g) the population of L. monocytogenes (1.44 ± 0.5) compared to the control sample (5.14 ± 0.09). In the case of the melon samples, exposure to UV-C at a dosage of 144 mj/cm2 combined with 3% lactic acid (2.73 ± 0.75) or 50% ethanol (2.30 ± 0.01) was effective against L. monocytogenes compared to the control sample (5.10 ± 0.19). In carrot samples, 3% lactic acid combined with 144 mj/cm2 dosage UV-C reduced L. monocytogenes population (4.48 ± 0.25) more than in the control sample (5.85 ± 0.08). These results reveal that sanitizers that are effective for one crop are less effective for another crop indicating that effective prevention methods should be customized for each crop to prevent pathogen cross contamination during postharvest washing.

Corona virus is a respiratory virus which causes infectious Covid-19 (Corona Virus -2019) disease and globally the virus continues to pose major risks of mortality. It is lucid that close links are the key aspect for transitory of communicable Corona virus. Rapid research is in progress to identify prolific drugs and vaccine for Covid-19 however, it is a time consuming process. Social distancing and Sanitizers are helpful in combating virus and safeguarding the human health. Hand sanitizers are prolific when hands washing with soaps are not possible. Sanitizers are effective antibacterial agents and classified into two types as alcohol based and alcohol free. Among which alcohol based sanitizers are prospective in persuading the public needs. Efficient use of alcohol-based sanitizers during this epidemic season could significantly reduce the propagation of corona virus. This review aims at explaining the interactions of virus with hand sanitizers.

Orientadores: Arnaldo Yoshiteru Kuaye, Dirce Yorika Kabuki Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Clostridium difficile é um bacilo anaeróbio responsável por doença intestinal associada ao tratamento prévio com antibióticos, manifestando desde uma diarreia leve até casos graves de colite pseudomembranosa. Os casos de infecção estão relacionados à contaminação em hospitais, porém pesquisas recentes sugerem possível associação ao consumo de alimentos contaminados, pois C. difficile já foi isolado de animais de produção. O C. difficile é um micro-organismo capaz de aderir e formar biofilmes em superfícies de equipamentos e utensílios utilizados no processamento de carnes, causando um elevado risco de contaminação de alimentos. Desta forma os objetivos do estudo foram: a) avaliar o comportamento de cepas de C. difficile isolados de carnes em diferentes meios de cultura, PYG (Peptone yeast extract glucose) e BHI (Brain heart infusion), a 4 ºC e 7 ºC por 28 dias e, a 15 ºC por 10 dias e em carnes embaladas a vácuo a 7 ºC e 15 ºC por 35 e 15 dias, respectivamente; b) avaliar a capacidade de adesão e/ou formação de biofilme de C. difficile (VPI 10463 e LHCD 809) em diferentes matrizes, BHI, BHI modificado com cisteína e BHI modificado para pH 5,6-5,8 sob duas temperaturas, 15 ºC e 25 ºC por até 10 dias, em superfície de cupons de aço inoxidável AISI 304; c) avaliar estratégias para controle e inibição de C. difficile, dentre elas aplicação de sanitizantes em biofilmes formados após 6 dias de contato e sobre suspensão de esporos de C. difficile; d) avaliar o perfil de susceptibilidade de cepas isoladas de carnes a 8 antimicrobianos (ampicilina, clindamicina, ceftizoxime, moxifloxacina, metronidazol, tetraciclina, ceftriaxone e vancomicina). Os resultados revelaram o efeito bacteriostático da estocagem às temperaturas de 4 ºC e 7 ºC, no entanto, um abuso de temperatura (15 ºC) proporcionou a multiplicação de C. difficile. O desenvolvimento de C. difficile VPI 10463 em carnes embaladas a vácuo é favorecido pelo aumento de temperatura. Tanto a cepa de C. difficile padrão VPI 10463, quanto a cepa LHCD 809 isolada de carne de frango foram capazes de aderir e formar biofilmes multiformes em superfície de aço inoxidável. Embora o sanitizante a base de hipoclorito de sódio tenha apresentado maior redução do biofilme de C. difficile a sua eliminação não foi total, indicando a necessidade de um processo mais efetivo de higienização. Para eliminação de esporos de C. difficile o hipoclorito de sódio foi o agente com maior efeito esporicida, seguido do ácido peracético. A biguanida e o quaternário de amônio não apresentaram nenhuma atividade sobre os esporos de C. difficile. A multirresistência a pelo menos três agentes antimicrobianos foi encontrada em 36,4% dos isolados, o que evidência a importância do monitoramento periódico para avaliar o surgimento de cepas resistentes. Dessa forma, os alimentos in natura e os processados representam um risco para saúde pública, agindo como possíveis veículos para transmissão de C. difficile, portanto, estratégias adequadas para reduzir a contaminação de alimentos são extremamente recomendadas Abstract: Clostridium difficile is an anaerobic bacillus responsible for intestinal disease associated with previous treatment with antibiotics, ranging from mild diarrhea to severe cases of pseudomembranous colitis. Infection cases are related to contamination in hospitals, but recent research suggests a possible association with the consumption of contaminated foods, since C. difficile has already been isolated from production animals. C. difficile is a microorganism capable of adhering and forming biofilms on surfaces of equipment and utensils used in meat processing, causing a high risk of food contamination. In this way the objectives of this study were: a) to evaluate the behavior of C. difficile strains isolated from meat in different culture media, PYG (Peptone yeast extract glucose) and BHI (Brain heart infusion) at 4 ºC and 7 ºC for 28 days and at 15 ºC for 10 days and in vacuum packed meats at 7 ºC and 15 ºC for 35 and 15 days, respectively; b) to evaluate the adhesion and/or biofilm formation capacity of C. difficile (VPI 10463 and LHCD 809) in different matrices, BHI, cysteine-modified BHI and BHI modified to pH 5.6-5.8 under two temperatures, 15 ºC and 25 ºC for up to 10 days, on stainless steel AISI 304 coupon surfaces; c) to evaluate strategies for C. difficile control and inhibition, among them application of sanitizers in biofilms formed after 6 days of contact and on spore suspension of C. difficile; d) to evaluate the susceptibility profile of strains isolated from meat to 8 antimicrobials (ampicillin, clindamycin, ceftizoxime, moxifloxacin, metronidazole, tetracycline, ceftriaxone and vancomycin). The results revealed the bacteriostatic effect of storage at temperatures of 4 ºC and 7 ºC, however, a temperature abuse (15 ºC) resulted in the multiplication of C. difficile. The development of C. difficile VPI 10463 in vacuum packed meats is favored by the increase in temperature. Both the C. difficile strain VPI 10463 and the LHCD 809 strain isolated from chicken meat were able to adhere and form multiform biofilms on stainless steel surfaces. Although the sanitizer based on sodium hypochlorite showed a greater reduction of C. difficile biofilm, its elimination was not complete, indicating the need for a more effective hygienization process. For elimination of C. difficile spores sodium hypochlorite was the agent with the highest sporicidal effect, followed by peracetic acid. Biguanide and quaternary ammonium showed no activity on C. difficile spores. The multiresistance of at least three antimicrobial agents was found in 36.4% of the isolates, evidencing the importance of periodic monitoring to evaluate the emergence of resistant strains. Thus, in natura and processed foods represent a risk to public health, acting as possible vehicles for transmission of C. difficile, therefore, adequate strategies to reduce food contamination are highly recommended Doutorado Tecnologia de Alimentos Doutora em Tecnologia de Alimentos CAPES

The SARS-CoV-2 outbreak is the COVID-19 disease, which has caused massive health devastation, prompting the World Health Organization to declare a worldwide health emergency. The corona virus infected millions of people worldwide, and many died as a result of a lack of particular medications. The current emergency necessitates extensive therapy in order to stop the spread of the coronavirus. There are various vaccinations available, but no validated COVID-19 treatments. Since its outbreak, many therapeutics have been tested, including the use of repurposed medications, nucleoside inhibitors, protease inhibitors, broad spectrum antivirals, convalescence plasma therapies, immune-modulators, and monoclonal antibodies. However, these approaches have not yielded any outcomes and are mostly used to alleviate symptoms associated with potentially fatal adverse drug reactions. Nanoparticles, on the other hand, may prove to be an effective treatment for COVID-19. They can be designed to boost the efficacy of currently available antiviral medications or to trigger a rapid immune response against COVID-19. In the last decade, there has been significant progress in nanotechnology. This review focuses on the virus’s basic structure, pathogenesis, and current treatment options for COVID-19. This study addresses nanotechnology and its applications in diagnosis, prevention, treatment, and targeted vaccine delivery, laying the groundwork for a successful pandemic fight.

Orientador: Arnaldo Yoshiteru Kuaye Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Dentre os microrganismos que apresentam capacidade de aderir e formar biofilmes em superfícies de processamento de alimentos, como equipamentos e utensílios, estão às bactérias do gênero Enterococcus, presentes em alimentos como leite e derivados. Sua presença em queijos tem sido muito estudada por sua capacidade de conferir características tecnológicas desejáveis ao produto. Este trabalho objetivou avaliar as características tecnológicas de Enterococcus faecium 946Ec, isolado de queijo de coalho, a possível formação de biofilme em superfície de aço inoxidável e seu controle por agentes sanitizantes. A cultura de E. faecium 946Ec foi caracterizada tecnologicamente, apresentando lenta produção de ácido, baixa atividade proteolítica e produção de diacetil; a curva de crescimento no caldo MRS apresentou contagem de 1,48 x 109 UFC.mL-1 após 24 horas. A avaliação da formação de biofilme foi realizada em cupons de aço inoxidável AISI 304, com rugosidade média de 0,366 mm, nos tempos de 0, 1,2, 4, 6,8 e 8 dias e temperaturas de 4,5, 10,5, 25, 39,5 e 45,5 °C, segu ndo delineamento composto central rotacional. O inóculo inicial utilizado foi de aproximadamente 1x104 UFC.cm-2. A análise de variância mostrou ajuste significativo (p

