RESUMO

Methicillin-resistant Staphylococcus aureus (MRSA) constitutes an important cause for concern in the field of public health, and the role of the food chain in the transmission of this pathogen and in antimicrobial resistance (AMR) has not yet been defined. The objectives of this work were to isolate and characterize coagulase-positive Staphylococcus (CoPS) and coagulase-negative Staphylococcus (CoNS), particularly S. aureus, from school dining rooms located in Argentina. From 95 samples that were obtained from handlers, inert surfaces, food, and air in 10 establishments, 30 Staphylococcus strains were isolated. Four isolates were S. aureus, and the remaining ones (N = 26) belonged to 11 coagulase-negative species (CoNS). The isolates were tested for susceptibility to nine antibiotics. The presence of genes encoding toxins (luk-PV, sea, seb, sec, sed, and see), adhesins (icaA, icaD), and genes that confer resistance to methicillin (mecA) and vancomycin (vanA) was investigated. The resistance rates measured for penicillin, cefoxitin, gentamicin, vancomycin, erythromycin, clindamycin, levofloxacin, trimethoprim-sulfamethoxazole, and tetracycline were 73%, 30%, 13%, 3%, 33%, 17%, 13%, 7%, and 7% of the isolates, respectively. Seventeen AMR profiles were detected, and 11 isolates were multidrug resistant (MDR). Seven methicillin-resistant Staphylococcus isolates were detected in the hands of handlers from four establishments, two of them were MRSA. Two S. aureus isolates presented icaA and icaD, another one, only icaD. The gene vanA was found in two isolates. In relation to S. aureus, resistance to vancomycin but not to gentamicin was detected. School feeding plays a key role in the nutrition of children, and the consumption of food contaminated with MRSA and vancomycin-resistant S. aureus (VRSA) can be a serious threat to health. In particular, it was detected that the handlers were the source of MRSA, VRSA, MR-CoNS (methicillin-resistant coagulase-negative Staphylococcus), and MDR isolates. The results obtained indicate that the vigilance of this pathogen in school dining rooms should be extreme.

Assuntos

RESUMO

Introducción: Los desperdicios de alimentos en los comedores escolares son un problema que afecta al uso de recursos naturales, humanos y económicos. Objetivo: Identificar las opiniones y percepciones de manipuladoras de alimentos sobre factores relacionados al desperdicio de alimentos y posibles estrategias para disminuirlo en comedores escolares del Programa de Alimentación Escolar de la Junta Nacional de Auxilio Escolar y Becas en Chile. Métodos: Diseño cualitativo mediante técnica de grupos focales, con 33 participantes. Se aplicó un protocolo de investigación cualitativo que incluyó consentimiento informado, caracterización sociodemográfica, pauta de observación y guion con las dimensiones exploradas. Cada grupo contó con moderador experto y un observador. Se grabó y transcribió el audio de cada sesión y se analizó mediante ATLAS. Ti, versión 8. Resultados: Según las manipuladoras, los alimentos menos consumidos por los estudiantes son las legumbres, verduras frescas, productos marinos y algunas salsas. Estiman que el desperdicio de alimentos oscila entre los 25 a 100 Kilos al día. Las mujeres identifican factores claves en el rechazo de los alimentos por parte de los escolares; estética, olor y sabor del plato; repetitividad del menú; y aspectos culturales. Como estrategias para reducir el desperdicio proponen variar el menú, incorporar alimentos conocidos por los escolares, educar a los padres en la importancia de ofrecer alimentos y preparaciones saludables y sostenibles; fomentar la participación de toda la comunidad educativa en el proceso alimentario. Conclusiones: El estudio reveló que el desperdicio de alimentos en los comedores escolares es un problema complejo que requiere una intervención multidimensional que involucre a todos los actores del sistema alimentario escolar.

Introduction: Food waste in school canteens is a problem that affects the use of natural, human and economic resources. Objective: Identify the opinions and perceptions of food handlers about food waste factors and possible strategies to reduce them in school canteens of the School Feeding Programme of the Junta Nacional de Auxilio Escolar y Becas in Chile. Methods: Qualitative design using a focus group technique with 33 participants. A qualitative research protocol that included informed consent, sociodemographic characterisation, observation guidelines, and a script with the dimensions explored was applied. Each group had an expert moderator and an observer. The audio of each session was recorded, transcribed, and analysed using ATLAS. Ti, version 8. Results: According to the handlers, the foods least consumed by the students are legumes, fresh vegetables, seafood, and some sauces. They estimate that food waste ranges from 25 to 100 kg per day. Women identify critical factors in the rejection of food by schoolchildren: aesthetics, smell, and taste of the dish; repetitiveness of the menu; and cultural aspects. As strategies to reduce waste, they propose varying the menu, incorporating foods familiar to schoolchildren, educating parents about the importance of offering healthy and sustainable food and preparations, and encouraging the participation of the entire educational community in the food process. Conclusions: The study revealed that food waste in school canteens is a complex problem that requires a multidimensional intervention that involves all actors in the school food system.

