Diagnóstico higiênico-sanitário de um empreendimento ecônomico solidário produtor de saladas localizado no território do Recôncavo da Bahia

Abstract

Among the existing solidarity enterprises include those that produce food for the collective, which require a rigid control of quality, free of contaminants of physical, chemical and biological origin. Whereas the existing literature about aspects inherent to solidary undertakings is scarce, the present work aimed to analyze the health conditions of salads produced by a supportive venture. The practical feature of analysis was the collection of information, from the application of a checklist (check list), in addition to the collection of samples of salads and microbiological analysis total coliforms, Escherichia coli and Staphylococcus aureus. Considering the diagnosis-sanitary toilet, the enterprise was classified as group 3, with 27.67% of adequacy. The results of total coliforms ranged from 10 to 5, ² < 5 x 10 3 cfu/g. Despite the existing legislation not contain parameters including total coliforms in the salad, it was observed that 55.5% of the samples presented results above 10 m². The population of Escherichia coli observed in this study was 10 cfu/g ² <. the results showed that 33.3% of the samples showed populations above 102 cfu/g of Staphylococcus aureus. Considering the high percentage of inadequacies regarding results of hygienic-sanitary diagnosis of the dining enterprise's production unit solidarity, suggested improving the physical structure that will allow for the better carrying out of the activities. In view of the high population in some specimens of Staphylococcus aureus salads analyzed, it is necessary the elaboration and implementation of a continuous training program of the cooperative, involving best practices and management of dining production unit. Finally, public policies are needed for the joint ventures, including the establishment of programs and funding lines, aimed at improving the services provided to the population.