Orientador: Anderson de Souza Sant'Ana Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: As frutas e legumes têm o seu consumo amplamente recomendado em virtude da sua importância na prevenção de doenças. Os sucos de frutas e os vegetais minimamente processados (VMP) constituem duas alternativas de grande aceitação pela população para o consumo de derivados das frutas e legumes. Neste sentido, a garantia a estabilidade microbiológica e da inocuidade destes produtos torna-se primordial. No caso dos sucos de frutas pasteurizados e estáveis a temperatura ambiente, por conta de seu pH ácido e temperatura de pasteurização, micro-organismos esporulados, acidófilos e deteriorantes como Alicyclobacillus acidoterrestris são a causa de grande preocupação e muitas vezes, os limitantes de sua vida útil. No caso dos VMP's, a grande preocupação está na ocorrência cada vez mais frequente de surtos de doenças causados por micro-organismos patogênicos (Salmonella spp., Escherichia coli 0157:H7, Listeria monocytogenes) e a lavagem com sanitizantes é a única etapa durante o processamento destes produtos, capaz de inativar micro-organismos patogênicos potencialmente presentes. Tanto a pasteurização dos sucos de frutas, quanto a lavagem e desinfecção das frutas e vegetais, tem sua eficiência afetada por diversos parâmetros, e desta forma, a inativação dos micro-organismos alvo poderá resultar em uma grande variabilidade. Na literatura existem diversos estudos sobre a inativação térmica de A. acidoterrestris em sucos de frutas e sobre o uso de diferentes sanitizantes durante a lavagem de vegetais e frutas visando a inativação de patógenos bacterianos. Se observados individualmente, estes estudos podem não fornecer resultados consistentes sobre os problemas estudados. No entanto, se avaliados em conjunto, podem possibilitar a obtenção de informações novas e mais consistentes acerca dos fenômenos estudados e, podem inclusive, resultar na indicação de novos temas a serem pesquisados ou que mereçam maior aprofundamento. A meta-análise constitui-se na aplicação de métodos estatísticos que integra os resultados de diferentes estudos disponíveis na literatura sobre uma mesma questão. No presente estudo, técnicas de meta-análise foram utilizadas objetivando-se: (i) integrar diferentes valores D (tempo a uma determinada temperatura necessário para provocar a redução de 1 ciclo-log numa população microbiana) e valor z (variação da temperatura necessária para resultar na diminuição de 1 ciclo-log no valor D) de A. acidoterrestris em sucos de frutas e (ii) compilar os resultados de reduções logarítmicas (log UFC mL-1) em Salmonella spp, E. coli O157:H7 e L. monocytogenes causada por sanitizantes aplicados durante a lavagem de vegetais e frutas. No primeiro estudo, um total de 55 trabalhos foram obtidos na literatura científica. Baseando-se em critérios específicos, 11 estudos foram selecionados, resultando em 142 valores D obtidos em amplas faixas de temperatura (70-105ºC) e pH (2,28-4,00). No segundo estudo, foram selecionados 55 estudos, sendo que 40 trabalhos que atenderam aos critérios de seleção resultaram em 1025 dados de reduções logarítmicas de Salmonella spp, E. coli O157:H7 e L. monocytogenes em 30 tipos de vegetais, utilizando-se 21 tipos de sanitizantes. Para a inativação térmica, a montagem dos modelos preditivos ocorreu do seguinte modo: (i) as características do estudo (fruta, tipo de bebida, presença de bacteriocina e clarificação) foram extraídas e incorporadas a um modelo linear meta-analítico de efeitos mistos com base na equação básica de Bigelow, descrevendo os parâmetros de resistência térmica de A. acidoterrestris. Já para a avaliação da eficiência dos sanitizantes (ii), os dados foram separados para construir três modelos meta-analíticos para avaliar a variabilidade na redução logarítimica em função dos patógenos estudados, do tipo de vegetal e dos sanitizantes. Os resultados da meta-análise dos parâmetros de inativação térmica de A. acidoterrestris demonstram que o maior coeficiente de variâncias foi observado nos estudos em que foram avaliados: pH, sólidos solúveis e teor de ácido. Os valores D95°C (temperatura usual de pasteurização dos sucos) obtidos (1,5-5,7 min) foram influenciados pelo pH e concentração de sólidos solúveis. Valores-z variaram entre 6,1-29,1ºC. Os resultados da meta-análise dos dados de redução logarítmica dos patógenos indicaram que para a maioria dos sanitizantes, concentração, temperatura e tempo de contato têm um efeito direto na redução logarítmica microbiana. Em geral, L. monocytogenes apresentou um intercepto menor, o que significa que pode ser mais resistente do que E. coli O157:H7 e Salmonella aos sanitizantes. Além disso, a água eletrolizada ligeiramente ácida (SAEW) apresentou a maior eficácia bactericida entre todos os sanitizantes avaliados. O uso da abordagem de meta-análise proporcionou a integração de resultados de diversos estudos e de uma grande quantidade de dados, e permitiu que modelos preditivos fossem criados de maneira a considerar diversas variáveis, e desta forma, encontrar aplicações mais generalizadas em aspectos relacionados à segurança e qualidade microbiológica dos alimentos Abstract: Fruits and vegetables have their consumption widely recommended because of their importance in disease prevention. Fruit juices and minimally processed vegetables (MPV) are two alternative widely accepted by the population for consumption derived from fruits and vegetables. So, to ensure microbiological stability and safety of these products becomes essential. For pasteurized juices and fruits stable at room temperature because of its acidic pH and pasteurization temperature, sporulated microorganisms, acidophilus and spoilage as Alicyclobacillus acidoterrestris are the cause of great concern and often the limiting of it's shelf-life. In the case of MPV, the major concern is the increasingly frequent outbreaks of diseases caused by pathogenic microorganisms (Salmonella spp, Escherichia coli 0157:H7, Listeria monocytogenes) and washing with sanitizers is the single step during the processing of these products, able to inactivate potentially pathogenic microorganisms. Both the pasteurization of fruit juices, as washing and disinfection of fruits and vegetables, have their efficiency affected by various parameters, and thereby inactivate the target microorganisms could result in a large variability. In the literature there are several studies on the thermal inactivation of A. acidoterrestris in fruit juices and about the use of different sanitizers for cleaning fruits and vegetables in order to inactivate bacterial pathogens. If observed individually, these studies can not provide consistent results on the studied situations. However, if evaluated together, can enable obtaining new and more consistent information about the studied phenomena and may even result in the appointment of new topics to be searched or that deserve further elaboration. A meta-analysis constitutes the application of statistical methods in order to integrate the results of different studies in the literature on the same issue. In this study, meta-analysis techniques were used aiming to: (i) integrating different D values (time at a fixed temperature required to cause the reduction of 1-log cycle in a microbial population) and the z value (variation of temperature needed to result in decrease of one log-cycle in the D value) of A. acidoterrestris in fruit juices and (ii) compiling results logarithmic reductions (CFU ml-1) log on Salmonella, E. coli O157:H7 and L. monocytogenes caused by sanitizers applied during washing of vegetables and fruits. For thermal inactivation, a total of 55 papers were obtained in the scientific literature. Based on specific criteria, 11 studies were selected, resulting in 142 D values in wide temperature ranges (70-105ºC) and pH (2.28 to 4.00). For sanitizers efficiency evaluation, were collected 55 studies, and 40 studies that met the selection criteria, resulted in 1025 data logarithmic reductions of Salmonella, E. coli O157:H7 and L. monocytogenes in 30 types of vegetables, using 21 types of sanitizers. For thermal inactivation, the assembly of predictive models occurred as follows: (i) characteristics of the study (fruit, beverage type, presence of bacteriocin and clarification) were extracted and incorporated into a meta-analytic linear mixed effects model with based on the basic equation of Bigelow, describing the thermal resistance parameters of A. acidoterrestris. For evaluating the effectiveness of sanitizers (ii) data were to build three separate meta-analytic models to assess variability in logarithmic reduction of pathogens studied as a function of the type of plant and sanitizers. The results of the meta-analysis of thermal inactivation parameters of A. acidoterrestris show that the highest coefficient of variance was observed in studies that evaluated: pH, soluble solids and acid content. The obtained D95°C (pasteurization temperature used for juices) values (1.5 to 5.7 min) were influenced by pH and concentration of soluble solids. Z values ranged from 6,1-29,1ºC. The results of the meta-analysis of log reduction data indicated that the pathogens for most sanitizers, concentration, temperature and contact time have a direct effect on microbial log reduction. Overall, L. monocytogenes showed a lower intercept, which means it can be tougher than E. coli O157: H7 and Salmonella to the sanitizers. Moreover, the slightly acidic electrolyzed water (SAEW) showed the highest bactericidal efficacy of sanitizers all evaluated. The use of meta-analysis approach provided the integration results of several studies and a large amount of data and allowed predictive models were created in order to consider many variables, and thus find most widespread application in aspects related to safety and microbiological quality of food Mestrado Ciência de Alimentos Mestre em Ciência de Alimentos CNPQ

