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Publication
Guia para o estabelecimento de critérios microbiológicos em géneros alimentícios
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.19 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O Grupo de Trabalho Ocorrência Microbiológica na Cadeia Alimentar
(GTOMCA) do Programa PortFIR considerou de grande importância o desenvolvimento
de um documento que compilasse uma seleção de legislação
e de informações relativas a Critérios Microbiológicos (CM), visando apoiar
e facilitar, aos operadores e entidades do setor alimentar, a sua aplicação
na validação do processo de produção, na segurança e/ou higiene dos géneros
alimentícios, na adesão a boas práticas de fabrico dos mesmos, e/ou,
ainda, na manutenção da sua qualidade durante o seu tempo de vida útil.
Deste modo, o GTOMCA desenvolveu o Guia para o estabelecimento de
critérios microbiológicos em géneros alimentícios, que foi publicado em
abril de 2017, contemplando a identificação, caraterísticas e propósito dos
CM, os fatores a considerar para a sua definição, nomeadamente: a categoria
do alimento, o microrganismo e/ou as suas toxinas, os metabolitos e
a virulência, os valores limite, o plano de amostragem, o tipo de utilização
e consumo assim como o método de análise laboratorial, o ponto da cadeia
alimentar onde se aplica, as medidas a tomar no caso de resultados não satisfatórios
e a necessidade de revisão e atualização dos CM.
The Working Group on Microbiological Occurrence on the Food Chain (GTOMCA) of Por tFIR Program considered unanimously, as an important need, the existence of a document with a selection and compilation of existing legislation and information concerning microbiological criteria (CM) as a tool to suppor t and facilitate its application by operators and entities in the food sector to validate the acceptability of the production process or the food safety or hygiene, the obser vance to good manufacturing practices or the maintenance of the food quality during its lifetime. So, GTOMCA developed a Guide for the establishment of microbiological criteria in foodstuf fs, which was published in April 2017, regarding the identification, characteristics and purpose of microbiological criteria, the factors to consider for its definition, identification, characteristics and purpose of CM and, as impor tant factors to consider the food categor y, the micro-organism and its metabolites, toxins and virulence factors, the limit values, the sampling plan, the type of food consumption as well as the analy tical method for testing the food, the point of the food chain where it is applied, the measures to be taken in the event of unsatisfactor y results and the need to review and update of the CM.
The Working Group on Microbiological Occurrence on the Food Chain (GTOMCA) of Por tFIR Program considered unanimously, as an important need, the existence of a document with a selection and compilation of existing legislation and information concerning microbiological criteria (CM) as a tool to suppor t and facilitate its application by operators and entities in the food sector to validate the acceptability of the production process or the food safety or hygiene, the obser vance to good manufacturing practices or the maintenance of the food quality during its lifetime. So, GTOMCA developed a Guide for the establishment of microbiological criteria in foodstuf fs, which was published in April 2017, regarding the identification, characteristics and purpose of microbiological criteria, the factors to consider for its definition, identification, characteristics and purpose of CM and, as impor tant factors to consider the food categor y, the micro-organism and its metabolites, toxins and virulence factors, the limit values, the sampling plan, the type of food consumption as well as the analy tical method for testing the food, the point of the food chain where it is applied, the measures to be taken in the event of unsatisfactor y results and the need to review and update of the CM.
Description
Keywords
Critérios Microbiológicos Géneros Alimentícios Avaliação do Risco Segurança Alimentar Saúde Púbica Portugal Guia de Orientação
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2017 maio-agosto;6(19):34-39
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP