Scrutiny of Microorganisms in Fermented Milk Beverage and Water from Dairy under State Inspection ()
ABSTRACT
The aim of the study was to
examine microorganisms in samples of fermented
milk beverage and water from dairy under state inspection. In a dairy located
in the Recôncavo of Bahia, fifteen samples of fermented milk beverage were collected, corresponding to three different batches,
and six water samples, two from each point of use in the industry: Point
1—Sanitary barrier; Point 2—Internal faucet for cleaning surfaces and
utensils; Point 3—Drinking fountain for employees. All samples were
submitted to microbiological research of total coliforms, Escherichia coli and Aeromonas spp. In the water samples, there was also quantification of heterotrophic
bacteria and analysis of free residual chlorine. The fermented milk beverage
samples did not show growth of total coliforms, E. coli and Aeromonas spp. With regard to water, no sample showed measurable levels of free residual
chlorine, while in the microbiological
analysis the count of heterotrophic bacteria in the drinking water exceeded the
limit established by legislation (5.6 × 102 CFU.mL-1).
In addition, the water from the sanitary barrier revealed total coliforms above
the allowed value (1.3 × 101 CFU.100 mL-1)
and showed contamination by Aeromonas spp. (7.0 × 101 CFU.mL-1). Thus, it can be inferred that,
although the fermented milk beverage did not
present the investigated microorganisms, the water used by the industry showed microbial contamination, and due to its participation in the entire production
process, water quality control is extremely important to prevent contamination
of the food handler and the final product, preventing the spread of diseases
and harm to public health.
Share and Cite:
Santos, K. and Barros, L. (2021) Scrutiny of Microorganisms in Fermented Milk Beverage and Water from Dairy under State Inspection.
Food and Nutrition Sciences,
12, 1008-1019. doi:
10.4236/fns.2021.1211074.
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