Microbiological quality of pasteurized milk commercialized in a city in Western Paraná

• Autor(a) principal: Schu, Karla Milena
• Data de Publicação: 2023
• Outros Autores: Zat, Luciana Hugue de Souza
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista JRG de Estudos Acadêmicos
• Texto Completo: http://revistajrg.com/index.php/jrg/article/view/609
• topic: Controle de qualidade; Enterobacteriaceae; Leite pasteurizado; Quality control; Enterobacteriaceae; Pasteurized milk

Cow's milk is a food highly susceptible to bacterial contamination due to its composition rich in nutrients of high nutritional value. Thus, it is important that this food is obtained and processed with adequate hygiene, and undergo appropriate heat treatment. Among the most common bacteria that can compromise the quality of milk are those of the Enterobacteriaceae family, which can reduce its shelf life and cause several foodborne diseases such as salmonellosis, yersiniosis, and E. coli toxinfection. In this study, the objective was to analyze the microbiological quality of pasteurized milk commercialized in a city in western Paraná, through the count of Enterobacteraceae. Six milk samples from two different brands and from discrepant lots were analyzed. The results obtained were above the standard established by the legislation. This fact may indicate that there were problems in the post-pasteurization procedures, treatment temperature, inadequate transport or storage, or even an exaggerated amount of bacteria in the raw milk prior to pasteurization. Therefore, this work shows the need for veterinary inspection of post-pasteurization procedures to decrease risks related to loss of shelf life of the product and risks related to public health.