2020
DOI: 10.20873/uftv7-7616
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Evauation of Sanitary Hygienic Practices in the Production of Açaí in the Bowl: Diagnosis and Intervention

Abstract: The aim of this work was to evaluate the nutritional and microbiological quality of ready-to-eat açai, the physical and functional conditions of establishments that market this product and to verify the presence of microorganisms at handlers’ hands and nostrils. Twenty-three establishments in the city of Goiânia–Goiás were evaluated and açaí samples were obtained in two steps: before and after the training of handlers about good manufacturing practices. A decrease in the counts of total coliforms (from 26.08% … Show more

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