Avaliação da qualidade microbiológica do leite após aplicação de boas práticas agropecuárias

O leite cru é amplamente utilizado na produção de queijos artesanais, como o Queijo Artesanal Serrano (QAS), que é produzido a partir do leite cru de vacas de raças de corte. O leite sem tratamento térmico pode ser veículo de agentes de doenças transmitidas por alimentos. Assim, as condições de higiene no processo de obtenção da matéria-prima são de extrema importância. Em dez unidades produtivas de QAS, coletaram- -se amostras de leite para contagem de micro-organismos mesófilos aeróbios (MT), coliformes totais (CT), coliformes termotolerantes e Staphylococcus coagulase positiva (SCP) antes e após a implementação de Boas Práticas Agropecuárias (BPA). A utilização de BPA determinou redução significativa (p=0,0006) na contagem de MT e revelou tendência à diminuição nas contagens de CT e aumento nas contagens de SCP. A contagem de MT está diretamente relacionada à qualidade do produto enquanto CT, à higiene do processo produtivo. Apesar de ter sido observado uma melhora na qualidade do leite, ainda há necessidade de revisão e intensificação das BPA, especialmente devido ao aumento na contagem de SCP. O QAS possui importância socioeconômica, sendo necessária a qualificação de sua produção para garantir a qualidade da matéria-prima e, assim, agregar valor ao produto final.(AU)

Raw milk is widely used in artisan cheeses production such as Serrano Handmade Cheese (SHC), which is produced from raw milk of beef cattle. Milk without heat treatment can be a vehicle of foodborne illness agents. Therefore, the hygienic conditions in the milking process are of utmost importance. ln ten production units of SHC, milk samples were collected for counting mesophilic aerobic microorganisms (MT), total coliforms (TC) , thermotolerant coliforms (ThC) and Staphylococcus coagulase positive (SCP) before and after the implementation of Good Farming Practices (GFP). The use of GFP determined a significant reduction (p = 0.0006) in mesophilic count and showed a tendency to decrease in TC counts and increased counts in SCP Mesophilic bacteria counts are directly related to product quality and TC to hygiene of the production process Although we observed an improvement in milk quality, there is still a need to review and intensification of GFp, especially due to increased SCP count. The SHC has socio-economic importance, and the qualification of its production is necessary to ensure the quality of raw materials and thus add value to the final product.(AU)

Avaliação da qualidade microbiológica do leite após aplicação de boas práticas agropecuárias / Evaluation of the microbiological quality of milk after application of good agricultural practices

O leite cru é amplamente utilizado na produção de queijos artesanais, como o Queijo Artesanal Serrano (QAS), que é produzido a partir do leite cru de vacas de raças de corte. O leite sem tratamento térmico pode ser veículo de agentes de doenças transmitidas por alimentos. Assim, as condições de higiene no processo de obtenção da matéria-prima são de extrema importância. Em dez unidades produtivas de QAS, coletaram- -se amostras de leite para contagem de micro-organismos mesófilos aeróbios (MT), coliformes totais (CT), coliformes termotolerantes e Staphylococcus coagulase positiva (SCP) antes e após a implementação de Boas Práticas Agropecuárias (BPA). A utilização de BPA determinou redução significativa (p=0,0006) na contagem de MT e revelou tendência à diminuição nas contagens de CT e aumento nas contagens de SCP. A contagem de MT está diretamente relacionada à qualidade do produto enquanto CT, à higiene do processo produtivo. Apesar de ter sido observado uma melhora na qualidade do leite, ainda há necessidade de revisão e intensificação das BPA, especialmente devido ao aumento na contagem de SCP. O QAS possui importância socioeconômica, sendo necessária a qualificação de sua produção para garantir a qualidade da matéria-prima e, assim, agregar valor ao produto final.(AU)

Avaliação microbiológica de apresuntados fatiados e não fatiados comercializados no município de Quixeramobim, CE / Microbiological evaluation sliced ham marketed in the city of Quixeramobim, CE

