Condições higiênico-sanitárias de alimentos prontos para o consumo servidos em escolas públicas de um município da região noroeste do Estado de São Paulo e perfil de sensibilidade das cepas de Staphylococcus aureus e Escherichia coli isoladas frente a agentes antimicrobianos
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Data
2011-02-25
Autores
Moysés, Juliano Borsato [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os alimentos prontos para o consumo provenientes de escolas, conhecidos como merenda escolar, são amplamente distribuídos aos estudantes e, por este motivo, requerem um controle higiênico-sanitário satisfatório, pois o manuseio e as condições do local de preparo inadequados podem favorecer o desenvolvimento de micro-organismos, como bactérias, bolores e leveduras. Contudo, conferem maior destaque as bactérias, principalmente as patogênicas, representando um risco à saúde pública. Com isso, é imprescindível que sejam adotadas as Boas Práticas de Fabricação (BPF) e uma ferramenta eficaz para avaliação destes aspectos é o checklist. Outro problema em saúde pública se refere ao surgimento de linhagens resistentes a agentes antimicrobianos, principalmente pelo uso indiscriminado na terapia humana. Considerando os fatos mencionados, este trabalho teve como objetivo avaliar os aspectos higiênico-sanitários de alimentos prontos para o consumo produzidos e servidos em cozinhas de diferentes escolas públicas de um município da região Noroeste do Estado de São Paulo. Para tanto 103 amostras, envolvendo trinta de alimentos prontos para o consumo, 32 de água, 21 de swabs de esfregaços de superfícies de utensílios (tábuas de corte, facas e colheres) e vinte das mãos de manipuladores de alimentos foram submetidas a diferentes análises: determinação do Número Mais Provável (NMP) de coliformes totais e termotolerantes, pesquisas de Escherichia coli e Salmonella spp., contagem de Unidades Formadoras de Colônias (UFC) de Bacillus cereus, Staphylococcus aureus (coagulase positiva), Clostrídios sulfito-redutores, bactérias aeróbias mesófilas, bolores e leveduras. As pesquisas de Salmonella spp., B. cereus, Clostrídios sulfito-redutores, bolores e leveduras foram específicas para...
Ready-to-eat food from schools, known as school meal, are widely distributed to students and, therefore, require a satisfactory hygienic-sanitary control, because the inadequate handling and the conditions of the locations of food preparation may favor the development of microorganisms such as bacteria, yeasts and molds. However, provides further highlight to the bacteria especially pathogenic, featuring as risk to the public health. Thus, it is imperative to adopt the Good Manufacturing Practices (GMP), and an effective tool for assessing these aspects is the checklist. Another important trouble in public health regards to the emergence of resistant strains to antimicrobials, especially by indiscriminate use in human therapy. Considering the mentioned facts, this study aimed to evaluate the hygienic-sanitary aspects of ready-to-eat food produced and served in kitchens from different public schools of a municipality in the northwestern region of São Paulo State. For this purpose 103 samples, involving thirty ready-to-eat food, 32 of water, 21 swabs of surfaces of utensils (cutting boards, knives and spoons) and twenty from the hands of food handlers were subjected to different analysis: determining the Most Probable Number (MPN) of total and thermotolerants coliforms, researches of Escherichia coli and Salmonella spp., count of Colony Forming Units (CFU) of Bacillus cereus, Staphylococcus aureus (positive coagulase), Clostridium sulphite-reducers, mesophilic aerobic bacteria, molds and yeasts. The researches of Salmonella spp., B. cereus, Clostridium sulphite-reducers, yeasts and molds were specific to the ready food and S. aureus (positive coagulase) was not evaluated in water. For the evaluation of GMP from school kitchens was used a checklist developed from current laws and to verify the... (Complete abstract click electronic access below)
Ready-to-eat food from schools, known as school meal, are widely distributed to students and, therefore, require a satisfactory hygienic-sanitary control, because the inadequate handling and the conditions of the locations of food preparation may favor the development of microorganisms such as bacteria, yeasts and molds. However, provides further highlight to the bacteria especially pathogenic, featuring as risk to the public health. Thus, it is imperative to adopt the Good Manufacturing Practices (GMP), and an effective tool for assessing these aspects is the checklist. Another important trouble in public health regards to the emergence of resistant strains to antimicrobials, especially by indiscriminate use in human therapy. Considering the mentioned facts, this study aimed to evaluate the hygienic-sanitary aspects of ready-to-eat food produced and served in kitchens from different public schools of a municipality in the northwestern region of São Paulo State. For this purpose 103 samples, involving thirty ready-to-eat food, 32 of water, 21 swabs of surfaces of utensils (cutting boards, knives and spoons) and twenty from the hands of food handlers were subjected to different analysis: determining the Most Probable Number (MPN) of total and thermotolerants coliforms, researches of Escherichia coli and Salmonella spp., count of Colony Forming Units (CFU) of Bacillus cereus, Staphylococcus aureus (positive coagulase), Clostridium sulphite-reducers, mesophilic aerobic bacteria, molds and yeasts. The researches of Salmonella spp., B. cereus, Clostridium sulphite-reducers, yeasts and molds were specific to the ready food and S. aureus (positive coagulase) was not evaluated in water. For the evaluation of GMP from school kitchens was used a checklist developed from current laws and to verify the... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Alimentos - Microbiologia, Microbiologia sanitaria, Resistência antimicrobiana
Como citar
MOYSÉS, Juliano Borsato. Condições higiênico-sanitárias de alimentos prontos para o consumo servidos em escolas públicas de um município da região noroeste do Estado de São Paulo e perfil de sensibilidade das cepas de Staphylococcus aureus e Escherichia coli isoladas frente a agentes antimicrobianos. 2011. 134 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2011.