Microbiota contaminante em bebidas lácteas fermentadas comerciais
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://revistas.bvs-vet.org.br/rialutz/article/view/22268 http://hdl.handle.net/11449/122276 |
Resumo: | Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers. |
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Microbiota contaminante em bebidas lácteas fermentadas comerciaisContaminant microbiota in commercial fermented dairy beveragesqualidade microbiológicaprodutos lácteoscoliformesfungos filamentosos e leveduriformesmicrobiological qualitydairy productscoliformsyeasts and mouldsLately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers.Nos últimos anos, houve aumento da popularidade das bebidas lácteas fermentadas em virtude de benefícios nutricionais, praticidade de seu consumo e baixo custo do produto para o fabricante e consequente redução do preço final para o consumidor. Durante o processo de fabricação, estes produtos podem estar sujeitos a fontes de contaminação microbiana. Neste estudo foi investigada a microbiota contaminante em bebidas lácteas fermentadas produzidas por pequenas e médias empresas, empregandose análises de contagem de fungos filamentosos e leveduriformes, determinação do Número Mais Provável (NMP) de coliformes totais e termotolerantes, pesquisa de Escherichia coli e de Salmonella spp. e determinação dos valores de pH. Apesar de ausência de Salmonella spp., houve elevada frequência de fungos filamentosos e leveduriformes, tendo sido detectada E. coli em cinco amostras (16,67 %); e as amostras foram classificadas como “produtos em condições sanitárias insatisfatórias”. Por conseguinte, sugere-se que programas de qualidade, como as Boas Práticas de Fabricação (BPF) e Análise de Perigos e Pontos Críticos de Controle (APPCC) sejam introduzidas e empregadas pelos produtores de alimentos, para prevenir riscos de contaminação, a fim de oferecer produtos seguros para o consumidor.Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, R. Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, R. Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, BrasilUniversidade Estadual Paulista (Unesp)Reis, Janaina Alves dosHoffmann, Fernando Leite [UNESP]Penna, Ana Lúcia Barretto [UNESP]2015-04-27T11:55:32Z2015-04-27T11:55:32Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article109-115application/pdfhttp://revistas.bvs-vet.org.br/rialutz/article/view/22268Revista do Instituto Adolfo Lutz, v. 72, n. 1, p. 109-115, 2013.0073-9855http://hdl.handle.net/11449/122276ISSN0073-9855-2013-72-01-109-115.pdf87109754420525030654309398298095Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista do Instituto Adolfo Lutzinfo:eu-repo/semantics/openAccess2024-01-11T06:29:05Zoai:repositorio.unesp.br:11449/122276Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:41:45.870723Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Microbiota contaminante em bebidas lácteas fermentadas comerciais Contaminant microbiota in commercial fermented dairy beverages |
title |
Microbiota contaminante em bebidas lácteas fermentadas comerciais |
spellingShingle |
Microbiota contaminante em bebidas lácteas fermentadas comerciais Reis, Janaina Alves dos qualidade microbiológica produtos lácteos coliformes fungos filamentosos e leveduriformes microbiological quality dairy products coliforms yeasts and moulds |
title_short |
Microbiota contaminante em bebidas lácteas fermentadas comerciais |
title_full |
Microbiota contaminante em bebidas lácteas fermentadas comerciais |
title_fullStr |
Microbiota contaminante em bebidas lácteas fermentadas comerciais |
title_full_unstemmed |
Microbiota contaminante em bebidas lácteas fermentadas comerciais |
title_sort |
Microbiota contaminante em bebidas lácteas fermentadas comerciais |
author |
Reis, Janaina Alves dos |
author_facet |
Reis, Janaina Alves dos Hoffmann, Fernando Leite [UNESP] Penna, Ana Lúcia Barretto [UNESP] |
author_role |
author |
author2 |
Hoffmann, Fernando Leite [UNESP] Penna, Ana Lúcia Barretto [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Reis, Janaina Alves dos Hoffmann, Fernando Leite [UNESP] Penna, Ana Lúcia Barretto [UNESP] |
dc.subject.por.fl_str_mv |
qualidade microbiológica produtos lácteos coliformes fungos filamentosos e leveduriformes microbiological quality dairy products coliforms yeasts and moulds |
topic |
qualidade microbiológica produtos lácteos coliformes fungos filamentosos e leveduriformes microbiological quality dairy products coliforms yeasts and moulds |
description |
Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small- and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as “products in poor sanitary conditions”, because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2015-04-27T11:55:32Z 2015-04-27T11:55:32Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://revistas.bvs-vet.org.br/rialutz/article/view/22268 Revista do Instituto Adolfo Lutz, v. 72, n. 1, p. 109-115, 2013. 0073-9855 http://hdl.handle.net/11449/122276 ISSN0073-9855-2013-72-01-109-115.pdf 8710975442052503 0654309398298095 |
url |
http://revistas.bvs-vet.org.br/rialutz/article/view/22268 http://hdl.handle.net/11449/122276 |
identifier_str_mv |
Revista do Instituto Adolfo Lutz, v. 72, n. 1, p. 109-115, 2013. 0073-9855 ISSN0073-9855-2013-72-01-109-115.pdf 8710975442052503 0654309398298095 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista do Instituto Adolfo Lutz |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
109-115 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808129452295585792 |