| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 3.07 MB | Adobe PDF |
Authors
Abstract(s)
A segurança alimentar, tem por objetivo promover a saúde pública, prevenindo
doenças de origem alimentar. A preparação e distribuição alimentar, intentando o
consumo público, deve ser feita de forma controlada, deste modo é essencial a análise
laboratorial de géneros alimentícios e águas, seguindo um conjunto de diretrizes que
permitem avaliar a qualidade microbiológica e química dos mesmos.
Ao longo deste estágio curricular, foi obtida uma perspetiva geral do
funcionamento de um laboratório acreditado que cumpre com os requisitos do
referencial normativo NP EN ISO/IEC 17025. Assim foram realizadas análises na área
da microbiologia alimentar e águas (consumo humano e piscinas) e na área da físicoquímica de águas. Na área da microbiologia alimentar foram pesquisados os seguintes
microrganismos: Microrganismos totais a 30°C; Enterobacteriaceae; Escherichia coli;
Salmonella spp.; Staphylococcus coagulase-positiva; e Listeria monocytogenes.
Relativamente às análises de águas foram realizadas análises aos seguintes
microrganismos: Microrganismos a 22±2°C; Microrganismos a 36±2°C; Bactérias
coliformes; Escherichia coli; Enterococcus; Clostridium perfringens; e Pseudomonas
aeruginosa. No que diz respeito à análise físico-química de águas, foram analisados os
seguintes parâmetros físico-químicos: pH; Condutividade; Turvação; e Cloro Residual
Livre.
Durante este estágio, a nível microbiológico realizaram-se um conjunto de
procedimentos e técnicas, que permitiram avaliar em todas as ocasiões a qualidade de
um género alimentício ou de uma amostra de água. Relativamente à química de águas,
cada método cumpriu o propósito para que foi desenvolvido, e documentaram-se
evidências que permitiram demonstrar resultados consistentes. A maior parte das
contaminações em alimentos foi causada pela presença de Microrganismos totais a
30°C e de Enterobacteriaceae. As águas apresentaram vários microrganismos
contaminantes.
Food safety aims to promote public health by preventing foodborne diseases. Food preparation and distribution intended for public consumption must be done in a controlled way, thus the laboratory analysis of different kinds of foods and waters following a set of guidelines that allow the assessment of their microbiological and chemical quality it’s essencial. Throughout this curricular internship, it was gathered a perspective of how a accredited laboratory that follows the requirements of the normative reference NP EN ISO/IEC 17025 works. Thus, analysis were carried out in the area of food microbiology, in the area of water microbiology for human consumption and for swimming pools, and in what concerns the properties of water, both physical and chemical. In the area of food microbiology, the following microorganisms were researched: Total microorganisms at 30°C; Enterobacteriaceae; Escherichia coli; Salmonella spp.; Coagulase positive staphylococci, and Listeria monocytogenes. Regarding the water samples, analysis were carried out on the following microorganisms: Microorganisms at 22±2°C; Microorganisms at 36±2°C; coliform bacteria; Escherichia coli; Enterococci; Clostridium perfringens; and Pseudomonas aeruginosa. In what concerns the physical-chemical analysis of water, the following parameters were analyzed: pH; Conductivity; Turbidity and Free Chlorine. During this internship, at a microbiological level, a set of procedures and techniques were carried out, which allowed the evaluation of the quality of a foodstuff or a water sample, on all occasions. Regarding water chemistry, each method fulfilled the purpose for which it was developed, and evidence was documented that allowed to demonstrate consistent results. The majority of food contamination was caused by the presence of Total microorganisms at 30°C and Enterobacteriaceae. The waters exhibited several contaminating microorganisms.
Food safety aims to promote public health by preventing foodborne diseases. Food preparation and distribution intended for public consumption must be done in a controlled way, thus the laboratory analysis of different kinds of foods and waters following a set of guidelines that allow the assessment of their microbiological and chemical quality it’s essencial. Throughout this curricular internship, it was gathered a perspective of how a accredited laboratory that follows the requirements of the normative reference NP EN ISO/IEC 17025 works. Thus, analysis were carried out in the area of food microbiology, in the area of water microbiology for human consumption and for swimming pools, and in what concerns the properties of water, both physical and chemical. In the area of food microbiology, the following microorganisms were researched: Total microorganisms at 30°C; Enterobacteriaceae; Escherichia coli; Salmonella spp.; Coagulase positive staphylococci, and Listeria monocytogenes. Regarding the water samples, analysis were carried out on the following microorganisms: Microorganisms at 22±2°C; Microorganisms at 36±2°C; coliform bacteria; Escherichia coli; Enterococci; Clostridium perfringens; and Pseudomonas aeruginosa. In what concerns the physical-chemical analysis of water, the following parameters were analyzed: pH; Conductivity; Turbidity and Free Chlorine. During this internship, at a microbiological level, a set of procedures and techniques were carried out, which allowed the evaluation of the quality of a foodstuff or a water sample, on all occasions. Regarding water chemistry, each method fulfilled the purpose for which it was developed, and evidence was documented that allowed to demonstrate consistent results. The majority of food contamination was caused by the presence of Total microorganisms at 30°C and Enterobacteriaceae. The waters exhibited several contaminating microorganisms.
Description
Keywords
Acreditação de Laboratórios Águas Ensaios Físico-Químicos Ensaios Microbiológicos Géneros Alimentícios Qualidade