Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT

Detalhes bibliográficos
Autor(a) principal: Giacomini, Caroline Stoffel
Data de Publicação: 2022
Outros Autores: Gomes, Karolynne Sousa, Decol, Celina Martins, Oliveira, Aline Pedrosa de, Covre, Lara
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31479
Resumo: Frozen products are considered perishable, requiring special attention as to the ideal temperature for storage. Thus, this study aimed to monitor the temperature of frozen foods and their horizontal displays and verify the hygienic-sanitary conditions of the equipment of two supermarkets (named "A" and "B") from Sapezal - MT. Data were collected with the aid of a digital thermometer, with a measurement range between -30 and 550ºC and basic accuracy of ± 2ºC, making a total of 16 evaluations of the temperatures of the freezing islands and of the nuggets, pizza and lasagna products. It was observed that, in supermarket "A", only two days of collection showed average temperature of the equipment in accordance with Resolution No. at or below -8ºC for frozen products. In supermarket “B”, no measurement was presented in accordance with the recommended by the aforementioned legislation. It was found that in both supermarkets none of the temperatures indicated on the equipment thermostat corresponded to the ones found when the measurements were carried out using the digital thermometer, showing much lower temperatures, probably because they were not calibrated according to the equipment manufacturer's specification. The results found are worrying, as failures in the storage temperature of frozen foods can cause loss of the original sensory and nutritional characteristics, in addition to allowing the development of pathogens that can endanger the health of the consumer.
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spelling Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MTEvaluación de la temperatura de alimentos congelados e islas de congelación en supermercados en Sapezal – MTAvaliação da temperatura de alimentos congelados e de ilhas de congelamento em supermercados de Sapezal – MTConservaciónCongelaciónPizzaPepitasLasaña.ConservaçãoCongelamentoPizzaNuggetsLasanha.ConservationFreezingPizzaNuggetsLasagna.Frozen products are considered perishable, requiring special attention as to the ideal temperature for storage. Thus, this study aimed to monitor the temperature of frozen foods and their horizontal displays and verify the hygienic-sanitary conditions of the equipment of two supermarkets (named "A" and "B") from Sapezal - MT. Data were collected with the aid of a digital thermometer, with a measurement range between -30 and 550ºC and basic accuracy of ± 2ºC, making a total of 16 evaluations of the temperatures of the freezing islands and of the nuggets, pizza and lasagna products. It was observed that, in supermarket "A", only two days of collection showed average temperature of the equipment in accordance with Resolution No. at or below -8ºC for frozen products. In supermarket “B”, no measurement was presented in accordance with the recommended by the aforementioned legislation. It was found that in both supermarkets none of the temperatures indicated on the equipment thermostat corresponded to the ones found when the measurements were carried out using the digital thermometer, showing much lower temperatures, probably because they were not calibrated according to the equipment manufacturer's specification. The results found are worrying, as failures in the storage temperature of frozen foods can cause loss of the original sensory and nutritional characteristics, in addition to allowing the development of pathogens that can endanger the health of the consumer.Los productos congelados se consideran perecederos, requiriendo especial atención en cuanto a la temperatura ideal para su almacenamiento. Por lo tanto, este estudio tuvo como objetivo monitorear la temperatura de los alimentos congelados y sus exhibidores horizontales y verificar las condiciones higiénico-sanitarias de los equipos de dos supermercados (denominados "A" y "B") de Sapezal - MT. Los datos fueron recolectados con la ayuda de un termómetro digital, con un rango de medición entre -30 y 550ºC y precisión básica de ± 2ºC, haciendo un total de 16 evaluaciones de las temperaturas de las islas de congelación y de los productos nuggets, pizza y lasaña. Se observó que, en el supermercado “A”, solo dos días de recolección presentó temperatura promedio de los equipos de acuerdo con la Resolución N° igual o inferior a -8ºC para productos congelados. En el supermercado “B”, no se presentó ninguna medida de acuerdo a lo recomendado por la referida legislación. Se encontró que en ambos supermercados ninguna de las temperaturas indicadas en el termostato del equipo se correspondía con las encontradas cuando se realizaron las mediciones con el termómetro digital, mostrando temperaturas mucho más bajas, probablemente porque no estaban calibradas de acuerdo a las especificaciones del fabricante del equipo. Los resultados encontrados son preocupantes, ya que fallas en la temperatura de almacenamiento de los alimentos congelados pueden provocar la pérdida de las características sensoriales y nutricionales originales, además de permitir el desarrollo de patógenos que pueden poner en peligro la salud del consumidor.Os produtos congelados são considerados perecíveis, necessitando de atenção especial quanto à temperatura ideal para armazenamento. Assim, este estudo objetivou monitorar a temperatura de alimentos congelados e de seus expositores horizontais e verificar as condições higiênico-sanitárias dos equipamentos de dois supermercados (denominados “A” e “B”) do município de Sapezal – MT. Os dados foram coletados com o auxílio de um termômetro digital, com faixa