Evaluation of GMPs and count of indicator microorganisms on surface samples collected in a university food service

Abstract

Foodborne Diseases are a public health concern that affects thousands of people every year. In Brazil, 34.9% of reported outbreaks were related to the consumption of meals served in food services. To avoid its occurrence the attendance to Good Manufacturing Practices (GMP) is essential. In this sense, the objective of this work was to verify the compliance rate with the GMPs in a University Food Service (RU) and to count of total mesophiles and Enterobacteriaceae found on surfaces samples. To achieved it, was used a checklist of the minimum requirements of the technical regulation on GMP for food services and were collected samples from 11 surfaces using the swab contact technique to carry out the microbiological analyzes. The results classified the RU as regular. The total mesophilic and Enterobacteriaceae count were higher than the recommended limits in 33.3% and 16.7% of samples, respectively. Data indicate that there are sampled points with higher contamination and days in which the counts were significantly higher than others (p>0.05). Therefore, there is a need to improve employee training on GMPs and review the hygiene protocol, to adjust the procedure, frequency and cleaning agents used in order to promote an adequate sanitary standard. The behavior of managers, as well as the training of food handlers in the face of these issues, can contribute to providing consumers with safer meals.