ASSESSMENT OF MICROBIOLOGICAL IN COW'S MILK in natura AND PASTEURIZED MARKETED IN THE CITY OF TUCURUÍ, PARÁ

• Autor(a) principal: Pereira, Marcos Felipe Bentes Cansanção
• Data de Publicação: 2019
• Outros Autores: Gomes, Paulo Weslem Portal, Simões, Marcelo Coelho, Martins, Luiza Helena da Silva, Sarmento, Priscila Sanjuan de Medeiros
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Biota Amazônia
• Texto Completo: https://periodicos.unifap.br/index.php/biota/article/view/4668
• topic: Higienização; padronização; bovinocultura.

The objective of this work is to evaluate microbiological parameters of milk and veal marketed in the city of Tucuruí, in the state of Pará. To this, were made analysis of total coliform, coliform organisms, Salmonella sp. and Staphylococcus spp. of 14 samples (seven pasteurized and seven in natura). The methods used for the microbiological analysis were according to Resolution RDC nº 12, of January 2, 2001 of the National Agency of Sanitary Surveillance, in line with the parameters proposed by the American Public Health Association. For total coliforms, the pasteurized milk presented six samples with values of 0,3 NMP/mL and only one with value 20 NMP/mL; already the milk in natura presented values that varied between 43 NMP/ mL to 1100 NMP/mL. For coliform organisms, all of the samples of milk pasteurized were with the value 0,3 NM/mL; for samples of milk in natura, the values were between 0,3 NMP/mL and 1100 NMP/mL. For Salmonella, of the 14 samples analyzed, only one of milk in natura showed positive result for this parameter. For Staphylococcus spp., only three samples of pasteurized milk were positive, with results of 2x10 UFC/mL to 8x10 UFC/mL; for the milk in natura, all of the samples were positive, with results between 2,5x102 UFC/mL to 8,8x104. With this, the results indicate that there is still need for improvement in the standardization of this raw material and in the techniques even more effective handling of milk in the municipality of Tucuruí, Pará.Keywords: Hygiene; Standardization; Beef.