STREET FOOD VENDORS: MICROBIOLOGICAL QUALITY OF BARBECUE AND KNOWLEDGE ABOUT GOOD MANUFACTURING PRACTICES

Abstract

The food trade by hawkers in Brazil has increased in the recent years, but there are questions about the food safety of these products. In view of the high consumption of barbecues in the streets of cities across the country, this study aimed to analyze the microbiological quality of beef barbecues sold by hawkers, also, the adoption of Good Manufacturing Practices procedures by the food handlers in the city of Anápolis, Goiás. Eleven ambulant points were evaluated and in each point it was collected a sample of raw and roast beef barbecue. At each point, it was also collected a sample of handler hand through the rinse hands in saline contained in sterile plastic bag. Questionnaires were applied to check the knowledge of vendors about manufacturing practices. In samples of raw meat was held the count of Escherichia coli and Salmonella sp. search, while in the samples of roast beef was held the count of Staphylococcus aureus, E. coli, sulphite reducing Clostridium and Salmonella sp. search, as required by the legislation. The microbiological analysis revealed that one ambulant point had roast beef barbecue sample with an unsatisfactory quality. None of handlers had S. aureus or E. coli on hands. Regarding the knowledge about goods practices, it was noted failures, mainly in preparation and transport of food.