Esponjas usadas na higiene dos utensílios nas cozinhas das Unidades de Alimentação e Nutrição (UAN) podem transferir quantidades suficientes de micro-organismos para os alimentos, uma vez que elas entram em contato com diversos utensílios e equipamentos. O objetivo deste estudo foi avaliar a contaminação microbiológica de esponjas utilizadas em serviços de alimentação. Neste estudo, 10 esponjas foram coletadas em 10 UANs e posteriormente transferidas para o laboratório, onde foi realizada a análise dos micro-organismos coliformes fecais, Staphylococcus coagulase positiva e Salmonella sp. Das 10 avaliadas, 60% (n=6) estavam contaminadas com coliformes fecais e todas as esponjas que apresentaram contaminação tinham entre quatro e seis dias de uso. Já nas pesquisas para Staphylococcus e Salmonella sp., todos os resultados foram negativos. Conclui-se que contaminação pode ser de origem fecal. Sendo assim, é necessário um controle mais eficaz no treinamento e na supervisão das condições de higiene dos manipuladores nas UANs para evitar a disseminação dos surtos de doenças transmitidas por alimentos (DTAs).
Nowadays the number of people who eat meals outside the home is constantly rising, with this highlighting the need for the meals served to be adequate both nutritionally and sensorially, not forgetting to favor healthy eating habits, aiming reduce chronic noncommunicable diseases that are also growing today. The study aimed to evaluate the menus executed in four Food and Nutrition Units, two of them of a commercial nature and two institutional in the light of the AQPC method. A total of 80 menus were evaluated, 20 from each unit, between the months of January and February 2020. It was found that the commercial units (A and B) showed a satisfactory offer of Leafy and Fruit, but had negative aspects in the menus like monotony of colors, presence of sweets and fatty meats. In the institutional units (C and D) there was no interest in serving fruit, and there was also a high supply of sweets, fried foods and also a high offer of sweets and fried foods on the same day. It is concluded, therefore, that the four Food and Nutrition units presented unsatisfactory rates with regard to the method of Qualitative Assessment of the menu preparations, making it necessary to better elaborate the menus together with more effective planning.
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