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Validação de uma Metodologia de Conservação em Pratos Alternativos em Cantinas Escolares
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A necessidade de aproximar as ementas escolares aos novos hábitos alimentares dos estudantes por refeições rápidas, levou à criação de um tipo diferente de refeição por parte de uma Câmara Municipal. Esta nova opção caracteriza-se por ser uma refeição pronta a consumir mas mantendo todos os componentes nutricionais de um prato tradicional completo. A conceção e confeção deste tipo de refeições acarretou novos desafios para as cozinhas escolares, desde a logística da preparação até aos processos de confeção e conservação. O presente estudo teve como objetivo validar uma metodologia de conservação alternativa à atual, de modo a permitir uma maior gestão do tempo na cozinha e uma melhor eficiência de trabalho. Para atingir esta finalidade, avaliou-se a qualidade microbiológica de 6 refeições diferentes, em 3 escolas da rede escolar de um Município, aplicando dois tipos de conservação: conservação à temperatura ambiente (método a validar) e conservação a frio ou em estufa (método atualmente em uso). O grau de conformidade de cada amostra foi avaliado de acordo com os Valores-Guia publicados pelo Instituto Nacional de Saúde Doutor Ricardo Jorge para as refeições prontas para consumo. A grande maioria das amostras analisadas, apresentou um índice elevado de contaminação para Microrganismos Totais Viáveis, Enterobacteriaceae, S.aureus e Bolores e Leveduras, exibindo na generalidade resultados Questionáveis ou Não Satisfatórios, independentemente do tipo de conservação utilizado. Os resultados obtidos neste trabalho indicam uma fraca qualidade das amostras analisadas, para os parâmetros microbiológicos pesquisados. Deste modo não foi possível validar a metodologia de conservação em estudo e recomenda-se, de acordo com os resultados alcançados, uma maior atenção e cumprimento das Boas Práticas de Higiene, durante todas as etapas do processo.
The need to bring school menus in line with students new eating habits for quick meals, led to the creation of a new type of dish by a City Council. This new alternative is characterized by being a ready to eat meal but also maintaining all the nutritional components of a complete traditional dish. The creation and preparation of a new dish brought new challenges and problems for school kitchens, from the logistics of preparation standpoint to the cooking and preservation processes. The present study aimed to validate an alternative conservation methodology to the current one, in order to allow a better time management and work efficiency in the kitchens. To achieve this goal, the microbiological quality of 6 different dishes was evaluated in 3 schools of the Council school network, using two types of conservation: conservation at room temperature (method in studying) and refrigerated or greenhouse conservation (method currently in use). In order to assess their degree of compliance, each sample was evaluated according to the Guideline Values published by Ricardo Jorge National Health Institute for ready to eat meals. The vast majority of the samples analyzed, revealed a high level of contamination for Total Viable Microorganisms, Enterobacteriaceae, S. aureus and Molds and Yeasts, generally showing Questionable or Unsatisfactory results, regardless of the type of preservation used. The results obtained in this study, indicate a poor quality of the samples analyzed, for the microbiological parameters investigated. Therefore, it was not possible to validate the conservation methodology under study, and it is recommended, according to the results obtained, greater attention and respect for Good Hygiene Practices during all stages of the process.
The need to bring school menus in line with students new eating habits for quick meals, led to the creation of a new type of dish by a City Council. This new alternative is characterized by being a ready to eat meal but also maintaining all the nutritional components of a complete traditional dish. The creation and preparation of a new dish brought new challenges and problems for school kitchens, from the logistics of preparation standpoint to the cooking and preservation processes. The present study aimed to validate an alternative conservation methodology to the current one, in order to allow a better time management and work efficiency in the kitchens. To achieve this goal, the microbiological quality of 6 different dishes was evaluated in 3 schools of the Council school network, using two types of conservation: conservation at room temperature (method in studying) and refrigerated or greenhouse conservation (method currently in use). In order to assess their degree of compliance, each sample was evaluated according to the Guideline Values published by Ricardo Jorge National Health Institute for ready to eat meals. The vast majority of the samples analyzed, revealed a high level of contamination for Total Viable Microorganisms, Enterobacteriaceae, S. aureus and Molds and Yeasts, generally showing Questionable or Unsatisfactory results, regardless of the type of preservation used. The results obtained in this study, indicate a poor quality of the samples analyzed, for the microbiological parameters investigated. Therefore, it was not possible to validate the conservation methodology under study, and it is recommended, according to the results obtained, greater attention and respect for Good Hygiene Practices during all stages of the process.
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Palavras-chave
Refeição pronta a consumir Cozinhas escolares Conservação Qualidade Microbiológica Boas Práticas de Higiene