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Journal of Clinical Nutrition & Dietetics
ISSN:2472-1921 Page 25
Nutrition, Dietetics and Nutraceuticals
February 25-26, 2019 | Prague, Czech Republic
3rd World Congress on
World Nutrition 2019
The microbiological contamination of meals by catering systems is
one of the main parameters that must be assessed to ensure the food
safety. Foods can be contaminated by saprophytic microorganisms (total
mesophilic aerobes), as well as by spoilage and pathogens (e.g. Salmonella
spp, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus).
Such contamination depends on the quality of the raw materials and on the
application of good manufacturing practices. The aim of this study is to
assess the application of new food safety methodology (Food Simplex) in
Portuguese catering establishments through audit data and microbiological
sampling of the meals produced by the restaurants. The ready-to-eat food
samples presented regarding the total mesophilic aerobes a positive change
from a satisfactory condition of 61.8% to 85.3%; Listeria monocytogenes a
significant and positive evolution (p-value<0.0001) and for E. coli, Coagulase-
positive staphylococci and Salmonella all the food samples presented
satisfactory results. At the end of the study period, observed a decrease
in microbial populations of examined samples and an improvement of the
audit results which indicated that the Food Simplex methodology improved
the food safety conditions of the restaurants and improved the knowledge
for food handlers which represent a critical control point.
Food simplex: new food safety
methodology for microbial safer meals
Ana Lucia Baltazar, Manyes L2 and Manes J2
1 Instituto Politecnico de Coimbra, Coimbra Health School—ESTESC, Coimbra,
Portugal
2 Instituto Politecnico de Coimbra, Coimbra Health School-ESTESC, Portugal
Biography
Ana Lucia Baltazar is the Head of Dietetics and
Nutrition Department at Coimbra Health School.
She is a Senior Lecturer and holds a BSc (Hons)
in Dietetics, a Master in Health and Safety at Work
and is Specialist in Nutrition and Dietetics. She
teaches food toxicology and food technology.
She is Post-graduated in auditors in HACCP and
in Health and Safety at Work. She is a Member of
the Working Groups Microbiological Occurrence in
the Food Chain, Food toxinfections and Effective
Communication in Food at National Institute of
Health Dr Ricardo Jorge, Lisbon, Portugal. She is
a PhD Student in Food Sciences at University of
Valencia-Spain.
Baltazar A Ferreira et al., J Clin Nutr Diet 2019, Volume: 5
DOI: 10.4172/2472-1921-C1-004