Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil
International Journal of Microbiology and Biotechnology
Volume 4, Issue 4, December 2019, Pages: 113-120
Received: Aug. 31, 2019; Accepted: Sep. 29, 2019; Published: Oct. 15, 2019
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Authors
Eliandra Mirlei Rossi, Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, São Miguel do Oeste, Brasil
Diane Scapin, Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, São Miguel do Oeste, Brasil
Monica Lourdes Rosanelli, Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, São Miguel do Oeste, Brasil
Jessica Fernanda Barreto Honorato, Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, São Miguel do Oeste, Brasil
Larissa Menezes Kochhann, Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, São Miguel do Oeste, Brasil
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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.
Keywords
Artisanal Food, Contaminated Food, Manipulation, Agroindustries
To cite this article
Eliandra Mirlei Rossi, Diane Scapin, Monica Lourdes Rosanelli, Jessica Fernanda Barreto Honorato, Larissa Menezes Kochhann, Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil, International Journal of Microbiology and Biotechnology. Vol. 4, No. 4, 2019, pp. 113-120. doi: 10.11648/j.ijmb.20190404.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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