Resumo
Os restaurantes self-service a quilo se tornaram uma opção rápida e de baixo custo para trabalhadores que precisam se alimentar fora de casa sem gastar muito. No entanto, as condições de higiene que esses alimentos são preparados e a temperatura a que ficam submetidos durante a exposição, nem sempre são as ideias, podendo desenvolver microrganismos potencialmente perigosos para a saúde do consumidor. No período de abril de 2002 a fevereiro de 2003, foram adquiridas 135 amostras de salada de maionese contendo ovos, em restaurantes self-service a quilo na cidade do Rio de Janeiro. Foram realizadas as seguintes análises: contagem de estafilococos coagulase positiva, Número Mais Provável (NMP) de coliformes a 35°C e 45°C, e pesquisa de Salmonella. Nas amostras analisadas encontramos 37 (27,4 por cento) amostras de salpicão de frango e 26 (19,3 por cento) amostras de saldada de maionese com ovos fora do padrão para estafilococos coagulase positiva. Cem por cento das amostras continham coliformes a 35°C. Sessenta e três (46,7 por cento) amostras de salpicão de frango, e quarenta e oito (35,6 por cento) amostras de salada de maionese com ovos, continham coliformes a 45°C acima dos padrões. Quatro (3,0 por cento) amostras de salpicão de frango e cinco (3,7 por cento) amostras de salada de maionese com ovos continham Salmonella. Os resultados encontrados são preocupantes, pois significam risco para a saúde do consumidor. Para garantir alimentos seguros é necessário treinar os manipuladores de alimentos nas boas práticas de fabricação e manter a temperatura adequada nos bufês.(AU)
The self-service restaurants with service by the pound has become a low cost option for people that need to eat out. However, the conditions of hygiene where food is prepared and the temperature that it is submitted during its expositionare not always the one's recommended. The hygiene conditions and temperatures may allow the growth of potentially dangerous microorganisms for the consumer's health. In the period of time consisted between April 2002 and February 2003,135 samples of chicken salads and 135 samples of egg salads were analised. The food was purchased at self- services restaurants located in downtown Rio de Janeiro. The following analysis had been carried through: Staphylococcus counts, the most probably number (MPN) of Fecal and Total Coliforms and Salmonella detection. From samples analysed, 37 (27.4%) of chicken salads and 26 (19.3) of egg salads were contamineted with Staphylococcus positive coagulase in a number that did not comply with Brazilian legislation. 100% of the samples analised showed contamination with Total Coliforms and from that percentage, 46.7% of chicken salads and 35.6% of egg salads had a number of Fecal Coliforms above the permitted by the legislation. Still, four samples (3%) of chicken salads and five samples (3.7%) of egg salads were contaminated with Salmonella. The joined results showed high risk for the consumer's health. In order to guarantee safe food it is necessary to promote the training of food handlers in good manufacturing practices (GMPs) and keep the temperature adjusted in the buffets. (AU)