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dc.contributor.authorAlmeida de Oliveira, Ana Beatriz
dc.contributor.authorCunha, Diogo Thimoteo da [UNIFESP]
dc.contributor.authorStedefeldt, Elke [UNIFESP]
dc.contributor.authorCapalonga, Roberta
dc.contributor.authorTondo, Eduardo Cesar
dc.contributor.authorItapema Cardoso, Marisa Ribeiro
dc.date.accessioned2016-01-24T14:37:22Z
dc.date.available2016-01-24T14:37:22Z
dc.date.issued2014-06-01
dc.identifierhttp://dx.doi.org/10.1016/j.foodcont.2013.11.036
dc.identifier.citationFood Control. Oxford: Elsevier B.V., v. 40, p. 120-126, 2014.
dc.identifier.issn0956-7135
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/37826
dc.description.abstractThe aim of this study was to evaluate and classify the sanitation and hygiene conditions in Porto Alegre/Rio Grande do Sul (RS) public schools using an analysis of surfaces that come in contact with food and a food safety checklist validated for the school environment. the following mesophilic heterotrophic bacteria count medians were observed on each piece of equipment or utensil studied: countertops, 27.3 Colony-Forming Units (CFU)/cm(2); cutting boards, 15 CFU/cm(2); blenders, 14.5 CFU/cm(2); dishes, 2 CFU/cm(2); and refrigerators, 1 CFU/cm(2). the median of the surface measurements analyzed by adenosine triphosphate (ATP) bioluminescence was less than 40 Relative Light Units (RLU)/100 cm(2) for all equipment and utensils, except for the countertop surface, which had a median of 52.5 RLU/100 cm(2). the data from 120 schools showed that 33, 64 and 3% were classified as high, regular and low health risk, respectively. the results showed that most schools were exposed to cross-contamination with failures especially with regard to environmental hygiene and procedures. Failures related to both factors potentially raise the risk of outbreaks in this environment. the scores used enabled the classification of school meal services and the identification of the points that need more attention. Intervention strategies that target different aspects of food handling, not only knowledge, may be promising in this scenario, which may address problems that mainly involve the food handler and promote changes in food handling practices. (C) 2013 Elsevier B.V. All rights reserved.en
dc.description.sponsorshipNational Fund of Education Development (FNDE)
dc.format.extent120-126
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Control
dc.rightsAcesso restrito
dc.subjectFood safetyen
dc.subjectSchoolsen
dc.subjectEnvironmental microbiology and food handlingen
dc.titleHygiene and good practices in school meal services: Organic matter on surfaces, microorganisms and health risksen
dc.typeArtigo
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.contributor.institutionUniv Fed Rio Grande do Sul
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.description.affiliationUniv Fed Rio Grande do Sul, Dept Social Med, Porto Alegre, RS, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Santos, Brazil
dc.description.affiliationUniv Fed Rio Grande do Sul, ICTA Inst Food Sci & Technol, Porto Alegre, RS, Brazil
dc.description.affiliationUniv Fed Rio Grande do Sul, Dept Vet Prevent Med, Porto Alegre, RS, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Santos, Brazil
dc.identifier.doi10.1016/j.foodcont.2013.11.036
dc.description.sourceWeb of Science
dc.identifier.wosWOS:000331669900018


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