Avaliação da qualidade do presunto e muçarela fatiados e perfil dos manipuladores nos supermercados do Interior de São Paulo
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Data
2018-12-06
Autores
Salvagni Neto, Ernesto
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os supermercados são responsáveis pelo fatiamento, porcionamento e fornecimento de presunto e muçarela para grande parte de população brasileira. Estes alimentos possuem alta perecibilidade devido a sua composição e em sua maioria são consumidos sem nenhum tipo de tratamento térmico. A avaliação das condições higiênico-sanitárias dos estabelecimentos, e dos manipuladores é de grande importância para a saúde pública, pois estão diretamente relacionados ao nível de segurança dos produtos comercializados. Sendo assim, este estudo objetivou avaliar as condições físico-estruturais dos estabelecimentos, o nível de conhecimento dos manipuladores e a qualidade microbiológica de presunto e muçarela previamente fatiados. Para tanto, foram realizados check-lists e aplicados questionários. As avaliações foram realizadas em dois momentos antes e após realização de capacitação com os manipuladores e conscientização dos gerentes dos estabelecimentos para os problemas encontrados. Foram realizadas as quantificações de Staphylococcus sp., e Staphylococcus coagulase positivos, Coliformes totais e temortolerantes e Salmonella sp. As pontuações dos estabelecimentos variaram de 52,43% mais baixa antes, e após conscientização 96,37% a mais alta, sendo os principais problemas observados, relacionados às más condições estruturais e de equipamentos em quantidade insuficiente e com falta de manutenção adequada. Com relação aos manipuladores, observou-se que 86,95% eram do sexo feminino, 56,52% apresentaram nível de escolaridade médio completo. Quando questionados sobre o que eram boas práticas de manipulação, somente 60,86% responderam antes, contra 73,91% após capacitação, dentre os principais problemas encontrados destacaram-se a utilização de adornos, celulares, falta de utilização de luvas e uniformes. As populações de Coliformes totais variaram de <3 a 1,1 x 10³ NMP g-1,e Staphylococcus coagulase negativo variaram de <1 x10² a 4,9 x 104 UFC g-1 , não foram quantificados Coliformes Termotolerantes e nem detectadas a presença de Staphylococcus coagulase positivos e Salmonella sp.. Sendo assim os produtos analisados se encontraram dentro dos padrões legais de acordo com os limites previamente estabelecidos, sendo aptos ao consumo.
Supermarkets are responsible for the slicing, portioning and supply of ham and muzzle for a large part of the Brazilian population. These foods have high perishability due to their composition and are mostly consumed without any kind of heat treatment. The evaluation of the hygienic-sanitary conditions of the establishments, and of the manipulators is of great importance for the public health, since they are directly related to the level of security of the commercialized products. Thus, this study aimed to evaluate the physical-structural conditions of the establishments, the level of knowledge of the manipulators and the microbiological quality of previously sliced ham and muzzarella. For that, checklists and questionnaires were applied. The evaluations were carried out two moments before and after training with the manipulators and awareness of the managers of the establishments for the problems encountered. Quantifications of Staphylococcus sp., And Staphylococcus coagulase positive, total coliforms and temortolerants, and Salmonella sp. The scores of the establishments ranged from 52.43% lower before, and after awareness 96.37% higher, being the main problems observed, related to bad structural conditions and equipment in insufficient quantity and with lack of adequate maintenance. Regarding the manipulators, it was observed that 86.95% were female, 56.52% had a complete average level of schooling. When questioned about what were good manipulation practices, only 60.86% responded before, against 73.91% after training, among the main problems found were the use of adornments, cell phones, lack of gloves and uniforms. Total Coliform populations ranged from <3 to 1.1 x 10³ NMP g-1 and Coagulase negative Staphylococcus varied from <1 x 10² to 4.9 x 104 CFU g-1 , no thermotolerant coliforms were detected and no presence detected of Staphylococcus coagulase positive and Salmonella sp .. Thus, the analyzed products were within the legal standards according to the limits previously established, being fit for consumption.
Supermarkets are responsible for the slicing, portioning and supply of ham and muzzle for a large part of the Brazilian population. These foods have high perishability due to their composition and are mostly consumed without any kind of heat treatment. The evaluation of the hygienic-sanitary conditions of the establishments, and of the manipulators is of great importance for the public health, since they are directly related to the level of security of the commercialized products. Thus, this study aimed to evaluate the physical-structural conditions of the establishments, the level of knowledge of the manipulators and the microbiological quality of previously sliced ham and muzzarella. For that, checklists and questionnaires were applied. The evaluations were carried out two moments before and after training with the manipulators and awareness of the managers of the establishments for the problems encountered. Quantifications of Staphylococcus sp., And Staphylococcus coagulase positive, total coliforms and temortolerants, and Salmonella sp. The scores of the establishments ranged from 52.43% lower before, and after awareness 96.37% higher, being the main problems observed, related to bad structural conditions and equipment in insufficient quantity and with lack of adequate maintenance. Regarding the manipulators, it was observed that 86.95% were female, 56.52% had a complete average level of schooling. When questioned about what were good manipulation practices, only 60.86% responded before, against 73.91% after training, among the main problems found were the use of adornments, cell phones, lack of gloves and uniforms. Total Coliform populations ranged from <3 to 1.1 x 10³ NMP g-1 and Coagulase negative Staphylococcus varied from <1 x 10² to 4.9 x 104 CFU g-1 , no thermotolerant coliforms were detected and no presence detected of Staphylococcus coagulase positive and Salmonella sp .. Thus, the analyzed products were within the legal standards according to the limits previously established, being fit for consumption.
Descrição
Palavras-chave
Boas práticas de manipulação, Cozido defumado, Funcionários, Queijo, Saúde coletiva, Saúde pública, Good practices of manipulation, Smoked stew, Structure, Employees, Cheese, Collective health, Public health