[Sodium, potassium and calcium content in regional dishes consumed in Sonora, Mexico].

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Grijalva Haro, M I; Valencia, M E; Wyatt, J

1990-06-01

The content of sodium, potassium and calcium was determined in 15 regional dishes, by atomic absorption spectrophotometry. The Na:K ratio was high in most of the dishes due to the high sodium content and low content of potassium found. The higher sources of the studied minerals were "tortilla de harina" with 1,372.8 mg/100 g of sodium; "chorizo con papas" with 466 mg/100 g of potassium, and "calabacitas con queso" with 244.1 mg/100 g of calcium. Two of the dishes considered as desserts, "capirotada" and "arroz con leche" showed the lowest Na:K ratio (0.66 and 0.81, respectively).

Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

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Jorge E. Cobos-Velazsco

2014-06-01

Full Text Available The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered stable at room temperature due to their acidity and drying degree. Regarding to the weight loss and diameter of the sausage parameters, there were no differences between source types, however, a reduction of diameter was observed with the addition of fiber. Sausages with lamb meat and fiber showed an increase in oxidation. Higher values of luminosity were obtained in pork sausages. The most preferred samples were the pork meat sausages with the presence of fiber.

Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.

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Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C

2006-01-01

This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.

Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes

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Ana K. Carrascal-Camacho

2009-12-01

Full Text Available Effect of cooking time and temperature on sausages artificially inoculated with Listeria monocytogenes. Objective. To find whetherthe cooking times traditionally used by consumers are enough to inactivate Listeria monocytogenes artificially inoculated into sausages.Materials and methods. A survey asking about sausage cooking habits was completed with 50 housewives. We analyzed 60 samples ofsausages previously inoculated with 103 CFU g-1 from a pool of 5 strains of L. monocytogenes, then the cooking procedures described inthe survey were applied to the samples, and counting was done immediately after. Additionally, a complementary test was carried out byinoculating 20 samples of sausages with 103 CFU g-1 and exposing them to 72 oC and 73 oC for 30 seg. Results. The survey showed that15 minute boiling and 5 minute frying are the most frequent ways of preparing sausages by consumers. We established that the time andcooking conditions used in our assay had a statistically significant effect (p: 0.016 on the inoculated samples. In the complementary assay,statistical data (p: 0.0001 indicated that internal temperatures of 73 oC are enough to inactivate the pathogen at an industrial scale.Conclusion. Cooking by 15 minute boiling and 5 minute frying are enough to inactive concentrations of 103 g-1 of Listeria monocytogenesartificially inoculated into sausages.

Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.

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Fonseca, Beatriz; Kuri, Victor; Zumalacárregui, José M; Fernández-Diez, Ana; Salvá, Bettit K; Caro, Irma; Osorio, M Teresa; Mateo, Javier

2011-01-01

The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichón" and "chorizo." Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a(w) , lactic and acetic acid, α-amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate-added and control sausages were ranked by consumers in order of preference. In "salchichón," phosphate addition resulted in a significant (P sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality. The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry-ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates. © 2011 Institute of Food Technologists®

Presencia de sulfitos en carne picada y preparados de carne elaborados en industrias de la Comunidad Valenciana

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Zubeldia Lauzurica Lourdes

1997-01-01

Full Text Available FUNDAMENTO: Desde este estudio y frente al desarrollo de disposiciones para la armonización de la legislación alimentaria sobre aditivos, se pretende conocer la utilización de sulfitos en carnes picadas y preparados de carne elaborados en establecimientos ubicados en la Comunidad Valenciana. MÉTODOS: Previa planificación de los tipos de productos y del número de muestras a investigar, se evalúan cualitativa y cuantitativamente los resultados obtenidos respecto a la presencia de sulfitos, expresados en mg/kg de SO2. RESULTADOS: Destaca la presencia de sulfitos en el 65,38% de muestras de hamburguesas de ternera/cerdo y en el 64,18% de hamburguesas de pollo. En carnes picadas, chorizo fresco y salchicha cruda se pone de manifiesto una mejor adaptación a la normativa. CONCLUSIONES: Se observa el amplio uso de sulfitos en los preparados de carne. La inminente aplicación de la normativa comunitaria va a suponer una modificación en las prácticas de elaboración de estos productos.

Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage

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Pateiro, Mirian; Bermúdez, Roberto; Lorenzo, José Manuel; Franco, Daniel

2015-01-01

The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p antioxidants so that samples that contained antioxidants were more effective in maintaining color. The improving effects were dose-dependent with highest values with the dose of 50 mg/kg during ripening and depend on the extract during vacuum packaging. Addition of antioxidants decreased (p antioxidants matched or even improved the results obtained for butylated hydroxytoluene (BHT). Regarding texture profile analysis (TPA) analysis, hardness values significantly (p antioxidants, obtaining the lower results with the dose of 200 mg/kg both during ripening and vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC), lactic acid bacteria (LAB), mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05) release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation. PMID:26785337

EFECTO DEL TRATAMIENTO FERMENTATIVO CON MIELES DE CAÑA Y ABEJA EN LA CALIDAD PROTEICA DE ALIMENTOS CÁRNICOS Y LÁCTEOS EFEITO DO TRATAMENTO DE FERMENTAÇÃO COM DUAS FONTES DE MEL NA QUALIDADE PROTEICA DE ALIMENTOS CÁRNICOS E LÁCTEOS EFFECT OF A FERMENTATION TREATMENT WITH A HONEY MIXTURE ON THE PROTEIN QUALITY OF MEAT, FISH AND DAIRY FOODS

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DAYRON GUTIÉRREZ

2011-12-01

Full Text Available Se evaluaron alimentos cárnicos (salmón, trucha, chorizo, salchicha y lácteos (queso sometidos a 3 tratamientos: 1 Térmico (77, 2 Fermentativo (TF, 3 Testigo (TE. Para evaluar algunos efectos se determinó el contenido de nitrógeno total (CNT, el contenido de proteína soluble (PS, y la digestibilidad in vitro de proteína (DP. El TF mejoró significativamente la DP en los alimentos. En el CNT se encontró que entre el TT y el TE no hubo diferencias, sin embargo sí hubo diferencia en el CNT entre el TE y el TE evidenciando menor CNT en el TF. Para la PS no hubo diferencia entre TF y el TE, sin embargo para el TT sí hubo diferencia, evidenciando mayor PS en 2 de los 4 alimentos evaluados en relación al TE. El TF no mejoró la calidad proteica de los alimentos, si bien hubo aumento en la DP, también hubo pérdidas en el CNT.Se avaliaram alimentos cárnicos (salmão, truta, linguiça, salchicha e lácteos (queijo submetidos a 3 tratamentos: 1 Térmico (77, 2 Fermentação (TF, 3 Testemunha (TE. Para avallar os efeitos dos tratamentos, se determinou o conteúdo de nitrogênio total (CNT, o conteúdo de proteína solúvel (PS, e a digestão in vitro de proteína (DP. 0 TF melhorou significativamente a DP nos alimentos. No CNT não houve diferenças significativas entre o TT e o TE mas houve entre o TF e o TE, mostrando menor CNT no TF. Para a PS não houve diferença significativa entre oTF e o TE, mas houve diferenga para o TT, mostrando maior PS nos 2 dos 4 alimentos avaliados com relaçao ao TE. 0 TF não melhorou a qualidade protéica dos alimentos, apesar do aumento na DP, houve perdas no CNT.Meat (salmon, trout, chorizo, sausage and dairy (cheese products were treated in 3 ways: thermal cooking, fermentation, and raw. The following was evaluated: total nitrogen content (TN, soluble protein content (SP and in vitro protein digestibility (PD. Thermal cooking significantly improved the product's PD. There was no difference in TN between

Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage

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Mirian Pateiro

2015-01-01

Full Text Available The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p < 0.05 affected by the addition of antioxidants so that samples that contained antioxidants were more effective in maintaining color. The improving effects were dose-dependent with highest values with the dose of 50 mg/kg during ripening and depend on the extract during vacuum packaging. Addition of antioxidants decreased (p < 0.05 the oxidation, showing thiobarbituric acid reactive substances (TBARS values below 0.4 mg MDA/kg. Natural antioxidants matched or even improved the results obtained for butylated hydroxytoluene (BHT. Regarding texture profile analysis (TPA analysis, hardness values significantly (p < 0.001 decreased with the addition of antioxidants, obtaining the lower results with the dose of 200 mg/kg both during ripening and vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC, lactic acid bacteria (LAB, mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05 release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation.

