Validação das condições dos autoclaves para esterilização de vegetais enlatados e descrição do plano HACCP da respetiva linha de enchimento. Estágio curricular na unidade fabril de Almeirim da empresa Sumol+Compall

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaThe presented paper, describes the main activities and results of the curricular internship for the master degree in Food Engineering - Food Quality and Safety, developed at the Sumol+Compal plant, in Almeirim. This study encompasses two complementary parts, namely the sterilization in production and the application of a food safety system. The main objective was to validate the four autoclaves used for the sterilization of canned vegetables through heat penetration tests. The microbiological results of analyzed batches were verified to complete the study. The second part of this study aims at presenting the HACCP Plan of canned vegetables filling line. Three critical control points (CCP) were identified in the canned vegetable filling line. The first is the stage of choice, the second the crimping stage and the third the sterilization step. The lethality values obtained in all performed tests, by the two methods used, are above the minimum acceptable value, confirming thus the effectiveness of the company's sterilization system. However, there are some adjustments and revisions to be made in two autoclaves which do not sterilize at the reference temperature. It should also be noted that the microbiological results were negative for all lots. It is concluded that the Sumol+Compal sterilization system is effective and that the sterilized canned vegetables are safe from a microbiological point of view. The joint importance of the two areas covered by this study should be noted. The control of crimping and sterilization steps, identified as CCP in the HACCP Plan, contribute to the correct and efficient sterilization process of canned vegetables, thereby ensuring that these products, besides having the desired organoleptic characteristics, are safe and do not cause damage to consumer healt