Apresuntados são produtos cárneos preparados a partir de cortes de tecidos musculares de suínos com adição de ingredientes e submetidos ao cozimento. Objetivou-se neste trabalho avaliar a qualidade microbiológica de presuntos fatiados e não fatiados no município de Quixeramobim, CE, em 3 estabelecimentos de maior venda desses produtos. Os resultados obtidos na avaliação de coliformes totais e termotolerantes mostraram a presença destes micro-organismos em 70,1 % e 8,3% das amostras, respectivamente, indicando falta de higiene durante o processamento. Na análise de Staphylococcus sp e Staphylococcus coagulase positiva, os resultados foram de 41,6% e 8,3%, respectivamente, confirmando falhas na manipulação deste produto. Não houve presença de Salmonella em nenhuma das amostras. Conclui-se que as condições higienicossanitárias destes estabelecimentos são insatisfatórias necessitando adoção de boas práticas de fabricação para redução do risco de doenças de origem alimentar. (AU)

Based hams are meat products prepared from cuts of the muscle tissues of pigs with addition of ingredients and subjected to cooking. The objective of this study was to evaluate the microbiological quality of sliced ham and not in the municipality of Quixeramobim CE in three establishments of higher sales of these products. The results of the assessement in 70,1% and 8,3% of the samples, respectively, indicating a lack of hygiene during processing. In the analysis of Staphylococcus sp and Staphylococcus coagulase positive, the results were 41,6% and 8,3%, respectively, confirming failures in handling this product. There wasn't any presence of Salmonella in the samples. It is concluded that the sanitary conditions of these establishments are unsatisfactory requiring adoption of good manufacturing practices to reduce risk of foodborne illness. (AU)

Aspectos físico-químicos e microbiológicos do queijo tipo coalho comercializado em estados do nordeste do Brasil / Physical-chemical and microbiological aspects of the rennet cheese sold in the Northeast States of Brazil

O objetivo deste trabalho foi avaliar o perfil das características físico-químicas e microbiológicas dos queijos de coalho comercializados em seis estados do nordeste brasileiro. Foram realizadas análises físico-química e microbiológica de 104 amostras de queijo de coalho comercializadas nos estados de Pernambuco, Piauí, Ceará, Rio Grande do Norte, Sergipe e Paraíba, sendo 50 amostras inspecionadas e 54 sem inspeção. Não foi observada diferença significativa (p > 0,05) para os parâmetros físico-químicos entre as amostras. De acordo com os parâmetros legislativos, nas 104 amostras analisadas de queijos tipo coalho, verificaram-se que 100 (96,15%) estavam fora dos limites para Staphylococcus coagulase positiva; 32 amostras (31%) também não seguiam a padronização exigida para coliformes termotolerantes; e, em apenas uma amostra do total, constatou-se a presença de Salmonella sp. Não foi observada diferença significativa (p > 0,05) entre as amostras com e sem inspeção para as análises microbiológicas. A semelhança encontrada na avaliação dos parâmetros físico-químicos do queijo de coalho entre os estados avaliados demonstra uniformidade no processamento desse produto. Altos níveis de contaminação por agentes patogênicos, como o Staphylococcus coagulase positiva e coliformes termotolerantes, além da presença de Salmonella sp., demonstram que o consumo de queijo de coalho pode representar risco à saúde dos consumidores.(AU)

The objective of this study was to evaluate the physical-chemical and microbiological profile of the rennet cheese sold in six states in northeastern Brazil. Physical-chemical and microbiological analyses of 104 samples of rennet cheese sold in the states of Pernambuco, Piauí, Ceará, Rio Grande do Norte, Paraíba and Sergipe were analyzed, being 50 samples inspected and 54 without inspection. There was no significant difference (p > 0.05) for physical-chemical parameters between samples. In accordance with the parameters of the legislation, in the 104 examined samples of rennet cheese, it was observed that 100 (96.15%) were outside the limits for Staphylococcus coagulase positive; 32 samples (31%) did not follow the standardization required for coliforms; and only one sample showed the presence of Salmonella sp. There was no significant difference (p > 0.05) between samples with and without inspection for microbiological analyses. The similarity found in the assessment of physical-chemical parameters of rennet cheese between the evaluated states demonstrates uniformity in the processing of this product. High levels of contamination by pathogens such as Staphylococcus coagulase positive and thermo-tolerant coliforms, as well as the presence of Salmonella sp., demonstrate that the consumption of rennet cheese may present a health risk for consumers.(AU)

Aspectos físico-químicos e microbiológicos do queijo tipo coalho comercializado em estados do nordeste do Brasil / Physical-chemical and microbiological aspects of the rennet cheese sold in the Northeast States of Brazil

