Aula proferida na disciplina de Higiene dos Alimentos em um curso Técnico de Nutrição....
Natal, Abril / 2011
HIGIENE DOS ALIMENTOS Prof. Gelcineide Ribeiro
[email protected]
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QUANDO O ALIMENTO ALIMENTO É CONSIDERADO SEGURO?
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Temos que ter cuidado!!!
Pois os alimentos apresentam CONDIÇÕES ÓTIMAS para o desenvolvimento dos microrganismos, como vimos, essas condições são chamadas de FATORES INTR IN TRÍN ÍNSSEC ECOS OS E EX EXTR TRÍN ÍNSE SECO COS. S.
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Qualquer alteração indesejável na aparência, odor,, sabor odor sabor,, textura textura e aspecto aspecto dos aliment alimentos. os. A deterioração deterioração torna o alimento INADEQUADO PARA CONSUMO.
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QUAIS OS FATORES QUE LEVAM A DETERIORAÇÃO? Fatores intrínsecos e extrínsecos do alimento; Uso de agrotóxicos; Presença de insetos; Práticas inadequadas na agricultura; Práticas inadequadas na pecuária; Práticas inadequados de
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Exemplificando...
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Alimentos ricos em gordura (manteigas, queijos...) Ranço:
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O alimento -> contaminação -> meio de desenvolvimento
A deterioração deterioração microbiana são alterações químicas
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Do tipo de alimento
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Percíveis
frango fran go,, ca carn rnes es,, pe peix ixes es,, ver verdu dura ras, s, le legu gume mes, s, fr frut utas as,, ov ovos os,, qu quei eijo jo fr fres esco co,, io (m da feij fe ijãã la nh ):
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O QUE OCORRE NO LEITE?
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ALTERAÇÕES MICROBIOLÓGICAS NO
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ALTERAÇÕES MICROBIOLÓGICAS NO
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