Composição nutricional e práticas higiênicossanitárias na produção de açaí na tigela: diagnóstico e intervenção
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2014-02-28
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Universidade Federal de Goiás
Resumo
Why be manipulated during the entire production chain, the product derived
from acai may contain a high microbial load, which favors contamination of
food. This study aimed to analyze the chemical composition and microbiological
quality of acai in the bowl sold in the city of Goiânia and the impact of training
on Good Manufacturing Practices. Study conducted in three stages was
conducted in 23 stores. In the first and third step two samples with 300 mL of
acai in the bowl were collected, prepared with acai pulp, guarana syrup and
banana and another with acai pulp, guarana syrup and strawberry. Were also
collected swabs from surfaces of hands and nasal cavities of 34 handlers
involved in the preparation of acai and applied the checklist based on RDC
216/2004, to assess the physical and functional conditions of the
establishments. In the second stage, training in Good Manufacturing Practices
with applicable pre and post test was performed. The microbiological protocol
was based on the RDC 12/2001 and the American Public Health Association.
The chemical composition was determined by the method established by the
Association of Official Analytical Chemists. Of the 46 samples collected in the
first stage, 15.2 % had more than the maximum limit for coliform count at 45 ºC,
26% for coliforms at 35 ºC, 78.2 % for coagulase positive staphylococcus and
100% aerobic mesophilic. In the third stage, 21.7% had greater than allowed for
coliform count at 45 °C, 8.6% for coliforms at 35 ºC, 6.5% for coagulase positive
staphylococcus and 73.9% for mesophilic aerobic. As the handlers before
intervention contamination was detected by E. coli on the surfaces of the hands
of a handler and this result was the same after training. As to the nasal cavities,
the presence of this bacterium reduced from five to no handler contaminated.
For S.,aureus, a handler was with surfaces contaminated in the first stage
hands, and the number increased to three in the second. By analyzing the
nostrils five handlers harboring S. aureus prior to training seven after the
intervention. In the checklist, among the 12 items checked, only three showed
improvement with respect to the percentage of compliance from one stage to
another: raw materials, ingredients and packaging, documentation and
registration and accountability. Regarding training, the average accuracy in the
pretest was 86.8%, and 97% post-test. As to composition, there was no
difference in nutritional attributes in relation to the type of fruit added in the
preparation of acai in the bowl. It is concluded that most of the samples
collected showed inadequate sanitary higienic conditions, highlighting the need
to implement an effective system of quality control in the areas of food handling,
to ensure the safety of the final product.
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MOURA, Eveline Gomes Rosa de. Composição nutricional e práticas higiênicossanitárias na produção de açaí na tigela: diagnóstico e intervenção. 2014. 145 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2014.