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Condições hígio-sanitárias de alguns estabelecimentos de restauração e qualidade microbiológica de alimentos neles produzidos
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Authors
Abstract(s)
RESUMO - Na última década, tem-se observado mudanças nos hábitos alimentares da população mundial devido ao modo de vida contemporâneo, com tendência crescente para o consumo de alimentos prontos a consumir em estabelecimentos de restauração. É igualmente crescente a preocupação com a segurança dos alimentos produzidos nestes estabelecimentos.
As doenças transmitidas por alimentos são originadas pela ingestão de água ou alimentos contaminados com agentes químicos, físicos ou biológicos, sendo a contaminação por microrganismos a causa mais frequente. Os microrganismos contaminantes são agrupados em dois grupos: os que afetam a qualidade alimentar e os patogénicos. As doenças de origem alimentar são conhecidas por contribuírem para a morbilidade e mortalidade humana, aumentando assim as perdas económicas e os custos dos cuidados de saúde. Têm sido alvo de pesquisas e identificação de agentes etiológicos e fatores correlacionados, como a avaliação do risco microbiológico. O conhecimento dos fatores envolvidos no processo é importante para estabelecer os mecanismos de prevenção e controlo. A segurança dos alimentos produzidos é assegurada pela implementação e aplicação de medidas preventivas tais como as Boas Práticas de Fabrico e de Higiene e planos de autocontrolo baseados no sistema HACCP.
A literatura associada ao crescimento e sobrevivência de bactérias patogénicas em alimentos prontos para consumo na restauração é escassa. O presente trabalho teve como principal objetivo caracterizar estabelecimentos de restauração relativamente às suas condições sanitárias e de produção e quanto à segurança e qualidade dos alimentos neles produzidos. A avaliação das suas condições higiénicas e de produção foi realizada com base numa lista de verificação e posterior recolha de amostra do prato do dia para análise microbiológica.
Constatou-se que a probabilidade de sobrevivência e crescimento de bactérias patogénicas nos alimentos prontos para consumo estudados é muito baixa, pois não foi detetada a sua presença. Por conseguinte, desde que os cuidados de higiene pessoal e ambiental sejam apropriados, assim como as condições do binómio tempo-temperatura sejam adequadas durante as etapas de produção e armazenamento, os perigos para a saúde do consumidor podem ser eliminados ou reduzidos para níveis aceitáveis.
ABSTRACT - Hygienic-sanitary conditions of some restaurants and microbiological quality regarding their food produced - In the last decade, modern lifestyle changed the food habits of the world population with an increasing trend towards the consumption of ready-to-eat foods in restaurants. It is also growing the concern with safety of food produced in these establishments. Foodborne illnesses are caused by ingestion of water or food contaminated with chemical, physical or biological agents, the contamination per microorganisms is the most frequent cause. Contaminating microorganisms are grouped into two groups: those that affect food quality and pathogens. Foodborne illnesses contribute to human morbidity and mortality, consequently increasing economic losses and health care costs. These diseases have been researched for identification of etiological agents and correlated factors, like Microbiological Risk Assessment. The prevention and control mechanisms implementation requires the knowledge of factors involveld in foodborne illnesses. Food Safety is ensured by the implementation and application of preventive measures such as Good Manufacturing and Hygiene Practices and self-control plans based on HACCP system. Data concerning the pathogenic bacteria growth and survival in ready-to-eat foods served in restaurants are scarce. In the present work the main goal was to characterize restaurants regarding sanitary and production conditions and to analyze ready-to-eat food safety and quality. The conditions evaluation was conducted based on a checklist and with subsequent sample collection of the ready-to-eat food for microbiological analysis. It was verified that the probability of survival and growth of pathogenic bacteria in the studied ready-to-eat foods is very low, since their presence was not detected. Therefore, as long the personal and environmental hygiene and the time-temperature binomial conditions are apropriate during the production and storage, the health hazards to consumer can be eliminated or reduced to acceptable levels.
ABSTRACT - Hygienic-sanitary conditions of some restaurants and microbiological quality regarding their food produced - In the last decade, modern lifestyle changed the food habits of the world population with an increasing trend towards the consumption of ready-to-eat foods in restaurants. It is also growing the concern with safety of food produced in these establishments. Foodborne illnesses are caused by ingestion of water or food contaminated with chemical, physical or biological agents, the contamination per microorganisms is the most frequent cause. Contaminating microorganisms are grouped into two groups: those that affect food quality and pathogens. Foodborne illnesses contribute to human morbidity and mortality, consequently increasing economic losses and health care costs. These diseases have been researched for identification of etiological agents and correlated factors, like Microbiological Risk Assessment. The prevention and control mechanisms implementation requires the knowledge of factors involveld in foodborne illnesses. Food Safety is ensured by the implementation and application of preventive measures such as Good Manufacturing and Hygiene Practices and self-control plans based on HACCP system. Data concerning the pathogenic bacteria growth and survival in ready-to-eat foods served in restaurants are scarce. In the present work the main goal was to characterize restaurants regarding sanitary and production conditions and to analyze ready-to-eat food safety and quality. The conditions evaluation was conducted based on a checklist and with subsequent sample collection of the ready-to-eat food for microbiological analysis. It was verified that the probability of survival and growth of pathogenic bacteria in the studied ready-to-eat foods is very low, since their presence was not detected. Therefore, as long the personal and environmental hygiene and the time-temperature binomial conditions are apropriate during the production and storage, the health hazards to consumer can be eliminated or reduced to acceptable levels.
Description
Dissertação de Mestrado Integrado em Medicina Veterinária
Keywords
Doenças transmitidas por alimentos Segurança dos alimentos Boas Práticas de Fabrico e de Higiene HACCP Microrganismos indicadores de higiene Foodborne diseases Food Safety Good Manufacturing and Hygiene Practices HACCP hygiene indicator microorganisms
Pedagogical Context
Citation
Gameiro SS 2021. Condições hígio-sanitárias de alguns estabelecimentos de restauração e qualidade microbiológica de alimentos neles produzidos [dissertação de mestrado]. Lisboa: FMV-Universidade de Lisboa.
Publisher
Universidade de Lisboa, Faculdade de Medicina Veterinária