Loading...
Publication
Análise dos Fatores de Risco Associados à Distribuição de Produtos de IV Gama
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 832.01 KB | Adobe PDF | |||
| 2.73 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
As ocorrências registadas de doenças de origem alimentar (DOA) e estudos microbiológicos
realizados apontam os produtos vegetais de IV Gama como problemáticos ao nível da higiene
e segurança alimentar. Neste trabalho avaliou-se a qualidade inicial dos produtos e também
findo o tempo de vida útil definido. Por outro lado, avaliou-se a aplicabilidade da
microbiologia preditiva na projeção da evolução da qualidade microbiológica neste tipo de
produtos.
A amostragem foi composta por salada Iceberg, tomate laminado e manga laminada,
perfazendo um total de 40 amostras. Destas, 11 correspondiam a amostras iniciais (AI)
colhidas e analisadas após a produção. As restantes, correspondentes a amostras finais (AF),
foram retiradas do mesmo lote que a sua respetiva AI. As AF foram encaminhadas para a
cadeia de distribuição, cada uma delas acompanhada por um registador de temperatura (data
logger), tendo sido colhidas e analisadas findo o seu tempo de vida útil.
A evolução da qualidade microbiológica foi avaliada em relação aos seguintes parâmetros
microbiológicos: contagens totais a 30ºC, coliformes totais, Escherichia coli, Enterococcus
spp., Pseudomonas spp., Aeromonas hydrophila, bolores e leveduras. Em paralelo, utilizou-se
o Combase® para que, matematicamente, se avaliasse a evolução da qualidade
microbiológica em termos de teores de Pseudomonas spp. e Aeromonas hydrophila. Para a
utilização do programa foram necessários os resultados microbiológicos de cada AI, os
respetivos valores de pH e aW e o perfil de temperatura registado para cada AF.
Observou-se uma elevada taxa de resultados não satisfatórios (NS), indicativo de uma má
qualidade inicial do produto, sendo requeridas melhorias nos processos de lavagem e
desinfeção. Todos os produtos evoluíram para resultados NS, indicando a necessidade de uma
melhor monitorização da temperatura de armazenagem. Em relação à microbiologia preditiva,
verificou-se uma fraca repetibilidade dos resultados, mas com relativa aplicabilidade para
Pseudomonas spp. em salada Iceberg e manga.
The recorded occurrences of foodborne diseases (DOA) and microbiological studies indicate ready-to-eat products as problematic in terms of hygiene and food safety. In this work we evaluated the initial quality of products and also at the end of it’s shelf life. Furthermore, we evaluated the applicability of predictive microbiology in the projection of the development of microbiological quality in this type of products. The sample consisted of iceberg salad, tomato and mango, making a total of 40 samples. From these, 11 correspond to initial samples (AI) taken and analyzed after production. The other, corresponding to final samples (AF), were taken from the same batch as their respective AI. AF were sent to the distribution chain, each accompanied by a temperature recorder (data logger), having been taken and analyzed at the end of its useful life. The evolution of microbiological quality was evaluated on the following microbiological parameters: total counts at 30 ° C, total coliforms, Escherichia coli, Enterococcus spp, Pseudomonas spp, Aeromonas hydrophila, molds and yeasts. In parallel, we used the Combase® to evaluate, mathematically, the evolution of the microbiological quality in terms of levels of Pseudomonas spp. and Aeromonas hydrophila. To use the program it was required the microbiological results, pH anda W values of each AI, and the temperature profile of each AF. There was a high rate of unsatisfactory results (NS), indicating poor initial quality of the product, wich requires improvements for the washing and disinfection processes. All products have evolved to NS results, indicating the need for better monitoring of the storage temperature. Regarding the predictive microbiology, there was a poor repeatability of the results, but with relative applicability for Pseudomonas spp. in Iceberg salad and mango.
The recorded occurrences of foodborne diseases (DOA) and microbiological studies indicate ready-to-eat products as problematic in terms of hygiene and food safety. In this work we evaluated the initial quality of products and also at the end of it’s shelf life. Furthermore, we evaluated the applicability of predictive microbiology in the projection of the development of microbiological quality in this type of products. The sample consisted of iceberg salad, tomato and mango, making a total of 40 samples. From these, 11 correspond to initial samples (AI) taken and analyzed after production. The other, corresponding to final samples (AF), were taken from the same batch as their respective AI. AF were sent to the distribution chain, each accompanied by a temperature recorder (data logger), having been taken and analyzed at the end of its useful life. The evolution of microbiological quality was evaluated on the following microbiological parameters: total counts at 30 ° C, total coliforms, Escherichia coli, Enterococcus spp, Pseudomonas spp, Aeromonas hydrophila, molds and yeasts. In parallel, we used the Combase® to evaluate, mathematically, the evolution of the microbiological quality in terms of levels of Pseudomonas spp. and Aeromonas hydrophila. To use the program it was required the microbiological results, pH anda W values of each AI, and the temperature profile of each AF. There was a high rate of unsatisfactory results (NS), indicating poor initial quality of the product, wich requires improvements for the washing and disinfection processes. All products have evolved to NS results, indicating the need for better monitoring of the storage temperature. Regarding the predictive microbiology, there was a poor repeatability of the results, but with relative applicability for Pseudomonas spp. in Iceberg salad and mango.
Description
Keywords
evolução microbiológica microbiologia preditiva IV Gama tomate salada Iceberg manga microbiologic evolution predictive microbiology tomato iceberg salad mango