Orientadores: Arnaldo Yosteruy Kuaye, Luiz Antonio Viotto Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O grande consumo de águas minerais tem alavancado muitos estudos de relação caracterização microbiológica, nas mais diversas regiões brasileiras. Trabalhos revelam que a grande maioria das águas brasileiras envasadas e águas de poços artesianos possuem contaminação microbiana, causando grande preocupação com relação à qualidade da água a ser consumida. Dentre os processos para tratamento da água mineral, a fim de atender as exigências comerciais e de legislações, está a microfiltração. O processo consiste da utilização de filtros de membranas poliméricas, nos quais os microrganismos ficam retidos (barreira mecânica). De acordo com a Resolução RDC nº 275/2005 Agência Nacional de Vigilância Sanitária (ANVISA), os microrganismos Escherichia coli e Pseudomonas aeruginosa, estão inseridos, juntamente com outras bactérias, como Enterococos, Clostridium perfringens e coliformes totais no quadro de controle microbiano de águas minerais. Devido à utilização dos filtros de membrana para controle destes microrganismos, há a necessidade da realização da sanitização desses filtros para evitar proliferação de microrganismos na superfície; prevenindo o entupimento dos poros da membrana e contaminação do processo. O sanitizante a base de ácido peracético e água quente são os principais agentes sanitizantes utilizados na indústria de água mineral para sanitização de equipamentos. Assim este trabalho objetivou avaliar a formação de biofilme microbiano de Escherichia coli e Pseudomonas aeruginosa em membranas poliméricas de poliamida e polietersulfona e a eficiência da sanitização das membranas por solução de ácido peracético a 0,1%, 0,2% e água quente a 85 ºC em dois diferentes tempos de contato, 10 minutos e 20 minutos. O teste foi realizado através do contato de cupons de 1 cm2 das membranas com o inóculo na concentração de 104 UFC/ mL, em temperaturas de 5, 25 e 35ºC e a análise dos cupons após 24h, 48h e 72h de contato. A quantidade de células aderidas de Escherichia coli para ambas as membranas foi de 4 log UFC/ cm2 para as primeiras 24h de contato, chegando até 6 log UFC/cm2 após 72h de contato para a temperatura de 35ºC. Para Pseudomonas aeruginosa, o comportamento de adesão foi similar, onde a maior quantidade chegou à 6,25 log UFC/cm2 após 72h de contato para a temperatura de 25ºC. Para avaliar a eficiência dos agentes sanitizantes, os cupons foram submetidos ao processo de adesão dos microrganismos e após 24 horas de contato na temperatura de 35ºC foram colocados em contato com a solução sanitizante à base de ácido peracético 0,1%, 0,2% e água quente à 85ºC durante 10 e 20 minutos. Os sanitizantes utilizados ofereceram grande eficiência na redução das bactérias aderidas nas membranas. A concentração do sanitizante químico mais efetivo foi 0,2% para 10 e 20 minutos de contato, onde cerca de 80% dos cupons tiveram redução de > 4 Log UFC/cm2. A água na temperatura de 85ºC em ambos os tempos de contato (10 minutos e 20 minutos) também ofereceu grande eficiência na redução logarítmica dos microrganismos, onde 100% dos cupons apresentaram redução > 4 Log UFC/cm2 Abstract: The high consumption of mineral water has leveraged many studies regarding microbiological, in several brazilian regions. Papers reveal that the vast majority of brazilian bottled waters and water from artesian wells have microbiological contamination, causing great concern about the quality of water being consumed. Among the processes for treatment of mineral water in order to meet business requirements and laws is microfiltration. The process consist in the use of polymer membrane filters, the where the microorganisms are withheld (mechanical barrier). According to Resolution RDC 275/2005 of National Agency for Sanitary Vigilance (ANVISA) microorganisms Escherichia coli and Pseudomonas aeruginosa, are inserted, along with other bacteria such as Enterococcus, Clostridium perfringens and total coliforms under control of microbiological characteristics of mineral waters. Due to the use of membrane filters to control these microorganisms, there is the need to perform sanitization filters to prevent the proliferation of microorganisms on the surface, preventing the clogging of the pores of the membrane and process contamination. The sanitizing the basis of peracetic acid and hot water are the main agents sanitizers available in the industry of mineral water to equipments sanitize. This study aimed to evaluate the microbial biofilm formation of Escherichia coli and Pseudomonas aeruginosa in polymeric membranes of polyamide and polyethersulfone membranes and the sanitizing ef ficiencyprocess with of peracetic acid 0.1%, 0.2% and hot water at 85 °C in two different contact times, 10 minutes and 20 minutes. The test was conducted through the contact of coupons with 1 cm2 of the membranes in the inoculum with concentration of 104 CFU /mL, at temperatures of 5, 25 and 35 °C and an alysis of the coupons after 24h, 48h and 72h of contact. The amount of Escherichia coli cells attached to both membranes was 4 log CFU /cm2 for the first 24 hours of contact, reaching 6 log CFU /cm2 after 72 hours of contact to a temperature of 35 °C. For Pseudomonas aeruginosa, the adherence behavior was similar, where the largest amount reached 6.25 log CFU /cm2 after contact for 72 hours at 25 º C. To evaluate the effectiveness of sanitizing agents, the coupons were subjected to the adhesion of microorganisms and after 24 hours of contact at 35 ºC were placed in contact with the sanitizing solution based on peracetic acid 0.1%, 0.2% and hot water at 85 °C for 10 to 20 minutes. The sanitizers used offered high efficiency in reducing bacteria attached on the membranes. The concentration of chemical sanitizer most effective was 0.2% for 10 and 20 minutes of contact, where about 80% of the coupons was reduced by > 4 Log CFU/cm2. The water temperature at 85 °C in both contact times (10 and 20 minutes) also offered greater efficiency in logarithmic reduction of microorganisms, where 100% of the coupons showed a reduction > 4 Log UFC/cm2 Mestrado Mestre em Tecnologia de Alimentos

Gizachew Manaye,1 Desalegn Muleta,1 Andualem Henok,2 Abyot Asres,2 Yitagesu Mamo,3 Desalegn Feyissa,3 Fikadu Ejeta,3 Wondwossen Niguse4 1Department of Medical Laboratory Science, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, Ethiopia; 2Department of Public Health, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, Ethiopia; 3Department of Pharmacy, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, Ethiopia; 4Department of Nursing, College of Medicine and Health Sciences, Mizan-Tepi University, Mizan Teferi, EthiopiaCorrespondence: Gizachew ManayeDepartment of Medical Laboratory Science, College of Medicine and Health Sciences, Mizan-Tepi University, P.O. Box: 206, MizanTefri, EthiopiaTel +251928444333Email ayele.gizachew@yahoo.comBackground: Regarding the protection of community and health professionals suffering from a COVID-19 outbreak, currently different alcohol-based hand sanitizers have been distributed. Even though for effective protection effective alcohol-based hand sanitizers are mandatory. Their efficacy was not evaluated. This is the reason why this research was designed to assess the antimicrobial efficacy of hand sanitizers that have been sold in southern parts of Ethiopia.Methods: Six test organisms (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Salmonella typhimurium and Shigella boydii) were selected from different clinical specimens. Then seven locally made products of alcohol-based hand sanitizers (MTU, Folium Fine, Epharm, Harego, Taflen and Sheba) were purchased and the disc diffusion, minimum inhibition concentration and minimum bactericidal concentration test were done against selected test organisms. Quality control measures throughout the whole process of the laboratory work were implemented and descriptive parameters were analyzed.Results: The zones of inhibition of the hand sanitizers at their claim concentration were ranged from noninhibition zone (Folium) to 27mm (Sheba). The minimum inhibitory concentration against all selected test organisms was observed at 45%, 55%, 65% and Taflen on undiluted form. The growth of test organisms was decreased across increasing the concentration gradient of different hand sanitizers. MTU except against E. coli, Fine, Hargo, Ephra and Sheba hand sanitizers were showed growth below 60% concentrations for all test micro-organisms. But a Folium product against all selected test micro-organisms and MTU product against E. coli were not bactericidal.Conclusion: Fine, Hargo, Ephra, Sheba and Taflen sanitizers were the products that were effective in inhibiting the growth of all the selected test organisms, and they were having effective bactericidal activity in vitro at their claim concentration. But MTU product against E. coli and Folium product against all test microorganisms were not having an effective bactericidal activity. So, regulatory authorities and manufacturers should implement strict quality control measures and regular observations throughout the production to ensure the efficacy of hand sanitizers.Keywords: alcohol-based hand sanitizers, hand sanitizers, sanitizers, COVID-19

Vegetable contamination can happen in several processes, from irrigation, fertilization, collection, transportation, storage, marketing and even contamination triggered by the hands of manipulators and consumers. To minimize and / or cancel this contamination, it is necessary to adhere to measures that improve the hygiene of the vegetable. In this study 27 samples of lettuce were used, defoliated manually and divided into control, treated with vinegar and treated with chlorine. For parasitological analysis, the spontaneous sedimentation method was used. The Microsoft Excel 10 programs were used for descriptive statistical analysis and the Bioetat 5.0 program was used for inferential statistical analysis (p≤ 0.05). All samples were positive for some type of parasitosis in different stages and degrees of parasite. Of the 27 samples, 85.71% had parasites, 67.85% with potentially parasitic organisms and 100% of them had free-living organisms. The vegetables with the highest degree of parasite were those from the fair, with 36.95% of parasitic organisms. Regarding the treatments used, a greater number of parasites were found in the vinegar, suggesting that more organisms were detached from the vegetable, making it suitable for consumption. La contaminación vegetal puede ocurrir en varios procesos, desde riego, fertilización, recolección, transporte, almacenamiento, comercialización e incluso contaminación provocada por las manos de manipuladores y consumidores. Para minimizar y / o cancelar esta contaminación, es necesario adherirse a medidas que mejoren la higiene de la verdura. En este estudio se utilizaron 27 muestras de lechuga, defoliadas manualmente y divididas en control, tratadas con vinagre y tratadas con cloro. Para el análisis parasitológico se utilizó el método de sedimentación espontánea. Se utilizaron los programas Microsoft Excel 10 para el análisis estadístico descriptivo y el programa Bioetat 5.0 para el análisis estadístico inferencial (p≤ 0.05). Todas las muestras resultaron positivas para algún tipo de parasitosis en diferentes estadios y grados de parásito. De las 27 muestras, el 85,71% tenían parásitos, el 67,85% con organismos potencialmente parasitarios y el 100% de ellos tenían organismos vivos libres. Las hortalizas con mayor grado parasitario fueron las de feria, con un 36,95% de organismos parasitarios. En relación a los tratamientos utilizados, se encontró una mayor cantidad de parásitos en el vinagre, lo que sugiere que se desprendieron más organismos del vegetal, haciéndolo más apto para el consumo. A contaminação vegetal pode acontecer em vários processos, desde a irrigação, adubação, coleta, transporte, armazenamento, comercialização e até mesmo a contaminação desencadeada pelas mãos de manipuladores e consumidores. Para minimizar e/ou anular essa contaminação é necessário adesão de medidas que melhorem a higienização do vegetal. Neste estudo foram utilizadas 27 amostras de alface, desfolhadas manualmente e divididas em controle, tratadas com vinagre e tratadas com cloro. Para análise parasitológica foi utilizado o método de sedimentação espontânea. Para análise estatística descritiva foi utilizado os programas Microsoft Excel l0 e para análise estatística inferencial foi utilizado o programa Bioetat 5.0 (p≤ 0,05). Todas amostras foram positivas para algum tipo de parasitose em diferentes estágios e graus parasitários. Das 27 amostras, 85,71% apresentavam parasitas, 67,85% com organismos potencialmente parasitas e em 100% deles apresentavam organismos de vida livre. Os vegetais com maior grau parasitário foram os da feira, com 36,95% de organismos parasitas. Em relação aos tratamentos utilizados, no vinagre foi encontrado um maior número de parasitas, sugerindo que mais organismos se desprenderam da verdura, tornando-a mais adequada ao consumo.

Background Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness. Scope and approach Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein. Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10–12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.

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The purpose of the work is to reduce the time of detecting various classes of bugs using fuzzing techniques. Thesis explored fuzzing techniques, popular fuzzing solutions which formed the basis of the work, and sanitizers. Code examples are given that contain bugs but do not crash the program but are easily detectable by sanitizers. An approach is proposed and a tool of directed fuzzing towards program blocks instrumented by sanitizers is developed. The developed fuzzer was tested on the LAVA-M dataset and compared with the original AFL version on the same dataset. The developed fuzzer was able to find more errors than AFL at the same time and found bugs that are not documented by the authors of the dataset for testing fuzzers LAVA-M. The proposed approach has proven its effectiveness and can be implemented in other directed fuzzers that have smarter data mutation algorithms, which will further reduce the time for finding errors.

