Risco de doença veiculada por dietas hospitalares: análise da temperatura relacionada ao tempo de distribuição das preparações servidas no almoço de pacientes

• Autor(a) principal: Silva, Eliete Cézar da
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/34774
• topic: Serviço Hospitalar de Nutrição; Pacientes Internados; Segurança dos Alimentos; Alimentação Coletiva

Contaminated food is an important pathway of hospital infection and is associated with high morbidity and mortality rates and higher rates of health care costs (AROUCK, LIMA, 2011). The contamination is related to inefficiency in the hygienic11 sanitary control (SILVA JR, 2014), being the control of the time of distribution of the meals the most relevant (SOUZA; SPINELLI; MATIAS, 2016). This study aimed to evaluate the time and temperature binomial of meals served to patients of a large general hospital. The steps selected for the data collection were those that constitute the critical control points (PCC) for the multiplication of pathogens, as established by PAS (2004). Thus, time and temperature were measured in 5 different moments: preparation (food after cooking), maintenance (food at the counter), packaging (beginning and end of the portioning), transportation (beginning of distribution on the floor) and distribution First and last patient of the stage), three hot preparations constituting the menu for patients on a free diet were collected in triplicate on three random days. It was verified that in the preparation and maintenance stages temperatures (100%) were maintained According to the recommendation of the current sanitary legislation, which differs from that found in the study by Souza, Spinelli and Matias (2016), where only 5.4% of the preparations were in adequate safety temperature at the beginning of the assembly. However, the preparations were observed to lose temperature from the portioning of the preparations in the patient trays (+ 20 ° C), which lasts for about 1 hour. After transportation and distribution (1h20min), the last patient receiving the meal recorded an average loss of 21ºC in relation to the initial temperature of the protonation, and there was no significant difference between the first meal delivered on each floor. We conclude that the standard deviation of time and temperature consecutively is around 10 minutes and 21 °C.