Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil

Eliandra Mirlei Rossi; Diane Scapin; Monica Lourdes Rosanelli; Jessica Fernanda Barreto Honorato; Larissa Menezes Kochhann

doi:doi:10.11648/j.ijmb.20190404.11

Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil

Eliandra Mirlei Rossi, Diane Scapin, Monica Lourdes Rosanelli, Jessica Fernanda Barreto Honorato, Larissa Menezes Kochhann

Published in International Journal of Microbiology and Biotechnology (Volume 4, Issue 4)

Received: 31 August 2019 Accepted: 29 September 2019 Published: 15 October 2019

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Abstract

The foodborne diseases are responsible for high economic looses and expressive social problems, which makes the microbiological quality of foods an important aspect of public health. Good Manufacturing Practices (GMP) training courses have been used in order to prevent foodborne diseases. The aim of this study was to evaluate the microbiological quality of artesian food and evaluation of good manufacturing practice in the far west region of Santa Catarina, Brazil. 88 samples of food of animal origin (meat products, fish and fishery products and cattle milk and derivatives) originated and marketed by agroindustries in this region were collected. Microbiological analysis was carried out in accordance with the recommendation and requirement of the RDC 12, from January 2001 and the methodology prescribed by Instruction No. 62, from August 26th, 2003 by the Brazilian Ministry of Agriculture, Livestock and Supply. Afterwards, the evaluation of good manufacturing practice in these establishments was done. Then, the training at the University’s Microbiology laboratory was carried out based on practical and theoretical instructions for 8 hours. From the 88 samples analysed, 21 (23.86%) were within the allowed standards established by legislation. Of those, 13 (14.77%) were from meat and meat products (salami, sausage, bacon, black pudding and crackling) and 8 (9.09%) cattle milk products (cheese, pasteurized heavy cream, cream chesse and milk). The fish and fishery products were not contaminated. The most frequent isolated microorganisms were fecal coliforms, which 10 (47.62%) samples had contaminations above the allowed standard, followed by positive Staphylococcus coagulase 07 (33.33%) samples, and 4 (19.05%) were contaminated by both microorganisms. Salmonella sp., Listeria monocytogenes and Clostridium suphate-reducers were not isolated in any sample analysed. Good manufacturing practices were evaluated by applying a "check list", elaborated in accordance to the recommendations of the RDC No. 275 Resolution from October 21st, 2002. Through this questionnaire it was shown that 53.65% of agroindustries were appropriated to the legislation, 27.73% were not in accordance and for 18.33% of the industries it was not possible to evaluate, due to not performing the activities described in the "check list". Thus, there is a need to maintain training programs for producers in order to improve the microbiological quality of foods produced by such agroindustries and marketed in the region.

Published in	International Journal of Microbiology and Biotechnology (Volume 4, Issue 4)
DOI	10.11648/j.ijmb.20190404.11
Page(s)	113-120
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Artisanal Food, Contaminated Food, Manipulation, Agroindustries

References

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Eliandra Mirlei Rossi, Diane Scapin, Monica Lourdes Rosanelli, Jessica Fernanda Barreto Honorato, Larissa Menezes Kochhann. (2019). Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil. International Journal of Microbiology and Biotechnology, 4(4), 113-120. https://doi.org/10.11648/j.ijmb.20190404.11

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ACS Style

Eliandra Mirlei Rossi; Diane Scapin; Monica Lourdes Rosanelli; Jessica Fernanda Barreto Honorato; Larissa Menezes Kochhann. Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil. Int. J. Microbiol. Biotechnol. 2019, 4(4), 113-120. doi: 10.11648/j.ijmb.20190404.11

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AMA Style

Eliandra Mirlei Rossi, Diane Scapin, Monica Lourdes Rosanelli, Jessica Fernanda Barreto Honorato, Larissa Menezes Kochhann. Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil. Int J Microbiol Biotechnol. 2019;4(4):113-120. doi: 10.11648/j.ijmb.20190404.11