O agronegócio é fundamental para a economia brasileira, sendo que o país é atualmente o maior exportador de carne de frango no mundo. Ainda que o controle sanitário realizado pelas indústrias seja rigoroso, carcaças de frango podem conter Salmonella, causando expressivas perdas econômicas e possíveis problemas de saúde pública. O objetivo do presente estudo foi avaliar a descontaminação de carcaças de frango por ácido peracético (PAA) isolado ou em combinação com outros antimicrobianos. Na primeira etapa do estudo, foi realizada uma revisão sobre os principais sanitizantes utilizados para descontaminação de carcaças de frango, a qual destacou a importância do PAA. Logo em seguida, a inativação de Salmonella pelo PAA a 0,07% e 0,14% foi avaliada in vitro. O mesmo produto também foi avaliado in vitro em combinação com ácido lático (3% LA), ácido cítrico (3% CA), ácido fosfórico (1% PA), bissulfato de sódio (2% SBS) e com tratamento físico de ultrassom (US). Posteriormente, analisou-se a descontaminação por imersão de peles de frango inoculadas com um coquetel de diferentes sorovares Salmonella. As amostras foram tratadas com 0,07% e 0,14% de PAA isolado ou em combinação com 3% LA, 3% CA e 2% SBS, durante 15 segundos, 5 e 30 minutos. As peles tratadas com 0,07% e 0,14% de PAA + 2% SBS foram tratadas com US durante 5 e 30 minutos. Os resultados indicaram efeito combinado entre o PAA e LA, CA, PA e SBS. As concentrações para inibir o coquetel foram mais altas ou iguais aquelas testadas nas cepas individuais, sugerindo que o coquetel foi mais resistente aos sanitizantes. O PAA reduziu ~ 2 e 2,59 log UFC/g (p0,05). O tratamento com PAA a 0,14% alterou a cor das peles. Em seguida, analisou-se a redução de Salmonella e microrganismos indicadores de higiene por PAA a 0,02%, concentração utilizada em tanques resfriadores de carcaças de frango. As amostras tratadas por imersão apresentaram reduções de 0,84, 0,98, 0,93 e 0,72 log UFC/mL de Salmonella, mesófilos aeróbios, Enterobacteriaceae e E. coli, respectivamente. As carcaças tratadas por aspersão tiveram reduções menores. Finalmente, avaliou-se o PAA a 0,07% na redução da contaminação cruzada entre carcaças. Os resultados demonstraram que a imersão reduziu ∼2,0 log UFC/mL de mesófilos e Salmonella; e ∼1,5 log UFC/mL de Enterobacteriaceae e E. coli nas carcaças e controlou a contaminação cruzada na água. O PAA em conjunto com Boas Práticas de Fabricação, pode contribuir para a redução de Salmonella e microrganismos indicadores em carcaças de frango e na água de lavagem. Agribusiness is fundamental to the Brazilian economy, and the country is currently the largest exporter of chicken meat in the world. Although the sanitary control performed by the industries is rigorous, chicken carcasses may contain Salmonella, causing significant economic losses and possible public health problems. The objective of this study was to evaluate the decontamination of chicken carcasses by peracetic acid (PAA) alone or in combination with other antimicrobials. In the first stage of the study, a review of the main sanitizers used for decontamination of chicken carcasses was performed, which highlighted the importance of PAA. Then, the inactivation of Salmonella by PAA at 0.07% and 0.14% was evaluated in vitro. The same product was also evaluated in combination with lactic acid (3% LA), citric acid (3% CA), phosphoric acid (1% PA), sodium bisulfate (2% SBS) and with physical ultrasound (US) treatment. Subsequently, the immersion decontamination of chicken skins inoculated with a Salmonella cocktail was analyzed. Samples were treated with 0.07% and 0.14% PAA alone or in combination with 3% LA, 3% CA and 2% SBS for 15 seconds, 5 and 30 minutes. Skins treated with 0.07% and 0.14% PAA + 2% SBS were treated with US for 5 and 30 minutes. The results indicated combined effect between PAA and LA, CA, PA and SBS. The concentrations to inhibit the cocktail were higher than or equal to those tested on the individual strains, suggesting that the cocktail was more resistant to the sanitizers. PAA reduced ~ 2 and 2.59 log CFU/g (p0.05). Treatment with PAA at 0.14% altered the color of the hides. Then, the reduction of Salmonella and indicator hygiene microorganisms by PAA at 0.02%, a concentration used in shiller tanks of chicken carcasses, was analyzed. The samples treated by immersion showed reductions of 0.84, 0.98, 0.93 and 0.72 log CFU/mL of Salmonella, aerobic mesophiles, Enterobacteriaceae and E. coli, respectively. Carcasses treated by spray had smaller reductions. Finally, PAA at 0.07% was evaluated in reducing cross-contamination between carcasses. The results showed that soaking reduced ∼2.0 log CFU/mL of mesophiles and Salmonella; and ∼1.5 log CFU/mL of Enterobacteriaceae and E. coli in the carcasses and controlled crosscontamination in the water. The EAP in conjunction with Good Manufacturing Practices, can contribute to the reduction of Salmonella and indicator microorganisms on chicken carcasses and in the washing water.

The elaboration of guidelines for the industry to establish minimum concentration to prevent cross-contamination during washing practices based on operational limits is the core of the recommended criteria for the use of sanitizers. Several studies have evidenced that sanitizers reduced the levels of foodborne pathogens. However, they might lead to the progress into a viable but non-culturable (VBNC) state of the cells. This evidence has raised concerns regarding the effectiveness of the recommended washing practices for the inactivation of microbial cells present in the process wash water (PWW). The present study evaluated if the most commonly used sanitizers, including sodium hypochlorite (chlorine), peroxyacetic acid (PAA) and chlorine dioxide (ClO) at established operational limits induced the VBNC stage of Listeria monocytogenes and Escherichia coli O157:H7. Prevention of cross-contamination was examined in four different types of PWW from washing shredded lettuce and cabbage, diced onions, and baby spinach under simulated commercial conditions of high organic matter and 1 min contact time. The results obtained for chlorine showed that recommended operational limits (20–25 mg/L free chlorine) were effective in inactivating L. monocytogenes and E. coli O157:H7 in the different PWWs. However, the operational limits established for PAA (80 mg/L) and ClO (3 mg/L) reduced the levels of culturable pathogenic bacteria but induced the VBNC state of the remaining cells. Consequently, the operational limits for chlorine are satisfactory to inactivate foodborne pathogens present in PWW and prevent cross-contamination but higher concentrations or longer contact times should be needed for PAA and ClO to reduce the likelihood of the induction of VBNC bacteria cells, as it represents a hazard., The authors are thankful for the financial support from, Center for Produce Safety, and CSIC (Intramural 201670E056). Support provided by the Fundación Séneca (19900/GERM/15) was also appreciated. P. Truchado is holding a Ramón y Cajal contract from the Ministerio de Ciencia e Innovación

The pandemic of the coronavirus disease 2019 (COVID-19), has gained extensive coverage in public media and global news, generated international and national communication campaigns to educate the communities worldwide and raised the attention of everyone. The coronavirus has caused viral pneumonia in tens of thousands of people around the world, and the COVID-19 outbreak changed most countries&rsquo, routines and concerns and transformed social behaviour. This study explores the potential use of Google Trends (GT) in monitoring interest in the COVID-19 outbreak and, specifically, in personal protective equipment and hand hygiene, since these have been promoted by official health care bodies as two of the most protective measures. GT was chosen as a source of reverse engineering data, given the interest in the topic and the novelty of the research. Current data on COVID-19 are retrieved from GT using keywords in two languages&mdash, Portuguese and Polish. The geographical settings for GT are two countries: Poland and Portugal. The period under analysis is 20 January 2020, when the first cases outside China were known, to 15 June 2020. The results show that there is a correlation between the spread of COVID-19 and the search for personal protective equipment and hand hygiene and that GT can help, to a certain extent, understand people&rsquo, s concerns, behaviour and reactions to sanitary problems and protection recommendations.

In December 2019, the first case of severe acute respiratory syndrome (COVID-19), caused by the new coronavirus (SARS-CoV-2) was reported and the disease was declared as a worldwide pandemic in March 2020. As there is no vaccine currently available, the daily hygiene cleaning habits and social distance are the ways to fight COVID-19 indicated by the WHO. Hand and surface hygiene has become essential and the use of 60-90% ethanol is recommended for its effective biocide action. Phenol-based products are effective sanitizers, but they can cause irritation and are not recommended for surfaces that come into contact with food. There are quaternary ammonium salts that present low toxic and are good sanitizers, as they can cause the denaturation of proteins and disruption of viral lipid bilayer. Sodium hypochlorite is one of the most used sanitizers due to its low cost and effective oxidative capacity. In the same direction, peroxides are also used as a biocide, as they cause oxidation of lipids and denaturation of viral proteins. The goal of this paper is to describe the action modes and chemical concepts of the sanitizers recommended by the ANVISA-Brazil to be used against the new coronavirus.

The current emerging COVID-19 pandemic has caused a global impact on every major aspect of our societies. It is known that SARS-Cov-2 can endure harsh environmental conditions for up to 72 h, which may contribute to its rapid spread. Therefore, effective containment strategies, such as sanitizing, are critical. Nanotechnology can represent an alternative to reduce the COVID-19 spread, particularly in critical areas, such as healthcare facilities and public places. Nanotechnology-based products are effective at inhibiting different pathogens, including viruses, regardless of their drug-resistant profile, biological structure, or physiology. Although there are several approved nanotechnology-based antiviral products, this work aims to highlight the use of nanomaterials as sanitizers for the prevention of the spread of mainly SARS-Cov-2. It has been widely demonstrated that nanomaterials are an alternative for sanitizing surfaces to inactivate the virus. Also, antimicrobial nanomaterials can reduce the risk of secondary microbial infections on COVID-19 patients, as they inhibit the bacteria and fungi that can contaminate healthcare-related facilities. Finally, cost-effective, easy-to-synthesize antiviral nanomaterials could reduce the burden of the COVID-19 on challenging environments and in developing countries.

Highlights • A pandemic situation may increase public awareness to take necessary precautions. • Taiwan government encouraged the use of face-masks, sanitizers and following social-distancing as a part of prevention during COVID-19 outbreak. • This response may have contributed to a decline in other infectious diseases., Many communicable diseases may have contact, airborne, and/or droplets transmission. Following the COVID-19 outbreak, Taiwan government implemented the use of masks and sanitizer and other prevention measures, like social distancing for prevention. This public response may have likely contributed significantly to the decline in the outbreak of other infectious diseases.

