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Definição do limite crítico (binómio tempo-temperatura) a atingir pelo sistema de refrigeração das viaturas durante o transporte
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O objetivo do estudo foi definir e validar o limite crítico de binómio tempo temperatura a alcançar pelo sistema de refrigeração das viaturas durante o transporte de géneros alimentícios refrigerados prontos para consumo. O estudo foi dividido em 3 períodos experimentais, com a duração de 21 dias cada. Selecionaram-se 8 viaturas de transporte que estavam atribuídas a uma determinada rota. As rotas foram categorizadas tendo por base a distância percorrida em Km por dia. Os intervalos considerados para o agrupamento das rotas foram: a categoria A: ≤ 86,75km; categoria B: entre >86,75km e ≤ 150,23km; e categoria C: >150,23km. O alimento selecionado, para monitorização da temperatura, foi o croissant misto (queijo e fiambre). Por cada período experimental, foi monitorizado, durante 9 horas/dia e, em intervalos de 30 minutos, a temperatura do sistema de refrigeração da viatura e do alimento. Foram utilizadas 2 sondas no interior das viaturas para a monitorização da temperatura do sistema de refrigeração e 1 sonda com datalogger para a monitorização da temperatura dos alimentos. A monitorização da temperatura do alimento foi efetuada durante 7 dias para cada rota. Os dados obtidos foram analisados recorrendo ao programa estatístico IBM SPSS Estatistics, e ao teste ANOVA de um fator. Constatou-se que as temperaturas do sistema de refrigeração das viaturas da categoria A mantiveram-se acima do Limite Crítico de Controlo (LCC) 8ºC, nos 3 períodos experimentais. Nas categorias B e C, mantiveram-se em conformidade nos períodos 1 e 2, no entanto, no período 3, encontram-se fora do LCC. Verificou-se que, as temperaturas registadas no croissant misto na categoria A e, nos períodos 2 e 3, mantinham o perfil, ou seja, sempre que a temperatura da viatura ultrapassava o LCC, a temperatura do alimento saía fora dos limites definidos. Para as categorias B e C, durante o período 1, as temperaturas do alimento e do sistema de refrigeração da viatura mantiveram-se inferiores ao LCC. Nos períodos 2 e 3, podiam manter-se entre 1ºC a 4ºC acima do LCC por 1 hora e 0,5 horas, respetivamente. Com este estudo, conclui-se que a Organização deve definir e implementar ações para corrigir as não conformidades, isto é, todas as situações identificadas durante os trajetos com temperaturas incorretas, de forma a garantir a segurança dos alimentos durante a etapa de distribuição dos géneros alimentícios. Devem ser avaliadas a eficácia destas ações e revisto o sistema de segurança dos alimentos
ABSTRACT - Definition of the critical limit (time-temperature binomial) to be reached by the vehicle refrigeration system during transport - The objective of the study was to define and validate the critical time-temperature binomial limit to be reached by the vehicle refrigeration system during the transport of ready to-eat refrigerated foods. The study was divided into 3 experimental periods, lasting 21 days each. 8 transport vehicles were selected and assigned to a specific route. The routes were categorized based on the distance covered in km per day. The intervals considered for grouping the routes were: category A: ≤ 86.75km; category B: between >86.75km and ≤ 150.23km; and category C: >150.23Km. The food selected for temperature monitoring was the mixed croissant (cheese and ham). Each experimental period, the temperature of the vehicle's refrigeration system and the food was monitored for 9 hours/day and at intervals of 30 minutes. 2 probes were used inside the vehicles to monitor the temperature of the refrigeration system and 1 probe with a datalogger to monitor the temperature of the food. Temperature monitoring was carried out for 7 days for each route. The data obtained were analyzed using the IBM SPSS statistical program and the one-way ANOVA test. It was found that the temperatures of the refrigeration system of category A vehicles remained above the Critical Control Limit (LCC) 8ºC, in the 3 experimental periods; In categories B and C, they remained in compliance in periods 1 and 2, however, in period 3, they are outside the LCC. It was found that the temperatures recorded in the mixed croissant in category A and, in periods 2 and 3, maintained the profile, that is, whenever the temperature of the vehicle exceeded the LCC, the temperature of the food was outside the defined limits. For categories B and C, during period 1, the temperatures of the food and the vehicle's refrigeration system remained below the LCC. In periods 2 and 3, they could remain between 1ºC and 4ºC above the LCC for 1 hour and 0.5 hours, respectively. With this study, it is concluded that the Organization must define and implement actions to correct non-conformities, that is, all situations identified during journeys with incorrect temperatures, in order to guarantee food safety during the food distribution stage. The effectiveness of these actions must be evaluated and the food safety system reviewed
ABSTRACT - Definition of the critical limit (time-temperature binomial) to be reached by the vehicle refrigeration system during transport - The objective of the study was to define and validate the critical time-temperature binomial limit to be reached by the vehicle refrigeration system during the transport of ready to-eat refrigerated foods. The study was divided into 3 experimental periods, lasting 21 days each. 8 transport vehicles were selected and assigned to a specific route. The routes were categorized based on the distance covered in km per day. The intervals considered for grouping the routes were: category A: ≤ 86.75km; category B: between >86.75km and ≤ 150.23km; and category C: >150.23Km. The food selected for temperature monitoring was the mixed croissant (cheese and ham). Each experimental period, the temperature of the vehicle's refrigeration system and the food was monitored for 9 hours/day and at intervals of 30 minutes. 2 probes were used inside the vehicles to monitor the temperature of the refrigeration system and 1 probe with a datalogger to monitor the temperature of the food. Temperature monitoring was carried out for 7 days for each route. The data obtained were analyzed using the IBM SPSS statistical program and the one-way ANOVA test. It was found that the temperatures of the refrigeration system of category A vehicles remained above the Critical Control Limit (LCC) 8ºC, in the 3 experimental periods; In categories B and C, they remained in compliance in periods 1 and 2, however, in period 3, they are outside the LCC. It was found that the temperatures recorded in the mixed croissant in category A and, in periods 2 and 3, maintained the profile, that is, whenever the temperature of the vehicle exceeded the LCC, the temperature of the food was outside the defined limits. For categories B and C, during period 1, the temperatures of the food and the vehicle's refrigeration system remained below the LCC. In periods 2 and 3, they could remain between 1ºC and 4ºC above the LCC for 1 hour and 0.5 hours, respectively. With this study, it is concluded that the Organization must define and implement actions to correct non-conformities, that is, all situations identified during journeys with incorrect temperatures, in order to guarantee food safety during the food distribution stage. The effectiveness of these actions must be evaluated and the food safety system reviewed
Descrição
Dissertação de Mestrado em Segurança Alimentar, área científica de Produção Animal e Segurança Alimentar
Palavras-chave
Segurança dos alimentos Limite crítico de controlo Binómio tempo temperatura Sistema de refrigeração Alimento pronto para consumo Food safety Critical control limit Time-temperature binomial Refrigeration System Ready-to-eat food
Contexto Educativo
Citação
Guerrero TSV. 2024. Definição do limite crítico (binómio tempo-temperatura) a atingir pelo sistema de refrigeração das viaturas durante o transporte [dissertação de mestrado]. Lisboa: FMV-Universidade de Lisboa.
Editora
Universidade de Lisboa, Faculdade de Medicina Veterinária