Search

Transitional foods for infants and children of early childhood, also popularly known as baby-food, are used in order to complement the diet, gradually introducing new sources of nutrients to children in the weaning phase. The objective is to evaluate the chemical and biochemical quality of transitional foods for infants and young children such as vegetable and meat baby-food (VMBF) and vegetable and chicken baby-food (VCBF). 20 samples of VMBF and VCBF were analyzed. The levels of nitrate, sodium, pH, macronutrients (protein, lipid and carbohydrate), total caloric value (TCV), humidity, fixed mineral residue (FMR) and solid matter (SM) were determined in duplicate. The results showed that the two types of baby-food (VMBF and VCBF) did not show statistical differences (p > 0.05). Regarding the current legislation, it was found that 100% of the samples of VMBF and VCBF presented within the reference values for the pH and SM tests. The VMBF samples showed percentages of 25%, 100%, 25% and 25% for the nitrate, sodium, protein and TCV assays that were outside the permitted values, respectively. The samples of VCBF, however, presented percentage indexes of 40%, 80% and 40% for the tests of nitrate, sodium and protein outside the established reference standards, respectively. It is concluded that the high levels of nitrate and sodium are worrisome, being necessary the active inspection by Organs regulating agencies in relation to these foods due to its importance in child development. [ABSTRACT FROM AUTHOR]

The Nutrition and Dietetics Service (NDS) is the sector of a hospital responsible for developing activities related to food and nutrition for patients, companions and employees. Care for food safety in the hospital environment is of fundamental importance, since the food prepared in this location will be directed, in most cases, to immunocompromised patients. The objective of the present study was to evaluate the hygienic-sanitary conditions of surfaces, equipment, utensils and hands of food handlers of an NDS of a public hospital in the Midwest of the State of São Paulo. By means of a superficial swab, samples were collected from 101 surfaces, equipment and utensils and from 46 hands of food handlers. The samples were subjected to counts of mesophilic, coliform and Escherichia coli and the positive coagulase Staphylococcus count was also performed in the hands of food handlers. It was observed that 51.4% of the surfaces, equipment, utensils and surfaces were out of the standard for mesophiles, 50.4% for coliforms and 3.9% for E. coli. Of the 46 sampled hands, 23.9% showed non-standard results for mesophiles, 32.6% for coliforms and only 2.1% for E. coli and coagulase positive Staphylococcus. The results showed errors in the process of cleaning surfaces, equipment, utensils and hands, which can directly influence the quality and safety of the food offered to patients, companions and collaborators. [ABSTRACT FROM AUTHOR]