Avaliação higiênico-sanitária de alimentos comercializados por uma cooperativa rural na região do sudoeste do Paraná

Abstract

Healthy eating is a basic requirement for the physical and intellectual development of human beings. Microbiological contamination in food can easily occur in food during cultivation, handling, processing and distribution. after being contaminated, it can change the quality and the physical and chemical characteristics of the food, causing its deterioration and diseases in the consumer. Microbiological analyzes were carried out on the following foods: vegetables, cornmeal, baked goods and molasses, in order to verify the presence of pathogens and indicators of deterioration in the foods sold in the cooperative located in a city in the southwestern region of Paraná. to evaluate the hygienic and sanitary conditions in the environments where the food passes, a questionnaire was applied to the producers, a checklist in the cooperative and also visits were carried out in these places. among these foods, 90% of them had at least one sample contaminated with the parameters studied. The most contaminated foods were vegetables and molasses was the food with the least contamination, with only one positive sample for molds and yeasts. The implementation of a Manual of Good Practices for the producer and workers of the cooperative is essential for the production and commercialization of healthy foods that do not present risks of contamination to the health of consumers.