Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
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/314 |
Resumo: | This study aimed to characterize the water supply systems in 32 artisanal Minas cheese plants of Campos das Vertentes microregion in Minas Gerais state and to evaluate the microbiological quality of the water in four seasons, from March 2012 to April 2013. Initially, farmers were questioned through structured questionnaires and checklists, where data about the farm and the water for cleaning were raised. Approximately 60% of the a cheese plants were contaminated with total coliforms in all four water samples evaluated, in other words, during the four seasons. Over 70 % of the artisanal cheese plants had at least one sample of water contaminated with E. coli during the year. Farmers who performed the treatment of water with filtration and chlorination had fewer samples with presence of coliforms and E. coli. However, the positive results found in this group of producers indicate that the dosage of minimum free residual chlorine has not been fully achieved, probably due to failure dilution or inappropriate storage of the chlorinated product. It was concluded that there is need for training the artisanal cheese maker about the importance of the water microbiological quality to assist the artisanal Minas cheese state law and because water treatment (filtration followed by chlorination) used for hygiene cheese plants, so as to obtain reliable products to consumers. |
id |
EPAMIG-1_861229f6653e4161cdd29d0e9162d5eb |
---|---|
oai_identifier_str |
oai:oai.rilct.emnuvens.com.br:article/314 |
network_acronym_str |
EPAMIG-1 |
network_name_str |
Revista do Instituto de Laticínios Cândido Tostes |
repository_id_str |
|
spelling |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregionCARACTERIZAÇÃO DOS SISTEMAS DE ABASTECIMENTO DE ÁGUA DE QUEIJARIAS DA MICRORREGIÃO CAMPO DAS VERTENTESwater treatment; artisanal plants; microbiological qualityCiência e Tecnologia de Alimentos / Avaliação e controle de qualidade dos alimentostratamento de água; queijarias artesanais; qualidade microbiológica.This study aimed to characterize the water supply systems in 32 artisanal Minas cheese plants of Campos das Vertentes microregion in Minas Gerais state and to evaluate the microbiological quality of the water in four seasons, from March 2012 to April 2013. Initially, farmers were questioned through structured questionnaires and checklists, where data about the farm and the water for cleaning were raised. Approximately 60% of the a cheese plants were contaminated with total coliforms in all four water samples evaluated, in other words, during the four seasons. Over 70 % of the artisanal cheese plants had at least one sample of water contaminated with E. coli during the year. Farmers who performed the treatment of water with filtration and chlorination had fewer samples with presence of coliforms and E. coli. However, the positive results found in this group of producers indicate that the dosage of minimum free residual chlorine has not been fully achieved, probably due to failure dilution or inappropriate storage of the chlorinated product. It was concluded that there is need for training the artisanal cheese maker about the importance of the water microbiological quality to assist the artisanal Minas cheese state law and because water treatment (filtration followed by chlorination) used for hygiene cheese plants, so as to obtain reliable products to consumers.O presente trabalho caracterizou os sistemas de abastecimento de água em 32 queijarias artesanais da microrregião Campo das Vertentes em Minas Gerais, e avaliou a qualidade microbiológica desta água nas quatro estações do ano, de março de 2012 a abril de 2013. Inicialmente, os produtores foram entrevistados por meio da aplicação de questionários estruturados e de check list, onde foram levantados dados relativos à propriedade rural e à água destinada à higienização das queijarias. Aproximadamente 60% das queijarias apresentaram contaminação por coliformes totais nas quatro estações do ano. Mais de 70% das queijarias apresentaram, pelo menos, uma amostra de água contaminada com E. coli durante o ano. Os produtores que realizavam o tratamento da água com filtração e cloração apresentaram menor número de amostras com presença de coliformes e E. coli. Entretanto, os resultados positivos encontrados neste grupo de produtores indicam que a dosagem de cloro residual livre mínima não tem sido totalmente atingida, provavelmente devido à falha na diluição ou armazenamento inadequado do produto clorado. Conclui-se que há necessidade de conscientização dos produtores sobre a importância da qualidade da água, de adequação da legislação estadual de queijos artesanais e do devido tratamento da água (filtração, seguida de cloração) utilizada para higienização das queijarias, de modo a obter produtos