The aim of this study was to evaluate the efficacy of sanitizing fertile eggs with clove essential oil as an alternative to paraformaldehyde; effects on the reduction in eggshell microbial count, incubation yield, and neonatal chick quality were measured. A total of 1,460 brown fertile eggs with a mean weight of 58.64 ± 0.49 g (from 37-wk-old CPK [Pesadao Vermelho] breeder hens) were collected under aseptic conditions and randomly distributed into 4 treatments (nonsanitized and sanitized with grain alcohol, clove essential oil, and paraformaldehyde) before incubation. The count of total aerobic mesophilic bacteria was significantly lower after spraying with clove essential oil (2.30 ± 0.24 log10 CFU/mL) than on nonsanitized eggs (3.49 ± 0.34 log10 CFU/mL) or on eggs sprayed with grain alcohol (3.09 ± 0.14 log10 CFU/mL) but did not differ significantly from the count in the paraformaldehyde group (2.23 ± 0.29 log10 CFU/mL). The hatchability of fertile eggs differed significantly between the studied treatments. The mean values for the eggs treated with clove essential oil (84.69 ± 1.65%) and paraformaldehyde (81.87 ± 3.92%) were statistically similar but were higher than the negative control (74.03 ± 3.58%) and grain alcohol (73.59 ± 2.87%) values. In the Pasgar© score assessment, it was determined that the clove essential oil (9.21 ± 0.89) had a superior effect on the physical quality of the chicks compared with the effects of the other treatments. Clove essential oil is effective and safe for eggs intended for incubation. Its use as an alternative to paraformaldehyde in the sanitation of fertile eggs is strongly recommended.

In December 2019, the first case of severe acute respiratory syndrome (COVID-19), caused by the new coronavirus (SARS-CoV-2) was reported and the disease was declared as a worldwide pandemic in March 2020. As there is no vaccine currently available, the daily hygiene cleaning habits and social distance are the ways to fight COVID-19 indicated by the WHO. Hand and surface hygiene has become essential and the use of 60-90% ethanol is recommended for its effective biocide action. Phenol-based products are effective sanitizers, but they can cause irritation and are not recommended for surfaces that come into contact with food. There are quaternary ammonium salts that present low toxic and are good sanitizers, as they can cause the denaturation of proteins and disruption of viral lipid bilayer. Sodium hypochlorite is one of the most used sanitizers due to its low cost and effective oxidative capacity. In the same direction, peroxides are also used as a biocide, as they cause oxidation of lipids and denaturation of viral proteins. The goal of this paper is to describe the action modes and chemical concepts of the sanitizers recommended by the ANVISA-Brazil to be used against the new coronavirus.

The objective of this work was to evaluate the effect of different disinfection procedures as alternatives to formaldehyde fumigation on eggshell microbial load and quality of eggs from a 42-week-old Cobb commercial breeder flock. A total of 10,080 clean eggs collected from the nests were randomly distributed in a randomized complete block design, among the following treatment groups: 13.33 g m-3 formaldehyde fumigation, 5-10 ppm ozone fumigation, 6.36 mW cm-2 UV-C light irradiation, spraying with 1.56% hydrogen peroxide, spraying with 0.13% peracetic acid, spraying with water (wet control), and no disinfection procedure (dry control). Per treatment, eight samples of four eggs each were collected before and after the disinfection procedure, in order to count the number of Enterobacteriaceae and total aerobic mesophilic bacteria on the eggshell. Only eggs subjected to the formaldehyde and UV treatments showed a significant reduction in total aerobic mesophilic bacterial count on the eggshell, when compared with those of the dry control group. Treatments did not affect eggshell thickness and resistance force. UV light exposure is effective in reducing microbial load on 42-week-old breeder flock eggshells, without affecting their quality, and can be considered an alternative to formaldehyde disinfection.

Washing with or without sanitizers is one of the important steps designated to reduce or eliminate microbial hazards in fresh vegetables but the settings, conditions and effectiveness of this step remain contentious. In this study, we investigated kitchen scale salad preparation practices in a field study in Rwandan food service establishments (FSEs) and conducted laboratory trials to identify treatments that can improve reduction of microbial counts during washing and sanitization. In the field study, vegetable samples (n = 112) were taken from 56 FSEs before and after washing with or without sanitizer(s) to determine reduction of counts of Enterobacteriaceae, Listeria spp., and coagulase positive (CP)-staphylococci coupled with observation of the salad preparation practices from start to end. Based on the results obtained during the field study, 8 sanitizers were evaluated in the laboratory to optimize the efficacy of washing of leafy vegetables (corn salad, Valerianella locusta). Findings in the field study revealed that about 61% of the visited FSEs used sanitizers during washing of fresh vegetables, in particular, potassium permanganate (KMnO4) in 39% of FSEs, sanitizing powder (a mixture of polyphosphate, sodium hydrogen carbonate and active chlorine), 13%; sodium hypochlorite (NaClO), 7%; and sodium dichloroisocyanurate (NaDCC) in 2%. Average inactivation ranged from 1.0 log (KMnO4) to 3.1 log (NaDCC). In the laboratory study, average inactivation observed with Listeria spp., Escherichia coli and Aerobic plate count (APC) ranged from 0.7 log (water alone) to 3.0 log (NaDCC). Out of the 8 sanitizers that were evaluated, 5 sanitizers (NaDCC [90 ppm], NaClO [200 ppm], lemon juice [98%], acetic acid [2%] and sanitizing powder [4 g/L]) resulted in significantly higher inactivation compared to water alone. A contact time of 5 min and salad-sanitizer ratio of 1: 20 were considered optimal for kitchen based washing of the studied leafy vegetables with NaDCC and NaClO sanitizers.

String sanitizers are widely used functions for preventing injection attacks such as SQL injections and cross-site scripting (XSS). It is therefore crucial that the implementations of such string sanitizers are correct. We present a novel approach to reason about a sanitizer's correctness by automatically generating a model of the implementation and comparing it to a model of the expected behaviour. To automatically derive a model of the implementation of the sanitizer, this paper introduces a black-box learning algorithm that derives a Symbolic Finite Transducer (SFT). This black-box algorithm uses membership and equivalence oracles to derive such a model. In contrast to earlier research, SFTs not only describe the input or output language of a sanitizer but also how a sanitizer transforms the input into the output. As a result, we can reason about the transformations from input into output that are performed by the sanitizer. We have implemented this algorithm in an open-source tool of which we show that it can reason about the correctness of non-trivial sanitizers within a couple of minutes without any adjustments to the existing sanitizers. © Copyright 2020 by SCITEPRESS - Science and Technology Publications, Lda. All rights reserved.

String sanitizers are widely used functions for preventing injection attacks such as SQL injections and cross-site scripting (XSS). It is therefore crucial that the implementations of such string sanitizers are correct. We present a novel approach to reason about a sanitizer's correctness by automatically generating a model of the implementation and comparing it to a model of the expected behaviour. To automatically derive a model of the implementation of the sanitizer, this paper introduces a black-box learning algorithm that derives a Symbolic Finite Transducer (SFT). This black-box algorithm uses membership and equivalence oracles to derive such a model. In contrast to earlier research, SFTs not only describe the input or output language of a sanitizer but also how a sanitizer transforms the input into the output. As a result, we can reason about the transformations from input into output that are performed by the sanitizer. We have implemented this algorithm in an open-source tool of which we show that it can reason about the correctness of non-trivial sanitizers within a couple of minutes without any adjustments to the existing sanitizers. © Copyright 2020 by SCITEPRESS - Science and Technology Publications, Lda. All rights reserved.

Chicken meat can potentially become contaminated with bacteria at the processing plant. In Australia, there is currently a lack of knowledge on the parameters and indications of use of non-chlorine based treatments in the chicken meat processing plants. Chlorine is widely used as a sanitizer in Australian chicken meat processing plants but due to occupational health and safety concerns and consumer perception, there is a need to identify alternative sanitizers. This study aimed to assess the efficacy of four different sanitizers in reducing the microbial load from naturally contaminated chicken meat carcasses collected from the processing plants in South Australia. There was a significant variation in a load of Campylobacter and total viable count (TVC) between samples collected from two different processing plants and within carcass batches collected from the same plant that was tested during the study. All sanitizers generally reduced the load of Campylobacter on chicken meat carcasses. Treatment with acidified sodium chlorite significantly reduced the level of Salmonella enterica&nbsp, serovars at all temperatures tested during this study. These findings are helpful to the industry for selection of the appropriate sanitizers. Findings are also useful for the regulatory authorities in Australia for providing approval for the use of sanitizers.

