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Please use this identifier to cite or link to this item: http://repositorio.ufba.br/ri/handle/ri/8007

Title: Hazards and critical control points in Brazilian seafood dish preparation
Other Titles: Food Control
Authors: Landeiro, Celina M. P. A.
Almeida, Rogeria Comastri de Castro
Nascimento, Ana T. M.
Ferreira, Jeane S.
Yano, Tomomasa
Almeida, Paulo Fernando de
Keywords: Hazards;Brazilian seafood dishes;Food safety
Issue Date: 2006
Publisher: Food Control
Abstract: There are many concerns about the sanitation practices used in the preparation of the foods and the occurrence of the gastrointestinal illness affecting mainly tourists who come to Salvador, Bahia, Brazil, on vacation is common. This paper describes the hazard analysis carried out on the manufacture of four seafood dishes at a traditional restaurant in the city of Salvador. These analyses consisted of detailed studies of the manufacture process of ‘‘moqueca de peixe’’, ‘‘bobo´ de camara˜o’’, ‘‘mariscada’’ and ‘‘casquinha de siri’’. The seafood dishes were usually cooked at temperatures that should have killed vegetative forms of food-borne pathogens. Hazards on CCPs were primarily associated to high counts of staphylococci TNase-coagulase positives mainly in ‘‘casquinha de siri’’ read to eat, held for 15 h before distribution, and detection of Escherichia coli strain producing cytotoxic necrosing factor type 1 on hands of food handlers. The control measures and monitoring procedures for seafood dish preparation are suggested.
Description: Texto completo. Acesso restrito. p. 513–520
URI: http://www.repositorio.ufba.br/ri/handle/ri/8007
ISSN: 0956-7135
Appears in Collections:Artigos Publicados em Periódicos (Nutrição)

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