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Orientador(es)
Resumo(s)
The catering industry has developed over time, increasing the concern about the health and nutritional
quality of the food. Therefore producers and food establishments are under pressure to improve the quality of
their products and services in order to assure that food is safe and suitable for consumption.
The microbial contamination of food is a major public health problem since it affects millions of people
worldwide. Poor hygiene practices within the food processing environment can cause the contamination of
food with pathogenic particles, which is a risk for the consumers health and safety. In establishments where
food is manufactured and served, several measures regarding the control of the microbiologic contamination
are needed. The majors microorganisms associated to food contamination are the bacterias due to the fact
that they have a high pathogenicity and diversity.
For an assessment of the hygienic conditions related to food handling is essential to know the sanitary
conditions of the establishments since they can reduce the risks of food contamination. These food
contaminations can cause adverse human health problems.
Descrição
Palavras-chave
Food Safety Food Security
Contexto Educativo
Citação
Salgado, Ana; Cunha, Joana; Abreu, Jacinta; Barros, Pedro; Pires, Bruno; Nogueira, António José M.; Afonso, Andrea (2014). Assessment of microbiological contamination in different catering units related to food handling in the district of Bragança. In 3rd International Congress on Environmental Health 2014: proceedings book. Porto. ISBN 978-989-20-5086-7. p. 485-486
Editora
Instituto Politécnico do Porto, Escola Superior de Tecnologia da Saúde