Evaluation of the hygienic-sanitary conditions of a dairy localized in the Island of São Luís, Maranhão

Abstract

The product quality is a competitive advantage that plays a differential role among companies. In the food industry, which is based on the Quality Management System, such as Good Manufacturing Practices (GMP), which cover the hygiene procedure, aiming at food safety. In view of the above, the aim of this study was to evaluate the hygienic-sanitary conditions of a selected dairy from the São Luís Island - MA. An application of the checklist was performed, swab collection from the hands of the manipulators and equipment and the collection of water and yogurt for microbiological analysis. After this step, a training was performed for food handlers and finally, new collections and microbiological analysis were performed. All the microbiological analysis performed were satisfactory, except for the water sample, one before and again for training. It can be verified that the hygienic-sanitary condition of the dairy was good. However, after a lecture and new microbiological analyzes, improvements were observed in the results.

Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba

“…The values of total coliforms varied from <0.3 to 2.3 MLN/mL and from < 0.3 to 1.5 MLN/mL for thermotolerant coliforms. Such data corroborate those found by Candeira et al (2020) and Figueiredo et al (2016), who found satisfactory results for workers' hands in a dairy farm in the state of Pará. Concerning equipment and utensils, all dairies in this study are within the standards.…”

“…Values varied from <0.3 to 24 for total coliforms and thermotolerant, corroborating Candeira et al (2020), who found satisfactory results while evaluating a dairy farm's equipment.…”