MICROBIOLOGICAL EVALUATION OF DIFFERENT ENVIRONMENTS IN DAIRY OF THE REGION OF RIO POMBA-MG

Abstract

The industrial hygiene helps in obtaining a product which, in addition to the nutritional and sensory qualities, have a good hygienic and sanitary condi tion so as not to offer any risk to consumer heal th. This study aimed to evaluate the sanitary conditions of processing environments of cheese dairies in the region of Rio Pomba - MG. The samples were collected from ten dai ry environments to assess the microbiological conditions of the environment through sedimentat ion simple technique. For analysis of total plate count and enumeration of yeasts and molds, plates of Plate Count Agar and Potato Dext rose Agar were exposed a t points deemed cri tical . Then the plates were sealed and t ransported under refrigeration to the Laboratory of Microbiology, Insti tute Federal of Education, Science and Technology Southeastern of the Minas Gerais - Campus Rio Pomba. Analyses were performed in duplicate and three repl icat ions. The result s were evaluated by analysis of variance and submitted to the test Tukey at 5% significance when necessary. Considering the recommendations of APHA, dairy B, C and E would be in disagreement with the count of filamentous fungi and yeasts, although only the dai ry E have been differentiated (p> 0.05) of others. In addition, the dairy E, F, G, and I would also disagree on the count of aerobic mesophiles, although they differ (p> 0.05) only the dai ry E, probably because the dairy are located in the countryside near corrals and dust places.