Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro

Detalhes bibliográficos
Autor(a) principal: Vidal , Juliana Delvizio
Data de Publicação: 2020
Outros Autores: Costa, Juliana de Andrade Silva da, Guimarães, Renata Rangel, Miyahira, Roberta Fontanive
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7816
Resumo: In the hospital environment, the concern about the production of safe meals is bigger, considering that the intake of contaminated food can change the clinical status of patients. The study aimed to evaluate the microbiological quality of milk-based beverages with fruit offered for the patients admitted to a University Hospital in the city of Rio de Janeiro and to well analyze the sanitary conditions of the Food and Nutrition Unit that supply the beverage. The object of the study was a milk-based beverage prepared with the following ingredients: skim milk powder, semi-skim milk, mango and maltodextrin. Salmonella spp./25g, Bacillus cereus, Coagulase positive Sthapylococcus, coliforms at 45oC and total mesophilic aerobic bacteria were analyzed. It was made up and applied a Good Practices Checklist with 68 items divided in 10 blocks that were classified as compliant and no compliant. Of all samples, 40% were not appropriated for the consumption because they had coagulase-positive Sthaphylococcus, coliforms at 45oC and total mesophilic aerobic above the maximum limit established. The checklist, showed that 50% of the blocks had a percentage of compliance less than 70%. Therefore, corrective measures must be taken during the production process in order to guarantee the preparation of safe foods for patients.
id UNIFEI_dc2fcbd0f998765ae7c68a58ff985d16
oai_identifier_str oai:ojs.pkp.sfu.ca:article/7816
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de JaneiroSupervisión del proceso de producción de bebidas a base de leche en un hospital universitario en la Ciudad de Rio de JaneiroMonitoramento do processo produtivo de bebidas à base de leite em um hospital universitário na Cidade do Rio de JaneiroBebida de frutaAnálisis microbiológicoLista de verificaciónServicios de alimentaciónHospital.Bebida de frutaAnálise microbiológicaLista de verificaçãoServiço de alimentaçãoHospital. Fruit juicesMicrobiological techniquesChecklistFood ServicesHospital.In the hospital environment, the concern about the production of safe meals is bigger, considering that the intake of contaminated food can change the clinical status of patients. The study aimed to evaluate the microbiological quality of milk-based beverages with fruit offered for the patients admitted to a University Hospital in the city of Rio de Janeiro and to well analyze the sanitary conditions of the Food and Nutrition Unit that supply the beverage. The object of the study was a milk-based beverage prepared with the following ingredients: skim milk powder, semi-skim milk, mango and maltodextrin. Salmonella spp./25g, Bacillus cereus, Coagulase positive Sthapylococcus, coliforms at 45oC and total mesophilic aerobic bacteria were analyzed. It was made up and applied a Good Practices Checklist with 68 items divided in 10 blocks that were classified as compliant and no compliant. Of all samples, 40% were not appropriated for the consumption because they had coagulase-positive Sthaphylococcus, coliforms at 45oC and total mesophilic aerobic above the maximum limit established. The checklist, showed that 50% of the blocks had a percentage of compliance less than 70%. Therefore, corrective measures must be taken during the production process in order to guarantee the preparation of safe foods for patients.Enelámbito hospitalario, la preocupación por la producción de alimentos seguros es mayor, ya que la ingesta de alimentos contaminados puede cambiar el estado clínico de los pacientes. El estúdio tuvo como objetivo evaluar la calidad microbiológica de una bebida a base de lechecon fruta ofrecida a pacientes ingresados ​​em un hospital universitario de la ciudad de Río de Janeiro, a sí como analizarlas condiciones sanitarias de la Unidad de Alimentación y Nutrición encargada de preparar la bebida. El objeto del estudio fue una bebida a base de leche preparada con los siguientes ingredientes: leche desnatada en polvo, leche semidesnatada, mango y maltodextrina. Se evaluaron Salmonella spp./25 g, Bacillus cereus, Staphylococcus coagulasa positiva, coliformes a 45 °C y bacterias mesófilas aerobias totales. Una lista de verificación de buenasprácticas se compuso de 68 elementos agrupados en 10 bloques que se clasificaron como conformes y no conformes. Del total de 10 muestras, el 40% no eran aptas para el consumo porque tenían Staphylococcus coagulasa positiva, coliformes a 45 ° C y bacterias mesófilas aerobias totales por encima del límite máximo permitido. La lista de verificación mostró que el 50% de los bloques tenían um porcentaje de cumplimiento inferior al 70%. Por lo tanto, se deben tomar medidas correctivas durante el proceso de producción para garantizar la preparación de alimentos seguros para los pacientes.Dentro do ambiente hospitalar, a preocupação com a produção de refeições seguras é maior, visto que a ingestão de alimentos contaminados pode alterar o estado clínico dos pacientes. O estudo teve por objetivo avaliar a qualidade microbiológica de uma bebida à base de leite com fruta oferecida aos pacientes internados em um hospital universitário na cidade do Rio de Janeiro, bem como analisar as condições higienicossanitárias da Unidade de Alimentação e Nutrição responsável pelo preparo da bebida. O objeto de estudo foi uma bebida à base de leite preparada com os seguintes ingredientes: leite desnatado