Análise do binômio tempo e temperatura de preparações à espera para serem servidas em um restaurante universitário

Abstract

Introduction: With the prevalence and consequences of outbreaks of foodborne illness, it is necessary to guarantee microbiological quality, and one of the ways to limit microbial growth in food is by controlling time-temperature binomial, monitoring the temperature and the time at which the preparation remains at such temperature. Objective: To analyze the suitability of the time-temperature binomial of ready-to-eat hot and cold preparations waiting to be served at a University Restaurant. Method: The temperatures of cold and hot preparations were measured in six days of april and six days of july, respectively, in a University Restaurant. The first admeasurement of each preparation took place after the preparation, with successive hourly measurements. Results: Eighteen cold and thirty-five hot preparations were evaluated. Of the raw salads, 41.7% were adequate for consumption (<21 ° C) of these, none respected the time- temperature binomial. The cooked salads were unfit for consumption. Among the hot preparations, 65.7% were above 60°C. All preparations below 60°C (34.3%) did not respect the time-temperature binomial. Conclusions: The preparations analyzed were largely inadequate, indicating the need to adopt measures to ensure safe food for consumers.