Condições de produção, de comercialização e qualidade higiênico-sanitária do queijo minas frescal produzido em agroindústrias familiares do municipio de Viçosa

• Ano de defesa: 2009
• Autor(a) principal: Vinha, Mariana Barboza
• Orientador(a): Chaves, José Benício Paes
• Banca de defesa: Andrade, Nélio José de , Martins, Maurilio Lopes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Alimento seguro; Queijo minas; Boas práticas; Agroindústria familiar
• Palavras-chave em Inglês: Safe food; Minas frescal cheese; Good practices; Family agribusinesses
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2867

Cheese production by family agribusinesses is one of the most spread activities in rural area of Viçosa, Minas Gerais State, Brazil. It helps to increase family income. The objective of this study was to relate industry degree of Good Manufacturing Practices (GMP) adoption and hygienic conditions of commercialization of frescal cheeses produced by family agribusinesses of the Municipality of Viçosa, Minas Gerais, Brazil and cheese safety. This was made regarding the hygienic-sanitary quality of production and outlet environments and microbial quality of cheese samples. Importance of this activity to family income was studied trough a socioeconomic diagnosis of the families. The work was done with 12 family agribusinesses, six inspected by the Municipality Inspection Service (MIS) of Viçosa and six non inspected ones. Two samples of cheese were collected per agribusiness and season during the year in the production source, and at sale points, totaling 161 samples. Adoption of good production and commercialization practices were observed by applying a check list based on the legislation. Coliforms at 30 °C and at 45 °C, and estafilococos positive coagulase counts, research of Salmonella sp. and Listeria monocytogenes were done to evaluate hygienic-sanitary quality of cheese samples. Methods recommended by Brazilian ministery of agriculture trough Normative Instruction n. 62 of August 26, 2003 were used. Results were compared to regulatory requirements and samples were classified as appropriate or not, for human consumption. Only 41 % of inspected cheese plants presented adoption of good manufacturing practices (GMP), and 90 % of cheese samples were in disagreement with official requirements. These values were 37 % for producers with GMP and 95 % of samples in disagreement with official requirements for non inspected cheese plants. Salmonella sp. was not found in any sample. L. monocytogenes was detected in two out of 161 samples: one from inspected agribusiness and collected at outlet and another from non inspected agribusiness collected at cheese production plant. The high percentage of cheese samples in disagreement with official standard was associated with low adoption to GMP requirements. Non conformities observed at frescal cheeses commercialization sites justify the high percentage of samples in disagreement with official microbiological requirements. All cheese samples from inspected and non inspected cheese plants collected at commercialization outlets were in disagreement. The socioeconomic diagnosis indicated that yield from minas frescal cheese production activity was relevant for family economical sustainability. Total family income, varying from 25 % to 100 %, comes from cheese production. There is a need to implement good production practices in the agribusinesses studied to improve hygienic conditions in production and commercialization, to assure cheese quality, to improve economical sustainability of this activity and to protect consumer health.