Good practices in milking to reduce microbiological contamination of milk in agreste of Pernambuco / Boas práticas de ordenha para redução da contaminação microbiológica do leite no agreste Pernambucano

In Pernambuco, as well as in the major part of Brazil, milk, especially in small dairy farms, is obtained in poor hygienic conditions, little technology and deficient sanitary control of animals. Raw milk presents low microbiologic quality, which compromises the product's composition, reduces its shelf life and can constitute risk to public health. Food quality and safety are related to the Good Manufacturing Pratices (GMP). Implementation of GMP results in reduction of the number of microorganisms in milk, leading to a better microbiologic quality and enhanced shelf life of the final product. The aim of this work was to evaluate the impact of implementation of Good Milking Practices on the improvement of microbiological quality of milk, aiming to achieve the standards established by Normative Instruction 51. Different practices of milking were applied in the main points of contamination, identified previously, in four dairy farms of Agreste of Pernambuco. The practices were evaluated through enumeration of indicator microorganisms mesophilic aerobes, psychrotrophics, coagulase positive staphylococci, total coliforms and Escherichia coli before and after the application of the practices. The practices adopted were: elimination of first three jets of milk, immersion of teats in chlorinated solution, vigorous cleaning and posterior inversion of buckets and cans for elimination of residual water. Results showed, with the application of the practices, means reduction of 99.9% for mesophilic aerobes microorganisms. The practices indicated are simple, efficient, of easy adoption in milking routine in any situation of technology at the dairy farms and do not require spends with installations.

Em Pernambuco, assim como na maior parte do país, o leite, sobretudo nas pequenas propriedades, é obtido em precárias condições higiênicas, com pouca tecnologia e deficiente controle sanitário dos animais. O leite cru apresenta baixa qualidade microbiológica, o que compromete a composição do produto, reduz sua vida de prateleira e pode constituir risco à saúde pública. A qualidade e a segurança dos alimentos estão associadas às boas práticas de produção (BPP). A implantação das BPP resulta na redução do número de microrganismos do leite levando a uma melhor qualidade microbiológica e maior vida de prateleira do produto final. O objetivo deste trabalho foi avaliar o impacto da implantação de boas práticas de ordenha na melhoria da qualidade microbiológica do leite, visando atingir os padrões estabelecidos pela Instrução Normativa 51. Foram aplicadas diferentes práticas de ordenha nos principais pontos de contaminação, identificados previamente, em quatro propriedades do Agreste Pernambucano. As práticas foram avaliadas através da enumeração de microrganismos indicadores aeróbios mesófilos, psicrotróficos, estafilococoscoagulase positivos, coliformes totais e Escherichia coli antes e após aplicação das práticas. As práticas adotadas foram: desprezo dos três primeiros jatos de leite, imersão dos tetos em solução clorada, higienização vigorosa e posterior inversão dos latões e baldes para eliminação da água residual. Os resultados demonstram com aplicação das práticas redução média de 99,9% de microrganismos aeróbios mesófilos no leite. As práticas indicadas são simples, eficientes, de fácil incorporação na rotina da ordenha em qualquer situação de tecnificação das propriedades e não requerem gastos com instalações.

Práticas de produção aplicadas no controle de contaminação microbiana na produção de leite cru / Producing practices applied on the control of microbiological contamination in raw milk production

A qualidade do leite cru é influenciada diretamente pelas condições de higiene na ordenha earmazenamento, bem como sanidade dos animais. Isso determina que a adoção de Boas Práticas de Produção éfundamental para obtenção de produtos final com baixas contagens microbianas, característica indicativa de boa qualidade. Visando avaliar a eficácia de práticas higiênicas durante o procedimento de ordenha em uma propriedade rural, pontos específicos foram selecionados e amostrados em duas etapas: uma fase inicial, com as práticas do produtor, e uma faseseguinte, em que práticas higiênicas específicas foram adotadas (soluções de cloro para pré-dipping, a 750ppm, e higiene de utensílios, a 300 ppm, além de descarte de primeiros jatos de leite). As amostras foram coletadas em 3 repetições em cada etapa e submetidas a contagens de aeróbios mesófilos (Petrifilm™ AC, 35ºC por 48h), psicrotróficos (superfície de ágar padrão de contagem, 7ºC por 10 dias), coliformes totais e Escherichia coli (Petrifilm™ EC, 35ºC por 48h). Osresultados finais obtidos foram comparados em cada etapa. Na etapa inicial os grupos identificados como principais contaminantes da linha de ordenha foram os aeróbios mesófilos e psicrotróficos, presentes em altos níveis nos tetos e leite dos animais. As práticas adotadas geraram redução da contaminação dos microrganismos indicadores pesquisados em vários pontos da linha de ordenha, indicando a eficácia das soluções de cloro para higienização de tetos dos animais eutensílios de ordenha.

