Paula Tavolaro

Empowerment como forma de prevenção de problemas de saúde em trabalhadores de abatedouros

O objetivo do artigo foi ressaltar a necessidade de esforcos educativos que visem ao empowerment de funcionarios de abatedouros, baseado nos principais problemas de saude por eles enfrentados. A rotina em abatedouros consiste em tarefas estressantes e cansativas. As consequencias incluem problemas musculo-esqueleticos, transmissao de zoonoses, problemas de pele e acidentes com materiais perfuro-cortantes e animais. Esses trabalhadores geralmente nao sao especializados, nao tem controle sobre suas tarefas, e podem nao estar conscientes dos determinantes que afetam sua saude. Os veterinarios sao geralmente responsaveis pela rotina de trabalho nesses locais e conhecem os riscos a saude que a execucao dessas tarefas representam. Portanto, esses profissionais poderiam participar mais ativamente na educacao para o empowerment dos trabalhadores e nao se concentrarem apenas em questoes referentes a seguranca alimentar.

Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5oC until the expiration date. Tukeys test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product.

Food Safety: Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), Hazard Analysis and Critical Control Point (HACCP)

Abstract The food industry uses important quality management tools, mainly Good Manufacturing Practices (GMP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis and Critical Control Point (HACCP). The main objective of the HACCP system is prevention of risks to human health, as well as prevention of changes in foodstuffs by means of control practices in production steps in which there is a greater probability of health hazards. HACCP may be applied to all production steps, from raw material production to the manufacture of the final product. Before the HACCP system is implemented in food industries, prerequisite programs, such as GMP and SSOP have to be established. This chapter presents a comprehensive description of the GMP, SSOP, and HACCP principles and practices, taking into account their positive impact as important safety strategies in the food industry and the barriers to its implementation.

Milk hygienic practices and occurrence of Staphylococcus aureus and Escherichia coli O157:H7 in small-scale dairy farms in São Paulo, Brazil

The objective of this study was to assess the relationship between somatic cell counts (SCC), the use of different milking practices, and the occurrence of Staphylococcus aureus and Escherichia coli O157:H7 in 42 small-scale dairy farms located in the state of Sao Paulo, Brazil. S. aureus and E. coli O157:H7 were isolated in the milk from dairy cows with low ( 200,000 cells/ml), although no effect of SCC (p > 0.05) was observed on the incidence of the bacteria in raw milk. The use of disposable gloves during milking reduced S. aureus counts in milk (p < 0.05), but did not affect the occurrence of E. coli O157:H7. The other milking practices evaluated (closed milking system, use of pre- and post-dipping, mastitis diagnosis by strip cup test, and disinfection of teat cups) did not affect (p < 0.05) the occurrence of S. aureus or E. coli O157:H7 in raw milk. Results indicate the need for effective educational programs addressed to prevent the contamination of milk with S. aureus and E. coli O157:H7 in Brazilian small-scale dairy farms.

Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment

The hazard analysis and critical control points (HACCP) system has been applied extensively in industrial processes, especially for microbiological control in the food industry. In this chapter, a comprehensive description of the HACCP principles and practices is presented, taking into account the positive impact of the implementation of the system for food safety assurance and the environment. Furthermore, the relationship between the cost and benefits of the implementation of the system is evaluated, especially in small or medium-sized companies, where the use of HACCP is still restricted.

Evaluation of a GMP training of milkers in dairy goat farms in São Paulo, Brazil

Abstract A good manufacturing practices (GMP) training course was applied for goat milkers and evaluated using microbiological analysis in milk before and after training. Milkers from three dairy goat farms located in São Paulo, Brazil, were submitted to a one-hour course on GMP and recommended guidelines for milking. Samples of raw milk were collected before and one to two months after training, and analysed for aerobic mesophilic, psychrotrophic, coliform, Staphylococcus aureus and Salmonella spp counts. Only mesophilic counts decreased (p < 0.05) after training in two of three farms studied. Although important to assess the overall quality of milk, microbiological parameters should not be used alone for the evaluation of GMP effectiveness for goat milkers.