cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.9739484
title: ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES

description: Abstract Aiming the knowledge of the artisanal colonial cheese produced in the south of the Rio Grande do Sul, were analyzed 30 samples purchased in the local trade and fairs for physicochemical characteristics, the microbiological analyzes required by the National Agency of Sanitary Surveillance (ANVISA), Yersinia enterocolitica isolation and antimicrobial resistance of Staphylococcus coagulase positive isolates obtained from these samples. The median values resulting from the physicochemical analyzes were, pH 5,86, titratable acidity of 0,49 g of lactic acid/100 g, humidity of 49,12%, water activity of 0,973, protein of 19,14%, fat of 14,71% Ash content of 2,93% and chloride content 0,63 gNaCl/100g. Regarding the analysis required by ANVISA 86,66% of the samples were outside the required standards and no samples were positive for Salmonella and Listeria monocytogenes, there was also isolation to isolate Yersinia enterocolitica from 3,33% of the samples. The highest resistance rate of the isolates of Staphylococcus coagulase positive was compared to Penicillin G with 100% of the resistant isolates, and the lowest against Ciprofloxacin with no resistant isolates. 65.00% of the isolates were resistant to at least six antimicrobials and 86,95% demonstrated resistance to Cefoxitin, a troubling result, especially in Methicillin Resistant isolates. The cheese produced and marketed informally in South of Rio Grande do Sul presents a great variation in the physicochemical characteristics and in general high microbial contamination wich may represent a risk to consumer health.
DOI: 10.6084/m9.figshare.7185914
title: The sales of craft over a Lively Talk and a cup of Coffee: social representations in a commercialization center of solidarity economy

description: ABSTRACT The purpose of this article is to analyze the social representations about solidarity economy, work and crafts, circulating among the craftswomen of the Solidarity Economy Commercialization Center of the municipality of Cariacica-ES. For this purpose, we use the collection technique of data triangulation based on non-participant observation of ethnographic inspiration, interviews, and documentary research. The main results point to the valuation of crafts as a therapy and not only as work, with solidarity economy being pointed out by the craftswomen as the best format, given the possibility of performing shared management and the valorization of the human being. The conception of being able to do something with the hands dictates the rhythm of producing the crafts, reflected in the way of conducting management in a particular way, overcoming the difficulties encountered.
DOI: 10.6084/m9.figshare.9739484.v1
title: ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES

description: Abstract Aiming the knowledge of the artisanal colonial cheese produced in the south of the Rio Grande do Sul, were analyzed 30 samples purchased in the local trade and fairs for physicochemical characteristics, the microbiological analyzes required by the National Agency of Sanitary Surveillance (ANVISA), Yersinia enterocolitica isolation and antimicrobial resistance of Staphylococcus coagulase positive isolates obtained from these samples. The median values resulting from the physicochemical analyzes were, pH 5,86, titratable acidity of 0,49 g of lactic acid/100 g, humidity of 49,12%, water activity of 0,973, protein of 19,14%, fat of 14,71% Ash content of 2,93% and chloride content 0,63 gNaCl/100g. Regarding the analysis required by ANVISA 86,66% of the samples were outside the required standards and no samples were positive for Salmonella and Listeria monocytogenes, there was also isolation to isolate Yersinia enterocolitica from 3,33% of the samples. The highest resistance rate of the isolates of Staphylococcus coagulase positive was compared to Penicillin G with 100% of the resistant isolates, and the lowest against Ciprofloxacin with no resistant isolates. 65.00% of the isolates were resistant to at least six antimicrobials and 86,95% demonstrated resistance to Cefoxitin, a troubling result, especially in Methicillin Resistant isolates. The cheese produced and marketed informally in South of Rio Grande do Sul presents a great variation in the physicochemical characteristics and in general high microbial contamination wich may represent a risk to consumer health.
DOI: 10.6084/m9.figshare.7185914.v1
title: The sales of craft over a Lively Talk and a cup of Coffee: social representations in a commercialization center of solidarity economy

description: ABSTRACT The purpose of this article is to analyze the social representations about solidarity economy, work and crafts, circulating among the craftswomen of the Solidarity Economy Commercialization Center of the municipality of Cariacica-ES. For this purpose, we use the collection technique of data triangulation based on non-participant observation of ethnographic inspiration, interviews, and documentary research. The main results point to the valuation of crafts as a therapy and not only as work, with solidarity economy being pointed out by the craftswomen as the best format, given the possibility of performing shared management and the valorization of the human being. The conception of being able to do something with the hands dictates the rhythm of producing the crafts, reflected in the way of conducting management in a particular way, overcoming the difficulties encountered.
DOI: 10.6084/m9.figshare.8259983
title: PHYSICAL CHEMICAL AND MICROBIOLOGICAL QUALITY OF GOAT MILKPRODUCED IN DISTRITO FEDERAL

