Composição nutricional e práticas higiênicossanitárias na produção de açaí na tigela: diagnóstico e intervenção

• Autor(a) principal: Moura, Eveline Gomes Rosa de
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/0013000006zxh
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/3332
• topic: Qualidade microbiológica; Composição centesimal; Açaí na tigela; Microbiological quality; Chemical composition; Acai in the bowl; CIENCIAS DA SAUDE::NUTRICAO

Why be manipulated during the entire production chain, the product derived from acai may contain a high microbial load, which favors contamination of food. This study aimed to analyze the chemical composition and microbiological quality of acai in the bowl sold in the city of Goiânia and the impact of training on Good Manufacturing Practices. Study conducted in three stages was conducted in 23 stores. In the first and third step two samples with 300 mL of acai in the bowl were collected, prepared with acai pulp, guarana syrup and banana and another with acai pulp, guarana syrup and strawberry. Were also collected swabs from surfaces of hands and nasal cavities of 34 handlers involved in the preparation of acai and applied the checklist based on RDC 216/2004, to assess the physical and functional conditions of the establishments. In the second stage, training in Good Manufacturing Practices with applicable pre and post test was performed. The microbiological protocol was based on the RDC 12/2001 and the American Public Health Association. The chemical composition was determined by the method established by the Association of Official Analytical Chemists. Of the 46 samples collected in the first stage, 15.2 % had more than the maximum limit for coliform count at 45 ºC, 26% for coliforms at 35 ºC, 78.2 % for coagulase positive staphylococcus and 100% aerobic mesophilic. In the third stage, 21.7% had greater than allowed for coliform count at 45 °C, 8.6% for coliforms at 35 ºC, 6.5% for coagulase positive staphylococcus and 73.9% for mesophilic aerobic. As the handlers before intervention contamination was detected by E. coli on the surfaces of the hands of a handler and this result was the same after training. As to the nasal cavities, the presence of this bacterium reduced from five to no handler contaminated. For S.,aureus, a handler was with surfaces contaminated in the first stage hands, and the number increased to three in the second. By analyzing the nostrils five handlers harboring S. aureus prior to training seven after the intervention. In the checklist, among the 12 items checked, only three showed improvement with respect to the percentage of compliance from one stage to another: raw materials, ingredients and packaging, documentation and registration and accountability. Regarding training, the average accuracy in the pretest was 86.8%, and 97% post-test. As to composition, there was no difference in nutritional attributes in relation to the type of fruit added in the preparation of acai in the bowl. It is concluded that most of the samples collected showed inadequate sanitary higienic conditions, highlighting the need to implement an effective system of quality control in the areas of food handling, to ensure the safety of the final product.