Principais fatores microbiológicos e físico-químicos que influenciam na deterioração do leite crú: uma revisão bibliográfica

Abstract

This study analyzes, through a narrative literature review, the main microbiological and physicochemical factors influencing the deterioration of raw milk in Brazil, considering the impacts of these parameters on food safety and industrial processes. Scientific publications, regulations, and technical documents especially from 2010 to 2026 were consulted using the SciELO, CAPES Portal, Google Scholar, Embrapa, and PubMed databases. The results show that spoilage microorganisms, especially psychrotrophic bacteria and their heat-resistant enzymatic products, as well as coliforms, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes, are directly associated with hygiene failures during milking, refrigeration problems, and inadequate animal management. The physicochemical parameters most susceptible to deterioration were titratable acidity and fat content. Antibiotic residues were also identified as a relevant concern for public health and dairy product manufacturing. A comparison with regulatory standards from the United States (PMO/FDA) and the European Union (EC 853/2004, consolidated in 2026) shows that the Brazilian limit for Standard Plate Count is three times more permissive than those adopted by these countries, representing an opportunity for advancement in the sector. Continuous improvement of raw milk quality in Brazil depends on the integration of technical assistance, sanitary education, economic incentives, and accessible technologies.