Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/466 |
Resumo: | This work evaluated the degree of compliance of a dairy industry in relation to Good Manufacturing Practice (GMP). The objectives were to identify the Critical Control Points (CCP) and Control Points (CP) in the pasteurized milk and strawberry yogurt processing chain; to evaluate the microbiological quality of the products, as well as the contamination index of the processing surfaces of a dairy industry located in the municipality of Tucuruí, Pará. Regarding the GMP evaluation, it was used the Collegiate Board Resolution 275 verification sheet. The steps of the flowcharts of the dairy products manufacturing chain were evaluated in order to identify PCCs and PCs and potential health hazards to the consumers. The microbiological analysis of the dairy products (total and thermo-tolerant coliforms, Staphylococcus aureus counts and Salmonela research) followed the official methods of the American Public Health Association. Also, swab of 12 surfaces involved in the processing chain of the products were submitted to the same microbiological analysis. Based on the degree of compliance with GMP, the dairy industry was placed within the Group 1 category. The results of microbiological analysis in pasteurized milk and yoghurt were found to comply with the legal requirements. However, although the surfaces were in accordance with the specifications for thermo-tolerant coliforms, a high contamination rate with Staphylococcus aureus and total coliforms were found, which indicates hygienic-sanitary failure in the dairy industry. |
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Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – ParáDIAGNÓSTICO HIGIÊNICO-SANITÁRIO E DA QUALIDADE MICROBIOLÓGICA DE PRODUTOS LÁCTEOS EM UM LATICÍNIO LOCALIZADO EM TUCURUÍ-PARÁgood manufacturing practices; dairy products.Microbiologia e Higienequalidade; boas práticas; derivado lácteo.This work evaluated the degree of compliance of a dairy industry in relation to Good Manufacturing Practice (GMP). The objectives were to identify the Critical Control Points (CCP) and Control Points (CP) in the pasteurized milk and strawberry yogurt processing chain; to evaluate the microbiological quality of the products, as well as the contamination index of the processing surfaces of a dairy industry located in the municipality of Tucuruí, Pará. Regarding the GMP evaluation, it was used the Collegiate Board Resolution 275 verification sheet. The steps of the flowcharts of the dairy products manufacturing chain were evaluated in order to identify PCCs and PCs and potential health hazards to the consumers. The microbiological analysis of the dairy products (total and thermo-tolerant coliforms, Staphylococcus aureus counts and Salmonela research) followed the official methods of the American Public Health Association. Also, swab of 12 surfaces involved in the processing chain of the products were submitted to the same microbiological analysis. Based on the degree of compliance with GMP, the dairy industry was placed within the Group 1 category. The results of microbiological analysis in pasteurized milk and yoghurt were found to comply with the legal requirements. However, although the surfaces were in accordance with the specifications for thermo-tolerant coliforms, a high contamination rate with Staphylococcus aureus and total coliforms were found, which indicates hygienic-sanitary failure in the dairy industry.Devido ao grande consumo de leite e derivados, torna-se imprescindível sua avaliação higiênico-sanitária e microbiológica, visando oferecer aos consumidores alimentos de qualidade. Este trabalho teve como objetivos avaliar o grau de adequação de um laticínio às Boas Práticas de Fabricação (BPF), identificar Pontos Críticos de Controle (PCC) e Pontos de Controle (PC) no processamento de leite pasteurizado e iogurte de morango; avaliar a qualidade microbiológica, bem como o índice de contaminação das superfícies de processamento em um laticínio localizado no município de Tucuruí – Pará. Na avaliação de BPF, utilizou-se a Ficha de Verificação da Resolução de Diretoria Colegiada 275. Avaliou-se as etapas dos fluxogramas de fabricação dos derivados de leite para identificação dos PCC´s e PC´s e dos perigos potenciais à saúde dos consumidores. As análises microbiológicas dos produtos (coliformes totais e termotolerantes, contagem de Staphylococcus aureus e pesquisa de Salmonella) seguiram os métodos oficiais de American Public Health Association. Realizou-se também análises de swabs (coliformes totais e termotolerantes e contagem de Staphylococcus aureus) em doze superfícies envolvidas com o processamento dos produtos. Com base no grau de adequação às BPF, o laticínio enquadrou-se no Grupo 1. Constatou-se por meio das análises