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Estudo do controlo da higienizaĆ§Ć£o numa linha de produtos de IV gama
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Authors
Advisor(s)
Abstract(s)
O objetivo deste trabalho consistiu em efetuar uma avaliaĆ§Ć£o da contaminaĆ§Ć£o microbiolĆ³gica
em trĆŖs superfĆcies de equipamentos apĆ³s a sua higienizaĆ§Ć£o, numa linha de processamento de
saladas minimamente processadas.
A par desse objetivo, foram comparados dois mĆ©todos microbiolĆ³gicos distintos, o mĆ©todo
convencional e um mĆ©todo alternativo (HygicultĀ®), que necessitava de ser validado, para
demonstrar que o desempenho seria igual ao do mƩtodo convencional.
No mĆ©todo convencional a anĆ”lise microbiolĆ³gica realizada Ć s superfĆcies nĆ£o evidenciou
contaminaƧƵes microbiolĆ³gicas significativas.
No mĆ©todo alternativo a anĆ”lise microbiolĆ³gica realizada Ć s superfĆcies, indicou que a maioria
dos pontos analisados nĆ£o apresentaram contaminaƧƵes microbiolĆ³gicas significativas.
A avaliaĆ§Ć£o microbiolĆ³gica apresentou um nĆvel satisfatĆ³rio para todas as anĆ”lises realizadas em
todas as superfĆcies e equipamentos, o que significa que nĆ£o houve impacto na seguranƧa e
higiene do produto final
The objective of this work was to carry out an evaluation of microbiological contamination on three equipment surfaces after cleaning, in a minimally processed salad processing line. For this, two different microbiological methods were compared, the conventional method and an alternative method (HygicultĀ®), which needed to be validated, to demonstrate that the performance is the same as the conventional method. In the conventional method, microbiological analysis performed on surfaces did not show significant microbiological contamination. In the alternative method, the microbiological analysis carried out on surfaces indicated that most of the points analysed did not present significant microbiological contamination. The microbiological evaluation showed a satisfactory level for all analyzes performed on all surfaces and equipment, which means that there was no impact on the safety and hygiene of the final product.
The objective of this work was to carry out an evaluation of microbiological contamination on three equipment surfaces after cleaning, in a minimally processed salad processing line. For this, two different microbiological methods were compared, the conventional method and an alternative method (HygicultĀ®), which needed to be validated, to demonstrate that the performance is the same as the conventional method. In the conventional method, microbiological analysis performed on surfaces did not show significant microbiological contamination. In the alternative method, the microbiological analysis carried out on surfaces indicated that most of the points analysed did not present significant microbiological contamination. The microbiological evaluation showed a satisfactory level for all analyzes performed on all surfaces and equipment, which means that there was no impact on the safety and hygiene of the final product.
Description
DissertaĆ§Ć£o de Mestrado em Tecnologia Alimentar, apresentada na Escola Superior AgrĆ”ria de SantarĆ©m, IPSantarĆ©m
Keywords
vegetais minimamente processados caracterizaĆ§Ć£o microbiolĆ³gica higiene dos alimentos minimally processed vegetables microbiological characterization hygiene and safety indicators
Citation
Machado, Ricardo Filipe Moreira (2021). Estudo do controlo da higienizaĆ§Ć£o numa linha de produtos de IV gama. 106p. DissertaĆ§Ć£o apresentada no Instituto PolitĆ©cnico de SantarĆ©m/ ESA, para obtenĆ§Ć£o do grau de Mestre na Ć”rea da Tecnologia Alimentar. DisponĆvel em: