Elaboração de uma lista de verificação de boas práticas de fabricação baseada em riscos sanitários para avaliação de indústrias de alimentos do município de Pedro Leopoldo - MG.
An evaluation of the hygienic-sanitary conditions of four food industries in the city of Pedro Leopoldo/MG was carried out in association with an educational action involving the handlers of these industries in order to train them in the principles of Good Manufacturing Practices (GMP). The evaluati...
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| Formato: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Brasil |
| Recursos: | Universidade Federal de Minas Gerais (UFMG) |
| Repositorio: | Repositório Institucional da UFMG |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.ufmg.br:1843/50458 |
| Acesso em linha: | http://hdl.handle.net/1843/50458 |
| Access Level: | acceso abierto |
| Palavra-chave: | Boas práticas de fabricação condições higiênico-sanitárias manipuladores de alimentos |
| Resumo: | An evaluation of the hygienic-sanitary conditions of four food industries in the city of Pedro Leopoldo/MG was carried out in association with an educational action involving the handlers of these industries in order to train them in the principles of Good Manufacturing Practices (GMP). The evaluation was held through specifically developed questionnaires, based on sanitary legislation, and there was also an action that involved a presentation on GMP issues. Microbiological analyses were performed on the hands of the handlers, utensils, food handling surfaces, and ready-to-eat food, and, in addition, it was verified whether the level of service in the questionnaires applied to handlers reflected the microbiological conditions of the environment and the final product. Of the four industries evaluated, the sector that most complied with the specified legislation obtained 79% of the points, followed by 76%, 75%, and 40% for the other industries. Regarding the analysis of mesophilic bacteria on the surface, 50% of the samples presented results higher than the established limit. All analyzed utensils also showed results higher than the established limit, ranging from 3.2 CFU/cm² to 7.5x103 CFU/cm². The number of mesophilic bacteria on the hands of the handlers was higher than expected, from 3.7x102 CFU/hand to 1.8x104 CFU/hand. In 44% of the samples, the presence of total coliforms was observed, and in 72% the growth of atypical colonies of Staphylococcus sp. The lack of awareness of the handlers' hygiene principles was confirmed by the microbiological analysis of the hands since, in all samples collected from unwashed hands, the growth of coliforms, staphylococci, and mesophilic bacteria was observed. However, of the four food samples produced in each industry, the growth of the analyzed microorganisms was not observed, suggesting that the final product is safe for human consumption. From the data acquired in the study, a checklist of Good Manufacturing Practices was elaborated based on sanitary risks for evaluating food industries in the municipality of Pedro Leopoldo. |
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