EVALUATION MICROBIOLOGICAL OF EQUIPMENT AND UTENSILS USED IN THE DAIRY REGION OF RIO POMBA-MG
Keywords:
Coliforms, hygiene, staphylococciAbstract
The proliferation and survival of micro-organisms must be controlled in the raw materials, the surfaces of equipment and utensils, processing environments, in handler, packing and ? nal product. Given the above this study was to evaluate the microbiological quality of equipment and utensils used in the dairy region of Rio Pomba - MG. We performed three separate sampling of equipment and utensils of ten dairy to perform analysis of the total coliform, thermotolerant coliform, Staphylococcus sp. and Staphylococcus positive coagulase, according to Instruction Nº 62. The results were subjected to analysis of variance and Tukey's test for comparison of means at 5% signi? cance level. The count of total coliforms from equipment from different dairy with media of the 3,39, 3,42, 2,89, 2,27, 2,79, 2,48, 3,01, 3,31 and 3,12 Log MPN.g- 1are not different (p>0,05), however the dairy with media 5,05 Log MPN.g-1 showed the highest contamination of this microorganism, and that dairy which received media 3,39, 3,42, 3,01, 3,31 Log MPN.g-1and 3,12 Log MPN.g-1 did not differ (p>0,05) from dairy with media 5,05 Log MPN.g-1. For analysis of thermotolerant coliform, Staphylococcus sp and Staphylococcus positive coagulase there was no difference (p>0,05) between the dairy. All dairy evaluated disagree with the recommendations of APHA for different micro-organisms analyzed. For OPAS and WHO recommend that counts of up 50 UFC.cm-2 in surfaces, all dairy are out of the recommendations for the counting of total coliform, thermotolerant coliform and Staphylococcus sp and within the recommendations for Staphylococcus positive coagulase. It can be concluded that the hygiene conditions of the equipment and utensils of the dairy are considered inappropriate and may represent contamination points.Downloads
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