RESUMO

This study aimed to develop an educational gamification strategy to enhance the food safety practices of family farmers in public food markets in a city in Northeastern Brazil (João Pessoa, PB, Brazil). A good manufacturing practices (GMP) checklist was used to verify hygienic-sanitary conditions in the food markets. Educational game tools addressing foodborne diseases and GMP with information about the prevention of foodborne diseases, good food handling practices, and safe food storage were developed. Pre- and post-training assessments were done to evaluate food handlers' knowledge and food safety practices. Microbiological parameters of food samples were analyzed before and two months after the training. Results indicated unsatisfactory hygiene conditions in the examined food markets. There was a very strong positive correlation between "implementation of GMP" and "production and process controls" (R = 0.95; p ≤ 0.05) and between "production and process controls" and "hygiene habits of handlers" (R = 0.92; p ≤0.05). There was no homogeneity between answers before and after the training for the knowledge of family farmers regarding "prevention of foodborne diseases" and "safe food handling". There were improvements in the measured microbiological parameters of foods sold by family farmers after the application of the developed educational gamification training. These results showed the developed educational game-based strategy as being effective in raising awareness of hygienic sanitary practices, helping to promote food safety, and reducing risks for the consumers of street foods at family farmers' markets.

RESUMO

Staphylococcus aureus is one of the main pathogens associated with foodborne outbreaks in Brazil and food handlers can carry toxigenic and resistant S. aureus strains. The aims of this study were to verify the frequency of virulence genes, to identify the agr groups and to determine the antimicrobial resistance profile of S. aureus strains isolated from food handlers of pilot kitchens located in São Paulo, Brazil. A total of 74 strains of the Staphylococcus genus were detected and 50% were identified as of the species S. aureus. The enterotoxin genes detection, tst and luk-PV detection, agr typing, mecA detection, ccr complex detection and SCCmec typing were performed using PCR. The antimicrobial resistance testing was performed by the disk diffusion method. The enterotoxin genes were identified in 36 S. aureus, including sea (83.8%). The tst gene was detected in 18.92% of the strains and the luk-PV was detected in only one isolate. Agr typing classified 58.3% of the strains as type I. Seven (18.92%) strains were classified as MRSA and the ccr2 complex was detected in six of these isolates. The SCCmec typing characterized strains as type II, III, IV and V. Moreover, there were also a greater number of resistant strains to penicillin (83.78%) and clarithromycin (67.57%). In conclusion, the study revealed a significant prevalence of S. aureus, and the presence of different virulence genes and a worrying resistance profile in S. aureus strains isolated from food handlers in this country.

Assuntos

RESUMO

This study aimed to determine the underlying factors influencing street food vendors' implementation of food safety behaviours related to food handling. A questionnaire based on the Theory of Planned Behaviour was applied to 303 street food vendors in Southern Brazil. Open-ended questions identified that consequences related to consumers were important factors influencing street food vendors' food safety behaviour. Also, water supply and lack of water were identified, respectively, as possible facilitators and barriers to carry out food safety behaviours such as handwashing and cleaning the shelf used to prepare food. Optimistic bias was identified and the majority of street food vendors gave positive results related to perceived behavioural control, subjective norm, attitude and behavioural intention. Improvements are needed in government regulation, infrastructure and food safety training for this sector, with measures that reflect and are adapted to the street food environment.

Este estudio tuvo como objetivo determinar los factores subyacentes que influyen en la implementación del comportamiento de seguridad de los alimentos en la manipulación de alimentos por vendedores ambulantes de alimentos. Se aplicó un cuestionario basado en la Teoría del Comportamiento Planificado a 303 vendedores ambulantes de alimentos en el sur de Brasil. Las preguntas abiertas identificaron que las consecuencias relacionadas con los consumidores eran factores importantes que influían en el comportamiento de seguridad de los alimentos por parte de los vendedores ambulantes de alimentos. También se identificaron el suministro de agua y la falta de agua, respectivamente, como posibles facilitadores y barreras para realizar comportamientos de seguridad de los alimentos como lavarse las manos y limpiar la mesa de trabajo que utilizan para preparar los alimentos. Se identificó sesgo optimista y la mayoría de los vendedores ambulantes de alimentos dieron resultados positivos relacionados con el control conductual percibido, la norma subjetiva, la actitud y la intención de comportamiento. Se necesitan mejoras en la regulación gubernamental, la infraestructura y la capacitación en seguridad de los alimentos para el sector, con medidas que reflejen y se adapten al entorno de la comida callejera.

