Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA
| Autor(a) principal: | |
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| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/24439 |
Resumo: | The industry and the artisanal production of edible ice-cream products is a segment very appreciated by a large part of the population, being very attractive especially for children. This is a descriptive, cross-sectional, qualitative and quantitative study. The hygienic-sanitary evaluations were carried out by applying the checklist according to RDC No. 216/2004, ANVISA, and the microbiological analysis for the counting of Staphylococcus aureus and Total Coliforms, where water samples were collected from the bags, from the blender cup and a basin. Regarding good handling practices, this micro company was classified as Group 2 (57% adequacy). The microbiological analysis indicated the presence of S. aureus in passion fruit bags, but they are tolerable to the legislation. The blender cup showed total coliforms (2.2 x 10³ CFU/cm²), where this count should not exceed the threshold of < 100 CFU/cm² on surfaces. The need for a professional such as a nutritionist is evident in order to meet all the necessary demands, from food preparation to transport, which would avoid food contamination. |
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Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BAPerfil higiénico-sanitario de una heladería artesanal ubicada en Juazeiro, BAPerfil higiênico-sanitário de um estabelecimento de gelados artesanais localizado em Juazeiro, BABuenas practicasTotales de coliformesHelado artesanalStaphylococcus aureus.Good habitsColiform totalsHandmade ice creamStaphylococcus aureus.Boas práticasColiformes totaisGelados artesanaisStaphylococcus aureus.The industry and the artisanal production of edible ice-cream products is a segment very appreciated by a large part of the population, being very attractive especially for children. This is a descriptive, cross-sectional, qualitative and quantitative study. The hygienic-sanitary evaluations were carried out by applying the checklist according to RDC No. 216/2004, ANVISA, and the microbiological analysis for the counting of Staphylococcus aureus and Total Coliforms, where water samples were collected from the bags, from the blender cup and a basin. Regarding good handling practices, this micro company was classified as Group 2 (57% adequacy). The microbiological analysis indicated the presence of S. aureus in passion fruit bags, but they are tolerable to the legislation. The blender cup showed total coliforms (2.2 x 10³ CFU/cm²), where this count should not exceed the threshold of < 100 CFU/cm² on surfaces. The need for a professional such as a nutritionist is evident in order to meet all the necessary demands, from food preparation to transport, which would avoid food contamination.La industria y producción artesanal de helados comestibles es un segmento muy apreciado por gran parte de la población, siendo especialmente atractivo para los niños. Con ello, el objetivo de este artículo es evaluar las condiciones higiénico-sanitarias y el control microbiológico en una empresa de helados artesanales ubicada en Juazeiro, Bahía. Este artículo es un estudio descriptivo, transversal, cualitativo y cuantitativo. Las evaluaciones higiénico-sanitarias se realizaron aplicando el checklist según RDC No. 216/2004, ANVISA, y el análisis microbiológico para el conteo de Staphylococcus aureus y Coliformes totales, donde se utilizaron muestras de agua en la producción de bolsas y superficies. En cuanto a las buenas prácticas de manejo, esta microempresa fue clasificada como Grupo 2 (57% de adecuación). Los análisis microbiológicos indicaron la presencia de S. aureus en bolsas de maracuyá (3 x 10 UFC / g), pero son tolerables a la legislación. La copa de la licuadora mostró coliformes totales (2.2 x 10³ CFU / cm²), donde este recuento debe ser menor a 2 CFU / cm² en superficies. Según la naturaleza de las contaminaciones y el porcentaje de adecuación encontrado, es notoria la necesidad de adaptarse a las buenas prácticas y un técnico responsable, como un nutricionista. Porque, varios estudios han demostrado que cuando este profesional está presente, hay una menor incidencia de contaminación y un mejor porcentaje de adecuación.A indústria e a produção artesanal de gelados comestíveis é um segmento muito apreciado por grande parte da população, sendo bastante atrativo principalmente para crianças. Com isso, o objetivo desse artigo é avaliar as condições higiênico-sanitárias e o controle microbiológico em um empreendimento de gelados artesanais localizado em Juazeiro, Bahia. O presente artigo trata-se de um estudo descritivo transversal, qualitativo e quantitativo. As avaliações higiênico-sanitárias foram realizadas através da aplicação do checklist conforme a RDC no 216/2004, ANVISA, e a análise microbiológica para a contagem de Staphylococcus aureus e de Coliformes totais, onde foram coletadas amostras de água utilizadas na produção de sacolés e das superfícies. Em relação às boas práticas de manipulação, essa micro empresa foi classificada como Grupo 2 (57% de adequação). Já as análises microbiológicas apontaram a presença de S. aureus nos sacolés de maracujá (3 x 10 UFC/g), porém apresentam-se toleráveis à legislação. O copo do liquidificador apresentou coliformes totais (2,2 x 10³ UFC/cm²), onde essa contagem deve ser inferior à 2 UFC/cm² em superfícies. De acordo com a natureza das contaminações e o percentual de adequação