The quality of raw milk is directly influenced by hygiene conditions during milking and storage, and also by animal sanity. Considering these characteristics, Good Producing Practices (GPP) must be adoptedsystematically in milk production in order to obtain final products with low microbial counts, what is indicative of quality. A dairy farm was selected to evaluate the efficiency of some GPP during milking process, when milk and surface samples were collected from specific milking steps in two stages: a first one, when hygienic procedures from the farmers were conducted, and a following one, when specific hygienic procedures were adopted (chlorine solutions for pre-dipping, at 750ppm, and utensils cleaning, at 300ppm, and discard of the forestrip milk). The samples were collected in threerepetitions in each phase and submitted to microbiological analysis of mesophilic aerobes (Petrifilm™ AC, 35ºC for 48h),psychrotrophics (surface of plate count agar, 7ºC for 10 days), total coliforms e Escherichia coli (Petrifilm™ EC, 35ºC for48h). The final results were then compared in each phase. At the initial phase, mesophilic aerobes and psychrotrophics were identified as the main contaminants of milking procedure by their high levels in the teats and milk. The adopted procedures generated reduction of microbial contamination in several sampling points, indicating the efficacy of chlorine solutions for hygiene of teats and milking utensils.

Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.

This study aimed to characterize the microbiological quality and safety of raw milk and soft cheese, verifying possible associations between microbial populations, and the detection of lactic acid bacteria (LAB) with antagonistic activity against foodborne pathogens. Raw milk (n = 36) and soft cheese (n = 18) samples were collected and submitted for the analysis of mesophilic aerobes, total coliforms, Escherichia coli, LAB, coagulase-positive Staphylococcus (CPS), Listeria monocytogenes, and Salmonella spp. In all, 389 LAB isolates were randomly selected and submitted for antagonistic tests against L. monocytogenes, St. aureus, Salmonella Typhimurium, and Lactobacillus sakei. The samples presented high counts of mesophilic aerobes, total coliforms, and LAB, and also high and significant correlation indices between these populations. Low levels of CPS and E. coli were observed, as well as an absence of Salmonella spp. and L. monocytogenes. A substantial portion of the analyzed samples presented LAB cultures with antagonistic activity, but not against Salmonella Typhimurium. The obtained results indicate the antimicrobial potential of the autochthonous microbiota of raw milk and soft cheese. Despite the spoilage potential, the LAB present in the studied food products can be isolated and properly characterized as antagonistic cultures, to be used in bioconservation studies for pathogen control in foods.

Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.

The consumption of raw milk soft cheeses (RMSC), which are typically manufactured in small dairy farms under unsatisfactory hygiene conditions, is common in Brazil. Due to these production characteristics, this type of cheese is a potential carrier of pathogenic microorganisms, such as Listeria monocytogenes, Salmonella, and enterotoxin-producing Staphylococcus spp. Considering these characteristics, in this work, we aimed to detect the presence of these pathogenic microorganisms in RMC and to evaluate their microbiological quality. Fifty-five samples of this product were collected from different noninspected commercial establishments and submitted to the enumeration of mesophilic aerobes (MA), total coliforms (TC), Escherichia coli, and coagulase-positive staphylococci (CPS), and detection of L. monocytogenes and Salmonella spp. All analyzed samples were negative for Salmonella spp. and L. monocytogenes. All samples presented counts of MA higher than 10(6) colony forming units/g (CFU/g; range, 3.0x10(6) to 4.0x10(9)). TC were present at levels between 1.0x10(3) and 1.8x10(8) CFU/g, and E. coli between 1.0x10(2) and 3.5x10(6) CFU/g. CPS were detected in 17 (30.9%) samples at levels higher than 10(4) CFU/g. These results confirm the poor microbiological quality of raw milk used in the manufacturing of RMC samples, and also the inadequate production conditions. Therefore, the evaluation of microbiological safety and quality of these products must be constantly reported to alert the official agencies about the significance of proper inspection.

