Avalia??o das condi??es higi?nico-sanit?rias da produ??o de refei??es ? base de carne da alimenta??o escolar no munic?pio de Natal-RN

• Main Author: Rosa, Monique Silveira
• Other Authors: CPF:06949860463
• Format: Others
• Language: Portuguese
• Published: Universidade Federal do Rio Grande do Norte 2014
• Subjects: Alimenta??o escolar; Microbiologia de alimentos; Carne; Boas pr?ticas de fabrica??o; School food; Food microbiology; Meat; Good manufacturing practices; CNPQ::CIENCIAS DA SAUDE
• Online Access: http://repositorio.ufrn.br:8080/jspui/handle/123456789/13205

Made available in DSpace on 2014-12-17T14:13:36Z (GMT). No. of bitstreams: 1 MoniqueSR.pdf: 220248 bytes, checksum: 9b4812db208d8a1084dd383370f51150 (MD5) Previous issue date: 2008-06-02 === The National School Nutrition Program is the oldest program in the country directed at food and nutrition safety. Its aims are to offer nutritional food as a supplement to students of public and philanthropic schools. Studying school nutrition transcends the investigation as a purely social program, given that it reaches the fields of public health, nutrition and food, using a wide variety of approaches. Thus, it is characterized by a multidisciplinary study, where the disciplines work side by side in distinct aspects of a single problem. Aim: This study aims to assess hygiene practices during the preparation of meat-based meals in public schools in the city of Natal, Brazil. Methods: A list was applied at 27 schools to identify the procedures of good food preparation practices. In addition, cooking and meal distribution temperature were measured and a microbiological analysis of the final preparation and of the water used in preparing it was performed. For microbiological analyses of the food, we analyzed coliforms at 45?C, coliforms at 35?C and Enterococcus, and for the water, we analyzed thermotolerant coliforms and total coliforms, using the methods recommended by APHA, 1995. Results: Most of the schools did not meet the required standards in all the variables related to good food preparation practices, except for the time spent preparing the meat, in which 89% were within the norm. Cooking temperature of the meals was within the standard; however, the temperature at distribution and the time spent dispensing the meals were inadequate. Of the 27 schools, 22 (81.5%) showed the presence of coliforms at 35? C in at least one meal sample and 18 (66.7%) had values above the recommended limit for coliforms at 45?C. The presence of E. coli was identified in 6.1% of the samples analyzed. The presence of Enterococcus was not found at any of the schools. With respect to the water, the North district of the city was the only one that did not meet the standards for the two indicators evaluated. The contamination found was not associated with the hygiene or food storage problems observed. Conclusions: The results show that the hygiene-sanitary conditions of meat-based public school meals were unsatisfactory, demonstrating the need for improvements in the production process to preserve the health of the student population. Multidisciplinarity: Researchers from the areas of food microbiology, nutrition, public health and statistics took part in this study, a decisive factor for characterizing the research as multidisciplinary === O Programa Nacional de Alimenta??o Escolar ? o programa voltado ? seguran?a alimentar e nutricional mais antigo do pa?s e tem por objetivo oferecer alimentos, de qualidade, em car?ter suplementar aos estudantes de escolas p?blicas e filantr?picas. Estudar a alimenta??o escolar transcende a investiga??o enquanto programa social, atingindo os campos da sa?de p?blica, nutri??o e alimentos, nas suas mais variadas abordagens. Assim, caracteriza-se por um estudo de car?ter multidisciplinar, onde as disciplinas trabalham lado a lado em distintos aspectos de um ?nico problema. Objetivo: O presente trabalho tem como objetivo avaliar as pr?ticas de higiene durante a produ??o de prepara??es ? base de carne em escolas p?blicas municipais na cidade de Natal/RN. M?todos: Foram avaliadas 27 escolas, onde foi aplicada uma lista de verifica??o a fim de identificar os procedimentos de Boas Pr?ticas de Fabrica??o, e ainda, foi medida a temperatura de coc??o e distribui??o das prepara??es e realizada an?lise microbiol?gica da prepara??o pronta e da ?gua utilizada no preparo das mesmas. Para as an?lises microbiol?gicas do alimento, foram analisados coliformes ? 45?C, coliformes ? 35?C e Enterococcus, e para a ?gua, foram analisados coliformes termotolerantes e coliformes totais, atrav?s dos m?todos preconizados pela APHA, 1995. Resultados: A maioria das escolas estudadas apresentou n?o conformidades em todas as vari?veis analisadas quanto ?s Boas Pr?ticas de Fabrica??o, com exce??o do tempo de pr?-preparo das carnes, no qual 89% estavam dentro do padr?o. A temperatura de coc??o das prepara??es encontrou-se dentro do padr?o, entretanto a temperatura e o tempo de distribui??o apresentaram-se inadequados. Das 27 escolas, 22 (81,5%) apresentaram pelo menos uma amostra da prepara??o pronta com presen?a de coliformes ? 35?C, e 18 (66,7%) apresentaram valores acima do padr?o para coliformes ? 45?C. Foi identificada a presen?a de E. coli em 6,1% das amostras analisadas. N?o foi encontrada a presen?a de Enterococcus em nenhuma escola. Com rela??o ? ?gua, a regi?o Norte foi a ?nica com evid?ncias estat?sticas de estar fora do padr?o para os dois indicadores avaliados. A contamina??o encontrada n?o apresentou associa??o com as n?o conformidades referentes ? higiene peri?dica e a conserva??o dos reservat?rios. Conclus?es: Os resultados encontrados mostram que as condi??es higi?nico-sanit?rias das prepara??es ? base de carne servidas na alimenta??o escolar apresentaram-se insatisfat?rias, evidenciando a necessidade de melhoria do processo de produ??o, visando ?s condi??es de sa?de da popula??o estudantil assistida. Multidisciplinaridade: Este estudo teve a participa??o de pesquisadores das ?reas de microbiologia de alimentos, nutri??o, sa?de p?blica e estat?stica, fator decisivo para caracterizar a pesquisa como multidisciplinar