Contaminated food-contact surfaces are recognized as the primary reason for recent L. monocytogenes outbreaks in caramel apples and cantaloupes, highlighting the significance of cleaning and sanitizing food-contact surfaces to ensure microbial safety of fresh produce. This study evaluated efficacies of four commonly used chemical sanitizers at practical concentrations against L. monocytogenes biofilms on major food-contact surfaces including stainless steel, low-density polyethylene (LDPE), polyvinyl chloride (PVC), polyester (PET), and rubber. In general, efficacies against L. monocytogenes biofilms were enhanced by increasing concentrations of quaternary ammonium compound (QAC), chlorine, and chlorine dioxide, or extending treating time from 1 to 5 min. The 5-min treatments of 400 ppm QAC, 5.0 ppm chlorine dioxide, and 200 ppm chlorine reduced 3.0-3.7, 2.4-2.7, and 2.6-3.8 log10 CFU/coupon L. monocytogenes biofilms depending on surfaces. Peroxyacetic acid (PAA) at 160 and 200 ppm showed similar antimicrobial efficacies against biofilms either at 1- or 5-min contact. The 5-min treatment of 200 ppm PAA caused 4.0-4.5 log10 CFU/coupon reduction of L. monocytogenes biofilms on tested surfaces. Surface material had more impact on the efficacies of QAC and chlorine, less influence on those of PAA and chlorine dioxide, while organic matter soiling impaired sanitizer efficacies against L. monocytogenes biofilms independent of food-contact surfaces. Data from this study provide practical guidance for effective disinfection of food-contact surfaces in food processing/packing facilities.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES Fungi have relevance as agents of food spoilage, and the production environment, including air, is an important source for contamination of products such as bread, cheeses, salami and, cured hams. Thus, the adequate hygiene of these places plays a fundamental role in extending the useful life of these foods. On the other hand, information on the sensitivity of deteriorating fungi from food products to sanitizing agents is still scarce in the literature. Therefore, the aim of this study was to evaluate the antifungal activity of different classes of commercial sanitizers, with the permitted use in the food industry, against the main fungi involved in the spoilage of bakery products, dairy products, and meat products. The tests were carried out according to the protocol for testing the antimicrobial effects of chemical sanitizers of the European Committee for Standardization (CEN) and French Standard NF-T-72281. Species of the genus Aspergillus (A. brasiliensis, A. flavus, A. westerdijkiae, A. pseudoglaucus, A. chevalieri), Penicillium (P. roqueforti, P. commune, P. polonicum, P. paneum) and species of Hyphophicia burtonii, Candida albicans, Cladosporium cladosporioides, Mucor hiemalis and, Lichtheima corymbifera were tested against benzalkonium chloride (0.3%, 2.5%, 5%), biguanide (0.3%, 2.5%, 5%), peracetic acid (0.15%, 1.5%, 3%), quaternary ammonia (0.3%, 2.5%, 5%) sodium hypochlorite (0.01%, 0.1%, 0, 2%, 0.5%, 1%) and a smoke generating agent based on orthophenylphenol 15% (1g/m3). Peracetic acid was the most effective sanitizer considering all fungal species tested, followed by benzalkonium chloride and quaternary ammonia, but the efficacy of these agents only occurred at the highest doses recommended by the manufacturer. Biguanide, sodium hypochlorite, and the fuming agent were the least effective sanitizers among all those evaluated in the study. In general, there was variation between the species of fungi tested and also between strains of the same species, especially if they were isolated from different substrates. Spoilage fungi of meat products were the ones that presented greater resistance to the evaluated sanitizers. Thus, the knowledge of the antifungal efficacy of the main sanitizing agents allowed in the food industry against the main species of fungi involved in the spoilage of food can help in the choice of the best agent for industrial hygiene, aiming the fungal control in each specific segment and, therefore, collaborate in the reduction of economic losses caused by fungi. Os fungos possuem relevância como agentes de deterioração de alimentos, e o ambiente de produção, incluindo o ar, representam uma importante fonte para contaminação de produtos como pães, queijos, salames e presuntos curados. Assim, a adequada higienização destes locais assume um papel fundamental para prolongar a vida útil destes alimentos. Por outro lado, informações sobre a sensibilidade de fungos deteriorantes de produtos alimentícios a agentes sanitizantes ainda são escassas na literatura. Portanto o objetivo deste estudo foi avaliar a atividade antifúngica de diferentes classes de saneantes comerciais, com uso permitido na indústria de alimentos, frente aos principais fungos envolvidos na deterioração de produtos de panificação, laticínios e produtos cárneos. Os testes foram realizados de acordo com o protocolo para testes de efeitos antimicrobiano de sanitizantes químicos do Comitê Europeu de Normalização (CEN) e da Norma Francesa NF-T-72281. Espécies dos gêneros Aspergillus (A. brasiliensis, A. flavus, A. westerdijkiae, A. pseudoglaucus, A. chevalieri), Penicillium (P. roqueforti, P. commune, P. polonicum, P. paneum), e espécies de Hyphophicia burtonii, Candida albicans, Cladosporium cladosporioides, Mucor hiemalis e Lichtheima corymbifera foram testadas frente a cloreto de benzalcônio (0,3%, 2,5%, 5%), biguanida (0,3%, 2,5%, 5%), ácido peracético (0,15%, 1,5%, 3%), quaternário de amônia (0,3%, 2,5%, 5%) hipoclorito de sódio (0,01%, 0,1%, 0,2%, 0,5%, 1%) e um agente gerador de fumaça à base de ortofenilfenol 15% (1g/m3). O ácido peracético foi o sanitizante mais eficaz considerando todas as espécies fúngicas testadas, seguido pelo cloreto de benzalcônio e amônia quaternária, porém a eficácia destes agentes somente ocorreu nas doses mais altas recomendadas pelo fabricante. A biguanida, o hipoclorito de sódio e o agente gerador de fumaça foram os sanitizantes menos eficazes dentre todos os avaliados no estudo. De maneira geral, houve variação entre as espécies de fungos testadas e também entre cepas de uma mesma espécie, principalmente se tiverem sido isoladas de substratos distintos. Fungos deteriorantes de produtos cárneos foram os que apresentaram maior resistência aos sanitizantes avaliados. Assim, o conhecimento da eficácia antifúngica dos principais agentes sanitizantes permitidos na indústria alimentícia frente às principais espécies de fungos envolvidos na deterioração de alimentos pode auxiliar na escolha do melhor agente para a higiene industrial visando o controle fúngico em cada segmento específico e, portanto, colaborar na redução de perdas econômicas ocasionadas por fungos.

Clostridium perfringens enterotoxigenic strain is one of the responsible of food poisoning; this is caused by cpe enterotoxin. Cpe is produced during sporulation, a resistance mechanism. It is described that C. perfringens can form biofilm under stressed environments and this depends of carbohydrates availability. The aim of this work was to evaluate the ability of enteroxigenic (E+) and no enterotoxigenic (E-) C. perfringens strains to form biofilm at different concentrations of carbon source and the inhibitory effect of various Poli P over biofilm formation and the expression of cpe and ccpa genes. Our results indicate that E+ C. perfringens biofilm reach the more complex structure with high glucose concentrations. Even more current sanitizers used in food industry like SAPP and TSPP, showed to stimulate biofilm formation and to inhibit the growth of planktonic cells. On the other hand, morphological changes were observed during biofilm formation under low glucose concentration and in presence of sanitizers. We propose that the change from a bacillary to coccoid form is related to a resistance to stressed environments. Finally the cpe expression is not related to biofilm formation. Fil: Castro, Melina Gabriela. Universidad Nacional de San Luis; Argentina Fil: Icazatti Zuñiga, Alejandro Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Matemática Aplicada de San Luis ; Argentina Fil: Divizia, Maria Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina Fil: Vega, Alba Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina Fil: Cortiñas, Teresa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina Fil: Stagnitta, Patricia Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina

The routine use of antimicrobials in animal production for the treatment of infections, disease prevention, or as growth promoters is a predisposing factor for the development and dissemination of antimicrobial resistance. In food industries, sanitizers are used for the control of microbial colonization, and their efficacy depends on contact time and on the dilution of the products used. The present study assessed the effect of 12 antimicrobials and four commercial sanitizers on 18 Salmonella spp. strains isolated from poultry processing plants. None of the evaluated antimicrobials was 100% effective against the tested Salmonella spp. strains; however, 94% of the isolates were susceptible to ciprofloxacin, 77% to amoxicillin + clavulanic acid and to ampicillin, and 72% to enrofloxacin, whereas 100% of the isolates were resistant to penicillin G, 16% to tetracycline, and 11% to sulfonamide. The tested Salmonella spp. strains were 100% inhibited by peracetic acid after five minutes of contact, 0.5% by quaternary ammonium after 15 minutes, and 85.7% by chlorhexidine after 15 minutes. The results indicate the importance of testing of efficacy of antimicrobials used in animal production and in public health to monitor their action and the development of resistance.

This study analyzed the quality of water used for the irrigation of five crops based upon microorganism indicators of fecal contamination (group coliforms) and contamination by organic material (Pseudomonas aeruginosa) in both the water and in the irrigated food. The study also verified the decrease in the activity of these microorganisms by heterotrophic bacterial count before and after treatment with three different sanitizers. The presence of coliform (NMP > 1600) and Pseudomonas aeruginosa was observed in both the irrigation water and in the irrigated food, and the coefficient of variation (R2) revealed a strong correlation between the rates of contamination of the water and food. All of the sanitizers evaluated reduced the bacterial load of the food, especially sanitization with vinegar at 200 ppm, which, in addition to greatly reducing food contamination, is also considered a low-cost and toxicologically safe product, and therefore may be indicated for this purpose. Thus, the use of poor quality water in the irrigation of vegetables may directly contribute to food contamination, with serious implications for the health of consumers.

Vibrio parahaemolyticus is an important pathogen for both fish industry and consumers. It forms biofilm which makes it difficult to eliminate this microorganism using sanitizers. This study aimed to assess biofilm formation on different surfaces and effect of biofilm on resistance to sanitizers. Eight isolates of biofilm-forming V. parahaemolyticus were tested for the ability to form biofilms on a number of surfaces including high density polyethylene, stainless steel, glass, exoskeleton of Farfantepenaeus paulensis (Pink Shrimp), and operculum of Micropogonias furnieri (Whitemouth Croaker). Efficiency of sanitizer sodium hypochlorite against the bacteria was evaluated in the biofilms formed on the surface of the materials used; out the eight strains analyzed four formed biofilm on different surfaces. The present study shows that there are variations between surfaces in terms of biofilm formation, with more than one bacterial strain being able to form biofilm on the surface of the operculum of M. furnieri and on high density polyethylene as well. One isolate formed biofilm on glass, and one isolate formed biofilm on stainless steel. Sanitizers reduced biofilm formation on all surfaces. Based on our findings, we concluded that V. parahaemolyticus isolates have different ability to form biofilm on different surfaces. No isolates formed biofilm on shrimp shells. Results of this study also showed that sodium hypochlorite eat a concentration of 20 parts per million (20ppm) of Cl2, albeit not able to eliminate bacteria reported in biofilms, is still capable of reducing bacterial populations.

Vibrio parahaemolyticus is an important pathogen for both fish industry and consumers. It forms biofilm which makes it difficult to eliminate this microorganism using sanitizers. This study aimed to assess biofilm formation on different surfaces and effect of biofilm on resistance to sanitizers. Eight isolates of biofilm-forming V. parahaemolyticus were tested for the ability to form biofilms on a number of surfaces including high density polyethylene, stainless steel, glass, exoskeleton of Farfantepenaeus paulensis (Pink Shrimp), and operculum of Micropogonias furnieri (Whitemouth Croaker). Efficiency of sanitizer sodium hypochlorite against the bacteria was evaluated in the biofilms formed on the surface of the materials used; out the eight strains analyzed four formed biofilm on different surfaces. The present study shows that there are variations between surfaces in terms of biofilm formation, with more than one bacterial strain being able to form biofilm on the surface of the operculum of M. furnieri and on high density polyethylene as well. One isolate formed biofilm on glass, and one isolate formed biofilm on stainless steel. Sanitizers reduced biofilm formation on all surfaces. Based on our findings, we concluded that V. parahaemolyticus isolates have different ability to form biofilm on different surfaces. No isolates formed biofilm on shrimp shells. Results of this study also showed that sodium hypochlorite eat a concentration of 20 parts per million (20ppm) of Cl2, albeit not able to eliminate bacteria reported in biofilms, is still capable of reducing bacterial populations. RESUMO: Vibrio parahaemolyticus é uma bactéria patogênica importante tanto para a indústria como para os consumidores de pescados, uma vez que pode formar biofilme, dificultando a sua eliminação por sanitizantes. Este estudo teve como objetivo verificar a formação de biofilme em diferentes superfícies e o efeito do biofilme sobre a resistência a sanitizante. Oito isolados de V. parahaemolyticus formadores de biofilme foram testados quanto à capacidade de formar biofilme em superfícies de polietileno de alta densidade, aço inoxidável, vidro, exoesqueleto de Farfantepenaeus paulensis (Camarão-rosa) e opérculo de Micropogonias furnieri (Corvina). A eficiência do sanitizante hipoclorito de sódio foi avaliada frente às bactérias nos biofilmes formados sobre a superfície dos materiais utilizados. Das oito cepas analisadas, quatro foram consideradas formadoras de biofilme em diferentes superfícies. Os resultados mostraram variação entre as superfícies, sendo que mais de uma cepa formou biofilme na superfície do opérculo de M. furnieri e do polietileno de alta densidade. Um isolado formou biofilme em vidro e um em aço inoxidável. Nenhum isolado formou biofilme na carapaça de camarão. O sanitizante reduziu a formação do biofilme em todas as superfícies. Conclui-se que os isolados de V. parahaemolyticus apresentam distinta capacidade de formar biofilme em diferentes superfícies e que o hipoclorito de sódio na concentração de 20 partes por milhão (20ppm) de Cl2, embora não elimine as bactérias que se encontram em biofilme, reduz a sua população.