O objetivo deste trabalho foi avaliar o perfil das características físico-químicas e microbiológicas dos queijos de coalho comercializados em seis estados do nordeste brasileiro. Foram realizadas análises físico-química e microbiológica de 104 amostras de queijo de coalho comercializadas nos estados de Pernambuco, Piauí, Ceará, Rio Grande do Norte, Sergipe e Paraíba, sendo 50 amostras inspecionadas e 54 sem inspeção. Não foi observada diferença significativa (p > 0,05) para os parâmetros físico-químicos entre as amostras. De acordo com os parâmetros legislativos, nas 104 amostras analisadas de queijos tipo coalho, verificaram-se que 100 (96,15%) estavam fora dos limites para Staphylococcus coagulase positiva; 32 amostras (31%) também não seguiam a padronização exigida para coliformes termotolerantes; e, em apenas uma amostra do total, constatou-se a presença de Salmonella sp. Não foi observada diferença significativa (p > 0,05) entre as amostras com e sem inspeção para as análises microbiológicas. A semelhança encontrada na avaliação dos parâmetros físico-químicos do queijo de coalho entre os estados avaliados demonstra uniformidade no processamento desse produto. Altos níveis de contaminação por agentes patogênicos, como o Staphylococcus coagulase positiva e coliformes termotolerantes, além da presença de Salmonella sp., demonstram que o consumo de queijo de coalho pode representar risco à saúde dos consumidores.(AU)

The objective of this study was to evaluate the physical-chemical and microbiological profile of the rennet cheese sold in six states in northeastern Brazil. Physical-chemical and microbiological analyses of 104 samples of rennet cheese sold in the states of Pernambuco, Piauí, Ceará, Rio Grande do Norte, Paraíba and Sergipe were analyzed, being 50 samples inspected and 54 without inspection. There was no significant difference (p > 0.05) for physical-chemical parameters between samples. In accordance with the parameters of the legislation, in the 104 examined samples of rennet cheese, it was observed that 100 (96.15%) were outside the limits for Staphylococcus coagulase positive; 32 samples (31%) did not follow the standardization required for coliforms; and only one sample showed the presence of Salmonella sp. There was no significant difference (p > 0.05) between samples with and without inspection for microbiological analyses. The similarity found in the assessment of physical-chemical parameters of rennet cheese between the evaluated states demonstrates uniformity in the processing of this product. High levels of contamination by pathogens such as Staphylococcus coagulase positive and thermo-tolerant coliforms, as well as the presence of Salmonella sp., demonstrate that the consumption of rennet cheese may present a health risk for consumers.(AU)

Presença de sulfito de sódio e sua influência nas características físico-químicas e microbiológicas de carnes bovinas moídas resfriadas / Sodium sulfite presence and its influence on physicochemical and microbiological characteristics of refrigerated ground beef

Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours. Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added. In these samples, microbiological and color analyses, and the confirmation of the presence of sodium sulfite, at times 0, 24 and 48, after the simulation of fraud of the samples, were realized. Moreover, for the verification of safety, microbiological analyses for Salmonella sp., Staphylococcus coagulase-positive, Clostridium Sulfite reducers, total and thermo tolerant coliphorms were carried out. Data were analyzed by Analysis of Variance (ANOVA), with pairwise comparisons done by the Tukey test, for a level of significance of 5% (P < 0.05). Thereby, from the total of 55 (100%) analyzed samples of cooled ground beef, two (3.63%) showed the presence of sodium sulfite addictive, and the performed microbiological analyses indicated the presence of Salmonella sp. in eight (14.54%) samples. The values of L*, observed in the samples added with sulfite, maintained constant at times (zero, 24 and 48) compared with the control samples (without addition of sulfite) (42.92; 40.35 and 41.69, vs 44.67; 37.65 and 32.38, respectively), which demonstrated lost of luminosity in the course of time. Also, the values of a* and b* demonstrated stable at times (zero, 24 and 48) in the samples added with addictive (5.72; 6.89; 5.47 and 9.73; 10.69; 9.56, respectively), although this has not occurred with the control samples that presented a gradual lost of these tonalities (11.48; 7.21; 5.91 and 16.11; 12.88; 7.84, respectively) (P < 0.05). Discussion: The results indicated that two (3.63%) samples showed the presence of sodium sulfite, being in disagreement with the Ordinance n. 1004 that forbids the addition of addictive a in natura meat. The presence of Salmonella sp. in samples of ground meat contradicts the Resolution RDC n. 12 that advocates its absence in 25 g of meat products. Furthermore, the conducted analyses of color proved that the addition of addictive in meat maintains its fresh color and appearance, beyond inhibiting reactions of enzymatic and non-enzymatic darkness during processing and storage. By considering the obtained results, it may be concluded that despite of a low incidence of fraud for finding sodium sulfite, this practice exists in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil, even though it can be concealed for the lack of continuous studies and legal analytical inspections, endangering sanitary-hygienic conditions of the products.

