Abstract
Objective: This study aimed to show the main changes in the microbiological standards for food, occurred after the repeal of Resolution - RDC No. 12, of January 2, 2001, by Resolution - RDC No. 331, of December 23, 2019. Methods: A comparative study of RDC was performed to identify the modifications regarding food groups, the number of sample units to be collected, indication of the number of acceptable samples, types of microorganisms, and their tolerance limits. Results: The following main changes were observed: 1) inclusion of aerobic mesophiles and enterobacteria (hygienic indicators), Escherichia coli (fecal microorganism), Cronobacter spp. (for infant foods), and microbial toxins and metabolites; 2) increased demand for tolerance limits for some food groups; and 3) the creation of specific categories for certain food groups, such as poultry meat. Conclusion: RDC No. 331, of December 23, 2019, provided more security to consumers, as it is applied to foods ready for consumption, implying greater rigor in their production, especially those easily accessible to the population, with high nutritional content and intended for groups at risks such as infants and newborns.
Highlights
Foods are naturally subject to chemical changes, by enzymatic activity, and microbiological changes, by deteriorating and/or pathogenic microorganisms
Objective: This study aimed to show the main changes in the microbiological standards for food, occurred after the repeal of Resolution - RDC No 12, of January 2, 2001, by Resolution - RDC No 331, of December 23, 2019
RDC No 12/2001 included most of these bacteria but in a more generalized way. This RDC required the analysis of coliforms at 45oC, whereas according to RDC No 331/2019, coliforms are analyzed but through the identification of E. coli, one of the four etiological agents responsible for causing foodborne diseases worldwide (WHO, 2015)
Summary
Foods are naturally subject to chemical changes, by enzymatic activity, and microbiological changes, by deteriorating and/or pathogenic microorganisms. Microbial growth can represent a series of risks to consumers, it is influenced by and related to the infectivity and virulence potential of microorganisms, as well as to the host’s pre-existing immune status and diseases (Dubugras; Pérez-Gutiérrez, 2008). These risks involve bacteria, viruses, parasites, spores, toxins, or even chemicals, which can be responsible for causing foodborne diseases.
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