The little-studied cluster Berkeley 90. I. LS III +46 11: a very massive O3.5 If* + O3.5 If* binary

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Maíz Apellániz, J.; Negueruela, I.; Barbá, R. H.; Walborn, N. R.; Pellerin, A.; Simón-Díaz, S.; Sota, A.; Marco, A.; Alonso-Santiago, J.; Sanchez Bermudez, J.; Gamen, R. C.; Lorenzo, J.

2015-07-01

Context. It appears that most (if not all) massive stars are born in multiple systems. At the same time, the most massive binaries are hard to find owing to their low numbers throughout the Galaxy and the implied large distances and extinctions. Aims: We want to study LS III +46 11, identified in this paper as a very massive binary; another nearby massive system, LS III +46 12; and the surrounding stellar cluster, Berkeley 90. Methods: Most of the data used in this paper are multi-epoch high S/N optical spectra, although we also use Lucky Imaging and archival photometry. The spectra are reduced with dedicated pipelines and processed with our own software, such as a spectroscopic-orbit code, CHORIZOS, and MGB. Results: LS III +46 11 is identified as a new very early O-type spectroscopic binary [O3.5 If* + O3.5 If*] and LS III +46 12 as another early O-type system [O4.5 V((f))]. We measure a 97.2-day period for LS III +46 11 and derive minimum masses of 38.80 ± 0.83 M⊙ and 35.60 ± 0.77 M⊙ for its two stars. We measure the extinction to both stars, estimate the distance, search for optical companions, and study the surrounding cluster. In doing so, a variable extinction is found as well as discrepant results for the distance. We discuss possible explanations and suggest that LS III +46 12 may be a hidden binary system where the companion is currently undetected.

An estimation of the carcinogenic risk associated with the intake of multiple relevant carcinogens found in meat and charcuterie products.

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Hernández, Ángel Rodríguez; Boada, Luis D; Almeida-González, Maira; Mendoza, Zenaida; Ruiz-Suárez, Norberto; Valeron, Pilar F; Camacho, María; Zumbado, Manuel; Henríquez-Hernández, Luis A; Luzardo, Octavio P

2015-05-01

Numerous epidemiological studies have demonstrated a link between excessive meat consumption and the incidence of various cancers, especially colorectal cancer, and it has been suggested that environmental carcinogens present in meat might be related to the increased risk of cancer associated with this food. However, there are no studies evaluating the carcinogenic potential of meat in relation to its content of carcinogens. Our purpose was to emphasize the relevance of environmental carcinogens existing in meat as a determinant of the association between cancer and meat consumption. Because within Europe, Spain shows high consumption of meat and charcuterie, we performed this study focusing on Spanish population. Based on the preferences of consumers we acquired 100 samples of meat and charcuterie that reflect the variety available in the European market. We quantified in these samples the concentration of 33 chemicals with calculated carcinogenic potential (PAHs, organochlorine pesticides, and dioxin-like PCBs). The carcinogenic risk of these contaminants was assessed for each food using a risk ratio based on the current consumption of meat and charcuterie and the maximum tolerable intake of these foods depending on the level of contamination by the carcinogens they contain. Our results indicate that the current consumption of beef, pork, lamb, chicken, and "chorizo", represents a relevant carcinogenic risk for consumers (carcinogenic risk quotient between 1.33 and 13.98). In order to reduce carcinogenic risk, the study population should halve the monthly consumption of these foods, and also not to surpass the number of 5 servings of beef/pork/chicken (considered together). Copyright © 2015 Elsevier B.V. All rights reserved.

