MICROBIOLOGICAL ANALYSIS OF PLATES AND CUTLERY IN SELF-SERVICE AND POPULAR RESTAURANTS IN JUAZEIRO DO NORTE, BRAZIL

• Autor(a) principal: Silva, Maria Lucilene Queiroz da
• Data de Publicação: 2014
• Outros Autores: Aquino, Pedro Everson Alexandre, Garcia Leandro, Livia Maria, Alves, Fabrina de Moura, Barros, Francisco Clark Nogueira, Vandesmet, Vivianne Cortez Sombra
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde e Pesquisa (Online)
• Texto Completo: https://periodicos.unicesumar.edu.br/index.php/saudpesq/article/view/3699
• topic: Microorganisms; Self-Service Restaurants; Utensils; Microrganismos; Self-service; Utensílios / Microorganisms; Self-service restaurants; utensils; .

The number of self-service restaurants has been increasing continually due to female insertion in the labor market and to industrial and commercial industries, with the continuous gap between the working places and homes. Issues on the origin and quality of meals in these restaurants have been discussed due to the possibility of contamination and consequently food-originating diseases. Good practices in the manufacture, handling and storing of food, according to procedures by the Brazilian Agency of Sanitary Vigilance, are mandatory, with special reference to the microbiological investigation of utensils used, such as plates and cutlery. In fact, they are in constant contact with food during intake. Current paper analyzes plates and cutlery in self-service and other popular restaurants in Juazeiro do Norte CE Brazil, from the microbiological point of view. Assays were conducted on samples of plates and cutlery, inoculated in BHI and in chromogenic culture CPS. E. coli was positive by EMB and the multiple tube technique was employed for CTT analyses. Results revealed fungus, Escherichia coli, Klebsiella sp., Proteus sp. Pseudomonas sp. Staphylococcus sp. and Streptococcus sp. CTT analyses revealed 20% prevalence for self-service restaurants and 90% for popular ones. Inefficient hygiene-sanitary conditions were extant in the restaurants under analysis.