Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil

Eliandra Mirlei Rossi,Diane Scapin,Monica Lourdes Rosanelli,Larissa Menezes Kochhann,Jessica Fernanda Barreto Honorato

doi:10.11648/j.ijmb.20190404.11

Eliandra Mirlei Rossi, Diane Scapin + Show 3 more

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https://doi.org/10.11648/j.ijmb.20190404.11

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Abstract

The foodborne diseases are responsible for high economic looses and expressive social problems, which makes the microbiological quality of foods an important aspect of public health. Good Manufacturing Practices (GMP) training courses have been used in order to prevent foodborne diseases. The aim of this study was to evaluate the microbiological quality of artesian food and evaluation of good manufacturing practice in the far west region of Santa Catarina, Brazil. 88 samples of food of animal origin (meat products, fish and fishery products and cattle milk and derivatives) originated and marketed by agroindustries in this region were collected. Microbiological analysis was carried out in accordance with the recommendation and requirement of the RDC 12, from January 2001 and the methodology prescribed by Instruction No. 62, from August 26th, 2003 by the Brazilian Ministry of Agriculture, Livestock and Supply. Afterwards, the evaluation of good manufacturing practice in these establishments was done. Then, the training at the University’s Microbiology laboratory was carried out based on practical and theoretical instructions for 8 hours. From the 88 samples analysed, 21 (23.86%) were within the allowed standards established by legislation. Of those, 13 (14.77%) were from meat and meat products (salami, sausage, bacon, black pudding and crackling) and 8 (9.09%) cattle milk products (cheese, pasteurized heavy cream, cream chesse and milk). The fish and fishery products were not contaminated. The most frequent isolated microorganisms were fecal coliforms, which 10 (47.62%) samples had contaminations above the allowed standard, followed by positive Staphylococcus coagulase 07 (33.33%) samples, and 4 (19.05%) were contaminated by both microorganisms. Salmonella sp., Listeria monocytogenes and Clostridium suphate-reducers were not isolated in any sample analysed. Good manufacturing practices were evaluated by applying a check list, elaborated in accordance to the recommendations of the RDC No. 275 Resolution from October 21st, 2002. Through this questionnaire it was shown that 53.65% of agroindustries were appropriated to the legislation, 27.73% were not in accordance and for 18.33% of the industries it was not possible to evaluate, due to not performing the activities described in the check list. Thus, there is a need to maintain training programs for producers in order to improve the microbiological quality of foods produced by such agroindustries and marketed in the region.

Highlights

Microbiological contamination of food can occur by several factors such as improper handling and storage, crosscontamination between raw and processed products and the use of poorly cleaned utensils and materials [1,2]
Since contaminated food can cause outbreaks of foodborne disease (FBD) to consumers and is a major public health problem [3], they may be caused by various microorganisms, which can enter the human body through the ingestion of
The prevalence of the microorganisms identified was similar to that found in this study - 10 (47.62%) samples were higher than the standards for fecal coliform, 7 (33.33%) for S. positive coagulase and 4 (19.05%) of the samples were contaminated by both microorganisms

Summary

Introduction

Microbiological contamination of food can occur by several factors such as improper handling and storage, crosscontamination between raw and processed products and the use of poorly cleaned utensils and materials [1,2]. Since contaminated food can cause outbreaks of foodborne disease (FBD) to consumers and is a major public health problem [3], they may be caused by various microorganisms, which can enter the human body through the ingestion of. 114 Eliandra Mirlei Rossi et al.: Microbiological Evaluation of Artisanal Food Quality and Evaluation of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil contaminated water and food [4]. In Brazil, according to data provided by the Health Surveillance Secretary [6], from 2000 to 2017 there were 12.660 reported outbreaks of DTA. It is known, informally, that this number is much higher because most outbreaks are not reported. The microorganisms that were frequently isolated were Salmonella spp., Staphylococcus aureus, Bacillus cereus and Escherichia coli

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