Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

Detalhes bibliográficos
Autor(a) principal: RODRIGUES,Aline de Oliveira
Data de Publicação: 2018
Outros Autores: GANDRA,Eliezer Avila, CONCEIÇÃO,Rita de Cássia dos Santos da, SILVEIRA,Débora Rodrigues, TIMM,Cláudio Dias
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500154
Resumo: Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers’ hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers’ hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.
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spelling Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sectorfood safetycoagulase positive Staphylococcusthermotolerant coliformrep-PCRAbstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers’ hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers’ hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500154Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.17417info:eu-repo/semantics/openAccessRODRIGUES,Aline de OliveiraGANDRA,Eliezer AvilaCONCEIÇÃO,Rita de Cássia dos Santos daSILVEIRA,Débora RodriguesTIMM,Cláudio Diaseng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500154Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
title Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
spellingShingle Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
RODRIGUES,Aline de Oliveira
food safety
coagulase positive Staphylococcus
thermotolerant coliform
rep-PCR
title_short Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
title_full Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
title_fullStr Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
title_full_unstemmed Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
title_sort Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector
author RODRIGUES,Aline de Oliveira
author_facet RODRIGUES,Aline de Oliveira
GANDRA,Eliezer Avila
CONCEIÇÃO,Rita de Cássia dos Santos da
SILVEIRA,Débora Rodrigues
TIMM,Cláudio Dias
author_role author
author2 GANDRA,Eliezer Avila
CONCEIÇÃO,Rita de Cássia dos Santos da
SILVEIRA,Débora Rodrigues
TIMM,Cláudio Dias
author2_role author
author
author
author
dc.contributor.author.fl_str_mv RODRIGUES,Aline de Oliveira
GANDRA,Eliezer Avila
CONCEIÇÃO,Rita de Cássia dos Santos da
SILVEIRA,Débora Rodrigues
TIMM,Cláudio Dias
dc.subject.por.fl_str_mv food safety
coagulase positive Staphylococcus
thermotolerant coliform
rep-PCR
topic food safety
coagulase positive Staphylococcus
thermotolerant coliform
rep-PCR
description Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers’ hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers’ hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500154
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500154
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.17417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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