Avanços da segurança de alimentos no Brasil

Tondo, Eduardo César; Casarin, Letícia Sopeña; Oliveira, Ana Beatriz Almeida de; Martello, Leonir; Silva, Eneo Alves da; Gelli, Dilma Scala

doi:10.3395/2317-269x.00443

Cited by 5 publications

(6 citation statements)

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“…In recent decades, Brazil has sought to develop tools for the control and prevention of FBD, such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP), which are being implemented in several food industries and supervised by the surveillance service of both sanitary and epidemiology (Gallego et al, 2014). Furthermore, the Safe Food Program (PAS) was created in 1998 to disseminate and support the implementation of Good Practices and the Hazard Analysis and Critical Control Points (HACCP) system in large and small companies, with the partnership between the National Industrial Training Service (SENAI), the Brazilian Micro and Small Business Support Service (SEBRAE), and MAPA (Tondo et al, 2015). In this way, all companies (regardless of size) must comply with some of these laws and guarantee the supply of food that is safe to the consumer.…”

Section: Resultsmentioning

confidence: 99%

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

OLIVEIRA JUNIOR,

MATTOS,

AMARO

et al. 2023

Food Sci. Technol (Campinas)

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For food to be considered healthy, among other aspects, it must be free of contamination that could lead to the development of foodborne diseases (FBDs). The hygienic and sanitary aspects of food consumed by the population as well as its incorrect handling procedures can cause FBDs. Many contaminated foods seem to have normal sensory characteristics, without changes in texture, flavor, and odor, so often those who consume it do not have the perception and understanding that food that appears to be perfect visibly brings risk internally when consumed, which can cause an FBD. Given these considerations, this study aimed to characterize, report, and quantify the occurrence of outbreaks of FBD affected in the North, Northeast, Midwest, Southeast, and South regions of Brazil between 2015 and 2021 using as a source of data those notified via the Data Sheet Research in the Notifiable Diseases Information System (SINAN). A total of 60,907 cases of food poisoning were recorded across the country due to FBD outbreaks, resulting in 71 fatalities. While the highest number of cases of foodborne outbreaks occurred in the southeast, the highest number of fatalities from FBD occurred in the north of the country. The highest percentage of FBD outbreaks occurred in homes (probably due to the period of the COVID-19 pandemic), although the causative food and the responsible microorganism remained unknown. In this way, it is possible to perceive that in addition to the underreporting that may exist and has already been reported by other articles on the subject, the numbers reported in the Brazilian health system may also demonstrate a lack of investigation into the cause of FBD.

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Section: Resultsmentioning

confidence: 99%

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

OLIVEIRA JUNIOR,

MATTOS,

AMARO

et al. 2023

Food Sci. Technol (Campinas)

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“…Entre os métodos de prevenção de DTAs, ressalta-se a importância do controle de temperatura dos alimentos em todos os processos de produção, como no recebimento e armazenamento, além das etapas de pré-preparo e preparo, cocção e distribuição das refeições 10 . A temperatura e tempo de tratamento térmico aplicado a um alimento conforme preconizado pela RDC nº216/04, garantem a prevenção, eliminação ou redução de perigos de contaminação biológica do alimento, livrandoo de ser um possível agente causador de DTAs 6 .…”

Section: Introductionunclassified

Avaliação do controle de temperatura na produção e distribuição de preparações em uma Unidade Produtora de Refeições (UPR) hoteleira

Pereira

Lemos

2022

R. Assoc. bras. Nutr.

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Objetivo: Esta pesquisa avaliou o método de controle do binômio Tempo x Temperatura aplicado aos processos de produção e distribuição de refeições de uma Unidade Produtora de Refeições (UPR) hoteleira. Método: Trata-se de um estudo de caráter observacional descritivo realizado na UPR de um Hotel Resort na Bahia – Brasil. Foram analisadas as planilhas de controle de temperatura aplicadas na UPR do Hotel nos meses de janeiro e fevereiro de 2020. Utilizou-se como referencial de temperaturas o Manual de Práticas de Elaboração e Serviços de Refeições para Coletividades elaborado pela Associação Brasileira de Empresas de Refeições Coletivas (ABERC). Resultados: As temperaturas de cocção e distribuição dos alimentos quentes apresentaram-se regulares em 100% das aferições. No entanto, a temperatura das preparações frias produzidas pela Confeitaria e Padaria apresentaram um percentual de adequação de apenas 72%. Além disso, quando conferidas as temperaturas dos equipamentos, das áreas de produção e de armazenamento, contatou-se que ao total apenas 42% das aferições apresentaram temperaturas adequadas conforme o preconizado pela literatura. Conclusão: Destaca-se que alimentos sob temperaturas irregulares, elevam o risco de multiplicação microbiológica, possibilitando surtos de Doenças Transmitidas por Alimentos prejudicando a saúde dos consumidores.

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“…Segundo Tondo et al (2015) de 1993 até 2013, foram publicadas legislações corroborando ao avanço da segurança dos alimentos em nível nacional. As indústrias alimentícias e serviços de alimentação cada vez mais estão implantando os sistemas de gestão da segurança de alimentos como as Boas Práticas de Fabricação (BPF), Procedimentos Operacionais Padrões (POP) e Análise de Perigos e Pontos Críticos de Controle (APPCC).…”

Section: Introductionunclassified

Implantação De Sistemas De Gestão Da Qualidade Dos Alimentos: Revisão E Análise Empírica

Costa¹,

Brito²,

Azevedo³

et al. 2019

Simbio-Logias

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This review shows the various tools used to implemente the food quality system in food establishments. Presenting the various laws that subsidize this process, establishing criteria and instrumentes for a correct implementation of the quality system in order to offer adequate hygiene processes in the production of safe food, in addition to favoring the maintenance of companies in the consumer market. The implementation of food safety management systems such as Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP) e Hazard Analysis and Critical Control Points (HACCP), in order to guarantee the safety of the food served and portray the organization of the company. It is essential to implement these systems ensuring the quality of the servisse (planning, control and improvement). In order to achieve healthy criteria related to foodstuffs, it is necessary to implement quality programs as prerequisites of the Hazard Analysis System and Critical Control Points in food services. Regulating and inspecting are just a few points that guarantee food security, since food that does not pose a health hazard to consumers is considered safe.

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Avanços da segurança de alimentos no Brasil

Cited by 5 publications

References 0 publications

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

Avaliação do controle de temperatura na produção e distribuição de preparações em uma Unidade Produtora de Refeições (UPR) hoteleira

Implantação De Sistemas De Gestão Da Qualidade Dos Alimentos: Revisão E Análise Empírica

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