Avaliação do efeito da suplementação terapêutica com probiótico em cães filhotes com gastrenterite hemorrágica / Evaluation of the therapeutic supplementation with commercial powder probiótic to puppies with hemorrhagic gastroenteritis

A gastrenterite hemorrágica (GHE) é uma afecção comum em filhotes de cães, e motivo freqüente de internação e mortalidade. Considerando que probióticos têm sido apontados como benéficos no tratamento destes pacientes, avaliamos o impacto da inclusão de probiótico á base de Lactobacillus acidophillus em 100 filhotes de cães com GHE, distribuídos em dois grupos de 50 indivíduos. Os cães do grupo 1 (G1), além da terapia indicada para GEH, constituída de fluido e antibiótico terapia e antiemético, receberam, por via oral, probiótico. Para os animais do grupo 2 (G2) foi adotada apenas a terapêutica convencional. Foram quantificadas as partículas virais nas fezes, pela hemaglutinação (HA) e os anticorpos (Ac) anti-parvovírus por inibição da hemaglutinação. Foram registradas a duração da internação e a tolerância dos animais ao probiótico. A excreção viral nas fezes pelos animais de ambos os grupos foi semelhante no momento da internação (P=0,746) e da alta hospitalar (P=0,294). Entretanto, no G1 a excreção foi significativamente menor no momento da alta (p<0,001). O período de internamento variou de um a 15 dias no G1 e de um a 10 dias no G2 (P=0,70). A taxa de mortalidade no G1 foi de 37,50 (18/48) e de 26 (13/50) no G2 (P=0,49). A aceitação do probiótico variou de regular a ótima em 95 das administrações, porém, os animais que foram a óbito demonstraram intolerância. Com estas observações não foi estabelecida relação entre a administração de probiótico e recuperação da doença, abreviação do período de internação ou ao aumento da resposta humoral. Porém, a suplementação reduziu a excreção fecal de vírus, o que é benéfico quando se considera a menor disseminação do vírus no ambiente

Hemorrhagic gastroenteritis (GHE) is a common motivation to hospitalization and mortality betweenpuppies. Considering the beneficial effects of probiotics in the treatment of some gastrointestinal disorders,we evaluated the usefulness of the probiotic product in 100 puppies hospitalized because GHE. Fifthdogs were treated by intravenous fluid, antiemetic, antibiotics and probiotic product (G1), and the other50 only by supportive and symptomatic therapy (G2). We accessed the titters of anticorpus anti-parvovirusby HI, fecal excretion of virus by HA and registered the duration of internation period and tolerance toprobiotic ingestion. The titters of HI were similar between G1 and G2 in the samples from entrance (P =0,553) and at the hospital discharge (P = 0,844), moreover arises during hospitalization in booth groups(P < 0,001). The fecal excretion of virus of G1 and G2 were similar in booth moments (P = 0,746 and P =0,294, respectively) furthermore the G1 showed lowest fecal titters of virus at hospital discharge (P <0,001). The internation period in the G1 variates one to 15 days and one to 10 days in the G2 group,without statistical difference between the groups (P = 0,70). The rate of mortality in the G1 was 37,50%(18/48) and 26% (13/50) in the G2, lacking statistical significance (P = 0,49). Probiotic tolerance wasregular to excellent in 95% of the administrations, furthermore the animals that died demonstrate intolerance.These observation permits no established a relationship between the administration of Lactobacilusacidophillus based probiotic and shortening treatment duration, improved in the disease evolution oranticorpus production, likewise showed positive influence over fecal excretion of virus. Considering theparvovirosis, this is a desirable factor to decrease dissemination of the disease between susceptiblepopulation