Análise microbiológica do doce de leite produzido por usuários da fazenda da esperança em Lagarto – Sergipe

• Autor(a) principal: Araujo, Mariana Santos
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/12372
• topic: Alimentos; Microbiologia; Análise; Derivados do leite; Segurança alimentar; Contaminação microbiana; Comunidade Terapêutica; Segurança dos alimentos; Produtos lácteos; Contaminação microbiológica; Therapeutic Community; Food safety; Dairy products; Microbiological contamination

Foods are products which, depending on their preparation, are susceptible to contamination by pathogenic microorganisms. This contamination is due to the fact that there are microorganisms capable of proliferating in food, and thus the identification of these microorganisms in analysis indicates contamination during some stage of obtaining food. Those microorganisms can cause diseases, which are known as foodborne diseases. The evaluation of the microbiological quality of food is a tool that can be used to avoid such episodes, as well as to add value to the products. The Fazenda da Esperança, a therapeutic community located in Lizard - SE produces some food. Among the products, the milk candy, object of the present study, stands out. The objective of the study was to evaluate the microbiological quality of this product. The microbiological analysis was conducted according to DRC 12/2001 of ANVISA which specifies the analyzes for the food. In the case of dulce de leche, analyzes of thermotolerant coliforms, Salmonella sp and coagulase positive Staphylococcus are required. In all, three different batches of the product were analyzed in triplicate. For coliforms, the multiple tube technique was used for Salmonella sp, the pre-enrichment in tetrathionate broth and growth in Salmonella-Shigella selective agar. Staphylococcus coagulase positive were quantified in Baird Parker Agar. Of the three lots evaluated, only the first batch was within the standards required by the legislation. Coliforms and Salmonella exceeded the limits required in lots two and three and Staphylococcus only in the third. Thus, two of the three analyzed batches of the product were outside the established specifications, bringing potential risks to the health of the population that consumes it.