Melhoria da qualidade microbiológica de queijos e salames de agroindústrias do município de Dois Vizinhos - PR

Abstract

The main objective of this work is the improvement of the quality of cheeses and salamis produced by small rural agro-industries of Dois Vizinhos city, Paraná. , Microbiological analyzes of food produced, which involved the standard of mesophilic aerobic microorganisms count, Staphylococcus coagulase positive, Salmonella sp., total coliforms and fecal coliforms, fungi and analysis of air circulating count were performed. Diagnostic information about the forms of production and hygiene conditions and facilities through check list were collected by following the guidelines prescribed by the law. From the results obtained, deployment guidance of Good Manufacturing Practices (GMP) in agribusiness was performed. The results showed that the food produced in agricultural industry are unfit for human consumption, with only an agribusiness produces within the standards established by law. The presence of total and fecal coliforms in 100 % of samples and the presence of Staphylococcus aureus in one of the pieces of cheese and Salmonella sp. in one of salamis samples were detected. In samples of utensils and air, high contamination was detected, which proves that there is not a good hygiene of the environment and the material used. When attempting to improve the condition of preparing food by applying GMP, no agribusiness had adapted to the recommendations madden, which did not result in improving the microbiological quality of the food they produce.