Presença de coliformes totais e termotolerantes em sucos de frutas cítricas

RESUMO A falta de higienizacao das maos, de frutas e a utilizacao de utensilios de cozinha mal lavados, podem ocasionar a contaminacao por coliformes totais e termotolerantes quando nao sao utilizados os procedimentos padronizados para garantir a qualidade sanitaria dos alimentos estabelecidos pelo Manual de Boas Praticas de Fabricacao (BPF). O objetivo deste estudo foi verificar atraves da analise microbiologica a presenca de coliformes totais e termotolerantes em sucos de limao e laranja servidos em bares e restaurantes no municipio de Curitiba – PR. Foram comprados sucos de laranja ou limao de 10 estabelecimentos escolhidos aleatoriamente na regiao central do municipio. As analises microbiologicas foram realizadas utilizando o metodo Petrifilm ® para contagem de coliformes totais e termotolerantes em alimentos. Das amostras verificadas foram confirmadas a presenca de coliformes totais em todos os sucos analisados e contaminacao por coliformes termotolerantes em 3 amostras. Todas estao de acordo com os padroes microbiologicos vigentes na RDC 12/2001, sendo considerados sucos proprios para consumo. Destaca-se que com base nos resultados da elevada concentracao de coliformes totais, confirma-se, que ha deficiencia na higiene no preparo dos sucos, sugerindo-se maiores cuidados nas boas praticas de fabricacao principalmente na higiene pessoal dos manipuladores, higienizacao dos utensilios e das maquinas extratoras. Palavras chave: Microbiologia de alimentos; Coliformes; Analise microbiologica; Frutas; Sucos. ABSTRACT The lack of hands and fruit hygienization as well as the use of badly washed kitchen appliances can cause the total and thermotolerant coliforms contamination when the standard procedures to assure food sanitary safety stablished by Good Manufacturing Practices Manual (GMP) are not followed. The objective of the following study was to verify, through a microbiological analysis, the presence of total and thermotolerant coliforms in lime and orange juice served in bars and restaurants in Curitiba, PR, Brazil. Some lime and orange juice were purchased in 10 places randomly chosen within the city downtown. The biological analysis was done using the Petrifilm ® method to count total and thermotolerant coliforms in food. Among the samples, there were total coliforms in all analyzed juice and there was a thermotolerant coliform contamination in three samples. All samples follow the microbiological standards within the RDC 12/2001 though they are considered proper for consumption. Based on the results it is visible the high concentration of total coliforms, which denotes a hygiene deficiency regarding the preparation of the juice. It suggests more care on Good Manufacturing Practices especially regarding the personal hygiene of who handles the food, the hygienization of appliances and the juice machines. Key words: Food Microbiology; Coliforms; Microbiological analysis; Fruit; Juice.