Avaliação da qualidade microbiológica de amostras de café torrado e moído e de café solúvel comerciais

Abstract

The quality control in industry intend to offer food segurity of product during and after the manufacturing process and its distribuction, the microbiological control is one of the most importants because it gives informations about the processing conditions, the storage and distribuiction to client, the lifespan and the risk to human health. The site Associação Brasileira da Industria de Café Solúvel (ABICS) confirms that the internal consume and the exportation of soluble coffee had historical records in 2020, overcoming 4,2 % from 2019. The present work had how objetc analyze and compare the microbiological segurity of nine samples of comercials soluble coffees and roasted and ground coffee, from supermarket, free fair and independent producer in Londrina-PR and one sample from Itaí-SP, about the presence to colonies of mold and yeast using the tecnical of surface plating and the Salmonella presence ou absence using the fluorescence spectroscopy. The results in all samples were negative for the presence of Salmonella, which are in accordance with Brazilian legislation, however, in two samples the presence of molds and yeasts was identified. This contamination is probably related to the packaging process or the storage conditions of the samples.