Microbiological evaluation of juices offered in a Food and Hospital Nutrition Unit

Abstract

The objective of this research was to evaluate the microbiological quality of juices supplied by a Food and Nutrition Unit located in the city of Juazeiro do Norte -Ceará. Coliform analyzes at 45°C and detection of Salmonella sp were performed according to the standards and methodologies of the Americam Public Health Association. Based on the results of this study, based on RDC no. 12 of January 2, 2001 of the National Health Surveillance Agency. All samples showed absence of Salmonella sp, whereas for coliforms at 45°C, the cashew juice sample had a 4.6 x10² NMP / mL-1count, higher than allowed by the legislation cited above. Therefore, Good Manufacturing Practices (GMPs) must be carried out, in particular the temperature control before and after the preparation of the juices, thus improving the quality and ensuring hygienic-sanitary and microbiological safe food.