Qualidade microbiológica de refeições servidas em casas de repouso da cidade de Ponta Grossa - PR
The elderly group population is in growth in Brazil, with advancing age metabolism, food intake, physical activity are affected and the risk of developing disease becomes bigger. The objective of this study was to analyze the microbiological quality of meals served in nursing homes of Ponta Grossa -...
| Autor principal: | Almeida, Luciana de |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16625 |
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| Resumo: |
The elderly group population is in growth in Brazil, with advancing age metabolism, food intake, physical activity are affected and the risk of developing disease becomes bigger. The objective of this study was to analyze the microbiological quality of meals served in nursing homes of Ponta Grossa - PR, before and after training of professional food handlers. This study included four steps performed in five local research. On the first step the checklist adapted was applied in environmental conditions as the RDC nº 275/2002. The second stage consisted of the collection of 4 food samples of each local researched for microbiological analyzes as the RDC nº 12/2001. The third step was performed with the training of handlers where there was the application of a lecture on good food handling practices in all areas surveyed. Finally, we sought new samples for microbiological analysis. The microorganisms researched were: coliforms 45ºC, coagulase-positive staphylococci, Bacillus cereus, Salmonella sp, Clostrídio sulfito redutor. Of total samples analyzed microbiologically (40 ), 17,5 % (7 ) were unfit for consumption , and some samples had more than one type of microorganisms, among these samples 15 % (6 ) presented coliforms 45 ° C, 2,5 % (1) coagulase-positive staphylococci, 2.5 % (1) Bacillus cereus and 2,5% (1) Salmonella sp. The results of the study show the importance of controlling the quality of food served to an age group that is at higher risk of health. Note also that the instructional training for handlers can improve the quality of food served, as the results of the analyzes performed after the capacity showed a rate 25% lower of contamination. |
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