文章基本信息

标题：Scrutiny of Microorganisms in Fermented Milk Beverage and Water from Dairy under State Inspection
本地全文：下载
作者：Kristy Ellen Oliveira Santos ; Ludmilla Santana Soares e Barros
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2021
卷号：12
期号：11
页码：1008-1019
DOI：10.4236/fns.2021.1211074
语种：English
出版社：Scientific Research Publishing
摘要：The aim of the study was to examine microorganisms in samples of fermented milk beverage and water from dairy under state inspection. In a dairy located in the Recôncavo of Bahia, fifteen samples of fermented milk beverage were collected, corresponding to three different batches, and six water samples, two from each point of use in the industry: Point 1—Sanitary barrier; Point 2—Internal faucet for cleaning surfaces and utensils; Point 3—Drinking fountain for employees. All samples were submitted to microbiological research of total coliforms, Escherichia coli and Aeromonas spp. In the water samples, there was also quantification of heterotrophic bacteria and analysis of free residual chlorine. The fermented milk beverage samples did not show growth of total coliforms, E. coli and Aeromonas spp. With regard to water, no sample showed measurable levels of free residual chlorine, while in the microbiological analysis the count of heterotrophic bacteria in the drinking water exceeded the limit established by legislation (5.6 × 102 CFU.mL-1). In addition, the water from the sanitary barrier revealed total coliforms above the allowed value (1.3 × 101 CFU됔 mL-1) and showed contamination by Aeromonas spp. (7.0 × 101 CFU.mL-1). Thus, it can be inferred that, although the fermented milk beverage did not present the investigated microorganisms, the water used by the industry showed microbial contamination, and due to its participation in the entire production process, water quality control is extremely important to prevent contamination of the food handler and the final product, preventing the spread of diseases and harm to public health.
关键词：Milk Derivatives;Water Quality;Good Practices;Public Health