Mensuracao de alimentos

1597

Contaminação microbiológica de ambientes e de superfícies em restaurantes comerciais Microbiological contamination of environments and surfaces at commercial restaurants

ARTIGO ARTICLE

Ana Íris Mendes Coelho 1 Regina Célia Rodrigues Miranda Milagres 1 Joice de Fátima Laureano Martins 1 Raquel Monteiro Cordeiro de Azeredo 1 Ângela Maria Campos Santana 1

1

Departamento de Nutrição e Saúde, Universidade Federal de Viçosa. Av. PH Rolfs s/n, Campus Universitário. 36571-000 Viçosa MG. [e-mail]

Abstract This study was carried out to provide subsidies for sanitary actions applied to manipulators, environments and surfaces, assessing levels of microbiological contamination in three commercial restaurants (A, B and C) in Viçosa, Minas Gerais State. Microbiological analysis were performed for presumptive counting of Bacillus cereus and mesophilic aerobic bacteria on surfaces of stainless steel benches, equipments, utensils and hands of the manipulators (swab technique), and air (simple sedimentation). It was observed expressive contamination by mesophilic aerobic bacteria in the samples examined, exceeding limits proposed by the APHA (American Public Health Association). Mesophilic aerobic microorganisms were detected in 100% of air samples, with counts ranging from 4.1 x 101 CFU/cm2/ week to 1.1 x 103 CFU/cm2/week. Typical colonies of B. cereus were detected in 19% of all air samples, and the presence of such colonies was observed in all restaurants in levels that reached 2.1 x 101 CFU/cm2/week. In surfaces and hands examined it was also possible to isolate typical colonies of the pathogen in all restaurants. The sanitary situation of the environments studied requires interventions to reduce risks of great magnitude, concerning the occurrence of foodborne diseases. Key words Restaurants, Environment, Food microbiology

Resumo Esse trabalho foi desenvolvido para fornecer subsídios para ações sanitárias aplicáveis a manipuladores, ambientes e