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Abstract(s)
Os laboratórios de análises alimentares e ambientais são um dos elementos principais
dos sistemas de controlo de qualidade e segurança de alimentos, águas, solos e ar,
sistemas esses de importância crescente, face às infeções que todos os anos surgem como
consequência de produtos contaminados e às exigências dos consumidores, que esperam
a maior qualidade possível desses produtos.
O presente documento constitui um relatório acerca do meu estágio curricular, com
duração de cerca de 8 meses, que decorreu num destes laboratórios – o laboratório BR
– Análises Ambientais e Alimentares, Lda. – e alguns dos seus focos principais são a
caracterização geral da empresa anfitriã, dando destaque à sua divisão pelos setores de
Físico-Química e Microbiologia, e a descrição detalhada das atividades desenvolvidas na
área da Microbiologia, isto é, todos os procedimentos e tipos de ensaios microbiológicos
efetuados, fornecendo uma base teórica sobre os mesmos. É ainda feita uma análise
estatística acerca da quantidade de amostras e de parâmetros analisados e, por fim,
apresenta-se um estudo sobre a bactéria Escherichia coli baseado em alguns dos
resultados obtidos no decurso do estágio, que teve duas vertentes: a deteção desta
bactéria em queijos de uma queijaria da região, para determinar a capacidade de
otimização do processo de higiene da mesma, e a sua deteção em águas provenientes de
furos particulares, a fim de avaliar em que medida é seguro consumir este tipo de água.
Food and environmental analysis laboratories are one of the main elements of food products, water, soil and air quality and safety control systems, which possess increasing importance, given the infections that surge every year as a consequence of contaminated products and the demands of the consumers, who expect the best possible level of quality from those products. This document consists of a report about my curricular internship, with a duration of about 8 months, at one of these laboratories – BR – Análises Ambientais e Alimentares, Lda. Laboratory – and some of its points of focus are the general characterization of the host company, highlighting its division into the Physics and Chemistry and the Microbiology sectors, and the detailed description of the activities performed in the Microbiology area, that is, all carried out procedures and types of microbiological tests, providing a theoretical basis for them. A statistical analysis about the number of analysed samples and parameters is also executed and, finally, a study on the bacteria Escherichia coli, based on some of the results obtained during the internship and which had two main goals: the detection of this bacteria in cheeses from a regional cheese plant, for the determination of its process hygiene optimization, and its detection in water samples from particular boreholes, so as to evaluate how safe it is to consume this type of water, is presented.
Food and environmental analysis laboratories are one of the main elements of food products, water, soil and air quality and safety control systems, which possess increasing importance, given the infections that surge every year as a consequence of contaminated products and the demands of the consumers, who expect the best possible level of quality from those products. This document consists of a report about my curricular internship, with a duration of about 8 months, at one of these laboratories – BR – Análises Ambientais e Alimentares, Lda. Laboratory – and some of its points of focus are the general characterization of the host company, highlighting its division into the Physics and Chemistry and the Microbiology sectors, and the detailed description of the activities performed in the Microbiology area, that is, all carried out procedures and types of microbiological tests, providing a theoretical basis for them. A statistical analysis about the number of analysed samples and parameters is also executed and, finally, a study on the bacteria Escherichia coli, based on some of the results obtained during the internship and which had two main goals: the detection of this bacteria in cheeses from a regional cheese plant, for the determination of its process hygiene optimization, and its detection in water samples from particular boreholes, so as to evaluate how safe it is to consume this type of water, is presented.
Description
Keywords
Águas Alimentos Controlo de Qualidade e Segurança Escherichia Coli Microbiologia