Microbiological quality of hamburgers sandwiches: a review
DOI:
https://doi.org/10.33448/rsd-v9i10.9479Keywords:
Microbiological analysis; Microbiological contamination; Hamburger.Abstract
The objective of the work was to carry out an integrative literature review on the microbiological control and hygienic-sanitary conditions of hamburger sandwiches. This is an exploratory review with a theoretical approach with a search for articles published between 2009 and 2020 that were related to the topic addressed, had a full text and were located in the PubMED, SciELO, VHL and Google Scholar databases. To survey the research, the descriptors in the Portuguese language were used: Microbiological analysis, Microbiological contamination and Hamburger; in English: Microbiological analysis, Microbiological contamination and Hamburger and in Spanish: Microbiological analysis, Microbiological contamination and Hamburguesa. The Boolean AND operator was used to connect the descriptors in the English language. 27 researches were found related to the theme and after thorough analysis respecting the inclusion criteria, 11 references remained that fit the study. Among the surveys, those published in national journals, followed by international ones, prevailed. The researched publications showed that hamburgers are widely manipulated and that the lack of hygiene during their processing and in the places where meals are prepared are the main risk factors for cross contamination of the product. There is a need to implement good production practices in the processing of artisanal hamburgers, and training for handlers to avoid microbiological contamination of the food. Based on the necessary studies, it is possible to conclude that there is a relationship between inadequate hygienic-sanitary conditions and unsatisfactory microbiological quality, impossible in the contamination of products.
References
ANVISA. (2001). Resolução RDC nº 12, de 02 de janeiro de 2001. Regulamento Técnico sobre padrões microbiológicos para alimentos. Diário Oficial da República Federativa do Brasil. Brasília.
ANVISA. (2004). Resolução RDC n º 216, de 15 de setembro de 2004. Regulamento Técnico de Boa Práticas para Serviços de Alimentação. Diário Oficial da República Federativa do Brasil. Brasília.
Auad, L. I., Ginani, V. C., Leandro, E. S., Stedefeldt, E., Nunes, A. C. S., ... & Zandonadi, P. Z. (2019). Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception. Nutrients, 11 (5), 1175.
Boaventura, L. T. A., Frades, L. P., Weber, M. L., & Pinto, B.O. S. (2017). Conhecimento de manipuladores de alimentos sobre higiene pessoal e boas práticas na produção de alimentos. Revista Univap, 23 (43), 53-62.
Costa, A. C. A. A. (2018). Estafilococos em hambúrguer artesanal. Trabalho de dissertação de Mestrado em Ciência Animal. Mossoró.
Ferreira, C. M. G. (2016). Percepções e motivações dos consumidores de hambúrgueres gourmetizados. Trabalho de conclusão de curso (TCC) em administração de empresas. Rio de Janeiro.
Fortuna, J. L., Nascimento, E. R., & Franco, R. M. (2013). Correlação entre contagem de bactérias heterotróficas aeróbias mesófilas e isolamento de Salmonella spp. em hambúrgueres crus. Revista Brasileira de Ciência Veterinária, 20 (1), 59-63.
Hammer, P., Walte, H. G., Matzen, S., Hensel, J., & Kiesner, C. (2013). Inactivation of Mycobacterium avium subsp. paratuberculosis during cooking of hamburger patties. J Food Prot, 76 (7), 1194-1201.
Macedo, A. C., Oliveira, M. N. B., & Sousa, S. M. (2019). Análise microbiológica de hambúrguer de frango produzido de forma artesanal. Revista Científica de Medicina Veterinária da UNICEPLAC, 5 (1), 112-120.
Mahfoozi, A., Shirzad-Aski, H., Kaboosi, H., & Ghaemi, E. A. (2019). Identification of the classical enterotoxin genes of Staphylococcus aureus in various foods by multiplex PCR assay. Iranian Journal of Veterinary Research, 20 (3), 209-212.
Maia, M. O., & Maia, M. O. (2017). Avaliação das condições higiênico-sanitárias de uma lanchonete no município de Limoeiro do Norte – CE. Revista Revinter, 10 (1), 45-56.
Melo, L. F., Vilela, N. A., Carvalho, P. L. N., Veiga, S. M. O. M., & Nascimento, L. C. (2012). Qualidade Higiênico-Sanitária da carne de hambúrguer industrializada. Revista da Universidade do Vale do Rio Verde, 10 (2), 370-375.
Nascimento, J. C. N., Boas, D. M. V., Silva, A. B. C., Lima, C. M., & Leite, C. C. (2016). Indicadores de condições higiênico sanitárias em preparações orientais servidas em restaurantes na cidade de Salvador – BA. Portal de Periódicos Científicos da UFRGS: XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos, Alimentação: a árvore que sustenta a vida.
Sales, W. B., Kuchak, K. C., & Caveirão, C. (2016). Determinação de coliformes totais e termotolerantes em hambúrgueres vendidos em fast foods na cidade de Curitiba – Paraná. Revista da Universidade Vale do Rio Verde, 14 (2), 412-420.
Santana, F. A., Vieira, M. C., & Pinto, U. M. (2015). Qualidade microbiológica de sanduíches de estabelecimentos com serviço delivery. Revista do Instituto Adolfo Lutz, 74
(2), 156-161.
Shahraz, F. Dadkhah, H. Khaksar, R. Mahmoudzadeh, M. Hosseini, H., ... & Bourke, P. (2012). Analysis of antibiotic resistance patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged hamburger. Meat Science, 90 (3), 759-763.
Signorini, M. L., Frizzo, L. S. (2009). Modelo de contaminación cruzada por Escherichia coliverocitotoxigénica durante la elaboración dehamburguesas caseras y evaluación cuantitativa de riesgos. Revista argentina de microbiologia, 41 (4), 237-244.
Silva, B. C., & Alvarenga, J. S. C. (2019). Estudo transversal da contaminação parasitológica e microbiológica de alface proveniente de hambúrgueres comercializados em fast food da cidade de Betim - MG. Sinapse Múltipla, 8 (2), 153-157.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 João Paulo Araújo Pinho; João Vitor Barradas de Sousa; Keila Cristiane Batista Bezerra; Luiza Marly Freitas de Carvalho
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
