Acompanhamento microbiológico e físico-químico de produtos à base de banana-verde: atuação do tecnólogo em alimentos no controle de qualidade

Abstract

Green Banana Biomass (GBB) is the production of green banana pulp through technological processes, as it is a widely consumed fruit that is easy and cost-effective, and small entrepreneurs have made processing their source of income. When manufacturing a food, good handling practices should be taken into account, but in small groups and / or associations, handling techniques do not follow the technical precepts and follow-up for these actions, which enables food contamination. Thus in this study, the microbiological and physical chemical monitoring of 5 samples of BBV was performed, being 3 of the same production batch, 1 samples that presented fungal contamination, and 1 sample after one year of manufacture. BBV was produced in the project “Super Functional Flavor” linked to the secretary of women, Apucarana-PR. Microbiological analyzes found contamination by filamentous fungi, positive coagulase Staphylococcus and high total mesophyll count in one sample. The physical chemical analysis showed that the products do not present a uniformity pattern in their composition / production. It was concluded that it is necessary to continue the guidelines of good manufacturing practices and monitoring, applying standardization tests and production yield, study life.