description: Abstract The goals of this study were to evaluate the physicochemical and microbiological quality of goat milk produced in Distrito Federal, Brazil. The samples were collected as pool (n=40) and whole milk samples (n=10). The physicochemical means observed were: Fat (animals: 3.01% ± 0.679, whole milk: 4.45% ± 1.223); nonfat solids (animals: 9.24% ± 0.651, whole milk: 9.2% ± 0.615); density (animals: 1.033g/mL ± 0.002, whole milk: 1.032g/mL ± 0.002); protein (animals: 3.5% ± 0.551, whole milk: 3.67% ± 0.778); lactose (animals: 5.0% ± 0.035, whole milk: 4.94% ± 0.015); acidity (animals: 18.47°D ± 0.552, whole milk: 18.5°D ± 0.5); pH (animals and whole milk: 6.9 ± 0.098); cryoscopic index (animals:-0,560°H ± 0.010, whole milk -0.558°H ± 0.005). There were no positive samples for antibiotic residues. The mean scores microbiological counts were: aerobic mesophilic 1.2x103 CFU/mL (animals), 7.6x103 CFU/mL (whole milk); total coliforms 1.0 CFU/mL (animals), 1.2x104 CFU/mL (whole milk); Escherichia coli 2.0 CFU/mL (animals); psychrotrophics 1.0x104 CFU/mL (whole milk); acid lactic bacteria 4.7x102 CFU/mL (animals), 7.8x103 CFU/mL (whole milk); yeast and moulds, 1.0 CFU/mL (animals), 4.9x103 CFU/mL (whole milk); Staphylococcus aureus 2.1x102 CFU/mL (animals), 2.8x102 CFU/mL (whole milk). Listeria monocytogenes and Salmonella spp. were not detected in any sample. The results indicate that the goat milk produced in Distrito Federal offers quality and microbiological safety and may be an incentive for the further development of dairy goat.
DOI: 10.6084/m9.figshare.8259983.v1
title: PHYSICAL CHEMICAL AND MICROBIOLOGICAL QUALITY OF GOAT MILKPRODUCED IN DISTRITO FEDERAL

description: Abstract The goals of this study were to evaluate the physicochemical and microbiological quality of goat milk produced in Distrito Federal, Brazil. The samples were collected as pool (n=40) and whole milk samples (n=10). The physicochemical means observed were: Fat (animals: 3.01% ± 0.679, whole milk: 4.45% ± 1.223); nonfat solids (animals: 9.24% ± 0.651, whole milk: 9.2% ± 0.615); density (animals: 1.033g/mL ± 0.002, whole milk: 1.032g/mL ± 0.002); protein (animals: 3.5% ± 0.551, whole milk: 3.67% ± 0.778); lactose (animals: 5.0% ± 0.035, whole milk: 4.94% ± 0.015); acidity (animals: 18.47°D ± 0.552, whole milk: 18.5°D ± 0.5); pH (animals and whole milk: 6.9 ± 0.098); cryoscopic index (animals:-0,560°H ± 0.010, whole milk -0.558°H ± 0.005). There were no positive samples for antibiotic residues. The mean scores microbiological counts were: aerobic mesophilic 1.2x103 CFU/mL (animals), 7.6x103 CFU/mL (whole milk); total coliforms 1.0 CFU/mL (animals), 1.2x104 CFU/mL (whole milk); Escherichia coli 2.0 CFU/mL (animals); psychrotrophics 1.0x104 CFU/mL (whole milk); acid lactic bacteria 4.7x102 CFU/mL (animals), 7.8x103 CFU/mL (whole milk); yeast and moulds, 1.0 CFU/mL (animals), 4.9x103 CFU/mL (whole milk); Staphylococcus aureus 2.1x102 CFU/mL (animals), 2.8x102 CFU/mL (whole milk). Listeria monocytogenes and Salmonella spp. were not detected in any sample. The results indicate that the goat milk produced in Distrito Federal offers quality and microbiological safety and may be an incentive for the further development of dairy goat.
DOI: 10.6084/m9.figshare.7304495
title: Robust pulmonary segmentation for chest radiography, combining enhancement, adaptive morphology and innovative active contours

