Evaluation of the microbiological and physical-chemical quality of milk marketed in the Federal District from January 2015 to July 2017

• Autor(a) principal: Alves, Mariana da Costa
• Data de Publicação: 2018
• Outros Autores: Silva, Dillian A. Cesar da, Chiarello, Marileusa D.
• Tipo de documento: Artigo
• Idioma: por; eng
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/1086
• topic: Vigilância Sanitária de Alimentos; Segurança Alimentar; Leite UHT; Leite Pasteurizado; Food Sanitary Surveillance; Food Safety; UHT milk; Pasteurized Milk

Introduction: Milk is a food of great importance in human nutrition. Its high nutritional value provides macro and micronutrients indispensable for growth, development and maintenance of health. However, the presence of high water contents, proteins, fats, carbohydrates, minerals and vitamins makes it vulnerable to physico-chemical and microbiological changes. Monitoring of the quality of milk in trade is the responsibility of the National Health Surveillance System. The execution of this action is the responsibility of the state, district and municipal Sanitary Vigilance organs in liaison with the Central Public Health Laboratories (Lacen). Objective: To evaluate the microbiological and physico-chemical parameters of the pasteurized and UHT milks sold in the Federal District (DF), through reports issued by Lacen-DF. Methods: We analyzed 276 samples, 228 of UHT milks and 48 of pasteurized milks, collected between 2015 and 2017. Results: 0,4% of the UHT milk samples presented a protein content below the reference value and 37.5% of the pasteurized milk samples did not reach physico-chemical and microbiological standards, presenting problems in the heating test (2.1%), acidity (12.5%), fat content (6.3%), nonfat milk solids (12.5%), cryoscopic index (14.6%), coliform (13.5%), labeling (13.5%) and sensory evaluation (6.3%). Conclusions: There is a need for permanent inspection by the Sanitary Surveillance in partnership with other agencies, to promote and carry out quality control measures, ensuring a safe food product for the consumer.