Avaliação da qualidade microbiológica dos panos de prato utilizados em açougues de Londrina e Região

Abstract

Several cases of foodborne diseases are reported annually in the state of Paraná. Almost 100% of these foodborne infections are caused by bacteria. The awareness of food handlers about personal hygiene, the environment and work, is essential due to the various forms of risk of contamination of the food being handled. The objective of this work was to investigate which microbiological agents are present in the dish towels, to verify the presence of Escherichia coli, and thus to identify the potential microbiological risks that manipulators and consumers may be exposed to on a daily basis, and finally demonstrated which the responsibility of food handlers in spreading these agents. Collections were carried out in 6 butchers in Londrina and region. These collections were carried out from September 2019 to March 2020, using the swab test technique, totaling 11 that were subsequently analyzed at the Microbiology Laboratory of the Biological Sciences Center of the State University of Londrina. The tests realized were: bacterial and biochemical sensitivity for identification of colonies, and antibiogram only for the positives results for Escherichia coli. 27 colonies from enterobacterias were identified, among these, 3 of Escherichia coli were subjected to the antimicrobial sensitivity test and intermediate sensitivity to two important antibiotics, cefotaxime and cefazolin, in addition to this the necessary work with a greater focus and that worked in innovative ways the training and information regarding good manufacturing practices, both by the responsible technical team, as well as by the health inspection and surveillance bodies.