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Abstract(s)
O sistema de gestão de segurança alimentar em Portugal é implementado sob
medidas preventivas como as Boas Práticas de Higiene e Fabrico e a aplicação do plano
HACCP. Na validação destes métodos, é fundamental análises microbiológicas
frequentes, que permitem verificar a correta implementação dos Pontos Críticos de
Controlo. Os instrumentos de avaliação das análises microbiológicas estão contidos nos
“Valores-guia INSA”, publicado pelo Instituto Nacional de Saúde Doutor Ricardo Jorge.
Neste documento os alimentos prontos para consumo estão agrupados em 4 grupos
distintos. No presente Relatório de Estágio, é realizada uma avaliação comparativa da
qualidade microbiológica aos grupos 1, 2 e 3, que dizem respeito a: alimentos totalmente
confecionados; alimentos confecionados com a adição de componentes crus e alimentos
crus, respetivamente.
Como amostras foram utilizados os resultados de dois tipos de alimentos, para cada
grupo: arroz branco e sopa (grupo 1); sushi e sandes de presunto ou chouriço (grupo 2)
e saladas e sumos (grupo 3). Na análise geral dos resultados e para os diferentes
parâmetros microbiológicos, os alimentos com maior quantidade de resultados Nãosatisfatório foi o arroz branco, mas o grupo com pior perfil de resultados foi o grupo 2.
Destes três alimentos o parâmetro mais preocupante foi a contagem de Staphylococcus
coagulase-positiva. Dos seis alimentos estudados, apenas três obtiveram amostras Nãosatisfatórias na contagem de E. coli, mas nenhum acima de 3%. Foi também incluído
neste Relatório um estudo relativo à evolução dos resultados ao longo de 5 anos (2019
até abril de 2023), do qual se concluiu uma evolução positiva na Segurança Alimentar
nos três grupos estudados, todos com um espetro de aumento de resultados Satisfatórios
e diminuição dos resultados Não-satisfatórios. Foi também notório um padrão na
diminuição de resultados Satisfatórios no ano 2020, em todos os grupos. Esta
diminuição poderá, ou não, estar relacionada com a instalação da pandemia COVID-19,
sendo esta uma hipótese regulatória.
Podemos concluir que resultados sugerem que a implementação de medidas
preventivas de SA, está a ser bem-sucedida, mostrando uma contribuição positiva para a
segurança e saúde pública.
asures such as Good Hygiene and Manufacturing Practices and the application of the HACCP plan. In validating these methods, frequent microbiological analyses are crucial, allowing for the verification of the correct implementation of Critical Control Points. The assessment tools for microbiological analyses are contained in the "Valores-guia INSA," published by the National Institute of Health Dr. Ricardo Jorge. In this document, readyto-eat foods are grouped into four distinct categories. This internship report conducts a comparative evaluation of the microbiological quality of groups 1, 2, and 3, which pertain to fully prepared foods, foods prepared with the addition of raw components, and raw foods, respectively. As samples, the results of two types of foods were used for each group: white rice and soup (group 1); sushi and ham or chorizo sandwiches (group 2); and salads and juices (group 3). In the overall analysis of results and for different microbiological parameters, the food with the highest number of non-satisfactory results was white rice, but the group with the worst profile of results was group 2. Of these three foods, the most concerning parameter was the count of coagulase-positive Staphylococcus. Out of the six foods studied, only three obtained non-satisfactory samples in the E. coli count, but none exceeded 3%. This report also includes a study on the evolution of results over 5 years (2019 to April 2023), from which a positive trend in Food Safety was concluded in the three groups studied, all showing an increase in satisfactory results and a decrease in non-satisfactory results. A notable pattern was the decrease in satisfactory results in the year 2020 across all groups. This decrease may or may not be related to the onset of the COVID-19 pandemic, posing a regulatory hypothesis. In conclusion, the results suggest that the implementation of preventive FS measures is proving successful, demonstrating a positive contribution to public safety and health.
asures such as Good Hygiene and Manufacturing Practices and the application of the HACCP plan. In validating these methods, frequent microbiological analyses are crucial, allowing for the verification of the correct implementation of Critical Control Points. The assessment tools for microbiological analyses are contained in the "Valores-guia INSA," published by the National Institute of Health Dr. Ricardo Jorge. In this document, readyto-eat foods are grouped into four distinct categories. This internship report conducts a comparative evaluation of the microbiological quality of groups 1, 2, and 3, which pertain to fully prepared foods, foods prepared with the addition of raw components, and raw foods, respectively. As samples, the results of two types of foods were used for each group: white rice and soup (group 1); sushi and ham or chorizo sandwiches (group 2); and salads and juices (group 3). In the overall analysis of results and for different microbiological parameters, the food with the highest number of non-satisfactory results was white rice, but the group with the worst profile of results was group 2. Of these three foods, the most concerning parameter was the count of coagulase-positive Staphylococcus. Out of the six foods studied, only three obtained non-satisfactory samples in the E. coli count, but none exceeded 3%. This report also includes a study on the evolution of results over 5 years (2019 to April 2023), from which a positive trend in Food Safety was concluded in the three groups studied, all showing an increase in satisfactory results and a decrease in non-satisfactory results. A notable pattern was the decrease in satisfactory results in the year 2020 across all groups. This decrease may or may not be related to the onset of the COVID-19 pandemic, posing a regulatory hypothesis. In conclusion, the results suggest that the implementation of preventive FS measures is proving successful, demonstrating a positive contribution to public safety and health.
Description
Keywords
Microrganismos Plano Haccp Segurança Alimentar Valores-Guia Insa