Author:

• ANA BEATRIZ ALMEIDA DE OLIVEIRA - Oliveira, ABA - XXXX, RS - UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL - Departamento de Medicina Social, Curso de Nutrição UFRGS e Centro Colaborador em Alimentação e Nutrição do Escolar - <ana.beatriz@ufrgs.br>

Co-author(s):

• Marisa Ribeiro de Itapema Cardoso - Cardoso, MRI - Universidade Federal do Rio Grande do Sul – Departamento de Medicina Veterinária Preventiva, Faculdade de Veterinária - <mcardoso@ufrgs.br>
• Joice Trindade Silveira - Silveira JT - Universidade Federal do Pampa (UNIPAMPA) – Campus Itaqui - <joice_nut@yahoo.com.br>
• Eduardo Cesar Tondo - Tondo EC - Universidade Federal do Rio Grande do Sul – Departamento de dos Alimentos, Instituto de Ciências e Tecnologia dos Alimentos (ICTA UFRGS) - <tondo@ufrgs.br>
• Roberta Capalonga - Capalonga R - Universidade Federal do Rio Grande do Sul – Centro Colaborador em Alimentação e Nutrição do Escolar - CECANE UFRGS - <robertacapalonga@yahoo.com.br >

Thematic Area:

Não Categorizado

Abstract:

Objective: The objective of this study was to evaluate the presence of hygienic and sanitary indicator microorganisms in samples of food served in public schools in Porto Alegre. Methods: Were analyzed all the food served at the meal of the visited turn, for Escherichia coli, coagulase positive Staphylococcus, Salmonella sp. and Shigella sp. Results: A total of 196 foods were analyzed in 120 schools, 4 presented Escherichia coli score above those allowed, and 2 had a positive presence of coagulase to Staphylococcus. The genders Shigella and Salmonella were not found. The food collected was distributed unevenly in hierarchical groups of higher or lower risk of transmission of disease agents foodborne. It was observed by analyzing the results that the majority of schools that were studied, that they were offering food in adequate hygienic-sanitary standards. However, it was evident that only municipal schools had the guidance of technically responsible for the school feeding. While 60% of the state schools had never been visited by a nutritionist. In these schools several procedures were not in accordance with legal requirements, considering the handling and distribution of prepared foods.
Conclusion
In most of the schools studied, the food served to students were appropriate about hygienic-sanitary standards, but problems were detected, demonstrating that food hygiene control

Keywords:

food safety schools E. coli, Staphylococcus coagulase positive food handling

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