microbiológicas do leite pasteurizado e do iogurte conformidade com as exigências legais. Entretanto, embora as superfícies estivessem de acordo com as especificações para coliformes termotolerantes, constatou-se alto índice de contaminação das mesmas com Staphylococcus aureus e coliformes totais, indicativas de falhas higiênico-sanitárias no laticínio.ILCTFigueiredo, Elaine LopesMelo, Jéssica Kelly LimaNeves, Natália Caroline Oliveira2016-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/46610.14295/2238-6416.v71i2.466Journal of Candido Tostes Dairy Institute; v. 71, n. 2 (2016); 53-64Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 2 (2016); 53-642238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/466/402https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/466/103Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-08-31T20:41:45Zoai:oai.rilct.emnuvens.com.br:article/466Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2017-08-31T20:41:45Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará DIAGNÓSTICO HIGIÊNICO-SANITÁRIO E DA QUALIDADE MICROBIOLÓGICA DE PRODUTOS LÁCTEOS EM UM LATICÍNIO LOCALIZADO EM TUCURUÍ-PARÁ |
title |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará |
spellingShingle |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará Figueiredo, Elaine Lopes good manufacturing practices; dairy products. Microbiologia e Higiene qualidade; boas práticas; derivado lácteo. |
title_short |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará |
title_full |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará |
title_fullStr |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará |
title_full_unstemmed |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará |
title_sort |
Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará |
author |
Figueiredo, Elaine Lopes |
author_facet |
Figueiredo, Elaine Lopes Melo, Jéssica Kelly Lima Neves, Natália Caroline Oliveira |
author_role |
author |
author2 |
Melo, Jéssica Kelly Lima Neves, Natália Caroline Oliveira |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Figueiredo, Elaine Lopes Melo, Jéssica Kelly Lima Neves, Natália Caroline Oliveira |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
good manufacturing practices; dairy products. Microbiologia e Higiene qualidade; boas práticas; derivado lácteo. |
topic |
good manufacturing practices; dairy products. Microbiologia e Higiene qualidade; boas práticas; derivado lácteo. |
description |
This work evaluated the degree of compliance of a dairy industry in relation to Good Manufacturing Practice (GMP). The objectives were to identify the Critical Control Points (CCP) and Control Points (CP) in the pasteurized milk and strawberry yogurt processing chain; to evaluate the microbiological quality of the products, as well as the contamination index of the processing surfaces of a dairy industry located in the municipality of Tucuruí, Pará. Regarding the GMP evaluation, it was used the Collegiate Board Resolution 275 verification sheet. The steps of the flowcharts of the dairy products manufacturing chain were evaluated in order to identify PCCs and PCs and potential health hazards to the consumers. The microbiological analysis of the dairy products (total and thermo-tolerant coliforms, Staphylococcus aureus counts and Salmonela research) followed the official methods of the American Public Health Association. Also, swab of 12 surfaces involved in the processing chain of the products were submitted to the same microbiological analysis. Based on the degree of compliance with GMP, the dairy industry was placed within the Group 1 category. The results of microbiological analysis in pasteurized milk and yoghurt were found to comply with the legal requirements. However, although the surfaces were in accordance with the specifications for thermo-tolerant coliforms, a high contamination rate with Staphylococcus aureus and total coliforms were found, which indicates hygienic-sanitary failure in the dairy industry. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-07 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/466 10.14295/2238-6416.v71i2.466 |
url |
https://www.revistadoilct.com.br/rilct/article/view/466 |
identifier_str_mv |
10.14295/2238-6416.v71i2.466 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/466/402 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/466/103 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 71, n. 2 (2016); 53-64 Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 2 (2016); 53-64 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
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EPAMIG |
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EPAMIG |
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Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738130898550784 |