Condições higiênico-sanitárias no pré-preparo de carne bovina em restaurante universitário de Uberlândia, MG / Hygienical – sanitary conditions in the preparation of bovine meat in university restaurant of Uberlândia, MG

RESUMO

O objetivo deste trabalho foi avaliar as condições higiênico-sanitário no pré-preparo de carne bovina no Restaurante Universitário da Universidade Federal de Uberlândia. Foram coletadas três amostras de carne bovina, duas durante o pré-preparo (com e sem condimentos) e uma terceira amostra (com condimentos) coletada após 24 horas, da carne pré-preparada e armazenada para o dia seguinte, com 3 repetições. As amostras foram analisadas quanto à presença de Salmonella spp, clostrídios sulfito redutores e Staphylococcus coagulase positiva. O processo de higienização dos equipamentos e utensílios utilizados no pré-preparo foram avaliados através da contagem total de bactérias aeróbias mesófilas. Também foi coletado material das narinas, mãos e luvas de aço dos manipuladores das carnes no pré-preparo para pesquisa de Staphylococcus coagulase positiva. Salmonella spp, taphylococcus coagulase positiva e clostrídios sulfito redutores não foram detectados em nenhuma das amostras coletadas. Foi detectada a presença de Staphylococcus coagulase positiva nas narinas dos dois manipuladores e da mão de um deles. As contagens de bactérias mesófilas nos utensílios e equipamentos variaram de 1,0x10 UFC (mesa de pré-preparo) a 3,6x10 UFC (afiador), indicando uma higienização inadequada desses materiais. Os resultados obtidos sugerem falhas na manipulação de produtos e na higienização de utensílios, refletindo a necessidade de uma observação mais rigorosa das Boas Práticas de Fabricação e no processamento dos alimentos.

ABSTRACT

The objective of this study was to evaluate the hygienical-sanitary conditions on activities of reception, storage and daily pay prepare of bovine meat at the University Restaurant of the Federal University of Uberlândia. The facilities were visited and monitored visually for the activities that were carried through, as well as evaluated to conditions of conservation and hygiene. In the daily pay prepare stage, considered of higher risk, it was collected three samples of bovine meal, two during daily pay- prepare (with and without condiments) and a third sample (with condiments) collected 24h after from the meat daily pay-prepared and stored for the following day. The samples were analyzed to the presence of Salmonella spp, reducing sulfite clostridios and Staphylococcus aureus. The process of hygienical cleaning of the equipment and utensils used in daily pay- prepare was evaluated through the total counting of aerobic bacteria mesophilic. It also was collected material from nostrils, hands and steel gloves of two employees involved in the process of daily pay- prepare of meats for the research of Staphylococcus aureus. The visual visits and analysis of facilities shown faults in the three analyzed stages. Salmonella spp, reducing sulfite clostridios, Staphylococcus aureus were not detected in none of the collected samples. Staphylococcus aureus was detected in the workers nostrils and on the hand of one of them. The countings of mesophilic bacteria in the utensils and equipment varied from 1,Oxl0 UFC (table of daily pau-prepare) to 3,6xl06 UFC (sharpener), indicating an inadequate hygienical cleaning of these materials. To repass the information collected in this study to the employees of the entity, educative lectures and brochure distribution were carried through, explaining the importance of hygiene, food adequate manipulation and the cares on hygienical cleaning of equipment and utensils.