Uso de critérios para avaliação da qualidade microbiológica de um laticínio

Abstract

M Milk is considered an ideal medium for the development of different microorganisms due to their composition, being easily contaminated during or after milking, in transportation, processing, storage and distribution. For this reason, it is necessary the pasteurization of the same, as well as the control of all the productive stages through the use of Good Manufacturing Practices (GMP) and microbiological monitoring. Thus, the objective of the present study was to use criteria to evaluate the microbiological quality of a small dairy, using a GMP checklist, in accordance with current legislation. In addition, microbiological analyzes of contamination microorganisms were carried out in order to carry out a site diagnosis, through the verification of theoretical data and the analysis of real risks, through conventional and non-conventional methods. For this, a quantitative analysis of the data obtained in the GMP checklist, of DRC 275 was carried out, and the points to be evaluated were established. Three collections were carried out on different days. The samples collected were: (i) hand swab of the manipulators, (ii) surface swab, (iii) raw milk, collected from the truck and cooler, (iv) pasteurized milk, (v) water, (Vii) sanitizing and (viii) air, by means of passive plating. The following analyzes were performed: (i) coliforms at 35 ° C and 45 ° C, (ii) total bacterial count (CBT), (iii) Staphylococcus aureus, (iv) Salmonella, (v) Enterococcus and (vi) Enterobactericeae, (Vii) tests of biofilm formation capacity and (viii) sanitizing efficiency. The evaluated dairy presented several nonconformities, mainly in the blocks "manipulators", "movable equipment and utensils" and "production and transport of the food" being classified as regular. In this way, the analysis of the microorganisms indicators of quality were carried out on the surface of six equipments, in the hands of the manipulators, in the raw and pasteurized milk, water, air, packaging, sanitizing and in the final product. The use of enterobacteria as indicators of quality in dairy products showed good results in replacement of the traditional coliform enumeration technique. The counts of Enterococcus on the surface of the equipment, together with high counts of CBT provided a good indication of the presence of biofilms, in addition to the identification of strong biofilm forming microorganisms. The most worrisome results were related to the microbiological quality of the air of the production area; And with the surfaces of the equipment, since the microorganisms present in these were strong biofilm builders and were present in high concentrations in the tubing of the truck, coolant tank and in the pipeline prior to the pasteurizer. The sanitizer was used in a lower concentration than that recommended by the manufacturer, however, it has been shown to be efficient. Although pasteurized milk presented results according to Normative Instruction No. 62, the results show that the risk was present in the facilities of this industry. Therefore, corrective measures should be taken in the sanitation procedures of both equipment and facilities to ensure the production of safe food.