Monitoramento dos procedimentos de higienização de comércios varejistas de Muriaé-MG

Higienização em comércios varejistas de Muriaé-MG

Abstract

This study aimed to analyze the effectiveness of hygiene in food establishments in Muriaé-MG, through two hygiene processes: process 1 (P1), where hygiene occurred with the use of detergent and sanitizer together; and process 2 (P2), where hygiene occurred with the use of detergent beforehand and then the use of sanitizer. The hygiene of equipment in butchers, fruit and vegetable stores, bakeries, and restaurants presents distinct challenges, as evidenced by ATP-bioluminescence analyses. In butchers, meat grinders and cutting boards demonstrated high rates of non-compliance, even after hygiene of P2, reinforcing the need for increased attention at these critical points. In fruit and vegetable stores, the cleaning of the vegetable chopper was deficient in two of the five establishments analyzed, and the cutting boards also presented high rates of contamination, highlighting the importance of strict hygiene protocols. On the other hand, bakeries and restaurants demonstrated better compliance, possibly due to more structured cleaning standards. The study compared sanitation methods and found that P1, although widely used, was less efficient because it did not include an additional rinsing step, which favored the persistence of residues. The P2 sanitation process, recommended by law, includes a final rinse, making it safer and more effective in reducing contamination.