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@article{10.11648/j.ijmb.20190404.11,
  author = {Eliandra Mirlei Rossi and Diane Scapin and Monica Lourdes Rosanelli and Jessica Fernanda Barreto Honorato and Larissa Menezes Kochhann},
  title = {Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {4},
  number = {4},
  pages = {113-120},
  doi = {10.11648/j.ijmb.20190404.11},
  url = {https://doi.org/10.11648/j.ijmb.20190404.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20190404.11},
  abstract = {The foodborne diseases are responsible for high economic looses and expressive social problems, which makes the microbiological quality of foods an important aspect of public health. Good Manufacturing Practices (GMP) training courses have been used in order to prevent foodborne diseases. The aim of this study was to evaluate the microbiological quality of artesian food and evaluation of good manufacturing practice in the far west region of Santa Catarina, Brazil. 88 samples of food of animal origin (meat products, fish and fishery products and cattle milk and derivatives) originated and marketed by agroindustries in this region were collected. Microbiological analysis was carried out in accordance with the recommendation and requirement of the RDC 12, from January 2001 and the methodology prescribed by Instruction No. 62, from August 26th, 2003 by the Brazilian Ministry of Agriculture, Livestock and Supply. Afterwards, the evaluation of good manufacturing practice in these establishments was done. Then, the training at the University’s Microbiology laboratory was carried out based on practical and theoretical instructions for 8 hours. From the 88 samples analysed, 21 (23.86%) were within the allowed standards established by legislation. Of those, 13 (14.77%) were from meat and meat products (salami, sausage, bacon, black pudding and crackling) and 8 (9.09%) cattle milk products (cheese, pasteurized heavy cream, cream chesse and milk). The fish and fishery products were not contaminated. The most frequent isolated microorganisms were fecal coliforms, which 10 (47.62%) samples had contaminations above the allowed standard, followed by positive Staphylococcus coagulase 07 (33.33%) samples, and 4 (19.05%) were contaminated by both microorganisms. Salmonella sp., Listeria monocytogenes and Clostridium suphate-reducers were not isolated in any sample analysed. Good manufacturing practices were evaluated by applying a "check list", elaborated in accordance to the recommendations of the RDC No. 275 Resolution from October 21st, 2002. Through this questionnaire it was shown that 53.65% of agroindustries were appropriated to the legislation, 27.73% were not in accordance and for 18.33% of the industries it was not possible to evaluate, due to not performing the activities described in the "check list". Thus, there is a need to maintain training programs for producers in order to improve the microbiological quality of foods produced by such agroindustries and marketed in the region.},
 year = {2019}
}

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TY - JOUR
T1 - Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil
AU - Eliandra Mirlei Rossi
AU - Diane Scapin
AU - Monica Lourdes Rosanelli
AU - Jessica Fernanda Barreto Honorato
AU - Larissa Menezes Kochhann
Y1 - 2019/10/15
PY - 2019
N1 - https://doi.org/10.11648/j.ijmb.20190404.11
DO - 10.11648/j.ijmb.20190404.11
T2 - International Journal of Microbiology and Biotechnology
JF - International Journal of Microbiology and Biotechnology
JO - International Journal of Microbiology and Biotechnology
SP - 113
EP - 120
PB - Science Publishing Group
SN - 2578-9686
UR - https://doi.org/10.11648/j.ijmb.20190404.11
AB - The foodborne diseases are responsible for high economic looses and expressive social problems, which makes the microbiological quality of foods an important aspect of public health. Good Manufacturing Practices (GMP) training courses have been used in order to prevent foodborne diseases. The aim of this study was to evaluate the microbiological quality of artesian food and evaluation of good manufacturing practice in the far west region of Santa Catarina, Brazil. 88 samples of food of animal origin (meat products, fish and fishery products and cattle milk and derivatives) originated and marketed by agroindustries in this region were collected. Microbiological analysis was carried out in accordance with the recommendation and requirement of the RDC 12, from January 2001 and the methodology prescribed by Instruction No. 62, from August 26th, 2003 by the Brazilian Ministry of Agriculture, Livestock and Supply. Afterwards, the evaluation of good manufacturing practice in these establishments was done. Then, the training at the University’s Microbiology laboratory was carried out based on practical and theoretical instructions for 8 hours. From the 88 samples analysed, 21 (23.86%) were within the allowed standards established by legislation. Of those, 13 (14.77%) were from meat and meat products (salami, sausage, bacon, black pudding and crackling) and 8 (9.09%) cattle milk products (cheese, pasteurized heavy cream, cream chesse and milk). The fish and fishery products were not contaminated. The most frequent isolated microorganisms were fecal coliforms, which 10 (47.62%) samples had contaminations above the allowed standard, followed by positive Staphylococcus coagulase 07 (33.33%) samples, and 4 (19.05%) were contaminated by both microorganisms. Salmonella sp., Listeria monocytogenes and Clostridium suphate-reducers were not isolated in any sample analysed. Good manufacturing practices were evaluated by applying a "check list", elaborated in accordance to the recommendations of the RDC No. 275 Resolution from October 21st, 2002. Through this questionnaire it was shown that 53.65% of agroindustries were appropriated to the legislation, 27.73% were not in accordance and for 18.33% of the industries it was not possible to evaluate, due to not performing the activities described in the "check list". Thus, there is a need to maintain training programs for producers in order to improve the microbiological quality of foods produced by such agroindustries and marketed in the region.
VL - 4
IS - 4
ER -

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Author Information

Eliandra Mirlei Rossi

Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, S?o Miguel do Oeste, Brasil
Diane Scapin

Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, S?o Miguel do Oeste, Brasil
Monica Lourdes Rosanelli

Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, S?o Miguel do Oeste, Brasil
Jessica Fernanda Barreto Honorato

Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, S?o Miguel do Oeste, Brasil
Larissa Menezes Kochhann

Departamento de Ciências da vida e da Saúde, Universidade do Oeste de Santa Catarina, S?o Miguel do Oeste, Brasil

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APA Style

Eliandra Mirlei Rossi, Diane Scapin, Monica Lourdes Rosanelli, Jessica Fernanda Barreto Honorato, Larissa Menezes Kochhann. (2019). Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil. International Journal of Microbiology and Biotechnology, 4(4), 113-120. https://doi.org/10.11648/j.ijmb.20190404.11

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ACS Style

Eliandra Mirlei Rossi; Diane Scapin; Monica Lourdes Rosanelli; Jessica Fernanda Barreto Honorato; Larissa Menezes Kochhann. Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil. Int. J. Microbiol. Biotechnol. 2019, 4(4), 113-120. doi: 10.11648/j.ijmb.20190404.11

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AMA Style

Eliandra Mirlei Rossi, Diane Scapin, Monica Lourdes Rosanelli, Jessica Fernanda Barreto Honorato, Larissa Menezes Kochhann. Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil. Int J Microbiol Biotechnol. 2019;4(4):113-120. doi: 10.11648/j.ijmb.20190404.11

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@article{10.11648/j.ijmb.20190404.11,
  author = {Eliandra Mirlei Rossi and Diane Scapin and Monica Lourdes Rosanelli and Jessica Fernanda Barreto Honorato and Larissa Menezes Kochhann},
  title = {Microbiological Evaluation of Artisanal Food Quality and of Good Manufacturing Practice in Agroindustries of the Far West Region of Santa Catarina, Southern Brazil},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {4},
  number = {4},
  pages = {113-120},
  doi = {10.11648/j.ijmb.20190404.11},
  url = {https://doi.org/10.11648/j.ijmb.20190404.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20190404.11},
  abstract = {The foodborne diseases are responsible for high economic looses and expressive social problems, which makes the microbiological quality of foods an important aspect of public health. Good Manufacturing Practices (GMP) training courses have been used in order to prevent foodborne diseases. The aim of this study was to evaluate the microbiological quality of artesian food and evaluation of good manufacturing practice in the far west region of Santa Catarina, Brazil. 88 samples of food of animal origin (meat products, fish and fishery products and cattle milk and derivatives) originated and marketed by agroindustries in this region were collected. Microbiological analysis was carried out in accordance with the recommendation and requirement of the RDC 12, from January 2001 and the methodology prescribed by Instruction No. 62, from August 26th, 2003 by the Brazilian Ministry of Agriculture, Livestock and Supply. Afterwards, the evaluation of good manufacturing practice in these establishments was done. Then, the training at the University’s Microbiology laboratory was carried out based on practical and theoretical instructions for 8 hours. From the 88 samples analysed, 21 (23.86%) were within the allowed standards established by legislation. Of those, 13 (14.77%) were from meat and meat products (salami, sausage, bacon, black pudding and crackling) and 8 (9.09%) cattle milk products (cheese, pasteurized heavy cream, cream chesse and milk). The fish and fishery products were not contaminated. The most frequent isolated microorganisms were fecal coliforms, which 10 (47.62%) samples had contaminations above the allowed standard, followed by positive Staphylococcus coagulase 07 (33.33%) samples, and 4 (19.05%) were contaminated by both microorganisms. Salmonella sp., Listeria monocytogenes and Clostridium suphate-reducers were not isolated in any sample analysed. Good manufacturing practices were evaluated by applying a "check list", elaborated in accordance to the recommendations of the RDC No. 275 Resolution from October 21st, 2002. Through this questionnaire it was shown that 53.65% of agroindustries were appropriated to the legislation, 27.73% were not in accordance and for 18.33% of the industries it was not possible to evaluate, due to not performing the activities described in the "check list". Thus, there is a need to maintain training programs for producers in order to improve the microbiological quality of foods produced by such agroindustries and marketed in the region.},
 year = {2019}
}

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