Microbiological evaluation of fresh milk and pasteurized milk sold in the municipality of Benevides-PA

Abstract

Milk is a food with high nutritional value, as it has in its constitution water, proteins, carbohydrates, lipids, vitamins and minerals. Because of its composition is rich in nutrients, it is a highly perishable food, being very susceptible to changes in pathogens and spoilage microorganisms. Thus, this work aims to analyze the microbiological quality of fresh milk and pasteurized milk sold in the city of Benevides-PA. standard counting microbiological analyzes were performed of mesophilic aerobic bacteria, coliforms Total coliforms and thermotolerant. All analyzes followed the methodology described in Instruction No. 62, of August 26, 2003, the Ministry of Agriculture, Livestock and Supply. The means of microbiological results showed that the samples of fresh milk showed maximum count of thermotolerant coliforms and totals. In contrast, there was no contamination of coliforms in any pasteurized milk sample. The standard count results mesophilic aerobic bacteria, it was found that the average for the samples of fresh and pasteurized milk was 4 × 10⁴ UFC/mL and 6.1 × 10² UFC/mL, respectively. Despite the presence of these microorganisms, samples are within permitted by Normative Instruction 51. Given the results, it can be seen the importance of using pasteurization as heat treatment to ensure the quality of raw material.