em pó, leite semidesnatado, manga e maltodextrina. Foram avaliados Salmonella spp./25 g, Bacillus cereus, Staphylococcus coagulase positiva, coliformes a 45 °C e bactérias aeróbias mesófilas totais. Foi elaborada uma Lista de Verificação das Boas Práticas composta por 68 itens agrupados em 10 blocos que foram classificados como conforme e não conforme. Do total de 10 amostras, 40% encontravam-se impróprias para o consumo por apresentarem Staphylococcus coagulase positiva, coliformes a 45 °C e bactérias aeróbias mesófilas totais acima do limite máximo permitido. A lista de verificação permitiu constatar que 50% dos blocos apresentaram percentual de conformidade menor do que 70%. Diante disso, medidas corretivas devem ser tomadas durante o processo produtivo a fim de garantir o preparo de alimentos seguros aos pacientes.Research, Society and Development2020-09-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/781610.33448/rsd-v9i9.7816Research, Society and Development; Vol. 9 No. 9; e678997816Research, Society and Development; Vol. 9 Núm. 9; e678997816Research, Society and Development; v. 9 n. 9; e6789978162525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7816/6880Copyright (c) 2020 Juliana Delvizio Vidal ; Juliana de Andrade Silva da Costa; Renata Rangel Guimarães; Roberta Fontanive Miyahirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVidal , Juliana Delvizio Costa, Juliana de Andrade Silva da Guimarães, Renata Rangel Miyahira, Roberta Fontanive2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7816Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:25.560138Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
Supervisión del proceso de producción de bebidas a base de leche en un hospital universitario en la Ciudad de Rio de Janeiro
Monitoramento do processo produtivo de bebidas à base de leite em um hospital universitário na Cidade do Rio de Janeiro
title Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
spellingShingle Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
Vidal , Juliana Delvizio
Bebida de fruta
Análisis microbiológico
Lista de verificación
Servicios de alimentación
Hospital.
Bebida de fruta
Análise microbiológica
Lista de verificação
Serviço de alimentação
Hospital.
Fruit juices
Microbiological techniques
Checklist
Food Services
Hospital.
title_short Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
title_full Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
title_fullStr Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
title_full_unstemmed Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
title_sort Monitoring the production process of milk-based beverages at a university hospital in the City of Rio de Janeiro
author Vidal , Juliana Delvizio
author_facet Vidal , Juliana Delvizio
Costa, Juliana de Andrade Silva da
Guimarães, Renata Rangel
Miyahira, Roberta Fontanive
author_role author
author2 Costa, Juliana de Andrade Silva da
Guimarães, Renata Rangel
Miyahira, Roberta Fontanive
author2_role author
author
author
dc.contributor.author.fl_str_mv Vidal , Juliana Delvizio
Costa, Juliana de Andrade Silva da
Guimarães, Renata Rangel
Miyahira, Roberta Fontanive
dc.subject.por.fl_str_mv Bebida de fruta
Análisis microbiológico
Lista de verificación
Servicios de alimentación
Hospital.
Bebida de fruta
Análise microbiológica
Lista de verificação
Serviço de alimentação
Hospital.
Fruit juices
Microbiological techniques
Checklist
Food Services
Hospital.
topic Bebida de fruta
Análisis microbiológico
Lista de verificación
Servicios de alimentación
Hospital.
Bebida de fruta
Análise microbiológica
Lista de verificação
Serviço de alimentação
Hospital.
Fruit juices
Microbiological techniques
Checklist
Food Services
Hospital.
description In the hospital environment, the concern about the production of safe meals is bigger, considering that the intake of contaminated food can change the clinical status of patients. The study aimed to evaluate the microbiological quality of milk-based beverages with fruit offered for the patients admitted to a University Hospital in the city of Rio de Janeiro and to well analyze the sanitary conditions of the Food and Nutrition Unit that supply the beverage. The object of the study was a milk-based beverage prepared with the following ingredients: skim milk powder, semi-skim milk, mango and maltodextrin. Salmonella spp./25g, Bacillus cereus, Coagulase positive Sthapylococcus, coliforms at 45oC and total mesophilic aerobic bacteria were analyzed. It was made up and applied a Good Practices Checklist with 68 items divided in 10 blocks that were classified as compliant and no compliant. Of all samples, 40% were not appropriated for the consumption because they had coagulase-positive Sthaphylococcus, coliforms at 45oC and total mesophilic aerobic above the maximum limit established. The checklist, showed that 50% of the blocks had a percentage of compliance less than 70%. Therefore, corrective measures must be taken during the production process in order to guarantee the preparation of safe foods for patients.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-02
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/7816
10.33448/rsd-v9i9.7816
url https://rsdjournal.org/index.php/rsd/article/view/7816
identifier_str_mv 10.33448/rsd-v9i9.7816
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7816/6880
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. 9 No. 9; e678997816
Research, Society and Development; Vol. 9 Núm. 9; e678997816
Research, Society and Development; v. 9 n. 9; e678997816
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
_version_ 1797052780457754624

Registros relacionados