Microbiota fúngica anemófila em indústria de polpas de frutas: importância do controle higiênico sanitário.

Abstract

The anemophilous fungi can act as food contaminants causing deterioration, reduction of nutritional value changes in organoleptic quality of food. In pulp production scale, fruit-contamination may occur, resulting in problems for industry and even to consumers. This study aimed to promote the identification of the main genres of fungi present in the anemophilus microbiota in a fruit pulp industry, located in the interior of Paraíba, and describe all sectors involved in the production line and, from the results obtained, propose viable sanitary hygienic strategies to the local. For this purpose, the collection of fungal samples was performed in six different sectors and proceed to exposure of plates of Petri containing half Agar Sabouraud dextrose with chloramphenicol (0.5%). The plates were properly closed and incubated at 28 ° C for 7 days to count the colony forming units (CFU) and identification. The identification of fungi was realized through the macro analysis and micromorphology of the isolated colonies. 196 fungal colonies were isolated, making the identification of 13 distinct genres. To carry out the collection, the industry was divided in six different sectors according to the production flow: Sector I – receiving area of the feedstock; Sector II - processing and packaging area of fruit pulp; Sector III - freezing chamber; Sector IV - packaging area of pulp; Sector V - Cooling chamber and Sector VI - called free area. The genres of higher incidence of isolation were in descending order as follows: Cladosporium spp (142 CFU), followed by Mycelia sterilia (11 CFU), Rhizopus spp (9 CFU), Penicillium spp (9 CFU) and yeasts of the genre Candida (9 CFU). The sectors most fungal attachment were I and VI of the company. The results show the vulnerability of the air of the factory production line. In an attempt to minimize the probability of fungal contamination of fruits and fruit pulps was prepared Operational Standard Procedures. Thereby, this work can help to reduce the chances of microbiological contamination and bring opportunity to the company to adopt hygienic standards in accordance with the current legislation.