Abstract
Abstract This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agencia Nacional de Vigilância Sanitaria and microbiological analyzes. Surface, utensil, equipment and handlers’ hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Isolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers’ hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.
Highlights
The industry of tourism has been expanding worldwide, and together with this expansion, there is the development of the hotel industry, which offers many services, among which food and beverages (F&B)
Bacterium Escherichia coli is the main thermotolerant coliform found in the intestinal tract of humans, and some strains are pathogenic to human being (Campos et al, 2009)
It was found that the four hotels evaluated showed a high inadequacy percentage as to the raw material item, and the greatest shortcomings found were lack of a specific area for the reception of foods, the absence of product inspection upon delivery and improper storage, as many foods were not kept on appropriate shelves, and the minimum space between products, floor and wall (10 cm), according to Resolution 216/2014 of ANVISA (Brasil, 2004), was not observed
Summary
The industry of tourism has been expanding worldwide, and together with this expansion, there is the development of the hotel industry, which offers many services, among which food and beverages (F&B). The implementation of good hygienic practices (GHP) is required to control the food quality and to ensure that the customers are not exposed to any food-related risks. These practices consist of a set of procedures aimed to attain specific identity and quality standards of products and/or services in the food industry, including materials and utensils these products may get in contact with (Akutsu et al, 2005). In addition to S. aureus, S. hyicus and S. intermedius have been associated to foodborne disease outbreaks These are the three most relevant species in food microbiology from this genus (Franco & Landgraf, 2003). Bacterium Escherichia coli is the main thermotolerant coliform found in the intestinal tract of humans, and some strains are pathogenic to human being (Campos et al, 2009)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