seguros aos consumidores.ILCTFAPEMIGSistema de Inspeção Municipal - SIM / São João del-Rei - MGPereira, Daniel ArantesCosta Paiva, Paulo Henriquede Freitas Paiva, Érica Cristinade Campos, Isaura Toledode Oliveira Carvalho, Amanda MariaFogaça, Gisele Nogueira2014-06-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/31410.14295/2238-6416.v69i4.314Journal of Candido Tostes Dairy Institute; v. 69, n. 4 (2014); 258-267Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 4 (2014); 258-2672238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/314/325Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-09-08T19:04:40Zoai:oai.rilct.emnuvens.com.br:article/314Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-09-08T19:04:40Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion CARACTERIZAÇÃO DOS SISTEMAS DE ABASTECIMENTO DE ÁGUA DE QUEIJARIAS DA MICRORREGIÃO CAMPO DAS VERTENTES |
title |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion |
spellingShingle |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion Pereira, Daniel Arantes water treatment; artisanal plants; microbiological quality Ciência e Tecnologia de Alimentos / Avaliação e controle de qualidade dos alimentos tratamento de água; queijarias artesanais; qualidade microbiológica. |
title_short |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion |
title_full |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion |
title_fullStr |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion |
title_full_unstemmed |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion |
title_sort |
Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion |
author |
Pereira, Daniel Arantes |
author_facet |
Pereira, Daniel Arantes Costa Paiva, Paulo Henrique de Freitas Paiva, Érica Cristina de Campos, Isaura Toledo de Oliveira Carvalho, Amanda Maria Fogaça, Gisele Nogueira |
author_role |
author |
author2 |
Costa Paiva, Paulo Henrique de Freitas Paiva, Érica Cristina de Campos, Isaura Toledo de Oliveira Carvalho, Amanda Maria Fogaça, Gisele Nogueira |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
FAPEMIG Sistema de Inspeção Municipal - SIM / São João del-Rei - MG |
dc.contributor.author.fl_str_mv |
Pereira, Daniel Arantes Costa Paiva, Paulo Henrique de Freitas Paiva, Érica Cristina de Campos, Isaura Toledo de Oliveira Carvalho, Amanda Maria Fogaça, Gisele Nogueira |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
water treatment; artisanal plants; microbiological quality Ciência e Tecnologia de Alimentos / Avaliação e controle de qualidade dos alimentos tratamento de água; queijarias artesanais; qualidade microbiológica. |
topic |
water treatment; artisanal plants; microbiological quality Ciência e Tecnologia de Alimentos / Avaliação e controle de qualidade dos alimentos tratamento de água; queijarias artesanais; qualidade microbiológica. |
description |
This study aimed to characterize the water supply systems in 32 artisanal Minas cheese plants of Campos das Vertentes microregion in Minas Gerais state and to evaluate the microbiological quality of the water in four seasons, from March 2012 to April 2013. Initially, farmers were questioned through structured questionnaires and checklists, where data about the farm and the water for cleaning were raised. Approximately 60% of the a cheese plants were contaminated with total coliforms in all four water samples evaluated, in other words, during the four seasons. Over 70 % of the artisanal cheese plants had at least one sample of water contaminated with E. coli during the year. Farmers who performed the treatment of water with filtration and chlorination had fewer samples with presence of coliforms and E. coli. However, the positive results found in this group of producers indicate that the dosage of minimum free residual chlorine has not been fully achieved, probably due to failure dilution or inappropriate storage of the chlorinated product. It was concluded that there is need for training the artisanal cheese maker about the importance of the water microbiological quality to assist the artisanal Minas cheese state law and because water treatment (filtration followed by chlorination) used for hygiene cheese plants, so as to obtain reliable products to consumers. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-12 |
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/314 10.14295/2238-6416.v69i4.314 |
url |
https://www.revistadoilct.com.br/rilct/article/view/314 |
identifier_str_mv |
10.14295/2238-6416.v69i4.314 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/314/325 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
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. 69, n. 4 (2014); 258-267 Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 4 (2014); 258-267 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
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 |
_version_ |
1809738131585368064 |