Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/16454 |
Resumo: | With high consumption in snack bars in the city, mayonnaise is a product made from oil, water, and eggs; used to enhance the taste of food and can be found in various forms for use. In Campina Grande, a artisanal mayonnaise has been used with the addition of natural spices as a way to further attract the population's palate, which makes this practice a propitious source for contamination of the product due to the handling process. With the objective of evaluating and quantifying the microbiological quality of this input made available by a snack bar in the city, the present study was designed. Analyzes were carried out according to the parameters governed by Normative nº 12/01, which approves technical regulation on microbiological standards in food, aiming to quantify Coliform / g (30 ° C), Salmonela spp./25g and Staphylococcus Coag. Pos /g. It was verified that all the samples of mayonnaise researched were outside one of the parameters recommended by the legislation, with the coliform being the most present microorganism. This contamination is indicative of the lack of care in handling. Thus, this study shows the importance of a microbiological analysis for the control, quality and safety in the preparation of artisanal mayonnaise, as well as the importance of good manufacturing practices to achieve food security. |
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Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PBEvaluación microbiológica de mayonesas artesanales prestadas em servicios alimentarios en el centro de Campina Grande - PB Avaliação microbiológica de maioneses artesanais fornecidas em serviços de alimentação do centro de Campina Grande - PB Qualidade. Boas Práticas de Fabricação. Microbiologia de alimentos.QualidadeBoas práticas de fabricaçãoMicrobiologia de alimentos.Calidad; Buenas prácticas de fabricación; Microbiología alimentaria.CalidadBuenas prácticas de fabricaciónMicrobiología alimentaria.: Quality; Good manufacturing practices; Food microbiology.QualityGood manufacturing practicesFood microbiology.With high consumption in snack bars in the city, mayonnaise is a product made from oil, water, and eggs; used to enhance the taste of food and can be found in various forms for use. In Campina Grande, a artisanal mayonnaise has been used with the addition of natural spices as a way to further attract the population's palate, which makes this practice a propitious source for contamination of the product due to the handling process. With the objective of evaluating and quantifying the microbiological quality of this input made available by a snack bar in the city, the present study was designed. Analyzes were carried out according to the parameters governed by Normative nº 12/01, which approves technical regulation on microbiological standards in food, aiming to quantify Coliform / g (30 ° C), Salmonela spp./25g and Staphylococcus Coag. Pos /g. It was verified that all the samples of mayonnaise researched were outside one of the parameters recommended by the legislation, with the coliform being the most present microorganism. This contamination is indicative of the lack of care in handling. Thus, this study shows the importance of a microbiological analysis for the control, quality and safety in the preparation of artisanal mayonnaise, as well as the importance of good manufacturing practices to achieve food security.Con alto consumoen los cafetaría de la ciudad, la mayonesa es un product elaborado a base de aceite, agua y huevos; se utiliza para mejorar el sabor de los alimentos y se puede encontraren varias formas de uso. En Campina Grande se ha utilizado mucha mayonesa artesanal con el agregado de especias naturales como una forma de atraeraúnmás el paladar de la población, lo que hace de estapráctica una fuentepropicia para la contaminación del producto por el proceso de manipulación. Con el fin de evaluar y cuantificar la calidad microbiológica de este insumo que pone a disposición un snack bar de la ciudad, se diseñó el presente estudio. Los análisis se realizaron de acuerdo con los parámetros regidos por la Normativa nº 12/01, que aprueba el reglamento técnico sobre estándares microbiológicos en alimentos, con el objetivo de cuantificar Coliformes / g (30 ° C), Salmonela spp./25g y Staphylococcus Coag. Pos / g. Se verificó que todas las muestras de mayonesa investigadas todas se encontra banfuera de alguno de los parámetros recomendados por la legislación, siendo el coliforme el microorganism más presente. Esta contaminación es indicativa de una falta de cuidado en la manipulación. Así, este estudiomuestra la importancia de un análisis microbiológico para el control, calidad e ino cuidaden la elaboración de mayonesa artesanal, así como la importancia de las buenas prácticas de fabricación para lograr la seguridad alimentaria.Com consumo elevado em lanchonetes da cidade a maionese é um produto feito à base de óleo, água e ovos; utilizada para realçar o sabor dos alimentos, podendo ser encontrada em diversas formas para uso. Em Campina Grande, muito se tem empregado a maionese de forma artesanal com adição de temperos naturais como forma de atrair ainda mais o paladar da população, o que torna esta prática uma fonte propícia para a contaminação do produto devido ao processo de manipulação. Com o objetivo de avaliar e quantificar a qualidade microbiológica deste insumo disponibilizado por lanchonete da cidade, o presente estudo foi traçado. Foram realizadas análises de acordo com os parâmetros regidos pela Normativa nº 12/01, que aprova regulamento técnico sobre padrões microbiológicos em alimentos, visando quantificar Coliforme/g (30°C), Salmonela spp./25g e Estafilococos Coag. Pos/g. Foi averiguado que todas as amostrasde maionese pesquisadas todas elas se encontravam fora de algum dos parâmetros recomendados pela legislação, sendo o coliforme o microrganismo mais presente. Esta contaminação é