Infestación domiciliaria por triatominos y seroprevalencia humana en el Departamento Empedrado, Corrientes, Argentina

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Bar Maria Esther

1997-01-01

Full Text Available En el presente estudio se investigó la colonización domiciliaria y peridomiciliaria por triatominos, el índice de infección de Triatoma infestans y la presencia de seropositivos humanos al Trypanosoma cruzi, en áreas rurales del Departamento Empedrado, Corrientes, Argentina. La metodología utilizada en la búsqueda, determinación sistemática, obtención de índices de infección de los triatominos y en ta detección de seropositivos fue mencionada en un trabajo previo. El 53,0% de las 100 viviendas estudiadas tenían paredes de "chorizo", el 37,5% de los techos eran de chapas de zinc o cartón, combinadas con otros materiales y el 83,0% tenta pisos de tierra. En el 91,0% de los domicílios los pobladores cohabitaban con animales domésticos. La infestación domiciliaria por triatominos fue del 30,0%, correspondiendo 29,0% a T. infestans y 1,0% a Triatoma sordida. El índice de infección natural de T. infestans por T. cruzi fue 23, el índice de colanizacián fue 75 y el de dispersián alcanzá a 54,5. El 12, 1 % de los peridomicilios estaban infestados por T. sordida y el 2,4% por T. infestans. La prevalencia general de los 298 pacientes analizados, por los tests de Hemaglutinacián Indirecta e Inmunofluorescencia Indirecta, fue del 32,2%, destacándose el alto porcentaje de infectados (23,7%, hallado en el grupo etario de 0-10 años, que representa al de mayor riesgo de transmisión.

Infestación domiciliaria por triatominos y seroprevalencia humana en el Departamento Empedrado, Corrientes, Argentina

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Maria Esther Bar

Full Text Available En el presente estudio se investigó la colonización domiciliaria y peridomiciliaria por triatominos, el índice de infección de Triatoma infestans y la presencia de seropositivos humanos al Trypanosoma cruzi, en áreas rurales del Departamento Empedrado, Corrientes, Argentina. La metodología utilizada en la búsqueda, determinación sistemática, obtención de índices de infección de los triatominos y en ta detección de seropositivos fue mencionada en un trabajo previo. El 53,0% de las 100 viviendas estudiadas tenían paredes de "chorizo", el 37,5% de los techos eran de chapas de zinc o cartón, combinadas con otros materiales y el 83,0% tenta pisos de tierra. En el 91,0% de los domicílios los pobladores cohabitaban con animales domésticos. La infestación domiciliaria por triatominos fue del 30,0%, correspondiendo 29,0% a T. infestans y 1,0% a Triatoma sordida. El índice de infección natural de T. infestans por T. cruzi fue 23, el índice de colanizacián fue 75 y el de dispersián alcanzá a 54,5. El 12, 1 % de los peridomicilios estaban infestados por T. sordida y el 2,4% por T. infestans. La prevalencia general de los 298 pacientes analizados, por los tests de Hemaglutinacián Indirecta e Inmunofluorescencia Indirecta, fue del 32,2%, destacándose el alto porcentaje de infectados (23,7%, hallado en el grupo etario de 0-10 años, que representa al de mayor riesgo de transmisión.

El patrimonio modesto de las ciudades intermedias bonaerenses: prácticas usuarias y reflexiones hacia la preservación de las casas "chorizo" de Tandil

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Lorena Marina Sánchez

2014-12-01

Por ello, la indagación se enfoca en el conocimiento del estado de concientización de los usuarios de estas viviendas en la ciudad intermedia de Tandil, cuyo pasado ha forjado un destacado corpus patrimonial modesto que subsiste dentro de la actual dinámica urbana. Se trabaja desde una concepción de la investigación principalmente cualitativa, con ayuda de datos cuantitativos, centrada en la variable histórica urbana-arquitectónica, la social y sus relaciones. Los resultados generales alcanzados, que hacen hincapié en las modificaciones de las viviendas, han posibilitado reflexiones orientadas hacia su salvaguarda.

[Characterization and nutritional value of a food artisan: the meat pie of Murcia].

Science.gov (United States)

Ruiz-Cano, Domingo; Pérez-Llamas, Francisca; López-Jiménez, José Ángel; González-Silvera, Daniel; Frutos, Maria José; Zamora, Salvador

2013-01-01

The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia. Copyright © AULA MEDICA EDICIONES 2013. Published by AULA MEDICA. All rights reserved.

Presencia de Salmonella spp. en un área del Caribe colombiano: un riesgo para la salud pública.

