Objetivo: Avaliar o nível de conhecimento, atitudes e práticas de manipuladores de alimentos de serviços de alimentação. Materiais e Métodos: Trata-se de estudo transversal feito com manipuladores de alimentos de 15 serviços de alimentação, sendo que participaram da pesquisa 75 indivíduos. Foi aplicado um questionário contendo questões sociodemográficas e para avaliação do conhecimento, atitudes e práticas (CAP). O questionário autoaplicável continha 30 questões relacionadas às boas práticas na manipulação dos alimentos. Foi considerada adequada a nota igual ou superior a 70 % para a avaliação de cada bloco e do questionário por completo. Os dados foram analisados com auxílio do software SPSS, versão 22. Resultados e Discussão: 64% dos manipuladores exerciam atividades em restaurantes comerciais e 84% eram do sexo feminino. Quanto ao nível de escolaridade, 52% dos manipuladores tinham o ensino médio completo. Quanto às questões sobre CAP, no bloco de conhecimento e atitudes foram observadas menores pontuações quando comparado ao bloco de práticas. A média de pontuação no questionário foi igual a 54,9 ± 4,18. Falhas quanto ao entedimento e conhecimento sobre cuidados com os alimentos podem diminuir o nível de consciência sobre manipulação adequada e culminar em uma falsa ideia de segurança. Conclusão: Os manipuladores apresentaram falhas na avaliação do conhecimento; ressalta-se, assim, a necessidade de treinamento, de modo a agregar informações para promover melhorias de desempenho nas atividades executadas.DOI: 10.12957/demetra.2018.30528
Chlorinated compounds are usually applied in vegetable sanitization, but there are concerns about their application. Thus, this study aimed to evaluate ultrasound (50 kHz), acetic acid (1000; 2000 mg/L), and peracetic acid (20 mg/L) and their combination as alternative treatments to 200 mg/L sodium dichloroisocyanurate. The overall microbial, physicochemical, and nutritional quality of kale stored at 7 °C were assessed. The impact on Salmonella enterica Typhimurium was verified by plate-counting and scanning electron microscopy. Ultrasound combined with peracetic acid exhibited higher reductions in aerobic mesophiles, molds and yeasts, and coliforms at 35 °C (2.6; 2.4; 2.6 log CFU/g, respectively). Microbial counts remained stable during storage. The highest reduction in Salmonella occurred with the combination of ultrasound and acetic acid at 1000 mg/L and acetic acid at 2000 mg/L (2.8; 3.8 log CFU/g, respectively). No synergistic effect was observed with the combination of treatments. The cellular morphology of the pathogen altered after combinations of ultrasound and acetic acid at 2000 mg/L and peracetic acid. No changes in titratable total acidity, mass loss, vitamin C, or total phenolic compounds occurred. Alternative treatments presented equal to or greater efficacies than chlorinated compounds, so they could potentially be used for the decontamination of kale.
Sanitization is considered as essential for the microbial control of vegetables. The aim of this study was to evaluate the sanitization procedures used in commercial restaurants located in Vitória, Brazil. The efficacy of these sanitization procedures in reducing the presence of natural microbiota and Salmonella enterica Enteritidis cells on tomatoes were evaluated. All the restaurants in this study applied the sanitization methods using containers for diluting the sanitization solution. After the sanitization treatments, a reduction in mesophilic aerobic counts, yeasts, moulds and S. enterica occurred in all the treatments. A higher reduction in microorganisms was observed after treatment with 2% acetic acid. There was no significant difference between tomatoes treated with a sodium dichloroisocyanurate solution and sodium hypochlorite for all microorganisms which were evaluated. Chlorinated compounds are the most used products but a limitation in microbial inactivation was observed in this study.
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