Avaliação microbiológica de sorvetes preparados com frutas tropicais comercializados em Belo Horizonte – Minas Gerais

• Ano de defesa: 2012
• Autor(a) principal: Gabriella Breder Lara Lima
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ICB - DEPARTAMENTO DE MICROBIOLOGIA; Programa de Pós-Graduação em Microbiologia; UFMG
• Palavras-chave em Português: Sorvetes; Segurança alimentar; Análise microbiológica; Leveduras; Microbiologia; Análise Microbiológica
• Link de acesso: http://hdl.handle.net/1843/77785

The ice creams are tasty food and can be produced from dairy bases or water with added sugars, fats, stabilizers, emulsifiers, colorings, and flavorings, as well as fresh fruit, fruit pulp and other ingredients which promote the palatability and product acceptance. However, poor hygiene, such fruits and absence of thermal treatment can contribute to the microbiota of the ice cream to influence the quality of the final product. The quality of ice cream is directly related to the origin of the various ingredients used for their manufacture as well as the procedures used during handling and storage of food. This study aimed to determine the densities of indicator microorganisms hygienic-sanitary quality required by the RDC 12/ANVISA, total count of psychrotrophic microorganisms, yeasts and molds, molecular identification and antifungal susceptibility testing of yeasts present in ice cream samples. A total of 51 samples prepared with five different flavors of tropical fruit ice creams were collected in Belo Horizonte, Minas Gerais, from July 2010 to January 2011. A questionnaire to observe good manufacturing practices was completed at the time of sample collection and allowed to characterize some flaws regarding the physical area outside the ice cream parlor, exposure for sale of the product and the relation of the ice cream vendor-handler. The thermotolerant coliform densities obtained in the samples and the high counts of psychrotrophic microorganisms suggest unsatisfactory hygienic and sanitary quality. Only one sample of ice cream water-based was positive for the presence of coagulase positive Staphylococcus, although the requirement of their research is just the ice cream from milk-based. The high counts of molds and yeasts were also observed in the samples. We obtained 299 yeast isolates from these 51 samples of ice cream and yeasts were identified to genus and species. Largely of the yeasts identified in this work are considered spoilage of foods and drinks, and some of them, potential opportunistic pathogens. The test sensitivity of the yeast predominant in each sample of ice cream that had growth at 37 °C showed three strains resistant to fluconazole (Torulaspora delbrueckii, Wickerhamomyces anomalus and Pichia kudriavzevii), two to itraconazole (Saccharomyces cerevisiae and W. anomalus) and three strains resistant to amphotericin B (Candida pararugosa and P. kudriavzevii).