description: Abstract Introduction Statistical data reveal that approximately 140 million radiological exams are performed annually in Brazil. These exams are designed to detect and to analyze fractures, caused by different types of trauma; as well as, to diagnose pathologies such as pulmonary diseases. For better visualization of those lesions or abnormalities, methods of image segmentation can be implemented. Such methods lead to the separation of the region of interest, which allows extracting the characteristics and anomalies of the desired tissue. However, the methods developed by researchers in this area still have restrictions. Consequently, we present an automatic pulmonary segmentation approach that overcomes these constraints. Methods This method is composed of a combination of Discrete Wavelet Packet Frame (DWPF), morphological operations and Gradient Vector Flow (GVF). The methodology is divided into four steps: Pre-processing - the original image is enhanced by discrete wavelet; Processing - where occurs a combination of the Otsu threshold with a series of morphological operations in order to identify the pulmonary object; Post-processing - an innovative form of using GVF improves the binary information of pulmonary tissue, and; Evaluation – the segmented images were evaluated for accuracy of detection the pulmonary region and border. Results The evaluation was carried out by segmenting 247 digital X-ray challenging images of the thorax human. The results show high for values of Overlap (97,63% ± 3.34%), and Average Contour Distance (0.69mm ± 0.95mm). Conclusion The results allow verifying that the proposed technique is robust and more accurate than other methods of lung segmentation, besides being a fully automatic method of lung segmentation.
DOI: 10.6084/m9.figshare.8091929
title: SANITARY HYGIENIC QUALITY OF TAMBAQUI (Colossoma macropomum) MARKETED IN THE CITY OF SÃO LUÍS - MA

description: Abstract The identification of the hygienic-sanitary conditions of thTe fish is of is of the utmost importance for the promotion of health and life quality of the population, therefore the purpose of this study was to evaluate the microbiological quality and verify the susceptibility profile to antimicrobials of the isolated bacteria from tambaqui (C. macropomum) marketed in the city of São Luís, Maranhão. The 60 samples of tambaqui, obtained from supermarkets and free markets, were analyzed for the Most Probable Number (MPN) of total coliforms and thermotolerant; search for Escherichia coli; search for Aeromonas spp., and antimicrobial resistance profile. a high total coliform contagion and thermotolerant was detected, besides the presence of pathogenic bacteria, such as: Aeromonas spp. in 56 (93.3%) and E. coli, in 13 (43.3%) of the analyzed samples. Regarding the antimicrobial resistance profile, the isolated of E. coli showed low percentages of resistance and Aeromonas strains had high levels of antimicrobial resistance tested. It can be concluded that the tambaqui marketed in São Luís-MA presents hygienic-sanitary conditions that are inadequate for the consumer.
DOI: 10.6084/m9.figshare.8091929.v1
title: SANITARY HYGIENIC QUALITY OF TAMBAQUI (Colossoma macropomum) MARKETED IN THE CITY OF SÃO LUÍS - MA

description: Abstract The identification of the hygienic-sanitary conditions of thTe fish is of is of the utmost importance for the promotion of health and life quality of the population, therefore the purpose of this study was to evaluate the microbiological quality and verify the susceptibility profile to antimicrobials of the isolated bacteria from tambaqui (C. macropomum) marketed in the city of São Luís, Maranhão. The 60 samples of tambaqui, obtained from supermarkets and free markets, were analyzed for the Most Probable Number (MPN) of total coliforms and thermotolerant; search for Escherichia coli; search for Aeromonas spp., and antimicrobial resistance profile. a high total coliform contagion and thermotolerant was detected, besides the presence of pathogenic bacteria, such as: Aeromonas spp. in 56 (93.3%) and E. coli, in 13 (43.3%) of the analyzed samples. Regarding the antimicrobial resistance profile, the isolated of E. coli showed low percentages of resistance and Aeromonas strains had high levels of antimicrobial resistance tested. It can be concluded that the tambaqui marketed in São Luís-MA presents hygienic-sanitary conditions that are inadequate for the consumer.
DOI: 10.6084/m9.figshare.7304495.v1
title: Robust pulmonary segmentation for chest radiography, combining enhancement, adaptive morphology and innovative active contours

description: Abstract Introduction Statistical data reveal that approximately 140 million radiological exams are performed annually in Brazil. These exams are designed to detect and to analyze fractures, caused by different types of trauma; as well as, to diagnose pathologies such as pulmonary diseases. For better visualization of those lesions or abnormalities, methods of image segmentation can be implemented. Such methods lead to the separation of the region of interest, which allows extracting the characteristics and anomalies of the desired tissue. However, the methods developed by researchers in this area still have restrictions. Consequently, we present an automatic pulmonary segmentation approach that overcomes these constraints. Methods This method is composed of a combination of Discrete Wavelet Packet Frame (DWPF), morphological operations and Gradient Vector Flow (GVF). The methodology is divided into four steps: Pre-processing - the original image is enhanced by discrete wavelet; Processing - where occurs a combination of the Otsu threshold with a series of morphological operations in order to identify the pulmonary object; Post-processing - an innovative form of using GVF improves the binary information of pulmonary tissue, and; Evaluation – the segmented images were evaluated for accuracy of detection the pulmonary region and border. Results The evaluation was carried out by segmenting 247 digital X-ray challenging images of the thorax human. The results show high for values of Overlap (97,63% ± 3.34%), and Average Contour Distance (0.69mm ± 0.95mm). Conclusion The results allow verifying that the proposed technique is robust and more accurate than other methods of lung segmentation, besides being a fully automatic method of lung segmentation.
DOI: 10.6084/m9.figshare.7519580.v1
title: Productive performance and carcass characteristics of lambs grazing on pastures of two cultivars of buffel grass and three forage allowance