Listeria monocytogenes contaminated processing equipment and the general packing environment have been implicated in deadly foodborne listeriosis outbreaks, highlighting the significance of proper sanitization and disinfection of food contact surfaces. This study aims to comprehensively evaluate antimicrobial efficacy of commercially available, economical sanitizers at practical concentrations against L. monocytogenes biofilm formed on polystyrene surfaces under different conditions. Ozonated water 1-min treatment at 1.0, 2.0, and 4.0 ppm resulted in ∼0.9, 3.4, and 4.1 log reduction of L. monocytogenes single strain biofilm grown on polystyrene surfaces, respectively. However, its efficacy was dramatically diminished in multi-strain L. monocytogenes biofilm and was further compromised by aged biofilm and in the presence of organic matter. Quaternary ammonium compounds (QAC) at 100/400 ppm, chlorine at 100/200 ppm, chlorine dioxide at 2.5/5.0 ppm and peroxyacetic acid (PAA) at 80/160 ppm resulted in 2.4/3.6, 2.0/3.1, 2.4/3.8, and 3.6/4.8 log reduction of L. monocytogenes single strain biofilm, respectively. Antimicrobial efficacies of all tested sanitizers against 7-day-old biofilm were much lower when compared to 2-day-old biofilm, with PAA being the least influenced by the age of the biofilm. Organic matter conditioning with diluted milk or apple juice dramatically impacted the antimicrobial efficacy of all sanitizers. PAA treatment of 1 min at 160-200 ppm resulted in a 3.2-3.5 log reduction against 7-day-old biofilm in the presence of organic matter, thus showing its effectiveness in eradicating L. monocytogenes biofilm on polystyrene surface. Collectively, data highlight the importance of timely and thoroughly cleaning food contact surfaces before disinfection and provides practical information and guidance for the food industry in selecting the most effective sanitizer in their sanitizing regimes to eliminate L. monocytogenes biofilm.

The objective of this work was to evaluate the effect of different disinfection procedures as alternatives to formaldehyde fumigation on eggshell microbial load and quality of eggs from a 42-week-old Cobb commercial breeder flock. A total of 10,080 clean eggs collected from the nests were randomly distributed in a randomized complete block design, among the following treatment groups: 13.33 g m-3 formaldehyde fumigation, 5-10 ppm ozone fumigation, 6.36 mW cm-2 UV-C light irradiation, spraying with 1.56% hydrogen peroxide, spraying with 0.13% peracetic acid, spraying with water (wet control), and no disinfection procedure (dry control). Per treatment, eight samples of four eggs each were collected before and after the disinfection procedure, in order to count the number of Enterobacteriaceae and total aerobic mesophilic bacteria on the eggshell. Only eggs subjected to the formaldehyde and UV treatments showed a significant reduction in total aerobic mesophilic bacterial count on the eggshell, when compared with those of the dry control group. Treatments did not affect eggshell thickness and resistance force. UV light exposure is effective in reducing microbial load on 42-week-old breeder flock eggshells, without affecting their quality, and can be considered an alternative to formaldehyde disinfection. Resumo: O objetivo deste trabalho foi avaliar o efeito de diferentes procedimentos de desinfecção alternativos à fumigação com formaldeído sobre a redução da contagem microbiana e a qualidade de casca de ovos de matrizes Cobb de 42 semanas de idade. Um total de 10.080 ovos limpos coletados dos ninhos foi distribuído de maneira aleatória, em delineamento de blocos ao acaso, entre os seguintes tratamentos: fumigação com 13,33 g m-3 de paraformaldeído, fumigação com 5-10 ppm de ozônio, 6,36 mW cm-2 de irradiação de luz UV-C, pulverização com 1,56% de peróxido de hidrogênio, pulverização com 0,13% de ácido peracético, pulverização com água (controle úmido) e sem desinfecção (controle seco). Por tratamento, foram coletadas oito amostras de quatro ovos cada uma, momentos antes e após as desinfecções, para contagem de Enterobacteriaceae e bactérias mesófilas aeróbicas totais da casca. Somente os ovos submetidos aos tratamentos com formaldeído e UV apresentaram redução significativa nas contagens de bactérias mesófilas aeróbicas totais, quando comparados aos do grupo controle seco. Os tratamentos não influenciaram a espessura e a resistência da casca. A exposição de luz UV é eficaz em reduzir a contagem microbiana da casca de ovos de matrizes de 42 semanas de idade, sem afetar sua qualidade, e pode ser considerada alternativa ao uso de formaldeído para desinfecção.

Listeria monocytogenes contaminated processing equipment and the general packing environment have been implicated in deadly foodborne listeriosis outbreaks, highlighting the significance of proper sanitization and disinfection of food contact surfaces. This study aims to comprehensively evaluate antimicrobial efficacy of commercially available, economical sanitizers at practical concentrations against L. monocytogenes biofilm formed on polystyrene surfaces under different conditions. Ozonated water 1-min treatment at 1.0, 2.0, and 4.0 ppm resulted in ∼0.9, 3.4, and 4.1 log reduction of L. monocytogenes single strain biofilm grown on polystyrene surfaces, respectively. However, its efficacy was dramatically diminished in multi-strain L. monocytogenes biofilm and was further compromised by aged biofilm and in the presence of organic matter. Quaternary ammonium compounds (QAC) at 100/400 ppm, chlorine at 100/200 ppm, chlorine dioxide at 2.5/5.0 ppm and peroxyacetic acid (PAA) at 80/160 ppm resulted in 2.4/3.6, 2.0/3.1, 2.4/3.8, and 3.6/4.8 log reduction of L. monocytogenes single strain biofilm, respectively. Antimicrobial efficacies of all tested sanitizers against 7-day-old biofilm were much lower when compared to 2-day-old biofilm, with PAA being the least influenced by the age of the biofilm. Organic matter conditioning with diluted milk or apple juice dramatically impacted the antimicrobial efficacy of all sanitizers. PAA treatment of 1 min at 160–200 ppm resulted in a 3.2–3.5 log reduction against 7-day-old biofilm in the presence of organic matter, thus showing its effectiveness in eradicating L. monocytogenes biofilm on polystyrene surface. Collectively, data highlight the importance of timely and thoroughly cleaning food contact surfaces before disinfection and provides practical information and guidance for the food industry in selecting the most effective sanitizer in their sanitizing regimes to eliminate L. monocytogenes biofilm.

Dynamic analyses such as those implemented by compiler sanitizers and Valgrind are effective at finding and diagnosing challenging bugs and security vulnerabilities. However, most analyses cannot be combined on the same program execution, and they incur a high overhead, which typically prevents them from being used in production. This paper addresses the ambitious goal of running concurrently multiple incompatible stock dynamic analysis tools in production, without requiring any modifications to the tools themselves or adding significant runtime overhead to the deployed system. This is accomplished using multi-version execution, in which the dynamic analyses are run concurrently with the native version, all on the same program execution. We implement our approach in a system called FreeDA and show that it is applicable to several common scenarios, involving network servers and interactive applications. In particular, we show how incompatible stock dynamic analyses implemented by Clang’s sani- tizers and Valgrind can be used to check high-performance servers such as Memcached, Nginx and Redis, and interactive applications such as Git, HTop and OpenSSH.