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Johnny Durango

2004-03-01

Full Text Available Salmonella está asociada frecuentemente con la enfermedad diarreica aguda; la bacteria se propaga principalmente por la ingestión de alimentos o de aguas contaminadas o por personas infectadas que manipulan los alimentos. En Colombia no se conoce la distribución de los serotipos de Salmonella en los alimentos. El objetivo de este estudio fue el de establecer la frecuencia de Salmonella spp. en alimentos del Caribe colombiano. Se analizaron 636 muestras de alimentos obtenidas en ventas de comidas rápidas callejeras y en plazas de mercados de Barranquilla (n=245, Montería (n=222, Sincelejo (n=87 y Cartagena (n=82. El aislamiento de la bacteria se realizó por el método convencional de la Food and Drug Administration (FDA de los Estados Unidos. Se inocularon 25 g de cada muestra de alimento en 225 ml de caldo de preenriquecimiento; posteriormente, se inoculó 1 ml a los caldos de enriquecimiento y, finalmente, se sembraron en medios de cultivo selectivos para Salmonella. Las colonias sospechosas se identificaron por pruebas bioquímicas y serológicas convencionales para Salmonella. Se aislaron 47 (7,4% Salmonella spp. Del total de muestras de carne de res, 9,3% fueron positivas para Salmonella spp., 12,6% de chorizo, 7,9% de queso, 5,2% de carne de cerdo, 1,6% de pollo y 10,5% de arepa de huevo. Los principales serotipos encontrados fueron S. Anatum (26%, S. Newport (13%, S. Typhimurium (9%, S. Gaminara (9% y S. Uganda (9%. Este estudio permitió establecer la distribución de los serotipos de Salmonella spp. en alimentos de la Costa Atlántica colombiana. No se observaron diferencias estadísticas significativas entre los estratos 1 y 4, ni entre los estratos 2 y 3 (p>0,05, pero sí entre los estratos 1, 2 y 3 (p

Optical-NIR dust extinction towards Galactic O stars

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Maíz Apellániz, J.; Barbá, R. H.

2018-05-01

Context. O stars are excellent tracers of the intervening ISM because of their high luminosity, blue intrinsic SED, and relatively featureless spectra. We are currently conducting the Galactic O-Star Spectroscopic Survey (GOSSS), which is generating a large sample of O stars with accurate spectral types within several kpc of the Sun. Aims: We aim to obtain a global picture of the properties of dust extinction in the solar neighborhood based on optical-NIR photometry of O stars with accurate spectral types. Methods: We have processed a carefully selected photometric set with the CHORIZOS code to measure the amount [E(4405 - 5495)] and type [R5495] of extinction towards 562 O-type stellar systems. We have tested three different families of extinction laws and analyzed our results with the help of additional archival data. Results: The Maíz Apellániz et al. (2014, A&A, 564, A63) family of extinction laws provides a better description of Galactic dust that either the Cardelli et al. (1989, ApJ, 345, 245) or Fitzpatrick (1999, PASP, 111, 63) families, so it should be preferentially used when analysing samples similar to the one in this paper. In many cases O stars and late-type stars experience similar amounts of extinction at similar distances but some O stars are located close to the molecular clouds left over from their births and have larger extinctions than the average for nearby late-type populations. In qualitative terms, O stars experience a more diverse extinction than late-type stars, as some are affected by the small-grain-size, low-R5495 effect of molecular clouds and others by the large-grain-size, high-R5495 effect of H II regions. Late-type stars experience a narrower range of grain sizes or R5495, as their extinction is predominantly caused by the average, diffuse ISM. We propose that the reason for the existence of large-grain-size, high-R5495 regions in the ISM in the form of H II regions and hot-gas bubbles is the selective destruction of small dust

