Avaliação das condições higiênico-sanitárias de panificadoras no município de Nossa Senhora Da Glória/SE.

Abstract

Bakery products are part of the dietary intake of 98.00% of Brazilians. This food segment employs approximately 2.5 million people and is the country's second-largest food distribution channel. Despite its economic and social importance, there are still bottlenecks in its production process, mainly related to inadequacies or the absence of implementing Good Manufacturing Practices (GMP). In this context, this study aimed to evaluate the hygienic-sanitary conditions of the processing environment of four bakeries (A, B, C e D) in the municipality of Nossa Senhora da Glória/SE. The methodology adopted was initially based on the application of an adapted checklist from RDC No. 275/2002 to quantify the total number of items in compliance or non-compliance concerning the hygienic-sanitary aspects of facilities and equipment, food handlers, GMP, among other segments of the processing environment. Subsequently, quantitative analyses of aerobic mesophilic microorganisms (on equipment surfaces, utensils, food handlers' hands, and in the processing environment air), Bacillus cereus (on equipment), and filamentous fungi (in processing air) were conducted. The results of the checklist application showed that all bakeries were categorized in group 3 for GMP, meaning they were in unsatisfactory conditions, with compliance items ranging between 0.00% and 50.00%. Regarding the microbiological analyses, the count of aerobic mesophiles on equipment was 100% unsatisfactory and 91.66% non-compliant for the utensils analyzed in different bakeries, with only the knife from Bakery D meeting the recommended standard (< 1.00 x 10² CFU/utensil). Still, regarding surfaces, it was found that the count of B. cereus on the surveyed equipment was satisfactory for all bakeries. As for food handlers' hands, it was observed that the count of aerobic mesophiles was within the recommended standard in all surveyed establishments. However, the count of aerobic mesophiles and filamentous fungi in the processing air was about 75.00% higher than the limit recommended by APHA (1.00 x 10² CFU/cm²/week) in the different surveyed bakeries. Therefore, it is concluded that all bakeries must comply with GMP and implement continuous improvements in the cleaning and sanitization process in the processing environment, aiming to achieve and implement GMP to produce safe, quality, and competitive bakery products in the market.