Micro-organismos patogênicos e deteriorantes em chocolate artesanal ao leite

Talita Schneid Tejada; Priscila Alves Dias; Rita de Cássia dos Santos da Conceição; Cláudio Dias Timm

doi:10.53393/rial.2012.71.32409

Vol. 71 No. 1 (2012), BRIEF COMMUNICATION

Vol. 71 No. 1 (2012)

Pathogenic and deteriorative microorganisms in homemade milk chocolate

BRIEF COMMUNICATION

https://doi.org/10.53393/rial.2012.71.32409

Published 2012-01-01

Talita Schneid Tejada⁺⁻
Priscila Alves Dias⁺⁻
Rita de Cássia dos Santos da Conceição⁺⁻
Cláudio Dias Timm⁺⁻

Talita Schneid Tejada

Universidade Federal de Pelotas, Faculdade de Veterinária, Laboratório de Produtos de Origem Animal, Pelotas, RS

Priscila Alves Dias

Universidade Federal de Pelotas, Faculdade de Veterinária, Laboratório de Produtos de Origem Animal, Pelotas, RS

Rita de Cássia dos Santos da Conceição

Universidade Federal de Pelotas, Faculdade de Veterinária, Inspeção de Leite e Derivados, Pelotas, RS

Cláudio Dias Timm

Universidade Federal de Pelotas, Faculdade de Veterinária, Inspeção de Produtos de Origem Animal, Pelotas, RS

PDF (Português (Brasil))

Keywords

homemade chocolate
food microbiology
public health

How to Cite

1.

Tejada TS, Dias PA, Conceição R de C dos S da, Timm CD. Pathogenic and deteriorative microorganisms in homemade milk chocolate. Rev Inst Adolfo Lutz [Internet]. 2012 Jan. 1 [cited 2024 May 16];71(1):178-81. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32409

Abstract

The present study aimed at analyzing the microbiologic quality of homemade milk chocolate produced and marketed in the southern region of the State of Rio Grande do Sul. 40 samples were collected from the markets of this region. Salmonella isolation, and aerobic mesophiles, total coliforms, thermotolerant coliforms, mould and yeast, positive- coagulase Staphylococcus and sulfite-reducing clostridia counts were performed. 13 (32.5%) samples were unsuitable for human consumption. Of these, in 11 (27.5%) samples the yeast and mold counts were above the established limits; and 6 (17.5%) showed noncompliant results only in this parameter only. The second microbiological parameter mostly found was the total coliforms, and the counting values above those acceptable were detected in 5 (12.5%) samples. Only 1 sample showed Staphylococcus coagulase positive count above the established limit. Neither Salmonella nor sulfite-reducing clostridia were isolated from the analyzed samples. These data indicate that some hygienic problems have occurred, probably related to inadequate fabrication practices or the non-adoption of good practices of fabrication.

https://doi.org/10.53393/rial.2012.71.32409

PDF (Português (Brasil))

References

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