Presença de sulfito de sódio e sua influência nas características físico-químicas e microbiológicas de carnes bovinas moídas resfriadas / Presença de sulfito de sódio e sua influência nas características físico-químicas e microbiológicas de carnes bovinas moídas resfriadas

Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.

Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.

Presença de sulfito de sódio e sua influência nas características físico-químicas e microbiológicas de carnes bovinas moídas resfriadas / Presença de sulfito de sódio e sua influência nas características físico-químicas e microbiológicas de carnes bovinas moídas resfriadas

Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.

Background: Ground meat stands among the most consumed meat products, being its safety easily damaged by increasing the surface area of contact after grinding it, what facilitates the growth of pathogenic and deteriorating micro-organisms. In order to decrease the lost because of deterioration, trade has been utilizing fraudulent devices as the addition of intentional preservative such as sodium sulfite. This research aimed to identify the presence of sodium sulfite in cooled ground beef commercialized in business establishments located in Porto Alegre city, state of Rio Grande do Sul, Brazil. In addition, it addressed the evaluation of the influence of using this addictive in cooled ground meat front its physic-chemical and microbiological characteristics and residual capacity in the first 48 hours.Materials, Methods & Results: A total of 55 samples of cooled ground beef, from non-noble cuts, acquired in business establishments located in Porto Alegre city, were collected. Thus, microbiological analyses for total and thermotolerant coliphorms, Clostridium Sulfite reducers, Staphylococcus coagulase-positive, Salmonella sp. and a qualitative test, for verifying the presence of sodium sulfite, were carried out. Subsequently, half of the negative samples (24) in the sulfite test were separated, and 0.04 g of this addictive for each 50 g of ground beef (0.08%) was, then, added.

Avaliação microbiológica de presunto cozido fracionado e comercializado em bandejas / Microbiological evaluation of split and cooked ham commercialized in trays

O presunto cozido é um produto nobre da indústria cárnea e, quando fracionado nos pontos de venda, pode estar sujeito à contaminação microbiológica, a qual pode reduzir a vida de prateleira e aumentar os riscos à saúde do consumidor. O objetivo deste trabalho foi avaliar a qualidade microbiológica de amostras de presunto cozido, fracionadas nos pontos de venda e comercializadas em bandejas de isopor envoltas por filme PVC. Foram analisadas dezesseis amostras, quanto à enumeração de coliformes a 45ºC, Salmonella sp., Staphylococcus coagulase positiva e Escherichia coli. Os resultados das análises de coliforme a 45ºC, Salmonella sp. e Staphylococcus coagulase positiva, encontraram-se dentro dos padrões Microbiológicos estabelecidos pela RDC n. 12, da Agência Nacional de Vigilância Sanitária, de 02 de janeiro de 2001, indicando que as condições higiênico-sanitárias empregadas no fracionamento do presunto cozido são satisfatórias.(AU)

Cooked-ham is a noble product from meat industry and when it is sliced in selling points, it can be subjectto microbiological contamination; which can decrease the viability for sale and increase the risk to consumer s health. The subject of this research was to evaluate the microbiological quality of cooked-ham samples that are sliced in the selling points and commercialized on isopor trays and coated byPVC film. Sixteen samples were analyzed and the quantification of coliforms at 45°C, Salmonella sp., Sta phylococcus coagulase positive and Escherichia coli. The results of the coliforms analyses at 45°C Salmonella sp., Staphylococous coagulase positive are in agreement with the microbiological pattherns established on the RDC n012, of Sanitary Vigilancy National Agency, January 2nd 2001, whichare indicating the hygienic-sanitary conditions used at the sliced of cooked ham are satisfactory. (AU)

Variação da concentração de bactérias fecais na carne de ostras do mangue, (Crassostrea rhizophorae) GUILDING, 1828, coletadas em bancos naturais da Baía de Guaratuba, PR / Variation of the concentration of fecal bacteria in the meat of the oyster (Crassostrea rhizophorae) Guilding, 1828, collected from Baía de Guaratuba, PR