encontrado, é notório a necessidade de adequação às boas práticas e um responsável técnico, como um nutricionista. Pois, diversos estudos já evidenciaram que quando da presença deste profissional, existe uma menor incidência de contaminações e melhor percentual de adequação.Research, Society and Development2021-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2443910.33448/rsd-v10i17.24439Research, Society and Development; Vol. 10 No. 17; e01101724439Research, Society and Development; Vol. 10 Núm. 17; e01101724439Research, Society and Development; v. 10 n. 17; e011017244392525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/24439/21290Copyright (c) 2021 Renata Freire Alves Gondim; Jaqueline Damos da Silva; Adriana da Silva Santos; Annayra Bruna de Sá Leal; Caroline Cabral dos Santos Silva; Danielle Miranda Silva; Felipe Ithalo Ferreira da Silva; Matheus Felipe Bernardino Nascimento; Claudileide de Sá Silva https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGondim, Renata Freire Alves Silva, Jaqueline Damos da Santos, Adriana da Silva Leal, Annayra Bruna de Sá Silva, Caroline Cabral dos Santos Silva, Danielle Miranda Silva, Felipe Ithalo Ferreira da Nascimento, Matheus Felipe Bernardino Silva , Claudileide de Sá 2022-01-01T11:11:08Zoai:ojs.pkp.sfu.ca:article/24439Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:59.630680Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA Perfil higiénico-sanitario de una heladería artesanal ubicada en Juazeiro, BA Perfil higiênico-sanitário de um estabelecimento de gelados artesanais localizado em Juazeiro, BA |
| title |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA |
| spellingShingle |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA Gondim, Renata Freire Alves Buenas practicas Totales de coliformes Helado artesanal Staphylococcus aureus. Good habits Coliform totals Handmade ice cream Staphylococcus aureus. Boas práticas Coliformes totais Gelados artesanais Staphylococcus aureus. |
| title_short |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA |
| title_full |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA |
| title_fullStr |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA |
| title_full_unstemmed |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA |
| title_sort |
Hygienic-sanitary profile of an artisanal ice cream establishment located in Juazeiro, BA |
| author |
Gondim, Renata Freire Alves |
| author_facet |
Gondim, Renata Freire Alves Silva, Jaqueline Damos da Santos, Adriana da Silva Leal, Annayra Bruna de Sá Silva, Caroline Cabral dos Santos Silva, Danielle Miranda Silva, Felipe Ithalo Ferreira da Nascimento, Matheus Felipe Bernardino Silva , Claudileide de Sá |
| author_role |
author |
| author2 |
Silva, Jaqueline Damos da Santos, Adriana da Silva Leal, Annayra Bruna de Sá Silva, Caroline Cabral dos Santos Silva, Danielle Miranda Silva, Felipe Ithalo Ferreira da Nascimento, Matheus Felipe Bernardino Silva , Claudileide de Sá |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Gondim, Renata Freire Alves Silva, Jaqueline Damos da Santos, Adriana da Silva Leal, Annayra Bruna de Sá Silva, Caroline Cabral dos Santos Silva, Danielle Miranda Silva, Felipe Ithalo Ferreira da Nascimento, Matheus Felipe Bernardino Silva , Claudileide de Sá |
| dc.subject.por.fl_str_mv |
Buenas practicas Totales de coliformes Helado artesanal Staphylococcus aureus. Good habits Coliform totals Handmade ice cream Staphylococcus aureus. Boas práticas Coliformes totais Gelados artesanais Staphylococcus aureus. |
| topic |
Buenas practicas Totales de coliformes Helado artesanal Staphylococcus aureus. Good habits Coliform totals Handmade ice cream Staphylococcus aureus. Boas práticas Coliformes totais Gelados artesanais Staphylococcus aureus. |
| description |
The industry and the artisanal production of edible ice-cream products is a segment very appreciated by a large part of the population, being very attractive especially for children. This is a descriptive, cross-sectional, qualitative and quantitative study. The hygienic-sanitary evaluations were carried out by applying the checklist according to RDC No. 216/2004, ANVISA, and the microbiological analysis for the counting of Staphylococcus aureus and Total Coliforms, where water samples were collected from the bags, from the blender cup and a basin. Regarding good handling practices, this micro company was classified as Group 2 (57% adequacy). The microbiological analysis indicated the presence of S. aureus in passion fruit bags, but they are tolerable to the legislation. The blender cup showed total coliforms (2.2 x 10³ CFU/cm²), where this count should not exceed the threshold of < 100 CFU/cm² on surfaces. The need for a professional such as a nutritionist is evident in order to meet all the necessary demands, from food preparation to transport, which would avoid food contamination. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-12-20 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/24439 10.33448/rsd-v10i17.24439 |
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https://rsdjournal.org/index.php/rsd/article/view/24439 |
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10.33448/rsd-v10i17.24439 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/24439/21290 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 17; e01101724439 Research, Society and Development; Vol. 10 Núm. 17; e01101724439 Research, Society and Development; v. 10 n. 17; e01101724439 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052700208136192 |