Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil

Detalhes bibliográficos
Autor(a) principal: Santana, Nadja G.
Data de Publicação: 2009
Outros Autores: Almeida, Rogeria Comastri de Castro, Ferreira, Jeane S., Almeida, Paulo Fernando de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://www.repositorio.ufba.br/ri/handle/ri/5818
Resumo: Acesso restrito: Texto completo. p. 255-261.
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spelling Santana, Nadja G.Almeida, Rogeria Comastri de CastroFerreira, Jeane S.Almeida, Paulo Fernando deSantana, Nadja G.Almeida, Rogeria Comastri de CastroFerreira, Jeane S.Almeida, Paulo Fernando de2012-05-10T11:42:38Z20090956-7135http://www.repositorio.ufba.br/ri/handle/ri/5818v. 20, n. 3Acesso restrito: Texto completo. p. 255-261.The aim of this investigation was to evaluate the food safety of the services used to prepare the free school meals in Salvador, Brazil, and to adopt good manufacturing practices (GMP) in order to assure a safe supply of food for students. Results showed that 80% of cafeterias were classified as poor by a checklist survey before GMP was adopted; samples of meals showed high aerobic plate count (APC), and the presence of thermotolerant coliforms and Staphylococcus TNase-coagulase positives. After adopting GMP, the schools achieved higher scores on the survey; reduced numbers of APC, reduced presence of coliforms in meals, and staphylococci were not isolated. In general, prior to intervention, free-school meals preparation areas did not meet satisfactory operational conditions. It is therefore necessary to introduce GMP in these facilities in order to ensure safe meals for students.Submitted by JURANDI DE SOUZA SILVA (jssufba@hotmail.com) on 2012-05-10T11:42:38Z No. of bitstreams: 1 __ac.els-cdn.com_S095671...5a66a07bc56cf397507f95a0b5af2.pdf: 116079 bytes, checksum: 8de95cd08583907c9d3bae0942fd246e (MD5)Made available in DSpace on 2012-05-10T11:42:38Z (GMT). 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dc.title.pt_BR.fl_str_mv Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
dc.title.alternative.pt_BR.fl_str_mv Food Control
title Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
spellingShingle Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
Santana, Nadja G.
School meals
Food safety
Good manufacturing practices
title_short Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
title_full Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
title_fullStr Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
title_full_unstemmed Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
title_sort Microbiological quality and safety of meals served to children and adoption of good manufacturing practices in public school catering in Brazil
author Santana, Nadja G.
author_facet Santana, Nadja G.
Almeida, Rogeria Comastri de Castro
Ferreira, Jeane S.
Almeida, Paulo Fernando de
author_role author
author2 Almeida, Rogeria Comastri de Castro
Ferreira, Jeane S.
Almeida, Paulo Fernando de
author2_role author
author
author
dc.contributor.author.fl_str_mv Santana, Nadja G.
Almeida, Rogeria Comastri de Castro
Ferreira, Jeane S.
Almeida, Paulo Fernando de
Santana, Nadja G.
Almeida, Rogeria Comastri de Castro
Ferreira, Jeane S.
Almeida, Paulo Fernando de
dc.subject.por.fl_str_mv School meals
Food safety
Good manufacturing practices
topic School meals
Food safety
Good manufacturing practices
description Acesso restrito: Texto completo. p. 255-261.
publishDate 2009
dc.date.issued.fl_str_mv 2009
dc.date.accessioned.fl_str_mv 2012-05-10T11:42:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.repositorio.ufba.br/ri/handle/ri/5818
dc.identifier.issn.none.fl_str_mv 0956-7135
dc.identifier.number.pt_BR.fl_str_mv v. 20, n. 3
identifier_str_mv 0956-7135
v. 20, n. 3
url http://www.repositorio.ufba.br/ri/handle/ri/5818
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv DOI: 10.1016/j.foodcont.2008.05.004
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Repositório Institucional da UFBA
collection Repositório Institucional da UFBA
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