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

Abstract

The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba. Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.

Microbial diversity in artisanal cheese produced and commercialized in Vale do Taquari in southern Brazil

“…The findings of Kačániová et al (2019) and Siqueira et al (2021) were quite similar to ours, as practically every sample presented some strain related to the Enterobacteriaceae family (genera Escherichia, Enterobacter, and Klebsiella), representing 15 (68.18%) of the total identified. E. coli was present in 50% of the samples analyzed and the most prevalent species (22.73%).…”

“…Developing artisanal cheese from raw milk is restricted to cheese dairies located in rural establishments certified as free from tuberculosis and brucellosis; these facilities must implement good milking and manufacturing practices, control water potability, and guarantee care during commercialization, transportation, and registration of the product. Siqueira et al (2021) evaluated the hygiene conditions of equipment, workers' hands, and raw and pasteurized milk in goat dairies in the Cariri region (Paraíba State, northeastern Brazil). The researchers collected 32 samples from four dairies and analyzed mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp., and Listeria monocytogenes in the receiving and pasteurization tanks, packaging machine, packaging, walls, workers' hand, and raw and pasteurized milk from each dairy.…”