Segurança alimentar e nutricional: capacitação em boas práticas, análise microbiológica e da composição centesimal de alimentos comercializados nos Campi Santa Mônica e Umuarama da Universidade Federal de Uberlândia

• Ano de defesa: 2013
• Autor(a) principal: Nonato, Isabella Lopes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; BR; Programa de Pós-graduação em Ciências da Saúde; Ciências da Saúde; UFU
• Palavras-chave em Português: Segurança alimentar e nutricional; Alimentos de rua; Capacitação em boas práticas; Qualidade higiênico-sanitária; Qualidade microbiológica e nutricional; Doenças transmitidas por alimentos; Ciências médicas; Segurança alimentar; Alimentos - Análise; Higiene alimentar; Food and nutrition security; Street foods; Training in good practice; Hygienic-sanitary quality; Microbiological and nutritional quality; Foodborne illness; CNPQ::CIENCIAS DA SAUDE
• Link de acesso: https://repositorio.ufu.br/handle/123456789/12785

Food security and nutrition (FSN) is the realization of the right of everyone to have regular access to quality food in sufficient quantity, based on health promoting food practices. The street foods and/or snack foods can pose a risk to consumer health and to FSN, causing chronic non-communicable diseases (CND) and foodborne disease (FBD). The aim of the study was to evaluate factors of food security at points of sale (PS) and/or foods sold by street vendors and cafeterias at Campi of Santa Monica and of Umuarama of the Federal University of Uberlândia. The study was conducted in a cross-sectional analytical approach for marketed food and a prospective descriptive study, with quantitative/semi-quantitative approach to the hygienic and sanitary factors of PS. Were investigated PV of ten hawkers and four cafeterias and samples of street foods (snacks) and cafeterias (snacks and orange juice). A hygienic-sanitary inspection questionnaire (HSIQ) was applied to the PS before and three months after completion of training in good manufacturing practices (GMP) for food. Food purchased in PS were analyzed for coliforms 45oC and Staphylococcus coagulase positive. Analysis of molds and yeasts were carried, specifically, in samples of orange juice. In the first application of HSIQ in the PS of food street, 9/10 PV inspected were classified as poor (<50% of items in adequacy) and a PV was classified as regular (51-75% adequacy). In the second application of HSIQ held three months after the training course on GMP, 4/10 PS of street foods were classified as regular, and six PV continued to be classified as bad. In the first application of HSIQ in cafeterias, 3/4 PS were classified as regular and 1/4 PV was classified as good (> 75% of items on adequacy). In the second application of HSIQ held three months after the training course on GMP, 2/4 PV continued to be classified as regular, and a PV went from regular to good, totaling 2/4 PV rated as good. The energy value (EV) average (kcal/100g) food analyzed was 260.45 and 247.19 for snacks sold by street vendors (n=12) and cafeterias (n=12), respectively, and 56.71 for the orange juice samples (n=4). The average percentage energy distribution for proteins, lipids and carbohydrates was 18.04, 34.64 and 47.32, respectively, for the street food; 17.37, 31.86 and 50.77, respectively, for the cafeteria snack foods, and of 3.80, 0.0 and 96.21, respectively, for orange juice. All samples of street foods showed counts of total and fecal coliforms < 3NMP/g of food and Staphylococcus coagulase positive <10 UFC/g (values below the reference range of methods). Samples snacks of cafeteria showed counts of Staphylococcus coagulase positive <10UFC/g of food. Three samples of snacks purchased in cafeterias presented counts of total and fecal coliforms exceeding the limits for human consumption, with values of 240, 240, and > 1100NMP/mL. All samples of orange juice exhibited molds and yeasts count > 6.5 x 106UFC/g (reference value for foods 5 x 103UFC/g). After the administration of the training course on GMP, in the 2nd. application of the HSIQ, PS of street foods had a greater number in favorable changes of items in adequacy hygienic-sanitary than the cafeterias. Due to contamination for total and fecal coliforms and molds and yeasts in samples of snacks and orange juice, despite the adequate infrastructure, foods sold by cafeterias can induce FBD and pose a risk to the FSN. None of street foods showed microbiological contamination. Most snack foods analyzed showed high energy density with high levels of lipids, which may contribute to the emergence of CND. The amount of protein of all snack foods analyzed was appropriately. So, the PV of street foods and snack bars represent a risk of FSN to the university community and the general population. The periodical training on GMP of food, periodic inspection of hygienic-sanitary conditions of establishments and nutrition education are imperative for ensuring the FSN to the general population, and particularly to the community of the Federal University of Uberlândia.