A ocorrência de toxinfecções alimentares em virtude do consumo de ostras contaminadas representa risco à saúde pública. Este estudo foi elaborado com o objetivo de avaliar os níveis temporais e espaciais de contaminação por coliformes totais (CT), coliformes termotolerantes (CTM), Staphylococcus coagulase positiva e Salmonella sp. na carne de ostras coletadas em bancos naturais. Durante o período de dezembro de 2005 a abril de 2006, foram analisados quatro pontos amostrais na Baía de Guaratuba, Paraná, perfazendo um total de 12 coletas por ponto. Constatou-se que a contaminação por CT e CTM nos bancos naturais de ostras teve relação direta com o aumento da população flutuante do litoral paranaense durante o verão, quando há um aumento na descarga de esgoto doméstico no estuário. Entre os pontos analisados, a maior contaminação registrada foi próxima da área urbana de Guaratuba, na Marina do Sol. Por outro lado, constatou-se que, no período de uma semana, as ostras passaram por um rápido processo de depuração natural, com redução significativa dos níveis de coliforme.(AU)

The occurrence of food borne diseases after consumption of contaminated oysters represents an importantrisk to the public health. The goal of present study is to evaluate temporal and spatial variations in the levels of total coliform (TC), faecal coliform (CTM), coagulase-positive Staphylococcus sp. and Salmonella sp. in oysters collected out of natural banks. Four different points inside GuaratubaBay, Paraná, were selected to be sampled based on their exposure to contamination sources. BetweenDecember, 2005 and April, 2006, each sampling point was analyzed 12 times, in which ten oysters were randomly collected. The evidences showed that contamination with TC and CTM in oysters of the natural banks was directly correlated with seasonal increase of tourist population during the summer and the increment of domestic sewer discharges on the estuary. The greatest registered contamination was observed near urban areas of Guaratuba city, in the sampling point known as "Marina do Sol". On the other hand, it was possible to observe a significant reduction non coliform levels in early as oneweek, due to the oyster's natural depuration process. (AU)

Coliformes termotolerantes e staphylococcus coagulase positiva em pratos quentes servidos em restaurantes self-services de Uberlândia, MG / Thermo tolerant coliforms positive and staphylococcus coagulase in hot plates served in restaurants self-services of Uberlândia, MG

Durante o período de outubro de 2002 a abril de 2003, 28 amostras de variados pratos quentes prontos para consumo, de self-service da cidade de Uberlândia, foram coletados e submetidos à pesquisa de coliformes termotolerantes e Staphylococcus coagulase positiva. Os resultados obtidos evidenciaram a ocorrência de 18 amostras contaminadas por coliformes termotolerantes e/ou Staphylococcus coagulase positiva. Das amostras contaminadas, 28,57 por cento (8/18) foram consideradas impróprias para o consumo por apresentarem resultados maiores que os preconizados pelo Ministério da Saúde, em pelo menos um dos ítens analisados. Dessas, 14,2 por cento (4/18) apresentaram contagens acima do padrão para coliformes termotolerantes e Staphylococcus coagulase positiva, 7, 1 por cento (2/18) amostras acima do padrão somente para coliformes termotolerantes e 7,1 por cento (2/18) amostras acima do padrão para Staphylococcus coagulase positiva. Esses resultados demonstram a importância das boas práticas de fabricação e manipulação em unidades de alimentação e a necessidade de vigilância sanitária constante e preventiva.(AU)

From October 2002 to Apríl 2003, 28 samples of hot dish food from cafeterias of Uberlândia - MG were collectedand submitted to research of thermos tolerant coliforms and posítive coagulase Staphylococcus. The obtained results showed 18 samples contaminated thermo tolerant coliforms and/or positive coagulase Staphylococcus. Out of thecontaminated samples, 28,57% (8/18) were considered inappropriate to be consumed because they presented, in at least one of the analyzed items, results higher than the ones preconized by the Health Minister. From those samples inappropriate for consume, 14,2% (4/18) presented counting over the standard for thermo tolerant coliforms and positive coagulase Staphylococcus, 7,1% (2/18) samples only over thermo tolerant coliforms standard and 7,1 % (2/18) samples over the positive coagulase Staphylococcus standard. These results show the importance of good practice on fabrication and manipulation in feeding units and the necessity of constant and preventive sanitary surveillance. (AU)