Microrganismos presentes em ambientes de manipulação dos alimentos e suas implicações

Abstract

The present study aimed to perform a literature review on the presence of microorganisms in food handling environments and their implications, addressing the main microorganisms found and the factors that contribute to the proliferation and control. For this, a bibliographic survey was conducted on the theme, searching for scientific papers in the following databases: Scielo, Periódicos Capes, Science Direct, Google Scholar and PubMed, using the descriptors microorganisms, kitchens, air, UAN, utensils, among others. Materials published from 2002 to 2022 were selected. The results indicated that the main microorganisms evaluated in these environments were coliforms, aerobic mesophyllic microorganisms, and fungi. In addition to these, bacteria such as Staphylococcus aureus, Salmonella, Listeria, Campylobacter, and viruses were also observed. The main detection sites reported were utensils, surfaces (countertops and tables), and air in NU's, highlighting objects such as sponges, cutting boards or cutting plates, and knives. Of the total number of studies, only fourteen performed the verification of the effectiveness of cleaning and sanitizing procedures or applied good handling practices in food units. This review showed that establishments, whether commercial, residential, or food units, can present contamination sources in the food preparation sites, and this presence and number of microorganisms are related to the cleaning conditions and exposure to moisture and nutrients, indicating mostly inefficient or inadequate cleaning, and also possible cross contamination through the use of equipment and utensils, surfaces, and air that come into contact with the food. As for utensils, special attention should be given to sponges, materials that showed high numbers of microorganisms, which may act in cross contamination, since they are necessary instruments for cleaning procedures. The research that evaluated ways to control microorganisms in the facilities indicated that the inadequacies can be solved with hygiene procedures, employee training, as well as the awareness of handlers about the importance and applicability of hygiene procedures in the establishments.