2024-10-092024-10-092024-09-09SILVA, Thamiris Ramos da. Aplicação de boas práticas de fabricação e avaliação microbiológica de pontos de comercialização de açaí artesanal localizados no mercado Ver-o-Peso em Belém/PA. 2024. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade do Estado do Pará, Belém, 2024.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/498Açaí is of great importance for the economy and is part of the diet of the majority of the population of Pará. This work aims to evaluate the hygienic-sanitary conditions of six (6) açaí production and marketing points (boxes) located in the Ver-o-Peso Market in Belém, Pará, and carry out a microbiological diagnosis of the products sold in these boxes. For the hygienic-sanitary assessment of the boxes, the Good Manufacturing Practices checklist – GMP was used. The microbiological analyzes carried out were: Total and Thermotolerant Coliforms, mold and yeast counts, Staphylococcus aureus and research for Salmonella spp. The results of the GMP checklist showed that all boxes evaluated were classified as BAD in all items analyzed. The Handlers item was the one that obtained the highest adequacy percentages, when compared to the other items. The microbiological results indicated the presence of Total Coliforms and Thermotolerant Coliforms in all samples analyzed, and with values above those permitted by current Normative Instructions. A similar fact occurred for molds and yeasts, with average values of 7.0 x 103 CFU/g, also outside the determined standards. 50% of the samples showed contamination by Salmonella ssp. and no sample showed contamination by Staphylococcus aureus, despite evidence of hygienic-sanitary failures during product handling. In view of the above, it is important that measures are taken to implement quality control, aiming to guarantee a safe and quality product for consumers.Língua PortuguesaAbertoAçaíVer-o-PesoMicrobiological evaluationHygieneTrabalho de Conclusão de Curso (TCC)