Loading...
Publication
Validação de pontos críticos de controlo para sobremesas à base de ovo não processadas termicamente
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.51 MB | Adobe PDF |
Authors
Abstract(s)
Nos últimos anos, houve uma mudança nos hábitos alimentares dos consumidores com o
aumento da demanda por alimentos crus e não processados, essa crescente popularidade de
alimentos caseiros não processados contendo ovos crus, como maionese, certos molhos e
sobremesas à base de ovos crus aumenta potencialmente o risco de salmonelose.
Algumas sobremesas comercialmente confeccionadas em Portugal, utilizam ovos crus ou
insuficientemente cozinhados na confeção final, podendo ocorrer uma possível presença de
Salmonella no alimento. É sabido que o tratamento térmico é eficaz para muitos
microrganismos, a Organização Mundial da Saúde (OMS) aconselha que especialmente carne,
ovos e peixe, devam receber tratamento térmico mínimo de 70oC. Neste sentido é importante
desenvolver métodos que permitam a eliminação ou redução do risco para níveis aceitáveis
neste tipo de produtos.
Assim sendo, o presente trabalho de investigação, teve como objetivo, contribuir para a
elaboração de uma metodologia baseada no sistema de Hazard Analysis and Critical Control
Points (HACCP), aplicável ao processo produtivo das sobremesas mousse de chocolate e doce
de vinagre, através da identificação de possíveis Pontos Críticos de Controlo (PCC).
Desta forma, foram realizados ensaios de inoculações experimentais com Salmonella Enteritidis
e Staphylococcus aureus, onde foi avaliado o efeito do tratamento térmico em duas
temperaturas diferentes (60o C e 65o C) por 5 minutos. Os resultados demonstraram que a
destruição bacteriana foi eficaz.
No que se refere aos ensaios com inoculação de Salmonella Enteritidis, para todos os ensaios
realizados, tanto para a sobremesa mousse de chocolate e para o doce de vinagre, resultaram
em ausência (<10) para todas as amostras(n=20). Em relação ao inóculo Staphylococcus aureus,
que foi a bactéria que apresentou uma maior resistência ao tratamento térmico aplicado,
apresentando um melhor efeito destrutivo quando submetido a temperatura de 65oC, com
redução em 80% das amostras analisadas (n=20), todos com resultados satisfatórios para
consumo seguro das sobremesas, onde apenas 2 amostra, no caso do produto mousse de
chocolate, apresentou os valores de 2,0 x 102 ufc/g e 3,0 x 102 ufc/g para presença de
Staphylococcus aureus.
Através do estudo foi identificado 1 PCC para cada preparação, designadamente na etapa
agitação de ovos, acrescentado como medida de controlo tempo/temperatura para
redução/eliminação dos microrganismos.
In recent years there has been a shift in consumer eating habits with the increasing demand for raw and unprocessed foods, this growing popularity of unprocessed homemade foods containing raw eggs such as mayonnaise, certain sauces, and raw egg-based desserts potentially increased the risk of salmonellosis. Some desserts commercially made in Portugal use raw or insufficiently cooked eggs in the final preparation, and there may be a possible presence of Salmonella in the food. It is known that heat treatment is effective for many microorganisms and the recommendation, by the World Health Organization (WHO), advises that especially meat, eggs, and fish, should receive a minimum heat treatment of 70°C. In this sense, it is important to develop methods that allow the elimination or reduction of risk to acceptable levels for those types of products, and that makes them safe for the final consumer. Therefore, this research work aimed to contribute to the development of a methodology based on the Hazard Analysis and Critical Control Points (HACCP) system, applicable to the production process of chocolate mousse and vinegar jam desserts, through the identification of possible Critical Control Points (CCP's). Thus, experimental inoculation tests were carried out with Salmonella Enteritidis and Staphylococcus aureus, where the effect of heat treatment at two different temperatures (60° C and 65° C) for 5 minutes was evaluated. The results demonstrated that bacterial destruction was effective. Regarding the tests with inoculation of Salmonella Enteritidis, for all the tests carried out, both for the chocolate mousse dessert and the vinegar jam, resulted in an absence (<10) for all samples (n=20). Regarding the Staphylococcus aureus inoculum, which was the bacterium that showed the greatest resistance to the applied heat treatment, it presented a better destructive effect when subjected to a temperature of 65° C, with a reduction of 80% of the analyzed samples (n=20), all with results satisfactory for safe consumption of desserts, where only 1 sample, in the case of the chocolate mousse product, presented 1 result among the 5 analyzed, with a value of 2.8 x 102 cfu/g for the presence of Staphylococcus aureus. Through the study, 1 CCP's s were identified for each preparation, namely in the stage of beating eggs, added as time/temperature controls to reduce/eliminate microorganisms.
In recent years there has been a shift in consumer eating habits with the increasing demand for raw and unprocessed foods, this growing popularity of unprocessed homemade foods containing raw eggs such as mayonnaise, certain sauces, and raw egg-based desserts potentially increased the risk of salmonellosis. Some desserts commercially made in Portugal use raw or insufficiently cooked eggs in the final preparation, and there may be a possible presence of Salmonella in the food. It is known that heat treatment is effective for many microorganisms and the recommendation, by the World Health Organization (WHO), advises that especially meat, eggs, and fish, should receive a minimum heat treatment of 70°C. In this sense, it is important to develop methods that allow the elimination or reduction of risk to acceptable levels for those types of products, and that makes them safe for the final consumer. Therefore, this research work aimed to contribute to the development of a methodology based on the Hazard Analysis and Critical Control Points (HACCP) system, applicable to the production process of chocolate mousse and vinegar jam desserts, through the identification of possible Critical Control Points (CCP's). Thus, experimental inoculation tests were carried out with Salmonella Enteritidis and Staphylococcus aureus, where the effect of heat treatment at two different temperatures (60° C and 65° C) for 5 minutes was evaluated. The results demonstrated that bacterial destruction was effective. Regarding the tests with inoculation of Salmonella Enteritidis, for all the tests carried out, both for the chocolate mousse dessert and the vinegar jam, resulted in an absence (<10) for all samples (n=20). Regarding the Staphylococcus aureus inoculum, which was the bacterium that showed the greatest resistance to the applied heat treatment, it presented a better destructive effect when subjected to a temperature of 65° C, with a reduction of 80% of the analyzed samples (n=20), all with results satisfactory for safe consumption of desserts, where only 1 sample, in the case of the chocolate mousse product, presented 1 result among the 5 analyzed, with a value of 2.8 x 102 cfu/g for the presence of Staphylococcus aureus. Through the study, 1 CCP's s were identified for each preparation, namely in the stage of beating eggs, added as time/temperature controls to reduce/eliminate microorganisms.
Description
Keywords
Sobremesas Mousse de chocolate Doce de vinagre Tratamento térmico brando HACCP PCC’s Ovo cru Ovo mal cozido Perigos biológicos Desserts Chocolate mousse Vinegar jam Mild heat treatment CCP's Raw egg Undercooked egg Biological hazards