RESUMO

Food service work is hazardous due to the intense rhythm of food production, and the working conditions can cause discomfort, fatigue, and occupational accidents and illnesses. For the perception of exposure to occupational hazards, workers must participate in continuing education programs. This study aimed to verify the perception and exposure to occupational risks at school food services (SFS) in Bahia, Brazil. This cross-sectional study was conducted in SFS from public schools in Bahia/Brazil. Researchers identified sociodemographic variables, occupational characteristics, and the Perception of Exposure to Occupational Risks by SFS food handlers. Also, anthropometric assessment (weight, height, and waist circumference), the presence of comorbidities, and the identification of exposure to occupational risks and measures of environmental comfort were evaluated. Most workers were female (98.6%; n = 140), mean age of 46.85 y/o, working as SFS food handlers between 1 and 5 years (50.7%; n = 72) but with no training on occupational risks (52.8%; n = 75). This lack of training is not associated with demographic or other occupational variables. The majority of the food handlers present a fair or good perception of exposure to occupational risk. These food handlers are also mostly overweight, and higher BMI was associated with hypertension and edema. The SFS were classified as of high occupational risk (mean of 31.24% of adequacy) environments. Ergonomic Risks had the lowest percentage of adequacy (7.69%, very high risk) regarding occupational risks, followed by chemical risks (31.5% of adequacy, high risk), accident risk (32.19%, high risk), and physical risk (36.89%, high risk). The excess of activities associated with precarious physical structure, insufficient number of equipment and utensils (in inadequate conservation) favors the exposure to occupational risk in SFS.

Assuntos

RESUMO

This study aimed to evaluate the association between the years of work of food handlers in the foodservice and excess weight among Brazilian low-income food handlers. A total of 559 food handlers from all Brazilian regions were characterized using a questionnaire. Weight and height were measured to estimate the Body Mass Index and classify the individuals. The association between food handlers' years of work in the foodservice, anthropometric status, and other variables (gender, age group, educational level, participation in a government program and per capita income at home and energetic consumption) were performed using Pearson's chi-square test (p < 0.05). Multinomial logistic regression analyses were performed (p < 0.05) as well as sensitivity tests using the outcome continuously and transformed, excluding underweight individuals, in a multivariate linear regression model. Most of the sample was female (63.1%), aged between 21 and 40 years old (63.5%), and 53.3% had studied up to complete elementary school. Almost 41% of the food handlers had less than half the minimum wage per capita income. Of the evaluated individuals, 59.9% presented excess weight. There was an association with family per capita income (Odds Ratio - OR: 1.73; Confidence interval - CI95%: 1.09-2.75); handlers whose per capita income was ≤0.5 minimum wage had a 73% higher chance of obesity than those with higher income. Working in foodservive ≥3 years increased the chance of being overweight by 96% compared to those who work for <3 years (OR: 1.96; CI95%: 1.11-3.49). No significant association was found between the years of work of food handlers in the foodservice and obesity. Since work-related factors may contribute to the high prevalence of excess weight, including working in a food handling environment, the government and employers should consider workplace interventions. These would guide the food handlers in avoiding high rates of excess weight and their consequences on public health. Excess weight is an important driver of costs in the workplace associated with absenteeism, job change, and diseases. More studies are necessary to clarify the relationship between the factors related to work and the anthropometric status of food handlers since excess weight is multifactorial.

Assuntos

RESUMO

The level of contamination of food produced in commercial restaurants is directly related to the quality of training provided to kitchen workers. Leaders, who are responsible for food safety training, face the obstacle of food safety practices (FSP) daily application. However, noncompliance with FSP permeates both the problematization about training, and other influential elements in the kitchen environments. This study aims to characterize the current training in FSP, discuss the reasons that lead to noncompliance with FSP by kitchen workers in commercial restaurants, and indicate possible ways for improvements in food safety in this field. Twenty-one professionals' interviews were analyzed according to Bardin's content analysis method. The analyzes were carried out from three groups: legislators/entities, teachers and agents of practice (all professionals directly involved in daily food preparation). Sociological concepts described by Pierre Bourdieu and Michel Foucault grounded the exploration of the social aspects. The current training is characterized by the ineffectiveness of the application methods and content offered, the type of approach used by the nutritionist or leader responsible for its effectiveness, and leadership assumptions about the knowledge of FSP by kitchen workers. Forty-seven reasons for noncompliance with sanitary regulations were identified. Unprepared leadership and the perception of an absence of constant surveillance of kitchen workers stood out as the first and second most cited reasons. The multiplicity of factors indicates this theme's complexity and shows that every person involved in commercial restaurants needs to be responsible for FSP. Addressing the challenges using the possible pathways of food safety could potentially improve compliance withfood safety practices.

Assuntos

RESUMO

RESUMEN Las Enfermedades Transmitidas por Alimentos (ETA) son causadas por el consumo de alimentos o agua contaminada, debido a las malas prácticas en el manejo causando daño a la salud de las personas. El objetivo de este estudio fue determinar el porcentaje de cumplimiento de las Buenas Prácticas de Manufacturas (BPM) basado en el Reglamento Sanitario de los Alimentos de Chile, de diferentes fundaciones sociales pertenecientes de la Región Metropolitana de Chile. El diseño de estudio fue descriptivo, en una muestra intencionada y no probabilística de 12 fundaciones sociales de la Región Metropolitana de Chile. Se aplicó in situ la lista de chequeo de las BPM versión 04, código 834 - PR02- INS2. De acuerdo al porcentaje de cumplimiento de 4 factores críticos de las BPM de las 12 fundaciones sociales de la Región Metropolitana, se observó que sólo 3 de las fundaciones cumplen con el 100% de los 4 factores críticos. En relación al porcentaje de cumplimiento general de las BPM, se examinó que el 50% de ellas cumplió con el 70% o más de acuerdo al requerimiento del Ministerio de Salud de Chile. Existe un bajo cumplimiento de las Buenas Prácticas Manufacturas en las 12 fundaciones evaluadas de la Región Metropolitana de Chile, principalmente en la higiene personal y en capacitación además de solo cumplir con el factor crítico Nº1. Por lo tanto, se debe capacitar a las fundaciones y establecer procedimientos escritos para así disminuir y evitar enfermedades transmitidas por los alimentos y garantizar la inocuidad alimentaria.

ABSTRACT Foodborne Diseases (FBD) are caused by the consumption of contaminated food or water, due to poor practices in food handling, causing damage to people's health. The objective of this study was to determine the percentage of compliance with Good Manufacturing Practices (GMP) according to the Food Sanitary Regulations of Chile, of different social foundations belonging to the Metropolitan Region of Chile. The study design was descriptive, in an intentional and non-probabilistic sample of 12 social foundations in the Metropolitan Region of Chile. The GMP checklist version 04, code 834 - PR02-INS2, was applied in situ. According to the percentage of compliance with the 4 critical factors of the GMP of the 12 social foundations of the Metropolitan Region, it was observed that only 3 of the foundations comply with 100% of the 4 critical factors. In relation to the percentage of general compliance with the GMP, it was examined that 50% of them complied with 70% or more in accordance with the requirements of the Ministry of Health of Chile. There was low compliance with Good Manufacturing Practices in the 12 foundations evaluated in the Metropolitan Region of Chile, mainly in personal hygiene and training, in addition to only complying with critical factor Nº1. Therefore, foundations should be trained and written procedures must be established in order to reduce and prevent foodborne illnesses and guarantee food safety.

RESUMO

Abstract Staphylococcus aureus is one of the main pathogens associated with foodborne outbreaks in Brazil and food handlers can carry toxigenic and resistant S. aureus strains. The aims of this study were to verify the frequency of virulence genes, to identify the agr groups and to determine the antimicrobial resistance profile of S. aureus strains isolated from food handlers of pilot kitchens located in São Paulo, Brazil. A total of 74 strains of the Staphylococcus genus were detected and 50% were identified as of the species S. aureus. The enterotoxin genes detection, tst and luk-PV detection, agr typing, mecA detection, ccr complex detection and SCCmec typing were performed using PCR. The antimicrobial resistance testing was performed by the disk diffusion method. The enterotoxin genes were identified in 36 S. aureus, including sea (83.8%). The tst gene was detected in 18.92% of the strains and the luk-PV was detected in only one isolate. Agr typing classified 58.3% of the strains as type I. Seven (18.92%) strains were classified as MRSA and the ccr2 complex was detected in six of these isolates. The SCCmec typing characterized strains as type II, III, IV and V. Moreover, there were also a greater number of resistant strains to penicillin (83.78%) and clarithromycin (67.57%). In conclusion, the study revealed a significant prevalence of S. aureus, and the presence of different virulence genes and a worrying resistance profile in S. aureus strains isolated from food handlers in this country.

RESUMO

This study aims to evaluate food insecurity (FI) among Brazilian Community restaurant food handlers and its associated factors. This cross-sectional study was performed with a representative sample of 471 food handlers working in community restaurants (CR) from all Brazilian regions. Participants are mostly female (62.2%), ≤40 years old (67.7%), with a partner (52.0%), and with up to eight years of education (54.1%). Predictors of participants' socioeconomic status and CR geographic location are associated with the household food insecurity categories (p < 0.05). The predictors of socioeconomic conditions are associated with mild and moderate/severe FI category. Workers with less education are twice as likely to belong to the category with the highest FI severity. Lower per capita household income increased the chances of belonging to the mild insecurity category by 86%. It more than doubled the chance to be in the category of moderate/severe insecurity. Predictors of health status, lifestyle, and work are not associated with any multinomial outcome categories. However, working in the South, Southeast, or Midwest regions of Brazilian decreased the chances of belonging to one of the FI categories, with significance only for the mild category. Variables that show an association for this population are per capita household income for the different levels of FI and the CR region for mild FI. A high prevalence of FI in this population points to the need for more studies with low-income workers to prevent FI and its health consequences.

Assuntos

RESUMO

Foodborne diseases are a significant cause of morbidity and mortality worldwide. Studies have shown that the knowledge, attitude, and practices of food handlers are important factors in preventing foodborne illness. The purpose of this research is to assess the effects of training interventions on knowledge, attitude, and practice on food safety and hygiene among food handlers at different stages of the food supply chain. To this end, we conducted a systematic review and meta-analysis with close adherence to the PRISMA guidelines. We searched for training interventions among food handlers in five databases. Randomized control trials (RCT), quasi-RCTs, controlled before-after, and nonrandomized designs, including pre-post studies, were analyzed to allow a more comprehensive assessment. The meta-analysis was conducted using the random-effects model to calculate the effect sizes (Hedges's g) and 95% confidence interval (CI). Out of 1094 studies, 31 were included. Results showed an effect size of 1.24 (CI = 0.89-1.58) for knowledge, an attitude effect size of 0.28 (CI = 0.07-0.48), and an overall practice effect size of 0.65 (CI = 0.24-1.06). In addition, subgroups of self-reported practices and observed practices presented effect sizes of 0.80 (CI = 0.13-1.48) and 0.45 (CI = 0.15-0.76) respectively.

RESUMO

This study evaluates the influences on food handlers' intention to conduct safe handling behaviours in food service settings in Brazil and the United Kingdom, focusing on Optimistic bias (OB). Although OB has been identified in food handlers in other studies, this is the first study evaluating the role of OB in determining behavioural intention. Three hundred participants, from the United Kingdom (n = 150) and Brazil (n = 150), completed a Theory of Planned Behaviour - based questionnaire, including additional questions about OB. For Brazilian food handlers, Attitude had a significant influence on Behavioural Intention followed by Subjective Norm, while Perceived Behavioural Control and OB did not significantly influence Behavioural Intention. For the United Kingdom, Perceived Behavioural Control had the largest influence, followed by Attitude, and then OB. Results suggest that cultural differences may influence predictors of behavioural intention, and that OB can contribute to predicting engagement in safe handling behaviours. Results contribute to a better understanding of the influences on food safety related behaviours.

Assuntos

RESUMO

The number of foodborne diseases has increased in all continents, and efforts must be made to control this urgent and expressive public health problem. This article aims to present and discuss situations related to the compliance and noncompliance of food safety practices (FSPs) in light of Bourdieu's social theory. This qualitative study was conducted in commercial restaurants in two cities in São Paulo, Brazil. Participant observation was used in the restaurants, and notes referring to the kitchen workers and their bosses' work processes were registered in field journals. Thematic type content analysis was used to determine the meaning cores of field journals. It was found that aspects inherent to convenience and haste at work, deficient infrastructure, lack of employees, negative boss examples, exposure to noise, and body pain experienced by workers can contribute to noncompliance of FSPs and consolidate in the habitus and practical sense some dispositions that can increase the risk of foodborne diseases. This study highlights the necessity of creating environments that address food safety, which means being able to perform a service properly.

Assuntos

RESUMO

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers' practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers' point of view and the initial diagnosis to guide educational strategies in the FT sector.

Assuntos

RESUMO

Os principais fatores relacionados à ocorrência de surtos e doenças de origem alimentar estão relacionados às falhas múltiplas no controle de qualidade na produção de alimentos. Com o objetivo de avaliar os impactos dos cursos de capacitação em Boas Práticas de Manipulação (BPM) para os serviços de alimentação em Santa Maria, Rio Grande do Sul, realizado por profissionais de estabelecimentos alimentares, em instituições de ensino habilitadas e credenciadas. Foram visitados 41 estabelecimentos que comercializam alimentos, com alvarás renovados no ano de 2014. Nestas empresas, foi aplicado um questionário aos profissionais que realizaram o curso de BPM, abordando o impacto e as mudanças geradas pela participação das pessoas envolvidas com o processo de fabricação e distribuição de alimentos. Na maioria dos estabelecimentos (75,6%), apenas um colaborador realizou o curso. Entre os participantes 58,6% foram os manipuladores de alimentos que realizaram esta capacitação. O manual de BPM, que serve para garantir a qualidade e a identidade dos alimentos e dos serviços, estava instituído em 51,2% dos estabelecimentos visitados. Para 87,8% dos participantes, o curso de BPM realizado atendeu suas expectativas relacionadas ao conteúdo programático e sua metodologia de ensino. A carga horária foi considerada suficiente por 85,3% dos participantes, entretanto 65,8% dos entrevistados consideraram necessários outros cursos para melhorar sua capacitação. O curso de BPM promoveu melhorias na qualidade higiênico-sanitárias dos estabelecimentos de serviço de alimentação vistoriados em Santa Maria. Cursos especializados devem ser incentivados e periodicamente ofertados com a finalidade de minimizar os agravos por doenças transmitidas por alimentos à saúde pública.(AU)

The main factors related to outbreaks and food-borne diseases are related to multiple failures in quality control in food production. In order to assess the impact of the courses of Good Handling Practices (GHP) for food services in Santa Maria, Rio Grande do Sul, performed by professionals of food establishments in the qualified and accredited educational institutions were visited 41 establishments that sell food with licenses renewed in 2014. A questionnaire addressing the impact and the changes generated by the participation of people involved in the process of manufacturing and distribution of food in the GHP course for food services was applied in those establishments. In most establishments (75.6%) only one employee performed the course of GHP. Among participants 58.6% were food handlers who carried out this training. The GHP manual, which serves to ensure the identity and quality of food and service, was present in 51.2% of those establishments. For 87.8% of the participants, the GHP course outperformed their expectations, related to curriculum and its teaching methodology. The workload was considered sufficient by 85.3% of participants, however 65.8% considered to perform other courses to improve their skills. The GHP course improved hygienic-sanitary quality of food service establishments in Santa Maria. Specialized courses should be encouraged and offered periodically in order to minimize injuries by foodborne illness to public health.(AU)

Los principales factores relacionados con la aparición de brotes de enfermedades y con los patógenos transmitidas por alimentos, se relacionan con múltiples fallos en el control de calidad en la producción de alimentos. Con el fin de evaluar el impacto de los cursos de formación en Buenas Prácticas de Manipulación (BPM) para los servicios de alimentación en Santa Maria, Rio Grande do Sul, que fueron llevados a cabo por los empleados de las empresas de alimentos, instituciones educativas cualificados y acreditados, fueron visitados 41 establecimientos que venden alimentos, con licencias renovadas en el año 2014. En estas empresas, se aplicó un cuestionario a los profesionales que tomaron el curso de BPM, frente a los efectos y cambios generados por la participación de las personas involucradas en el proceso de fabricación y distribución de alimentos. En la mayoría de los establecimientos 75,6% sólo un empleado del establecimiento llevó a cabo el curso. Entre los participantes 58,6% de las empresas la principal categoría professional que recibieron la capacitación fueron los manipuladores de alimentos. El manual de BPM, que sirve para garantizar la calidad y la identidad de los alimentos y los servicios, se registraran en 51,2% de los establecimientos visitados. Para 87,8% de los participantes, el curso de BPM cumplió con sus expectativas en relación con el plan de estudios y su metodología de enseñanza. La carga de trabajo se consideró suficiente por 85,3% de los participantes; pero 65,8% de los encuestados consideró necesario, otros cursos para mejorar sus habilidades. El curso de BPM promueve mejoras en la higiene y la calidad sanitaria de los establecimientos de servicios de alimentos inspeccionados en Santa María. Cursos especializados deben ser alentados y ofrecen periódicamente con el fin de minimizar las lesiones por enfermedades transmitidas por alimentos para la salud pública.(AU)

Assuntos

RESUMO

Os principais fatores relacionados à ocorrência de surtos e doenças de origem alimentar estão relacionados às falhas múltiplas no controle de qualidade na produção de alimentos. Com o objetivo de avaliar os impactos dos cursos de capacitação em Boas Práticas de Manipulação (BPM) para os serviços de alimentação em Santa Maria, Rio Grande do Sul, realizado por profissionais de estabelecimentos alimentares, em instituições de ensino habilitadas e credenciadas. Foram visitados 41 estabelecimentos que comercializam alimentos, com alvarás renovados no ano de 2014. Nestas empresas, foi aplicado um questionário aos profissionais que realizaram o curso de BPM, abordando o impacto e as mudanças geradas pela participação das pessoas envolvidas com o processo de fabricação e distribuição de alimentos. Na maioria dos estabelecimentos (75,6%), apenas um colaborador realizou o curso. Entre os participantes 58,6% foram os manipuladores de alimentos que realizaram esta capacitação. O manual de BPM, que serve para garantir a qualidade e a identidade dos alimentos e dos serviços, estava instituído em 51,2% dos estabelecimentos visitados. Para 87,8% dos participantes, o curso de BPM realizado atendeu suas expectativas relacionadas ao conteúdo programático e sua metodologia de ensino. A carga horária foi considerada suficiente por 85,3% dos participantes, entretanto 65,8% dos entrevistados consideraram necessários outros cursos para melhorar sua capacitação. O curso de BPM promoveu melhorias na qualidade higiênico-sanitárias dos estabelecimentos de serviço de alimentação vistoriados em Santa Maria. Cursos especializados devem ser incentivados e periodicamente ofertados com a finalidade de minimizar os agravos por doenças transmitidas por alimentos à saúde pública.

The main factors related to outbreaks and food-borne diseases are related to multiple failures in quality control in food production. In order to assess the impact of the courses of Good Handling Practices (GHP) for food services in Santa Maria, Rio Grande do Sul, performed by professionals of food establishments in the qualified and accredited educational institutions were visited 41 establishments that sell food with licenses renewed in 2014. A questionnaire addressing the impact and the changes generated by the participation of people involved in the process of manufacturing and distribution of food in the GHP course for food services was applied in those establishments. In most establishments (75.6%) only one employee performed the course of GHP. Among participants 58.6% were food handlers who carried out this training. The GHP manual, which serves to ensure the identity and quality of food and service, was present in 51.2% of those establishments. For 87.8% of the participants, the GHP course outperformed their expectations, related to curriculum and its teaching methodology. The workload was considered sufficient by 85.3% of participants, however 65.8% considered to perform other courses to improve their skills. The GHP course improved hygienic-sanitary quality of food service establishments in Santa Maria. Specialized courses should be encouraged and offered periodically in order to minimize injuries by foodborne illness to public health.

Los principales factores relacionados con la aparición de brotes de enfermedades y con los patógenos transmitidas por alimentos, se relacionan con múltiples fallos en el control de calidad en la producción de alimentos. Con el fin de evaluar el impacto de los cursos de formación en Buenas Prácticas de Manipulación (BPM) para los servicios de alimentación en Santa Maria, Rio Grande do Sul, que fueron llevados a cabo por los empleados de las empresas de alimentos, instituciones educativas cualificados y acreditados, fueron visitados 41 establecimientos que venden alimentos, con licencias renovadas en el año 2014. En estas empresas, se aplicó un cuestionario a los profesionales que tomaron el curso de BPM, frente a los efectos y cambios generados por la participación de las personas involucradas en el proceso de fabricación y distribución de alimentos. En la mayoría de los establecimientos 75,6% sólo un empleado del establecimiento llevó a cabo el curso. Entre los participantes 58,6% de las empresas la principal categoría professional que recibieron la capacitación fueron los manipuladores de alimentos. El manual de BPM, que sirve para garantizar la calidad y la identidad de los alimentos y los servicios, se registraran en 51,2% de los establecimientos visitados. Para 87,8% de los participantes, el curso de BPM cumplió con sus expectativas en relación con el plan de estudios y su metodología de enseñanza. La carga de trabajo se consideró suficiente por 85,3% de los participantes; pero 65,8% de los encuestados consideró necesario, otros cursos para mejorar sus habilidades. El curso de BPM promueve mejoras en la higiene y la calidad sanitaria de los establecimientos de servicios de alimentos inspeccionados en Santa María. Cursos especializados deben ser alentados y ofrecen periódicamente con el fin de minimizar las lesiones por enfermedades transmitidas por alimentos para la salud pública.

Assuntos

RESUMO

O pescado é um alimento altamente perecível, o qual deve receber atenção redobrada pelos órgãos competentes, especialmente os comercializados em mercados e feiras livres. Sendo assim, o objetivo deste trabalho foi avaliar as condições higienicossanitárias na comercialização de pescado nas feiras públicas da cidade de Santana, Amapá. A avaliação foi fundamentada em um checklist adaptado da RDC nº 216/2004 da ANVISA- Agência Nacional de Vigilância Sanitária, contendo como itens de verificação as edificações; equipamentos, instrumentos e utensílios utilizados; a higienização dos mesmos e do ambiente; o vestuário adequado; hábitos higiênicos na manipulação; o uso de equipamentos de proteção individual; e a qualidade de matéria-prima utilizada. Os resultados demonstraram precariedade nos itens avaliados, classificando as feiras no grupo 3, de 0 a 50% de atendimento aos critérios analisados. Na avaliação de equipamentos, móveis e utensílios; manipulação; e produção e transporte verificou-se 0% de atendimento, determinando-se um ponto crítico para a contaminação do pescado. As condições encontradas nas feiras analisadas, aliadas à falta de fiscalização pelos órgãos competentes, determinam pontos de estrangulamento na cadeia produtiva do pescado, funcionando como potencial risco na contaminação do produto comercializado, o que pode interferir diretamente na saúde do consumidor.(AU)

Fishery products are a highly perishable food, in which it must receive attention redoubled by the competent organs, especially those marketed in markets and free fairs. Therefore, the objective of this work was to evaluate the hygienic sanitary conditions in the commercialization of fish in the public fairs of the city of Santana, Amapá. The evaluation was based on a checklist adapted from the RDC 216/2004 of ANVISA, containing as criteria the buildings; equipment, instruments and utensils used; the hygiene of the same and the environment; clothing suitable; hygienic habits in handling; Use of personal protective equipment; and the quality of raw material used. The results showed precariousness in the evaluated items, classifying the fairs in group 3, from 0 to 50% of attendance of the analyzed criteria. The criteria of equipment, furniture and utensils; manipulation; and production and transport were obtained 0% of the service, determining a critical point for the contamination of the fish. The conditions found in the analyzed fairs, together with the lack of inspection by the competent authorities, determine bottlenecks in the fish production chain, functioning as a potential risk in the contamination of the marketed product, which may directly interfere with the health of the consumer.(AU)

Assuntos

RESUMO

O pescado é um alimento altamente perecível, o qual deve receber atenção redobrada pelos órgãos competentes, especialmente os comercializados em mercados e feiras livres. Sendo assim, o objetivo deste trabalho foi avaliar as condições higienicossanitárias na comercialização de pescado nas feiras públicas da cidade de Santana, Amapá. A avaliação foi fundamentada em um checklist adaptado da RDC nº 216/2004 da ANVISA- Agência Nacional de Vigilância Sanitária, contendo como itens de verificação as edificações; equipamentos, instrumentos e utensílios utilizados; a higienização dos mesmos e do ambiente; o vestuário adequado; hábitos higiênicos na manipulação; o uso de equipamentos de proteção individual; e a qualidade de matéria-prima utilizada. Os resultados demonstraram precariedade nos itens avaliados, classificando as feiras no grupo 3, de 0 a 50% de atendimento aos critérios analisados. Na avaliação de equipamentos, móveis e utensílios; manipulação; e produção e transporte verificou-se 0% de atendimento, determinando-se um ponto crítico para a contaminação do pescado. As condições encontradas nas feiras analisadas, aliadas à falta de fiscalização pelos órgãos competentes, determinam pontos de estrangulamento na cadeia produtiva do pescado, funcionando como potencial risco na contaminação do produto comercializado, o que pode interferir diretamente na saúde do consumidor.(AU)

Fishery products are a highly perishable food, in which it must receive attention redoubled by the competent organs, especially those marketed in markets and free fairs. Therefore, the objective of this work was to evaluate the hygienic sanitary conditions in the commercialization of fish in the public fairs of the city of Santana, Amapá. The evaluation was based on a checklist adapted from the RDC 216/2004 of ANVISA, containing as criteria the buildings; equipment, instruments and utensils used; the hygiene of the same and the environment; clothing suitable; hygienic habits in handling; Use of personal protective equipment; and the quality of raw material used. The results showed precariousness in the evaluated items, classifying the fairs in group 3, from 0 to 50% of attendance of the analyzed criteria. The criteria of equipment, furniture and utensils; manipulation; and production and transport were obtained 0% of the service, determining a critical point for the contamination of the fish. The conditions found in the analyzed fairs, together with the lack of inspection by the competent authorities, determine bottlenecks in the fish production chain, functioning as a potential risk in the contamination of the marketed product, which may directly interfere with the health of the consumer.

Assuntos

RESUMO

This study was conducted jointly with the Municipal Sanitary Surveillance Agency of Petrolina, in the period of August-October 2013, to evaluate the hygienic-sanitary conditions of food producing and commercializing establishments in the municipality of Petrolina. A total of 300 food manufacturer/trader establishments were evaluated based on a Good Manufacturing Practices (GMP) checklist. The evaluation was based on 25 items. The data were computed as 0 for nonconformity and 1 for conformity to the GMP checklist. Data from all districts were analyzed by Principal Component Analysis (PCA). Items such as presence of lamp protectors, clean windows and screens, presence of SOP and training programs for handlers, use of aprons, caps, gloves and disposable towels, and performing periodic examinations of the establishments were evaluated. Fourteen evaluation items showed significant differences (P<0.05) for frequency of conforming and 9 for nonconforming. The PCA identified five city districts (Centro Norte, Areia Branca, Santa Luzia, Rio Corrente and São Gonçalo) in the municipality that used GMP in their establishments. These results highlight the need to redouble efforts in establishments to ensure the safety of products offered.

Este estudo foi realizado em conjunto com a Agência Municipal de Vigilância Sanitária de Petrolina, no período de agosto a outubro de 2013, para avaliar as condições higiênico-sanitárias de produção e comercialização de alimentos nos estabelecimentos municipais de Petrolina. Um total de 300 estabelecimentos fabricante/comerciante de alimentos foi avaliado com base em uma lista de verificação de Boas Práticas de Fabricação (BPF). A avaliação foi baseada em 25 itens. Os dados foram computados como 0 para a não-conformidade e 1 para a conformidade segundo a lista de verificação. As respostas para as observações foram obtidas por Análise de Componentes Principais (ACP). Itens como protetores de lâmpadas, limpeza das janelas e telas, presença de programas de higiene operacional, curso de formação para manipuladores, o uso de aventais, bonés, luvas e toalhas descartáveis e realização de exames médicos periódicos dos manipuladores foram avaliados. Quatorze itens de avaliação mostraram diferenças significativas para frequência de conformidade e 9 para não-conformidade. A ACP identificou cinco regiões da cidade (Centro Norte, Areia Branca, Santa Luzia, Rio Corrente e São Gonçalo) no município que utilizam BPF em seus estabelecimentos. Estes resultados destacam a necessidade de redobrar os esforços nos estabelecimentos para garantir a inocuidade dos produtos oferecidos.

Assuntos