Análise e controle microbiológicos de alimentos perecíveis para exportação

Abstract

The production of food for a population that grows alarmingly is the challenge of the century. Therefore, it is necessary to implement preventive measures to avoid or control the damage resulting from the action of harmful agents. And for this it is important that we know the main microorganisms of importance in the transmission of diseases through food and also the main ways to identify their presence in what we consume. ANVISA established through RDC 12 of 2001, the Sanitary Microbiological Standards for Foods and determined the criteria for the Conclusion and Interpretation of the Results of Microbiological Analyzes of Foods For Human Consumption. The microbiological analysis of food is a procedure that is part of the sanitary control, as well as the quality of the products. Performed through a high-performance system in technology, the microbiological analysis of food is performed by qualified technical professionals in the area. In the food service, quality assurance is a priority, since the habit of having meals away from home increases every day. Following this trend, the food sector needs inspection, aiming at greater safety for both consumers and workers.