Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.26/2422
Título: Avaliação da qualidade microbiológica do ar em cozinhas e zonas de buffet
Autor: Lemos, Melina Mirley da Silva
Palavras-chave: Qualidade
Ar
Cozinha
Hotel
Microbiológica
Quality
Air
Kitchen
Microbiological
Data de Defesa: 2011
Editora: Escola Superior de Hotelaria e Turismo do Estoril
Resumo: Tem sido constatada a relevância da contaminação do ar de ambientes internos. Em ambientes de manipulação de alimentos, para além da questão da saúde dos ocupantes, pode também interferir na qualidade final do produto. O objetivo deste estudo foi avaliar a qualidade microbiológica do ar em áreas de preparação e manipulação de alimentos e zona de exposição do buffet em hotéis do Algarve. Como método de colheita das amostras, foi selecionado o de impactação em meio sólido. Os meios de cultura selecionados foram o PCA (Plate Count Agar) para bactérias e para fungos o Rose Bengal (RB).
The relevance of contamination of the indoors air has been noted. In food handling environments, beside the issue of health of the occupants, the contamination of the indoors air can also interfere in the final product quality. This study aims to evaluate the microbiological air quality in preparation and handling food areas in a buffet area in two hotels in Algarve City, Portugal. The selected method of sampling was solid medium impaction. The culture were selected method was PCA (plate count agar) for bacteria and the Rose Bengal (RB) to fungi. For 15 consecutive days two different hotels were analyzed, at the first one the air samples were collected at the cafe, pastry, gard manger and the area in the buffet restaurant; Hotel kitchen and buffet area in the restaurant at the second one. According to Portuguese law, all air samples for bacteria analysis were within the maximum levels and for fungi, 93.3% of the samples were satisfactory. The values are proposed by the APHA. 71.1% and 53.3% of the samples were satisfactory for bacteria and fungi respectively. Following the Scale’s Fung, 74.5% for bacteria samples were satisfactory, acceptable 24.4% and 1.1% unsatisfactory. As for fungi, 61.3% of samples were satisfactory, 23.3% acceptable and 15.6% unsatisfactory. The study was unable to establish a direct relationship between the results and the weather or the number of people in the kitchens in the days of sampling. Although most environments are analyzed in accordance with current legislation, it is suggested a further deepening in studies that seek to evaluate appropriate limits the situation in Portugal, followed by a review of the amounts set out in legislation, since the existing ones are not specific for the food industry.
URI: http://hdl.handle.net/10400.26/2422
Designação: Dissertação de Mestrado em Segurança e Qualidade Alimentar na Restauração
Aparece nas colecções:ESHTE - Dissertações de Mestrado

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