Abstract
Fifty-five (55) samples from five municipalities in the Recôncavo from Bahia region were analyzed between May and July 2015 to evaluate the sanitary quality and the presence of pathogens of crude and processed bovine milk samples. Psichrotrophic, mesophilic and thermophile rates and the count of Escherichia coli, E. coli O157: H7 Staphylococcus aureus and Listeria monocytogenes were done by microbiological methods rapid detection. There was a greater contamination and presence of pathogens in the raw milk when compared to processed milk. However, total coliforms were detected in 14.28%, E. coli in 7.14% and E. coli O157: H7 in 2.04% of processed milk. The enforcement by authorities against the illegal sale of raw milk and the monitoring of steps in milk production up to marketing should be mandatory. Key words: Sanitary conditions, dairy industry, food safety.
Highlights
Total coliforms were detected in 14.28%, E. coli in 7.14% and E. coli O157: H7 in 2.04% of processed milk
When Norm 62 published on 29 December 2011 (Brasil, 2011) on refrigerated raw milk for processing is applied, it has been found that 80.95% of samples revealed mesophyll microorganisms, of which 76.47% were above the rate allowed by current legislation, or rather, 5.87 log CFU∕mL (Brasil, 2011)
High population of mesophyll microorganisms in the raw milk analyzed may be attributed to inadequate sanitary conditions during milking and mainly to lack of refrigeration in transport, storage and commercialization of the product
Summary
Brazilian law forbids selling of milk in natura, it is still common practice in Brazil, associated with cultural, regional and social factors (Bersot et al, 2010; Menezes et al, 2015).Dairies use thermal processes that reduce initial microbial load of raw milk, such as pasteurization and Ultra High Temperature (UHT), to commercialize safer food with regard to sanitary hygiene and shelf time increase, bur deficient hygiene conditions during milking, handling and conservation are the main factors for decrease in milk quality produced in Brazil (Menezes et al, 2015), damaging the countrys economic development in milk production.Such practice may be harmful to consumers health since milk is a good vector of pathogenic microorganisms which cause Food-Transmitted Diseases (FTD) (Claeys et al, 2013).Pathogenic bacteria in food is a matter of global food security. Dairies use thermal processes that reduce initial microbial load of raw milk, such as pasteurization and Ultra High Temperature (UHT), to commercialize safer food with regard to sanitary hygiene and shelf time increase, bur deficient hygiene conditions during milking, handling and conservation are the main factors for decrease in milk quality produced in Brazil (Menezes et al, 2015), damaging the countrys economic development in milk production Such practice may be harmful to consumers health since milk is a good vector of pathogenic microorganisms which cause Food-Transmitted Diseases (FTD) (Claeys et al, 2013). Rapid and accurate identification of pathogenic bacteria in food samples are important for food quality assurance and to find outbreaks of these bacteria (Bersot et al, 2010; Tamanini et al, 2011; Weschenfelder et al, 2016)
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