SciELO - Scientific Electronic Library Online

vol.30 número4Atividade semelhante a bacteriocina de Fusobacterium nucleatum orais isolados de primatas humanos e não-humanosCaracterização molecular de Listeria monocytogenes isolada de alimentos índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Revista de Microbiologia

versão impressa ISSN 0001-3714


PEDROSO, Débora Midori Myaki et al. Critical control points for meat balls and kibbe preparations in a hospital kitchen. Rev. Microbiol. [online]. 1999, vol.30, n.4, pp.347-355. ISSN 0001-3714.

Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.

Palavras-chave : HACCP; microbiological quality of foods; meat; hospital kitchen.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf epdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons