Análise microbiológica de mãos de manipuladores de um frigorífico matadouro

Abstract

The Brazilian population is always in search of food increasingly safe and hygienic quality health. The lack of food handling to its preparation for consumption, this preparation involves the action handlers that at one point may be the contaminant of food. On the face of it, this paper aims to analyze the hands of manipulators fridge slaughterhouse, and the quality of sanitizing your hands. During the process of slaughter cattle is essential that the handlers come into contact with meat, this direct contact can promote contamination of the final product by the handler, so it is crucial to preventing contamination of organisms that can promote intoxications in humans through the food. The mesophilic microorganisms, hygiene indicators are reported by several authors in Brazilian literature. The microorganisms that are mesophilic have a wide variety of microorganisms that thrive in a temperature range from 20 to 40 ° C. The methodology was based on sampling by swab smear with hands six handlers after they have performed the procedures for hand hygiene, the analyzes were performed following methods of IN 62 MAPA. The results were unsatisfactory for total mesophyll where the highest score reached 1.05 X 10^4 UFC/hand, a number considered high. Hygiene held by handlers was efficient, but it is still necessary that the company deploy a tool of Good Manufacturing Practices for handlers that receive adequate training of Hygiene and there is effective control of the hygiene of food handlers.