Controle e análise microbiológicos de alimentos perecíveis

Abstract

Microbiology is basically defined as the area of ​​science dedicated to the study of organisms that can only be visible under the microscopic eye. taking in In consideration of this concept, microbiology addresses a vast and diverse group of single-celled organisms of reduced dimensions, found as isolated cells or grouped in different arrangements. With the creation of the first microscope, Antony Van Leeuwenhoek carried out the discovery of microorganisms and thus developed Microbiology, an area of ​​study dedicated to the analysis of these organisms. The research carried out aims to analyze articles to illustrate the importance of inspection and analysis of perishable foods in order to report good food quality and define safe food to the consumer from its origin, industrialization, market retailer, to the consumer's table. Microbiological analyzes are extremely important for the sanitary control of food, mainly air quality, environment, hand hygiene handlers, utensils and all equipment used in the preparation and distribution of these foods. Thus, this entire process is necessary for a quality food. The advantage of carrying out this hygienic-sanitary control is put in place effective methods to reduce microbial proliferation, resulting in healthy eating and quality of life.