Avaliação da segurança microbiológica e implementação de técnicas de boas práticas de preparação de nutrição enteral artesanal

Abstract

Introduction: Homemade enteral formulas are an option to industrialized ones, with cost reduction benefits, however it offers an increased contamination risk during the preparation process due to the macro and micronutrients richness in the ingredients, favoring microorganisms development. Objective: To evaluate the microbiological safety of developed formulas, prepared by the homemade enteral diet research group and those used as discharge guidance in a public hospital in Palmas-TO. Methodology: Microbiological analyzes were carried out according to the multi-tube technique, also known as the most likely number (PWN) method and total microorganism count in plates using surface plating, both in accordance with the guidelines of the American Public Health Association (APHA) and the International Organization for Standardization (ISO). Results: The results of five samples of different preparations of the diets were evaluated, the unexpected growth of total coliforms and aerobic mesophilic microorganisms was verified in 60% of them, presenting themselves outside the standards foreseen in the current norms. The psychrotrophic aerobic microorganisms did not present colony forming units and molds were found in only one of the analyzed formulas. In the microbiological tests for Staphylococcus aureus and Salmonella spp., it was shown that the samples remained safe and in accordance with the standards determined by RDC nº 63/2000. After the observed unfavorable results were revised, the diet preparation protocol was revised and new microbiological development control measures were implemented, from then on, all preparations remained within the limits established by RDC nº 63/2000 and RDC nº 12 / 2001. Conclusion: Despite the conventional care adopted in food handling, the preparation of handmade enteral formulas requires excessive controls and hygiene protocols. Use of boiled filtered water and the adoption of a final boiling step in preparation can ensure microbiological quality.