description: SUMMARY The objective of this present trial was to evaluate the forage intake, productive performance of lambs (average daily gain, total weight gain and final body weight), the carcass characteristics (hot carcass weight and hot carcass dressing), besides stocking rate and weight gain by area of buffel grass pastures (Cenchrus ciliaris L.) grazing by lambs. This trial was carried out during September 2009 to Ausgust 2010, using continuos stocking. The treatments were combinations of two cultivars of buffel grass (Biloela and Cpatsa 7754) and three forage allowance (4, 8 and 12 kg of dry matter/100 kg of body weight or 4, 8 and 12%) in 3 x 2 factorial arrangement and completely randomized blocks with three replicates. The variables related to forage intake, produtive performance, carcass characteristics, stocking rate and weight gain by area did not affect by cultivars, forage allowance and interation between cultivars and forage allowance. The lambs presented 452,14 g/animal/day of dry matter intake, 59,77 g/animal/day of average daily gain, 41,51 % of hot carcass dressing, while buffel grass pastures had 11,78 lambs/ha and promoted 205,64 kg/ha/year of weight gain.
DOI: 10.6084/m9.figshare.7865531.v1
title: SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING

description: Abstract This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.
DOI: 10.6084/m9.figshare.11390682.v1
title: EVALUATION OF DIFFERENT STARTERS CULTURES IN THE OBTAITION OF ITALIAN-TYPE SAUSAGE

description: Abstract The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with maturation approximately 30 days, reaching pH around 5.3. The use of Lactobacillus bacteria as starter cultures provide fermentation processes and products more uniform and safe, reducing the maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical and microbiological characteristics. Coagulase-negative staphylococci (commonly in S. xylosus and S. carnosus fermented meat products) have technological advantages such as nitrite and nitrate redutase activity, oxygen uptake and catalase activity that improve color stability and decrease the development of rancidity in the skin, contribute to the generation of flavor due to the proteolytic and lipolytic capacity. This work aimed to study the influence of different starters cultures (S. xylosus, S. carnosus, L. sakei and L. plantarum) combined with different concentrations of glucose substrate (40.5 and 99.5%) in properties of Italian-Type Sausage, as well as the influence of their concentration on starter performance. During the processing and shelf life the sausages were evaluated in relation to physic-chemical, microbiological and sensorial characteristics. In all samples of Italian-type Sausages have similar behavior in relation to physical-chemical parameters (moisture, protein, and fat). There was no growth of undesirable micro-organisms in the samples after 60 days of shelf life. By the sensorial analysis, the sample with low concentration of substrate (40.5%) and with S. carnosus and L. sakei cultures was the one that received the best grades and better acceptance by the tasters, and presented values of nitrites and nitrites according to the legislation.
DOI: 10.6084/m9.figshare.7519580
title: Productive performance and carcass characteristics of lambs grazing on pastures of two cultivars of buffel grass and three forage allowance

description: SUMMARY The objective of this present trial was to evaluate the forage intake, productive performance of lambs (average daily gain, total weight gain and final body weight), the carcass characteristics (hot carcass weight and hot carcass dressing), besides stocking rate and weight gain by area of buffel grass pastures (Cenchrus ciliaris L.) grazing by lambs. This trial was carried out during September 2009 to Ausgust 2010, using continuos stocking. The treatments were combinations of two cultivars of buffel grass (Biloela and Cpatsa 7754) and three forage allowance (4, 8 and 12 kg of dry matter/100 kg of body weight or 4, 8 and 12%) in 3 x 2 factorial arrangement and completely randomized blocks with three replicates. The variables related to forage intake, produtive performance, carcass characteristics, stocking rate and weight gain by area did not affect by cultivars, forage allowance and interation between cultivars and forage allowance. The lambs presented 452,14 g/animal/day of dry matter intake, 59,77 g/animal/day of average daily gain, 41,51 % of hot carcass dressing, while buffel grass pastures had 11,78 lambs/ha and promoted 205,64 kg/ha/year of weight gain.
DOI: 10.6084/m9.figshare.7865531
title: SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING

description: Abstract This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.