Análise das condições microbiológicas do ambiente equipamentos e utensílios de uma unidade de alimentação e nutrição institucional.

Abstract

Foods designated for human consumption are subject to contamination from its origin to its distribution and final consumption. In production services, environmental hygiene, equipment, and utensils contribute decisively to the maintenance of sanitary quality of foods. However, when such procedures are not performed correctly, they collaborate to food contamination. The objective of this study was to evaluate the microbiological conditions of the ambient air and contact surfaces of equipment and utensils of the area of pre-prepared food from a Power Supply Unit and Institutional Nutrition. Ambient air samples were collected by simple sedimentation technique, which consisted of exposure during 15 Petri dishes minutes to ambient air surrounding the pre-preparation plant, meats, and cooking for the research of Bacillus cereus and filamentous fungi and yeasts. For the collection of microorganisms from surfaces of utensils and equipment in the areas of pre-preparation of meats and vegetables, the swab method for the detection of aerobic mesophilic bacteria was used. For total and fecal coliforms, the multiple tube technique was used, according to the methodology recommended by the American Public Health Association (APHA). The results of the ambient air in the three areas analyzed from the research of B. cereus and filamentous fungi, and yeasts showed low counts, especially for filamentous fungi and yeasts, which were below the recommended by official organizations. As for mesophilic aerobic bacteria, all samples were above the recommended limits, with counts for utensils ˃3,0 x 105 UFC/utensils, and equipment, steak tenderizer 1,6 x 105 UFC/cm² and vegetable cutter 1,5 x 104 UFC/cm², indicating failures in hygiene procedures. In contrast, the results for total and fecal coliforms showed counts below the recommended, indicating satisfactory sanitary conditions. It is concluded that the microbiological quality of ambient air, equipment, and utensils can directly influence the final quality of the food. Therefore, one should monitor the hygiene and sanitation the environmental, utensils and equipment, as well as promote training of food handlers regarding good practice to maintain quality of the service, in order to reduce or eliminate the risks of microbial contamination.