Avaliação da segurança microbiológica e do nível de implementação das boas práticas de higiene na produção das badjias (salgados fritos) comercializadas nas ruas da Cidade de Maputo

Abstract

The sale of street food and meals is a common practice in Maputo City, providing an affordable food alternative for the working population. However, poor hygiene and storage conditions pose public health risks. This study assessed the microbiological safety and the level of implementation of good hygiene practices (GHP) in the production of badjias sold on the streets of Maputo City. A descriptive cross-sectional study was conducted with both a quantitative and qualitative approach. The assessment of the level of GHP implementation was conducted at 36 badjias production and sales points using a questionnaire and a checklist, based on Decree No. 15/2006. In the microbiological analyses, 30 badjia samples were analyzed, collected from 30 vendors, including those who handle and sell badjias at a fixed street location and mobile badjia vendors in three neighborhoods (Xiquelene, Chamanculo B, and Polana Cimento), following the methods of the Ministry of Agriculture's Food Microbiology Manual. The results were expressed as log CFU/g and log MPN/g, and the data were analyzed using Microsoft Excel and the Student's t-test to determine whether there was a significant difference in the samples collected from mobile vendors and fixed vendors. The GHP assessment revealed that 97% of the handlers operated in inadequate locations, lacking appropriate facilities for making badjias, hand hygiene, and waste disposal. Badjias were also stored in unprotected containers, and handlers handled them without wearing uniforms and gloves. Furthermore, frequent reuse of frying oil can compromise the quality of the final product. Microbiological analyses indicated that all samples had aerobic mesophilic bacteria counts within acceptable limits. However, high total coliform counts in samples from mobile vendors indicated inadequate hygiene and sanitation conditions throughout the production chain. The presence of fecal coliforms was detected, and only one sample had a count above the established limit, suggesting that frying may have reduced fecal contamination. Coagulase-positive Staphylococcus aureus was detected in all samples, within acceptable limits.(TRADUÇAO NOSSA)