Qualidade microbiológica de refeições servidas em restaurante universitário
Microbiological quality is an important parameter for assessing the quality of food, and brings a wealth of information on risks to consumer health. This study had as goal evaluate the microbiological quality of the main meals served in a university cafeteria. We collected ten samples of rice, meat...
| Principais autores: | Franquitto, Kelly Thays, Ribas, Simone Ferreira |
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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/1/16736 |
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| Resumo: |
Microbiological quality is an important parameter for assessing the quality of food, and brings a wealth of information on risks to consumer health. This study had as goal evaluate the microbiological quality of the main meals served in a university cafeteria. We collected ten samples of rice, meat and salad in the period September 2011 to April 2012 and the microorganisms investigated were Coliforms at 35 º C and 45 ° C, Bacillus cereus, coagulase-positive Staphylococcus, Salmonella sp, and meat was also analyzed Clostridium at 46C. During the period of investigation the rice samples were in agreement with current legislation (RDC No.12/2012) for all microorganisms investigated. However, the meat samples were detected Salmonella sp. And coliforms at 35 º C between <3-43NMP.g-1, and count <10 CFU g-1 for Clostridium at 46 ° C. In samples of salads were detected Salmonella, Bacillus cereus counts from <10 to 102CFU g-1 and Coliforms at 35 º C and 45 ° C ≥ 2400 NMP.g-1. From the results obtained samples of meat and salad indicate risk the health of consumers. |
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