ESTABLISHMENT OF A HYGIENE PROCEDURE IN A CHEESE FARMER ARTISANAL MINAS CHEESE

Abstract

The food safety and the economical viability of milk processing depend on appropriated higyenization techniques. The main goal of this work was to evaluate higienics conditions of food processing environment and surfaces of a producer farm of Canastra cheese by using ATP - Bioluminescence. In addition it was also proposed a higyenization procedure to improve safety and quality of manufacture proceeding. It was also evaluated the water quality used in milking and during cheese production. During summer, which is more probability to microbial contamination, 12 points of Canastra cheese production flow were chosen. Such samples were analyzed by traditional and ATP - Bioluminescence techniques during all seasons. It was suggested a new procedure of cleaning and sanitation for both traditional and ATP Bioluminescence methods. There was diference (p<0.05) between the results obtained before and after the proposed higyenization procedure for the most samples evaluated. The microstructure of equipments and utensils surfaces showed a strong influence in results. The results for forming and pressing table, ripening rack and forms did not differ (p>0.05) independent of higyenization procedure and year seasons. ATP - Bioluminescence did not agree with the reference method in relation to the classification of higyenic conditions of evaluated surfaces. Probably, the presence of nonmicrobial ATP from food residues contributed to increasing the ATP level. The results found in the present work showed that ATP - Bioluminescence technique should be used as an indicator of biological material in water and/or surface; and it does not replace the traditional method.