Avaliação das condições microbiológicas em unidades de alimentação e nutrição

• Autor(a) principal: Andrade, Nélio José de
• Data de Publicação: 2003
• Outros Autores: Silva, Rosália Maria Moreira da, Brabes, Kelly Cristina Silva
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542003000300014; http://repositorio.ufla.br/jspui/handle/1/5714
• topic: Avaliação microbiológica; Restaurantes industriais; Ambientes; Manipuladores e equipamentos; Microbiological evaluation; Food service establishments; Air of food processing areas; Manipulators; Equipments and utensils

The microbiological quality of the air in 63 processing areas, in the hands of 68 manipulator personnel, and on 36 equipments and utensils in food service establishments were evaluated. No more than 19% and 32% of the air in processing areas were in good hygienic conditions for mesophilic aerobics, and molds and yeasts, respectively. The number of microorganisms in those areas was below the APHA recommendation, 30 cfu/cm2/per week. As there is no microbiological specification or recommendation for manipulators, in this study, five ranges of microbiological numbers per hand were established (<102, 102–103, 103–104, 104–105, and >105, in cfu per hand. For mesophilic aerobic bacteria, it was determined the following percentages in the different ranges 12, 21, 35, 19, and 13%, for total coliforms: 54, 27, 13, 6, and 0%, for molds and yeasts: 63, 21, 13, 14, and 0%, and for S. aureus 72, 13, 16, 0, and 0%. Some results showed an inadequate personal hygiene procedure. For mesophilic aerobics, the results showed that 19% of the equipment and utensil surfaces were in good hygienic conditions, according to APHA recommendations (2 cfu/cm2). Using the same recommendations for total coliforms and molds and yeasts, it could be observed that 46 and 45% of the surfaces, respectively, were in good hygienic conditions. It was observed that is necessary to establish standards or specifications more adequate to control microbiological conditions in Brazilian food service establishments. Firstly, these establishments should determine goals for microbiological specification to be reached. After that, they should attend harder specifications.