REFLEXÕES SOBRE AS IDENTIDADES-CONSUMO NA AMÉRICA LATINA SOBRE A ÓTICA DA ATIVIDADE TURÍSTICA

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Denio Santos Azevedo

2014-06-01

Full Text Available A atividade turística relaciona-se, diante da sua complexidade, com elementos midiáticos que estimulam o consumo de determinados destinos e culturas. Os planejadores turísticos transformaram e continuam transformando cidades, a história, a memória e o patrimônio cultural material e imaterial de grupos sociais específicos, entendidos como elementos representativos das identidades, em atrativos turísticos, ou seja, em objetos de consumo. Tal fabricação possui como base de sustentação o planejamento turístico e a sua difusão se dá a partir das diferentes mídias utilizadas na promoção turística. Consumir as identidades-consumo é consumir simbolicamente o “outro” e tal prática gera “distinção” entre os grupos sociais, constrói imaginários e alimenta a “concorrência “inter-cidades” no mercado latino dos deslocamentos programados para fins turísticos. Neste sentido, os planejadores turísticos motivam os deslocamentos temporários por meio da possibilidade destes viajantes terem contato com outras culturas e conhecimentos, por meio do consumo simbólico dos elementos identitários do “outro”. É por meio do consumo simbólicos das representações identitárias de grupos sociais específicos que o turista ou visitante passa a identificar cidades e/ou países na promoção turística dos destinos. Considerando tais aspectos o presente estudo visa desenvolver reflexões sobre a relação entre o turismo, o turista e as identidades-consumo a partir de algumas observações sobre a promoção turística de algumas cidades latinas em sites de turismo aqui pesquisados. Observou-se, nos sites promocionais verificados, a representação de elementos considerados típicos de certos destinos turísticos como o Mariachi no México, a presença das comunidades guaranis na argentina, a exposição da gastronomia típica através dos Chivitos uruguaios, o Chorizo argentino, o Ceviche peruano, as Cachapas e as Arepas

Influencia de la adición en la dieta de los cerdos de extractos derivados de plantas y de la reducción del contenido en sal de los chorizos sobre la vida útil y la prevalencia de Salmonella

OpenAIRE

Panea Doblado, Begoña; Albertí Lasalle, Pere; Ripoll García, Guillermo

2017-01-01

Aragón es una región con niveles de prevalencia de salmonelosis muy por encima de la media europea (Vico y Mainar-Jaime, 2009). Los extractos derivados de plantas (EDP) poseen propiedades antimicrobianas y actúan sobre el control de la infección por Salmonella spp. en condiciones normales de explotación. Sin embargo, los cambios en la dieta pueden producir cambios en la calidad de la carne y de los productos derivados de ella. Los consumidores consideran que los atributos de ca...

Infestación domiciliaria por triatominos y seroprevalencia humana en el Departamento Empedrado, Corrientes, Argentina Household infestation by triatomines and human seroprevalence in Empedrado Department, Corrientes, Argentina

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Maria Esther Bar

1997-04-01

Full Text Available En el presente estudio se investigó la colonización domiciliaria y peridomiciliaria por triatominos, el índice de infección de Triatoma infestans y la presencia de seropositivos humanos al Trypanosoma cruzi, en áreas rurales del Departamento Empedrado, Corrientes, Argentina. La metodología utilizada en la búsqueda, determinación sistemática, obtención de índices de infección de los triatominos y en ta detección de seropositivos fue mencionada en un trabajo previo. El 53,0% de las 100 viviendas estudiadas tenían paredes de "chorizo", el 37,5% de los techos eran de chapas de zinc o cartón, combinadas con otros materiales y el 83,0% tenta pisos de tierra. En el 91,0% de los domicílios los pobladores cohabitaban con animales domésticos. La infestación domiciliaria por triatominos fue del 30,0%, correspondiendo 29,0% a T. infestans y 1,0% a Triatoma sordida. El índice de infección natural de T. infestans por T. cruzi fue 23, el índice de colanizacián fue 75 y el de dispersián alcanzá a 54,5. El 12, 1 % de los peridomicilios estaban infestados por T. sordida y el 2,4% por T. infestans. La prevalencia general de los 298 pacientes analizados, por los tests de Hemaglutinacián Indirecta e Inmunofluorescencia Indirecta, fue del 32,2%, destacándose el alto porcentaje de infectados (23,7%, hallado en el grupo etario de 0-10 años, que representa al de mayor riesgo de transmisión.Domestic and peridomestic triatomine colonization, T. infestans infection rate and human seropositives to Trypanosoma cruzi in rural areas of Empedrado Department, Corrientes, Argentina, were carried out. Methods used in order to search the triatomines, to determine them systematically, to obtain their infection rates and the human seropositives, were the same applied in a previous report. From 100 households characterized, 53.0% had mud walls, laminated zinc or cardboard combined with other elements were used in 37.5% of the roofs, and 83.0% had earthen