Caracterização microbiológica e físico-química de refrescos comercializados em Belo Horizonte, Minas Gerais

Abstract

Currently, it has been verified an increase in the marketing of refreshments in commercially run establishments, including bars, bakeries and restaurants. This increase is due the practicality of these beverages, which can be prepared quickly and can leave in dispensers under refrigeration, denominated ´´refresqueiras´´. However, there are a few studies about the microbial populations present as well of evaluation of physical-chemical properties of these beverages. The aims of this work were to determinate the indicator microorganisms of hygienic-sanitary quality and contaminant microorganisms, as well to evaluate the physical-chemical parameters as total titratable acidity, pH, total soluble solids and density. A total of sixty samples of refreshments, twenty of the orange , twenty in cashew and twenty in grape were collected in bars, bakeries and restaurants of Belo Horizonte, Minas Gerais. The refreshments corresponded to the beverages prepared from the reconstitution of powdered orange, cashew and grape flavor refreshments and from concentrate juice of cashew flavor. The densities of total coliforms and thermotolerant coliforms obtained in 33 and 27 samples, respectively, and the highs counts of mesophilic microorganisms suggest unsatisfactory hygienic-sanitary quality. Staphylococcus coagulase negative were found in 24 samples and staphylococcal enterotoxin A (SEA) in two of eight pools tested. These results indicate hygienic failures by the handlers and risk to the health of the consumers. High counts of yeasts were also observed in the collected samples and 396 isolates were obtained from the 60 samples. From the 356 yeasts identified were obtained 47 species. Several yeast species identified in this work are spoilage of food and beverages and also opportunistic pathogens. Twenty-three yeast species with growth at 37°C were tested for susceptibility to the antifungal agents fluconazole, itraconazole and amphotericin B. Three species showed resistance to fluconazole, one to itraconazole and seven to amphotericin B. The physical-chemical parameters found were, generally, into intervals obtained by other authors. However, it was verified high content of total soluble solids, due, the addition of sugar in excess. The absence of minimum and maximum values of identity and quality for refreshments ready for consumption limit a better evaluation of the physical-chemical parameters obtained