Self-service restaurants: food safety and sanitary quality

• Autor(a) principal: Gardin ALVES, Mariana
• Data de Publicação: 2023
• Outros Autores: UENO, Mariko
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9395
• topic: Food inspection; Food quality; Restaurants; Food safety; Inspeção de alimentos; Qualidade de alimentos; Restaurantes; Segurança alimentar

ObjectiveThis work aimed to assess the temperature and sanitary quality of the foods available on the buffet table of self-service restaurants located in the city of Taubaté (SP), in order to discuss food safety. MethodsFour samples, two of cold dishes and two of hot dishes, were collected from each of 16 restaurants. The temperature of the foods on the buffet table was measured before the sample was taken. The following parameters were investigated for each sample: aerobic mesophilic bacteria count, determination of coliforms at 35ºC and 45ºC, coagulase-positive Staphylococcus count and presence of Salmonella. ResultsThe temperature of 56 (87.5%) foods was inadequate: cold dishes were kept above 10ºC and hot dishes were kept below 60ºC. Aerobic mesophilic bacteria counts above 106 CFU/g were detected in 11% of the samples, coliforms at 35ºC in 76.6% and coliforms at 45º  in 43.7%. Two foods, one cold and one hot, both from the same restaurant, had a coagulase-positive Staphylococcus count above 104 CFU/g. Salmonella was not found in any of the samples. ConclusionKeeping the foods available on buffet tables under incorrect temperatures and a high count of microorganisms that indicate poor sanitary quality of the food can compromise safety and jeopardize the customer’s health. The instruments used in this study proved to be important tools for assessing food safety.