| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1006-1 | ||||
Resumo:The stage of obtaining milk is one of the most important in the production chain, since the yield and shelf life of dairy products are interconnected with the hygienic-sanitary conditions of the milking equipment, the milker and the animal's health. In view of this, the present work aimed to monitor the quality of raw milk on a school farm. The school farm, located in the municipality of Santo Antônio do Leverger-MT, has a dairy cattle sector, as well as a mechanized milking machine, closed circuit and refrigeration tank. Ten samples of raw milk were collected in sterile bottles of 250 mL, and transported to the microbiology laboratory. The research was conducted during the month of April and the microbiological quality of the milk was monitored. For this, the samples were submitted to analysis and counting of mesophilic bacteria, enterobacteriaceae, molds and yeasts, Staphylococcus spp, and presence/absence of Salmonella spp. The results showed that mesophilic bacteria had an average count of 4.45 log CFU/mL, meeting the national legislation in force (Normative Instruction No. 76 of 2018). Regarding the values for enterobacteriaceae, molds and yeasts, an average of 3.38 and 3.37 log CFU/mL was found, respectively. The average for Staphylococcus spp. count was 4.28 log CFU/mL, found in 2 samples (20%), indicating possible manipulation failures in one or more stages of milk production. However, no sample presented Salmonella spp. Although national legislation does not regulate microorganisms such as enterobacteriaceae, Staphylococcus and Salmonella spp, bodies such as the International Commission on Microbiological Specifications for Foods (ICMSF) recommend as acceptable the maximum count at 2 log CFU/ml for enterobacteriaceae and
Staphylococcus aureus in raw milk. We understand that the pathogen Salmonella spp should be absent. The presence of these microorganisms is of concern from a technological point of view, and in relation to public health, as they pose risks to consumer health if used to manufacture raw products (such as cheeses). The presence of these microorganisms can be attributed to failures in the handling of animals during the milking process, such as the lack of hand hygiene of the milkers and inadequate handling of the liner assembly. In view of this, it is necessary to take hygienic care when obtaining raw material, permanent training of handlers (milkers), regarding the handling of animals and equipment at the time of milking, as well as monitoring the quality of milk in order to seek control and reduction of the initial microbial load. Palavras-chave: Staphylococcus spp, Salmonella spp, enterobacteriaceae, fresh milk | |||||