de medição entre -30 e 550ºC e precisão básica de ± 2ºC, perfazendo um total de 16 avaliações das temperaturas das ilhas de congelamentos e dos produtos nuggets, pizza e lasanha. Observou-se que, no supermercado “A” apenas dois dias de coleta apresentaram médias de temperatura do equipamento em conformidade com a Resolução nº10, de 31 de julho de 1984, da Comissão Interministerial de Saúde e Agricultura – CISA, que estabelece temperaturas de armazenamento igual ou abaixo de -8ºC para produtos congelados. No supermercado “B”, nenhuma aferição apresentou-se em conformidade com o preconizado pela referida legislação. Constatou-se que em ambos os supermercados nenhuma das temperaturas indicadas no termostato dos equipamentos correspondeu ao encontrado quando foram realizadas as aferições por meio do termômetro digital, apresentando temperaturas bem inferiores, provavelmente por não terem sido calibrados conforme especificação do fabricante do equipamento. Os resultados encontrados são preocupantes, pois falhas na temperatura de estocagem de alimentos congelados podem ocasionar perdas das características sensoriais e nutricionais originais, além de possibilitar o desenvolvimento de patógenos que podem colocar em risco a saúde do consumidor.Research, Society and Development2022-06-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3147910.33448/rsd-v11i8.31479Research, Society and Development; Vol. 11 No. 8; e50011831479Research, Society and Development; Vol. 11 Núm. 8; e50011831479Research, Society and Development; v. 11 n. 8; e500118314792525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31479/26737Copyright (c) 2022 Caroline Stoffel Giacomini; Karolynne Sousa Gomes; Celina Martins Decol; Aline Pedrosa de Oliveira; Lara Covrehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGiacomini, Caroline Stoffel Gomes, Karolynne Sousa Decol, Celina Martins Oliveira, Aline Pedrosa de Covre, Lara2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/31479Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:48.506110Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
Evaluación de la temperatura de alimentos congelados e islas de congelación en supermercados en Sapezal – MT
Avaliação da temperatura de alimentos congelados e de ilhas de congelamento em supermercados de Sapezal – MT
title Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
spellingShingle Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
Giacomini, Caroline Stoffel
Conservación
Congelación
Pizza
Pepitas
Lasaña.
Conservação
Congelamento
Pizza
Nuggets
Lasanha.
Conservation
Freezing
Pizza
Nuggets
Lasagna.
title_short Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
title_full Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
title_fullStr Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
title_full_unstemmed Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
title_sort Evaluation of the temperature of frozen foods and freezing islands in supermarkets in Sapezal – MT
author Giacomini, Caroline Stoffel
author_facet Giacomini, Caroline Stoffel
Gomes, Karolynne Sousa
Decol, Celina Martins
Oliveira, Aline Pedrosa de
Covre, Lara
author_role author
author2 Gomes, Karolynne Sousa
Decol, Celina Martins
Oliveira, Aline Pedrosa de
Covre, Lara
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Giacomini, Caroline Stoffel
Gomes, Karolynne Sousa
Decol, Celina Martins
Oliveira, Aline Pedrosa de
Covre, Lara
dc.subject.por.fl_str_mv Conservación
Congelación
Pizza
Pepitas
Lasaña.
Conservação
Congelamento
Pizza
Nuggets
Lasanha.
Conservation
Freezing
Pizza
Nuggets
Lasagna.
topic Conservación
Congelación
Pizza
Pepitas
Lasaña.
Conservação
Congelamento
Pizza
Nuggets
Lasanha.
Conservation
Freezing
Pizza
Nuggets
Lasagna.
description Frozen products are considered perishable, requiring special attention as to the ideal temperature for storage. Thus, this study aimed to monitor the temperature of frozen foods and their horizontal displays and verify the hygienic-sanitary conditions of the equipment of two supermarkets (named "A" and "B") from Sapezal - MT. Data were collected with the aid of a digital thermometer, with a measurement range between -30 and 550ºC and basic accuracy of ± 2ºC, making a total of 16 evaluations of the temperatures of the freezing islands and of the nuggets, pizza and lasagna products. It was observed that, in supermarket "A", only two days of collection showed average temperature of the equipment in accordance with Resolution No. at or below -8ºC for frozen products. In supermarket “B”, no measurement was presented in accordance with the recommended by the aforementioned legislation. It was found that in both supermarkets none of the temperatures indicated on the equipment thermostat corresponded to the ones found when the measurements were carried out using the digital thermometer, showing much lower temperatures, probably because they were not calibrated according to the equipment manufacturer's specification. The results found are worrying, as failures in the storage temperature of frozen foods can cause loss of the original sensory and nutritional characteristics, in addition to allowing the development of pathogens that can endanger the health of the consumer.
publishDate 2022
dc.date.none.fl_str_mv 2022-06-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31479
10.33448/rsd-v11i8.31479
url https://rsdjournal.org/index.php/rsd/article/view/31479
identifier_str_mv 10.33448/rsd-v11i8.31479
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31479/26737
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 8; e50011831479
Research, Society and Development; Vol. 11 Núm. 8; e50011831479
Research, Society and Development; v. 11 n. 8; e50011831479
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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