0001/2016 - Percepção sobre a higiene dos manipuladores de alimentos e perfil microbiológico em restaurante universitário Workplace hygiene, perception of workers and microbiological profile in the industrial kitchen
• Maria das Graças Gomes de Azevedo Medeiros - Medeiros, Maria das Graças Gomes de Azevedo - Universidade Federal Fluminense, Nutrição Social - <mgracamedeiros@gmail.com>
Coautor(es):
• Lúcia Rosa Carvalho - Carvalho, Lúcia Rosa - Universidade Federal Fluminense, Nutrição Social - <lucianut@hotmail.com>
• Robson Maia Franco - Franco, Robson Maia - Universidade Federal Fluminense, Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal - <robsonmf@vm.uff.br>
Área Temática:
Alimentação, Nutrição e Saúde
Resumo:
Este trabalho teve por objetivo analisar a percepção dos manipuladores de alimentos em relação às práticas de higiene no local de trabalho e correlacionar com os resultados das análises bacteriológicas e das observações sistematizadas, em um Restaurante Universitário, no Rio de Janeiro. A percepção da higiene foi investigada por meio de questionários de auto-resposta. As práticas operacionais foram analisadas por meio de pesquisa observacional sistemática. Na pesquisa bacteriológica, dividida em duas etapas, buscou-se identificar a presença de Coliformes a 45°C, de Clostridium Sulfito Redutor, Staphylococcus coagulase positiva e Bactérias Heterotróficas Aeróbias Mesófilas nas mãos, nos Equipamentos de Proteção Individual e nos utensílios. Nos resultados da percepção dos manipuladores sobre a higiene pessoal, a higiene ambiental e a manipulação dos alimentos, obtiveram-se valores médios de 86.11; 96.73 e 83.76, respectivamente. Na pesquisa bacteriológica para mãos e Equipamentos de Proteção Individual, obteve-se 61,36% de resultados positivos, para as bactérias pesquisadas; quanto aos utensílios, 25% dos resultados foram positivos para as bactérias pesquisadas. Conclui-se que o serviço possui falhas, com riscos à saúde do consumidor.
Palavras-chave:
Contaminação de alimentosDoença de transmissão alimentarSegurança alimentarMicrobiologia de Alimentos
Abstract:
The production of safe foods is a considerable challenge in the management of restaurants, since several variables may interfere in this objective. This study analyzes the perception of food handlers concerning the hygiene practices in the workplace and correlates these findings with the results of bacteriological analyses and of systematic observations. The perception of hygiene practices was assessed using a questionnaire with objective questions. The observation research was carried out based on systematic observations. The bacteriological investigation was divided in two steps, to detect the presence of Coliforms at 45ºC, Sulphite Reducing Clostridia, coagulase positive Staphylococcus and Aerobic Mesophilic Heterotrophic Bacteria in hands, personal protective equipment and utensils. The results of the perceptions of handlers about personal hygiene, environmental hygiene and hygiene in the preparation of foods had mean scores of 86.11, 96.73 and 83.76, respectively. In the bacteriological investigation of hands and protective equipment, 61.36% of samples were positive for the bacteria surveyed. For utensils, 25% of samples were positive. The service has flaws that pose health hazards to consumers.
Workplace hygiene, perception of workers and microbiological profile in the industrial kitchen
Resumo (abstract):
The production of safe foods is a considerable challenge in the management of restaurants, since several variables may interfere in this objective. This study analyzes the perception of food handlers concerning the hygiene practices in the workplace and correlates these findings with the results of bacteriological analyses and of systematic observations. The perception of hygiene practices was assessed using a questionnaire with objective questions. The observation research was carried out based on systematic observations. The bacteriological investigation was divided in two steps, to detect the presence of Coliforms at 45ºC, Sulphite Reducing Clostridia, coagulase positive Staphylococcus and Aerobic Mesophilic Heterotrophic Bacteria in hands, personal protective equipment and utensils. The results of the perceptions of handlers about personal hygiene, environmental hygiene and hygiene in the preparation of foods had mean scores of 86.11, 96.73 and 83.76, respectively. In the bacteriological investigation of hands and protective equipment, 61.36% of samples were positive for the bacteria surveyed. For utensils, 25% of samples were positive. The service has flaws that pose health hazards to consumers.
Medeiros, Maria das Graças Gomes de Azevedo, Carvalho, Lúcia Rosa, Franco, Robson Maia. Percepção sobre a higiene dos manipuladores de alimentos e perfil microbiológico em restaurante universitário. Cien Saude Colet [periódico na internet] (2016/Jan). [Citado em 06/10/2024].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/percepcao-sobre-a-higiene-dos-manipuladores-de-alimentos-e-perfil-microbiologico-em-restaurante-universitario/15422?id=15422&id=15422