indicativo de falta de cuidado na manipulação. Assim, este estudo mostra a importância de uma análise microbiológica para o controle, qualidade e segurança no preparo das maioneses artesanais, bem como a importância de boas práticas de fabricação para o alcance da segurança alimentar.Research, Society and Development2021-06-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1645410.33448/rsd-v10i7.16454Research, Society and Development; Vol. 10 No. 7; e28410716454Research, Society and Development; Vol. 10 Núm. 7; e28410716454Research, Society and Development; v. 10 n. 7; e284107164542525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/16454/14789Copyright (c) 2021 Ana Clara Bezerra Felinto; Steffany Albuquerque do Bú; Eduarda Josefa Alves Marçal ; Igor Macêdo de Oliveira; Joyce Almeida Lima; Juliana Barbosa de Sousa; Wagner Gomes de Melo; Mayra da Silva Cavalcantihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFelinto, Ana Clara Bezerra Bú, Steffany Albuquerque do Marçal , Eduarda Josefa Alves Oliveira, Igor Macêdo de Lima, Joyce Almeida Sousa, Juliana Barbosa de Melo, Wagner Gomes de Cavalcanti, Mayra da Silva2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16454Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:00.077654Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB Evaluación microbiológica de mayonesas artesanales prestadas em servicios alimentarios en el centro de Campina Grande - PB Avaliação microbiológica de maioneses artesanais fornecidas em serviços de alimentação do centro de Campina Grande - PB |
title |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB |
spellingShingle |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB Felinto, Ana Clara Bezerra Qualidade. Boas Práticas de Fabricação. Microbiologia de alimentos. Qualidade Boas práticas de fabricação Microbiologia de alimentos. Calidad; Buenas prácticas de fabricación; Microbiología alimentaria. Calidad Buenas prácticas de fabricación Microbiología alimentaria. : Quality; Good manufacturing practices; Food microbiology. Quality Good manufacturing practices Food microbiology. |
title_short |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB |
title_full |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB |
title_fullStr |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB |
title_full_unstemmed |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB |
title_sort |
Microbiological evaluation of artisanal mayonnaise provided in food services in the center of Campina Grande - PB |
author |
Felinto, Ana Clara Bezerra |
author_facet |
Felinto, Ana Clara Bezerra Bú, Steffany Albuquerque do Marçal , Eduarda Josefa Alves Oliveira, Igor Macêdo de Lima, Joyce Almeida Sousa, Juliana Barbosa de Melo, Wagner Gomes de Cavalcanti, Mayra da Silva |
author_role |
author |
author2 |
Bú, Steffany Albuquerque do Marçal , Eduarda Josefa Alves Oliveira, Igor Macêdo de Lima, Joyce Almeida Sousa, Juliana Barbosa de Melo, Wagner Gomes de Cavalcanti, Mayra da Silva |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Felinto, Ana Clara Bezerra Bú, Steffany Albuquerque do Marçal , Eduarda Josefa Alves Oliveira, Igor Macêdo de Lima, Joyce Almeida Sousa, Juliana Barbosa de Melo, Wagner Gomes de Cavalcanti, Mayra da Silva |
dc.subject.por.fl_str_mv |
Qualidade. Boas Práticas de Fabricação. Microbiologia de alimentos. Qualidade Boas práticas de fabricação Microbiologia de alimentos. Calidad; Buenas prácticas de fabricación; Microbiología alimentaria. Calidad Buenas prácticas de fabricación Microbiología alimentaria. : Quality; Good manufacturing practices; Food microbiology. Quality Good manufacturing practices Food microbiology. |
topic |
Qualidade. Boas Práticas de Fabricação. Microbiologia de alimentos. Qualidade Boas práticas de fabricação Microbiologia de alimentos. Calidad; Buenas prácticas de fabricación; Microbiología alimentaria. Calidad Buenas prácticas de fabricación Microbiología alimentaria. : Quality; Good manufacturing practices; Food microbiology. Quality Good manufacturing practices Food microbiology. |
description |
With high consumption in snack bars in the city, mayonnaise is a product made from oil, water, and eggs; used to enhance the taste of food and can be found in various forms for use. In Campina Grande, a artisanal mayonnaise has been used with the addition of natural spices as a way to further attract the population's palate, which makes this practice a propitious source for contamination of the product due to the handling process. With the objective of evaluating and quantifying the microbiological quality of this input made available by a snack bar in the city, the present study was designed. Analyzes were carried out according to the parameters governed by Normative nº 12/01, which approves technical regulation on microbiological standards in food, aiming to quantify Coliform / g (30 ° C), Salmonela spp./25g and Staphylococcus Coag. Pos /g. It was verified that all the samples of mayonnaise researched were outside one of the parameters recommended by the legislation, with the coliform being the most present microorganism. This contamination is indicative of the lack of care in handling. Thus, this study shows the importance of a microbiological analysis for the control, quality and safety in the preparation of artisanal mayonnaise, as well as the importance of good manufacturing practices to achieve food security. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-21 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/16454 10.33448/rsd-v10i7.16454 |
url |
https://rsdjournal.org/index.php/rsd/article/view/16454 |
identifier_str_mv |
10.33448/rsd-v10i7.16454 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/16454/14789 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 7; e28410716454 Research, Society and Development; Vol. 10 Núm. 7; e28410716454 Research, Society and Development; v. 10 n. 7; e28410716454 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052679813332992 |