Scrutiny of Microorganisms in Fermented Milk Beverage and Water from Dairy under State Inspection

Abstract

The aim of the study was to examine microorganisms in samples of fer mented milk beverage and water from dairy under state inspection. In a dairy located in the Rec &#244 ncavo of Bahia, fifteen samples of fermented milk beverage were collected, corresponding to three different batches, and six water samples , two from each point of use in the industry: Point 1 — Sanitary barrier; Point 2 — Internal faucet for cleaning surfaces and utensils; Point 3 — Drinking fountain for employees. All samples were submitted to microbiological research of total coliforms, Escherichia coli and Aeromonas spp. In the water samples, there was also quantification of heterotrophic bacteria and analysis of free residual chlorine. The fermented milk beverage samples did not show growth of total coliforms, E. coli and Aeromonas spp. With regard to water, no sample showed measurable levels of free residual chlorine, while in the microbiolog ical analysis the count of heterotrophic bacteria in the drinking water exceeded the limit established by legislation (5.6 × 10 2 CFU &#46 mL -1 ). In addition, the water from the sanitary barrier revealed total coliforms above the allowed value (1.3 × 10 1 CFU &#46 100 mL -1 ) and showed contamination by Aeromonas spp. (7.0 × 10 1 CFU &#46 mL -1 ). Thus, it can be inferred that, although t he fermented milk beverage did not present the investigated microorganisms, the water used by the industry showed microbial contamination, and due to its participation in the entire production process, water quality control is extremely important to prevent contamination of the food handler and the final product, preventing the spread of diseases and harm to public health.