Resumo: Produtos minimamente processados têm sido descrito como produtos manipulados, preparados, embalados e distribuídos, que passam por procedimentos como seleção, limpeza, lavagem, descascamento e corte que não comprometem suas características organolépticas e agreguem valor aos mesmos. Alguns desses procedimentos podem proporcionar lesões que resultam em aceleração da respiração, produção de etileno, senescência, amadurecimento, deterioração e uma contaminação microbiológica. Partindo desse pressuposto, esse trabalho tem como objetivo verificar
The quality of milk is directly linked to a reduced number of deteriorating microorganisms, low somatic cell count and absence of pathogens. Therefore, the objective of this study was to evaluate the microbiological quality of type C pasteurized milk, marketed in the Cariri region, in the state of Ceará. The Most Probable Number (MPN) of Coliforms at 45°C and the presence of Salmonella spp were determined, according to the limits established by the Resolution of the Collegiate Board (RCD) number 12, 02/2001. 33 samples of pasteurized type C milk sold in commercial establishments, including supermarkets and bakeries, were collected in different cities in the state of Ceará. The results showed that 39.40%, equivalent to 13 of the samples, were outside the standards established by the current legislation regarding the coliform count at 45°C. Regarding the analysis of Salmonella spp. all samples showed absence of the microorganism.
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