Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

AUTOR(ES)

RODRIGUES, Aline de Oliveira, GANDRA, Eliezer Avila, CONCEIÇÃO, Rita de Cássia dos Santos da, SILVEIRA, Débora Rodrigues, TIMM, Cláudio Dias

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

26/07/2018

RESUMO

Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers’ hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers’ hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.

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