Hygienic-sanitary profile of a commercial restaurant in the interior of Bahia

• Autor(a) principal: Souza, Alana Oliveira
• Data de Publicação: 2021
• Outros Autores: Passos, Eduarda Vitória Batista, Gonçalves, Maria Isabel Almeida, Coelho, Railla Lima Lacerda, Silva, Claudileide de Sá
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11870
• topic: Coliformes totais; Escherichia coli; Restaurante; Boas práticas; Segurança e qualidade dos alimentos.; Escherichia coli; Food safety and quality.; Good practices; Restaurant; Total coliforms.; Buenas prácticas; Calidad y seguridad alimentaria; Coliformes totales; Escherichia coli; Restaurante.

Introduction: It is noticeable that the consumer is concerned with the quality and hygiene of food preparations, since there are some occurrences of diseases transmitted by food in establishments that sell ready-made foods. Thus, the objective of this article is to evaluate the hygienic-sanitary conditions and the microbiological control of a restaurant located in Juazeiro-Ba. Methodology: For the analysis of the hygienic-sanitary conditions of the establishment, a checklist on good food handling practices was used, based on RDC Nº 216 / 2004 ANVISA, and classification according to RDC Nº 275 / 2002 ANVISA. For microbiological analysis, water, fried meat and raw salad samples were collected, both ready for consumption, surface samples of the cutting support and blender. The samples were evaluated according to microbiological analyzes for the count of total coliforms and Escherichia coli using the Petrifilm Coliform Count Plate 3M® analysis system. Results: Regarding good handling practices, the restaurant was classified as group 2 (56.5% adequacy). The microbiological analyzes showed contamination in the raw salad by total coliforms (3 x 10³ CFU / g), which are countless in the samples of water, fried meat and blender. The cutting support showed contamination by total coliforms at levels acceptable for surfaces. Conclusion: The need for an on-site technician in order to obtain adequate hygienic-sanitary control becomes evident, which could prevent contamination of food and surfaces.