Methodology of microscopic analysis for the evaluation of hygienic conditions of soup mixes and risotto mixes
Fifty soup samplesand fifty risotto samples, some bought in supermarketsand othersacquired frorn lhe School Lunch Meal Program of São Paulo State, were analysed for the purpose of verification of lhe sanitation. For this study we suggest lhe use of lhe. A.O.A.C. rnethod for high fatproducts in analy...
| Autores: | , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1995 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/36543 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/36543 |
| Access Level: | acceso abierto |
| Palabra clave: | soups risottos filth in microscopical analysis análise microscópica misturas para o preparo de sopas misturas para o preparo de risotos matérias estranhas sujidades leves |
| Sumario: | Fifty soup samplesand fifty risotto samples, some bought in supermarketsand othersacquired frorn lhe School Lunch Meal Program of São Paulo State, were analysed for the purpose of verification of lhe sanitation. For this study we suggest lhe use of lhe. A.O.A.C. rnethod for high fatproducts in analyzing soups and risottos, as it is efficient for recuperation of insect fragments and rodenl hairs in test sarnples. It was found that 92% of the soup samples and 88% of risotto samples were in unsatisfactory sanitaryconditionsdueto filth. It wasconcludedthal lhe method utilized gavegood results. |
|---|