Submitted by Rebeka Godeiro (rebeka_carvalho@hotmail.com) on 2018-05-25T13:29:42Z No. of bitstreams: 1 NEWCELIA PAIVA BARRETO - DISSERTAÇÃO ZOOTECNIA 2018.pdf: 2457443 bytes, checksum: 7981f08ce4096ee4d8bc46d84ef6e436 (MD5) Made available in DSpace on 2018-05-25T13:29:42Z (GMT). No. of bitstreams: 1 NEWCELIA PAIVA BARRETO - DISSERTAÇÃO ZOOTECNIA 2018.pdf: 2457443 bytes, checksum: 7981f08ce4096ee4d8bc46d84ef6e436 (MD5) Previous issue date: 2018-02-27 Capes Dentre as hortaliças mais consumidas, a alface (Lactuca sativa L.) é considerada a mais popular devido a vários fatores, destacando-se primeiramente seu sabor suave, segundo, sua produção fácil e adaptável a qualquer tipo de solo e, consequentemente, a sua disponibilidade no mercado e baixo custo. É a hortaliça folhosa mais comercializada no Brasil, e estas, consumidas cruas, necessitam ser puras e saudáveis. Nesse contexto, objetivou-se identificar agentes microbianos presentes em hortaliças cultivadas em diferentes cidades do sertão da Paraíba, por meio de análises microbiológicas e parasitológicas e em seguida avaliar o agente de sanitização mais eficaz no processo de higienização dessas hortaliças. Foram realizadas análises microbiológicas de acordo com o método padronizado pela American Public Health Association (APHA, 1995) e para análise parasitológica empregou o método baseado por Lutz,Hoffman e Foram coletadas 15 amostras de alface (Lactuca sativa L.), de propriedades rurais do munícipio de Teixeira-PB e 15 amostras de alfaces no município de Patos-PB. Desse total, constatou-se que 46,4% e 80% das alfaces analisadas, estavam contaminadas, nos municípios de Teixeira, PB e Patos, PB respectivamente. De acordo com a RDC n°12 de 02 Janeiro de 2001 da Agência Nacional de Vigilância Sanitária – ANVISA, as hortaliças cruas devem apresentar-se livres da presença de Salmonella spp. em 25g de produto, sendo tolerada a presença de até 10 2 NMP/g da amostra para coliformes termotolerantes. As amostras de ambos os municípios, apresentaram formas imaturas de nematódeos e protozoários, constatando-se contaminação por estruturas de parasitos de cães como o Toxocara spp. Toxoplasma, protozoários como Giardia lambria, Ancylostoma spp. e Ascaris. A legislação estabelece como padrão a “ausência” de parasitas e larvas. Nessa perspectiva o processo de higienização das hortaliças cruas deve garantir a segurança do consumo das mesmas, contudo verificou-se a eficácia do ácido acético 6,6% (vinagre) e do hipoclorito de sódio 1% (água sanitária) na higienização da alface (Lactuca sativa L. var. crispa) in natura, proveniente de feira livre da cidade de Patos, PB. Constatou-se que o hipoclorito de sódio foi mais eficaz como método de sanitização das folhas da alface. O ácido acético (vinagre) muitas vezes utilizado para a higienização da alface, não se mostrou totalmente eficiente, já que foram enumeradas células de coliformes termotolerantes, nas amostras analisadas. Among the most consumed vegetables, lettuce (Lactuca sativa L.) is considered the most popular due to several factors, especially its mild flavor, second, its easy production and adaptable to any type of soil and, consequently, its availability in the market and low cost. It is the most traded leafy vegetable in Brazil, and these, eaten raw, need to be pure and healthy. In this context, the objective was to identify microbial agents present in vegetables grown in different cities of the interior of Paraíba, by means of microbiological and parasitological analyzes and then to evaluate the most effective sanitizing agent in the hygiene process of these vegetables. Microbiological analyzes were performed according to the standardized method by the American Public Health Association (APHA, 1995) and for parasitological analysis the Lutz-based method (NEVES, 2005) was used. Fifteen samples of lettuce (Lactuca sativa L.) were collected from rural properties of the municipality of Teixeira-PB and 15 samples of lettuce in the municipality of Patos-PB. From this total, 46.6% and 80% of the lettuces analyzed were contaminated in the municipalities of Teixeira, PB and Patos, PB, respectively. According to DRC No. 12 of 02 January 2001 of the National Agency for Sanitary Surveillance - ANVISA, raw vegetables should be free of the presence of Salmonella spp. in 25g of product, the presence of up to 10 2 NMP / g of the sample for thermotolerant coliforms being tolerated. Samples from both municipalities showed immature forms of nematodes and protozoa, showing contamination by structures of parasites of dogs such as Toxocara spp. Toxoplasma, protozoa such as Giardia lambria, Ancylostoma spp. and Ascaris. The legislation establishes as the default the "absence" of parasites and larvae. In this perspective, the hygienic process of the raw vegetables should guarantee the safety of their consumption. However, the effectiveness of acetic acid (vinegar) and sodium hypochlorite 1% (sanitary water) in the hygiene of lettuce ( Lactuca sativa L. var. Crispa) in natura, from the free fair of the city of Patos, PB. It was found that sodium hypochlorite was more effective as a method of sanitizing lettuce leaves. Acetic acid (vinegar), often used for the cleaning of lettuce, was not fully efficient, since thermotolerant coliform cells were enumerated in the analyzed samples.

Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2018-08-13T19:38:54Z No. of bitstreams: 1 Dissertação Letícia-Final.pdf: 1670426 bytes, checksum: ab2b251db5406cfbebb79dcc3b6f9add (MD5) Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-08-16T19:59:51Z (GMT) No. of bitstreams: 1 Dissertação Letícia-Final.pdf: 1670426 bytes, checksum: ab2b251db5406cfbebb79dcc3b6f9add (MD5) Made available in DSpace on 2018-08-16T19:59:51Z (GMT). No. of bitstreams: 1 Dissertação Letícia-Final.pdf: 1670426 bytes, checksum: ab2b251db5406cfbebb79dcc3b6f9add (MD5) Previous issue date: 2018-02-26 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES O emprego das Boas Práticas de Fabricação na indústria de alimentos, como a higienização de superfícies, é importante para evitar a formação de biofilmes. Campylobacter jejuni, que é o principal agente etiológico da campilobacteriose, pode sobreviver em condições adversas no ambiente pela capacidade de formação de biofilme. As bactérias formadoras de biofilme podem adquirir resistência à compostos utilizados como sanitizantes na etapa de sanitização, como o cloreto de benzalcônio (CB). Assim, faz-se necessário a busca por novos compostos com ação antibacteriana que possam ser utilizados em alternativa aos sanitizantes sintéticos. Os extratos de plantas vêm sendo amplamente estudados devido às suas características antimicrobianas e por serem compostos naturais. O extrato metanólico de Butia odorata Barb. Rodr. (EMB) teve sua ação antibacteriana comprovada em estudos anteriores. Portanto, os objetivos deste estudo foram avaliar a influência da superfície, temperatura, atmosfera e co-cultura com Pseudomonas aeruginosa sobre a formação de biofilme de Campylobacter jejuni isolados de abatedouro de frangos da região sul do Rio Grande do Sul, bem como identificar a presença de alguns genes relacionados à formação de biofilme nesses isolados. Também objetivou-se avaliar a suscetibilidade desses isolados ao EMB e ao CB, através do teste qualitativo de disco difusão em ágar para o EMB, e da concentração inibitória mínima (CIM) e da concentração bactericida mínima (CBM) para o EMB e para o CB. A atmosfera não afetou a formação de biofilme monoespécie de C. jejuni tanto em poliestireno como em aço inoxidável. Houve maior formação de biofilme em temperaturas que não são as ótimas para a multiplicação d e C. jejuni. A forma como P. aeruginosa foi inoculada para formar biofilmes duoespécie com C. jejuni (concomitante ou pré-formado por P . aeruginosa), não influenciou a formação de biofilme pelos isolados. Nos biofilmes duo-espécie com P. aeruginosa, as maiores contagens de biofilme por C. jejuni em aço inoxidável ocorreram a 25 oC. Os sete isolados de C. jejuni avaliados possuem 10 genes envolvidos no processo de formação de biofilme, porém o gene katA não foi encontrado em três isolados, e o gene kpsM não foi encontrado em um isolado, o que não afetou a formação de biofilme por esses isolados. O EMB apresentou atividade antibacteriana contra os sete isolados no teste qualitativo de disco difusão em ágar, com halos de inibição acima de 23 mm. A CIM do EMB ficou entre 83,3 e 166,6 μL.mL-1, e a CBM foi o mesmo valor de CIM em todos os isolados. Já para o CB, o valor de CIM ficou entre 1 e 2 μg.mL-1, e a CBM variou entre 1 e 4 μg.mL-1 entre os isolados. Dessa forma, o EMB pode tornar-se uma boa alternativa ao CB empregado na etapa de sanitização em indústrias de alimentos. The employment of good manufacturing practice in the food industry, as surfaces sanitization, is important to avoid the biofilm formation. Campylobacter jejuni, which is the main etiological agent of campilobacteriosis, can survives in adverse environmental conditions by capacity of biofilm formation. Biofilm forming bacteria can acquire resistance to compounds used as sanitizers in sanitization step, such as benzalkonium chloride (BC). Thereby, it is necessary the search for new compounds with antibacterial activity which can be used in alternative to syntetic sanitizers. The plants extracts have been widely studied due to it’s antimicrobial characteristics and for being natural compounds. The Butia odorata Barb. Rodr. methanolic extract (BME) had it’s antibacterial activity proven in studies performed previously. Therefore, the aims of this study were evaluate the factors that influence of surface, temperature, atmosphere and co-culture with Pseudomonas aeruginosa on biofilm formation in Campylobacter jejuni isolated from poultry slaughterhouse of Southern Rio Grande do Sul, Brazil, as well identify the presence of some genes related to biofilm formation in these isolates. Moreover, was aimed to evaluate the susceptibility of these isolates to the BME and to the BC, through the agar disc diffusion qualitative test for BME, and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for BME and BC. The atmosphere did not affected the monospecies biofilm formation both in polystyrene and stainless steel. There was greater biofilm formation in temperatures that are not the optimals for C. jejuni growth. The way how P. aeruginosa was inoculated to form dual-species biofilms with C. jejuni (concomitant or preformed by P. aeruginosa) did not influenced the biofilm formation by the isolates. In duo-species biofilms with P. aeruginosa, the higher biofilm counts of C. jejuni in stainless steel occurred at 25 oC. The seven isolates had 10 genes that are involved in biofilm formation process, but the katA gene was not found in three isolates, and the kpsM gene was not observed in one isolate, which did not affected the biofilm formation by these isolates. The BME presented antibacterial activity against the seven C. jejuni isolates tested in the qualitative test of agar disc diffusion, resulting in inhibition halos above of 23 mm. The MIC of BME ranged between 83,3 and 166,6 μL.mL-1, and the MBC was the same value that MIC in all isolates. Already for BC, the MIC value stay between 1 and 2 μg.mL-1, and the MBC value ranged between 1 and 4 μg.mL- 1 among isolates. In this way, the BME can become a good alternative to the BC employed in sanitization step in food industries.

Short Communication Consumption of vegetables is increasing due to demand for healthy products in peoples' diets. To reduce microbial contamination and maintain freshness, industrial processes in Portugal rely on minimally processing of vegetables with hypochlorite as sanitizer. Formation of toxic chlorine derivatives has raised concern restrictions to its use and alternatives with whey permeate as a disinfection agent has been attempted. The aim of this work was to evaluate the bio potential of fermented cheese whey, for use on disinfection of minimally processed lettuce organically grown. Assays were made with whey obtained from inoculated milk during cheese processing, fermented for 120 h at 37 C, after which, among other carbohydrates, lactic acid was measured by HPLC, giving average yields of 18 g L 1. The sanitizing effect of whey, undiluted, 75 and 50% solutions, was compared with 110 ppm sodium hypochlorite, after rinsing. Aerobic Microorganisms (AM), Psychrotrophic Microorganisms (PM) and Enterobacteriaceae (ENT), were used as indicators for hygiene quality. For a level of significance of P < 0.05, the hygiene quality standards of lettuce samples, were better using 75% whey solution (AM 6.62, PM 7.48 cfu g 1), than using sodium hypochlorite (AM 7.48, PM 8.15 cfu g 1), for the 7 days of shelf life studied. Evaluation of Enterobacteriaceae showed significant differences after 3 days, betweenwater (ENT 4.98 cfu g 1) sodium hypochlorite (ENT 4.81 cfu g 1) and 75% solution of whey (ENT 4.63 cfu g 1). Considering the actual limitations imposed to chlorine sanitation, these results point a good alternative to the food industry, especially for organic fresh vegetables, which are chemical free brands info:eu-repo/semantics/publishedVersion