OLIVEIRA, I. B.; http://lattes.cnpq.br/3837252120213427; OLIVEIRA, Itatyane Batista de.
Resumen:
Although it is considered microbiologically safe due to its physicochemical characteristics, honey is not a sterile food, and is prone to the presence of undesired microorganisms in a contamination route that begins at the beginning of the management and extends to all other stages of processing. Therefore, knowledge about the microbiological quality of this product becomes essential. Therefore, the objective was to evaluate the hygienic-sanitary conditions of commercialized honey in eight municipalities located in the interior of Paraíba. For this, 32 samples were collected in the municipalities of Sousa, Pombal, Cajazeiras, Patos, Coremas, Catolé do Rocha, Santa Cruz and São João do Rio do Peixe. Samples were analyzed for the presence of Salmonella spp. (UFC/mL) and Filamentous fungi and yeasts (UFC/mL), according to the methodology described by Silva et al. (2010). The results obtained for Coliformes at 35ºC and at 45ºC varied from 0 to 1100 NMP/ml, in relation to the total count of Mesophyll aerobic bacteria and filamentous fungi and yeasts, the results were between 0 and 3.4x104UFC/mL and 0 and 5,5x102UFC/mL, respectively, in addition, presence of Salmonella sp. in samples from three cities analyzed. Therefore, the data obtained in this research reinforce the need for the implementation of good agricultural practices, good manufacturing practices and the adoption of strict criteria in hygienic-sanitary measures adopted in all processing, in order to raise the quality of honey produced and marketed in the backlands of Paraíba.
