Análisis microbiológicos para la implantación del sistema ARCPC/HACCP en una industria brasileña procesadora de arroz (Oryza Sativa L.)

Assurance of the food quality as consumer's guarantee is a goal to be reached. The application of the system of Hazard Analysis Control Critical Points (HACCP) during food's entire elaboration seems to be the appropriate measure. Potential Critical Control Points (CCP) are determined through food-flow diagram, which reflects the steps in the process susceptible to contamination or spoilage. After hygienic, microbial and parasitical analyses in each of the steps under control, potential control critical points are determined. In our case, after applying critical points hazard analysis control system to rice processing factory we evaluate the appropriateness of the results to Brazilian regulations. Though the product under study showed a very high hygienic quality, the number of parasites and impurities is replaced by the identification of potential control critical points. On the other hand, the numbers of mesophilic aerobic bacteria and yeasts during the drying step indicate the existence of a preventive critical point. The occurrence of coliforms in the parboiling steps lets us think that the source of this contamination can be the water used in those steps.