Risco de doença veiculada por dietas hospitalares: análise da temperatura relacionada ao tempo de distribuição das preparações servidas no almoço de pacientes
Contaminated food is an important pathway of hospital infection and is associated with high morbidity and mortality rates and higher rates of health care costs (AROUCK, LIMA, 2011). The contamination is related to inefficiency in the hygienic11 sanitary control (SILVA JR, 2014), being the control...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/34774 |
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| Resumo: | Contaminated food is an important pathway of hospital infection and is associated
with high morbidity and mortality rates and higher rates of health care costs
(AROUCK, LIMA, 2011). The contamination is related to inefficiency in the hygienic11
sanitary control (SILVA JR, 2014), being the control of the time of distribution of the
meals the most relevant (SOUZA; SPINELLI; MATIAS, 2016). This study aimed to
evaluate the time and temperature binomial of meals served to patients of a large
general hospital. The steps selected for the data collection were those that constitute
the critical control points (PCC) for the multiplication of pathogens, as established by
PAS (2004). Thus, time and temperature were measured in 5 different moments:
preparation (food after cooking), maintenance (food at the counter), packaging
(beginning and end of the portioning), transportation (beginning of distribution on the
floor) and distribution First and last patient of the stage), three hot preparations
constituting the menu for patients on a free diet were collected in triplicate on three
random days. It was verified that in the preparation and maintenance stages
temperatures (100%) were maintained According to the recommendation of the
current sanitary legislation, which differs from that found in the study by Souza,
Spinelli and Matias (2016), where only 5.4% of the preparations were in adequate
safety temperature at the beginning of the assembly. However, the preparations were
observed to lose temperature from the portioning of the preparations in the patient
trays (+ 20 ° C), which lasts for about 1 hour. After transportation and distribution
(1h20min), the last patient receiving the meal recorded an average loss of 21ºC in
relation to the initial temperature of the protonation, and there was no significant
difference between the first meal delivered on each floor. We conclude that the
standard deviation of time and temperature consecutively is around 10 minutes and
21 °C. |
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