<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2176-6223</journal-id>
<journal-title><![CDATA[Revista Pan-Amazônica de Saúde]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Pan-Amaz Saude]]></abbrev-journal-title>
<issn>2176-6223</issn>
<publisher>
<publisher-name><![CDATA[Instituto Evandro Chagas. Secretaria de Vigilância em Saúde e Ambiente. Ministério da Saúde]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2176-62232016000100008</article-id>
<article-id pub-id-type="doi">10.5123/s2176-62232016000100008</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Avaliação da higienização das mãos de manipuladores de alimentos do Município de Ji-Paraná, Estado de Rondônia, Brasil]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of hand hygiene of food handlers from Municipality of Ji-Paraná, Rondônia State, Brazil]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de la higienización de las manos de manipuladores de alimentos del Municipio de Ji-Paraná, Estado de Rondônia, Brasil]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ponath]]></surname>
<given-names><![CDATA[Fabiane Seidler]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valiatti]]></surname>
<given-names><![CDATA[Tiago Barcelos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sobral]]></surname>
<given-names><![CDATA[Fabiana de Oliveira Solla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Romão]]></surname>
<given-names><![CDATA[Natália Faria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alves]]></surname>
<given-names><![CDATA[Greice Mara Corrêa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Passoni]]></surname>
<given-names><![CDATA[Graziella Pinetti]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro Universitário Luterano de Ji-Paraná  ]]></institution>
<addr-line><![CDATA[Ji-Paraná Rondônia]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Camilo Castelo Branco  ]]></institution>
<addr-line><![CDATA[Ji-Paraná Rondônia]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Serviço Nacional de Aprendizagem Industrial  ]]></institution>
<addr-line><![CDATA[Ji-Paraná Rondônia]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2016</year>
</pub-date>
<volume>7</volume>
<numero>1</numero>
<fpage>63</fpage>
<lpage>69</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_arttext&amp;pid=S2176-62232016000100008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_abstract&amp;pid=S2176-62232016000100008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_pdf&amp;pid=S2176-62232016000100008&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O aparecimento de comércios de alimentos está em expansão, devido ao crescente número de refeições realizadas fora de casa, porém nem sempre esses comércios são sinônimos de qualidade. As bactérias são as principais causas de contaminações de alimentos, dentre elas se encontram Staphylococcus aureus, mesófilos e coliformes totais. Com o objetivo de avaliar a presença de micro-organismos indicadores de falta de higienização em mãos de manipuladores de alimentos, foram realizadas três coletas em cinco estabelecimentos em dias alternados, totalizando 15 amostras. Foram feitas as inoculações das amostras coletadas das mãos dos manipuladores em Placas 3M&#8482; Petrifilm&#8482; para análise quantitativa de unidades formadoras de colônias. Observou-se que todas as amostras analisadas apresentaram-se fora do padrão estabelecido pela Organização Pan-Americana da Saúde que determina a contagem máxima de 102 UFC/mão, acima deste valor é considerado contaminação. Avaliando os cinco estabelecimentos analisados, o quarto e o quinto foram os que apresentaram maiores índices de contaminação microbiológica, porém todos os estabelecimentos apresentaram índices de contaminação superior aos exigidos para os três micro-organismos analisados. Conclui-se que a falta de informação de como higienizar as mãos de maneira correta pode ter como consequência uma transmissão de micro-organismos patogênicos para os alimentos, podendo atingir seriamente a saúde do consumidor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The occurrence of food trades is expanding due to the increasing number of food consumed away from home, however these trades have not always stood for quality. Bacteria are the main cause of food contamination, among those there are Staphylococcus aureus, mesophile and total coliforms. In order to evaluate the presence of microorganisms that indicate the lack of hygiene in the hands of food handlers, three samples were taken from five establishments on alternate days, totaling 15 samples. The samples collected from the hands of the food handlers were inoculated in the 3M&#8482; Petrifilm&#8482; Plates for quantitative analysis of colony forming units. It was observed that all samples were nonstandard according to the Pan American Health Organization that determines the maximum response count of 102 CFU/hand, above this value is considered contamination. Evaluating the five establishments analyzed, the fourth and fifth places were the ones which had higher levels of microbiological contamination, but all establishments had higher infection rates than required for the three examined microorganisms. It is concluded that the lack of information about how to sanitize the hands correctly may result in the transmission of pathogenic microorganisms to food, which may affect the consumer health seriously.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La aparición de comercios de alimentos está en expansión, debido al creciente número de comidas que se hacen fuera de casa, pero, esos comercios no siempre son sinónimos de calidad. Las bacterias son las principales causas de contaminaciones en alimentos, entre ellas se hallan los Staphylococcus aureus, mesófilos y coliformes totales. Con el objetivo de evaluar la presencia de microorganismos indicadores de falta de higiene en las manos de manipuladores de alimentos, se realizaron tres colectas en cinco establecimientos en días alternados, totalizando 15 muestras; se hicieron inoculaciones de las muestras recolectadas de las manos de los manipuladores en Placas 3M&#8482; Petrifilm&#8482; para análisis cuantitativo de unidades formadoras de colonias. Se observó que todas las muestras analizadas se presentaron fuera del estándar establecido por la Organización Panamericana de Salud que determina un conteo máximo de 10² UFC/mano, superior a este valor se considera contaminación. Evaluando los cinco establecimientos analizados, el cuarto y el quinto fueron los que presentaron los mayores índices de contaminación microbiológica, aunque todos presentaron índices de contaminación superior a los exigidos para los tres microorganismos analizados. Se concluye que la falta de información sobre como higienizar las manos de modo correcto puede tener como consecuencia una transmisión de microorganismos patogénicos a los alimentos, pudiendo atacar seriamente la salud del consumidor.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Manipulação de Alimentos]]></kwd>
<kwd lng="pt"><![CDATA[Higiene das Mãos]]></kwd>
<kwd lng="pt"><![CDATA[Alimentos Preparados]]></kwd>
<kwd lng="pt"><![CDATA[Higiene dos Alimentos]]></kwd>
<kwd lng="en"><![CDATA[Food Handling]]></kwd>
<kwd lng="en"><![CDATA[Hand Hygiene]]></kwd>
<kwd lng="en"><![CDATA[Prepared Foods]]></kwd>
<kwd lng="en"><![CDATA[Food Hygiene]]></kwd>
<kwd lng="es"><![CDATA[Manipulación de Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Higiene de las Manos]]></kwd>
<kwd lng="es"><![CDATA[Alimentos Preparados]]></kwd>
<kwd lng="es"><![CDATA[Higiene Alimentaria.]]></kwd>
</kwd-group>
</article-meta>
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