RESUMONos últimos anos, houve aumento da popularidade das bebidas lácteas fermentadas em virtude de benefícios nutricionais, praticidade de seu consumo e baixo custo do produto para o fabricante e consequente redução do preço final para o consumidor. Durante o processo de fabricação, estes produtos podem estar sujeitos a fontes de contaminação microbiana. Neste estudo foi investigada a microbiota contaminante em bebidas lácteas fermentadas produzidas por pequenas e médias empresas, empregandose análises de contagem de fungos filamentosos e leveduriformes, determinação do Número Mais Provável (NMP) de coliformes totais e termotolerantes, pesquisa de Escherichia coli e de Salmonella spp. e determinação dos valores de pH. Apesar de ausência de Salmonella spp., houve elevada frequência de fungos filamentosos e leveduriformes, tendo sido detectada E. coli em cinco amostras (16,67 %); e as amostras foram classificadas como "produtos em condições sanitárias insatisfatórias". Por conseguinte, sugere-se que programas de qualidade, como as Boas Práticas de Fabricação (BPF) e Análise de Perigos e Pontos Críticos de Controle (APPCC) sejam introduzidas e empregadas pelos produtores de alimentos, para prevenir riscos de contaminação, a fim de oferecer produtos seguros para o consumidor. Palavras-chave. qualidade microbiológica, produtos lácteos, coliformes, fungos filamentosos e leveduriformes. ABSTRACTLately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market price to the consumers. During the manufacturing process, these products can be susceptible to microbiological contamination. The present study investigated the contaminant microbiota in fermented dairy beverages produced by small-and medium-sized companies, by means of analyses on moulds and yeasts counting, determination of the Most Probable Number (MPN) of total and thermo tolerant coliforms, Escherichia coli and Salmonella spp. detection, and determination of pH value. In spite of the absence of Salmonella spp., a high counts of yeasts and moulds were found, and E. coli was detected in five samples (16.67 %); and the sample were classified as "products in poor sanitary conditions", because they showed thermo-tolerant coliforms counting higher than the standard established by the legislation in force. Therefore, quality programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) should be employed to prevent any contamination risk, in order to provide safe products to consumers. Keywords. microbiological quality, dairy products, coliforms, yeasts and moulds.
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