A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

Nunes, Bruno N.; Cruz, Adriano G.; Faria, J.A.F.; Ana, Anderson S. Sant ́; Silva, Ramón; Moura, Mirian Ribeiro Leite

doi:10.1016/j.foodcont.2009.03.016

Cited by 36 publications

(24 citation statements)

References 23 publications

(20 reference statements)

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“…Nunes et al (2010) sugerem que as melhorias, na prática, podem ser alcançadas se a capacitação for associada com o monitoramento periódico por um responsável técnico capacitado, para identificar a necessidade da próxima capacitação. A educação e a capacitação dos manipuladores são essenciais para eles terem a consciência e o conhecimento para cumprir requisitos de higiene, mesmo que isso não resulte na efetiva mudança no comportamento (CLAYTON et al, 2002;SEAMAN e EVES, 2008).…”

Section: Introductionunclassified

Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Medeiros

Saccol

Delevati

et al. 2012

Braz. J. Food Technol.

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ResumoO objetivo deste estudo foi avaliar as condições higiênicas de serviços de alimentação de acordo com a Normativa Brasileira NBR 15635:2008. Foram avaliados 23 serviços de alimentação do município de Santa Maria-RS durante os meses de julho e agosto de 2011. Como critérios de inclusão da pesquisa, foram utilizados os serviços de alimentação comerciais do bairro Centro da cidade de Santa Maria-RS registrados na Vigilância Sanitária e que apresentaram os alvarás sanitários 2009 e 2010 atualizados. O instrumento de coleta de dados foi uma lista de verificação em boas práticas elaborada a partir da Normativa Brasileira para serviços de alimentação. Os resultados demonstraram que somente 4% (n = 1) dos serviços de alimentação avaliados foram classificados no grupo I (Bom), sendo que 70% (n = 16) foram classificados no grupo II (Regular) e 26% (n = 6) foram classificados no grupo III (Deficiente). Pode-se concluir que a maioria dos estabelecimentos avaliados de acordo com a normativa utilizada encontra-se classificada nos grupos regular e ruim, não atendendo, assim, aos requisitos da Normativa. Palavras-chave: Serviços de alimentação; Lista de verificação; Qualidade dos alimentos; Higiene dos alimentos; Boas práticas de manipulação. SummaryThe objective of this study was to evaluate the hygienic conditions of food service in accordance to the Brazilian Normative NBR 15635:2008. We evaluated 23 food services in the city of Santa Maria (RS) during the months of July and August in the year of 2011. As an inclusion criteria of the research, the food service business from the district of Santa Maria (RS) registered in the Surveillance of health that have the license in 2009 and updated in 2010 were used. The data collection instrument was a checklist in the good practices drawn from the Brazilian Normative for foodservices. The results showed that only 4% (n = 1) from the food services were evaluated in group I (good), 70% (n = 16) were classified in Group II (Regular) and 26% (n = 6) were classified in Group III (Bad). It can be concluded that the majority of the evaluated establishments according to used the rules are classified in the group regularly and bad, thus not attending to the requirements of the Normative.

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Section: Introductionunclassified

Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Medeiros

Saccol

Delevati

et al. 2012

Braz. J. Food Technol.

View full text Add to dashboard Cite

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“…The initial level or origin contamination could be affected by environmental parameters because temperature, salinity, and conductivity, among others, affect Vibrio occurrence in marine environments (Caburlotto et al, 2012;Collin & Rehnstam-Holm, 2011;León Robles et al, 2013). However, factors such as temperature and hygienic handling must to be controlled along the productive food chain to reduce the survival and growth of Vibrio species and other pathogenic bacteria (Boonyawantang, Mahakarnchanakul, Rachtanapun, & Boonsupthip, 2012;Nunes et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico

Guardiola-Avila¹,

Noriega-Orozco²,

Acedo-Félix³

et al. 2014

JFR

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Vibrio mimicus causes diseases in humans in many countries, and it is highly abundant in aquatic environments. The present study evaluated the presence of V. mimicus in commonly consumed fish and seafood products in Sonora, México. A total of 262 samples of fish and seafood products were analyzed using PCR to identify the presence of the hemolysin (vmh) gene of V. mimicus, which was detected in 32 food samples. The positive food samples included raw (14%) and ready to eat fish and seafood (9%). The leading raw products in which V. mimicus was detected were crustaceans (57%), but mollusks represented 78% of the positive ready-to-eat products (RTE). Therefore, the presence of the V. mimicus hemolysin gene in raw and RTE seafood may represent a potential health risk to consumers in northwest México.

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“…The importance of effective hand washing and drying for the control of microbial cross contamination and occurrence of microbial foodborne diseases is commonly understood (VIEIROS et al, 2009;NUNES et al, 2010). The effective decrease in skin surface microbial counts caused by the various stages of a proper handwashing procedure has been previously documented (BORGES; SILVA; GONTIJO FILHO, 2007).…”

Section: Methodsmentioning

confidence: 99%

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

et al. 2013

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This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (CCPs) including the receiving and classification steps in the processing of frozen lobster and frozen lobster tails, and an additional critical control point (CCP) was detected during the cooking step of processing of the whole frozen cooked lobster. The proper implementation of the Hazard Analysis Critical Control Point (HACCP) plan in the lobster processing industries studied proved to be the safest and most cost-effective method to monitor each critical control point (CCP) hazards.

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A survey on the sanitary condition of commercial foods of plant origin sold in Brazil

Cited by 36 publications

References 23 publications

Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico

Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

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