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Abstract(s)
Nos dias de hoje, grande parte dos alimentos são processados e fabricados
industrialmente e a troca de alimentos a nível global é cada vez maior, aumentando as
probabilidades de contaminação se não forem tomadas as medidas adequadas. De forma
a proteger a saúde dos consumidores, existe legislação que obriga as empresas a
implementar medidas que garantam a segurança e a qualidade dos seus produtos. A
realização de análises microbiológicas a alimentos, águas, superfícies e manipuladores,
são essenciais para verificar o cumprimento da legislação, nomeadamente da eficácia da
implementação do HACCP, bem como das boas práticas de higiene e das boas práticas
de fabrico.
A crescente preocupação dos consumidores relativamente ao consumo de géneros
alimentícios seguros e sãos evidencia a importância das análises laboratoriais. Desta
forma surge a necessidade de confiança nos resultados analíticos dos laboratórios que a
conseguem pela acreditação das suas técnicas. A acreditação serve para um laboratório
transmitir ao mercado confiança acrescida, pois este encontra-se organizado segundo
princípios e práticas de gestão e de técnicas mais adequados.
Existem vários microrganismos responsáveis por causar doenças de origem alimentar,
entre os quais, bactérias do género Staphylococcus spp. Staphylococcus aureus é uma
bactéria do grupo dos cocos gram-positivos que se encontra presente na flora comensal
do Homem e é comumente responsável por várias infeções hospitalares e intoxicações
alimentares. As infeções estão associadas à presença da bactéria, sendo esta a causa da
patologia, no entanto, as intoxicações alimentares estão associadas a toxinas (produzidas
por esta bactéria) presentes nos alimentos.
Pela relevância deste tipo de risco microbiológico nos alimentos, optou-se assim por
selecionar o método da pesquisa e quantificação de Staphylococcus coagulase positiva,
pela ISO 6888-2:1999/Amd.1:2003, aplicável a géneros alimentícios e alimentos para
animais, tendo como objetivo principal a elaboração do processo de acreditação da
metodologia analítica de acordo com a NP EN ISO /IEC 17025:2018. Com este trabalho
pretende-se nomeadamente implementar o processo da acreditação deste método no
Laboratório LCQA.
Nowadays, most of the food is processed and manufactured industrially, and global food trade is growing, increasing the likelihood of food contamination, if appropriate measures are not considered. In order to protect consumers’ health, companies are required by law to implement measures that ensure the safety and quality of their products. Microbiological analyzes of food, water, surface and food handlers are essential to assess the compliance with legislation requirements, including the effectiveness of HACCP implementation, best hygiene and manufacturing practices. The increasing awareness of consumers about food safety issues reinforces the importance of laboratorial analysis. In this way, the accreditation of a laboratory assures to the main public that the analytical techniques and results obtained there are trustworthy. Thus, accreditation is a symbol reliability to clients, since the accredited laboratory is following the best principles and management practices, as well as, the more appropriate techniques to the required procedures. Several microorganisms, such as bacteria of the genus Staphylococcus spp., are responsible for foodborne diseases. Staphylococcus aureus is a bacterium of the grampositive coccus group that is present in the commensal flora of humans but is also commonly responsible for various hospital infections and food poisoning. Thus, the presence of these bacteria can cause infections, being the cause of the pathology; however, food poisoning is associated with toxins (produced by these bacteria) present in food. Due to the relevance of this type of microbiological risk in food, it was decided to use the coagulase-positive Staphylococcus counts method, by ISO 6888-2: 1999 / Amd.1: 2003, appropriate to food and feed, to elaborate the accreditation process of the analytical methodology according to NP EN ISO / IEC 17025: 2018. This work intends to implement the process of accreditation of this method at Laboratório de Controlo Qualidade Alimentar, Lda (LCQA).
Nowadays, most of the food is processed and manufactured industrially, and global food trade is growing, increasing the likelihood of food contamination, if appropriate measures are not considered. In order to protect consumers’ health, companies are required by law to implement measures that ensure the safety and quality of their products. Microbiological analyzes of food, water, surface and food handlers are essential to assess the compliance with legislation requirements, including the effectiveness of HACCP implementation, best hygiene and manufacturing practices. The increasing awareness of consumers about food safety issues reinforces the importance of laboratorial analysis. In this way, the accreditation of a laboratory assures to the main public that the analytical techniques and results obtained there are trustworthy. Thus, accreditation is a symbol reliability to clients, since the accredited laboratory is following the best principles and management practices, as well as, the more appropriate techniques to the required procedures. Several microorganisms, such as bacteria of the genus Staphylococcus spp., are responsible for foodborne diseases. Staphylococcus aureus is a bacterium of the grampositive coccus group that is present in the commensal flora of humans but is also commonly responsible for various hospital infections and food poisoning. Thus, the presence of these bacteria can cause infections, being the cause of the pathology; however, food poisoning is associated with toxins (produced by these bacteria) present in food. Due to the relevance of this type of microbiological risk in food, it was decided to use the coagulase-positive Staphylococcus counts method, by ISO 6888-2: 1999 / Amd.1: 2003, appropriate to food and feed, to elaborate the accreditation process of the analytical methodology according to NP EN ISO / IEC 17025: 2018. This work intends to implement the process of accreditation of this method at Laboratório de Controlo Qualidade Alimentar, Lda (LCQA).
Description
Keywords
Pesquisa e quantificação de Staphylococcus Acreditação