Avaliação da qualidade microbiológica e do PH de polpas de fruta congeladas

Abstract

The production of frozen fruit pulp is a great alternative to enable consumption during off-season periods, playing an important economic, nutritional and social role. It must be produced in a way that guarantees its presentation and quality until the moment of consumption, and it is important that there is control during the process to avoid contamination. The presence of microorganisms in the final product can pose risks to the health of the consumer, in addition to indicating a lack of hygiene during processing. In this scenario, the present work aimed to evaluate the quality and safety of frozen fruit pulp sold in the city of João Pessoa – PB, through research on molds and yeasts, total and thermotolerant coliforms, and pH assessment. 16 samples of cashew, acerola, mango and cajá flavors were analyzed, from 4 different brands. All samples showed mold and yeast growth, with numbers between 1,50 x 10³ (est) and 3,31 x 105 CFU/g, with 81,3% of them above the limit established by MAPA Normative Instruction nº 49 of 26 September 2018. A sample tested positive for the presence of total and thermotolerant coliforms, with > 1100 MPN/g. The pH of the samples ranged from 2.48 to 4.57, all of which were in accordance with legislation. The results obtained indicate the need to improve the hygienic conditions of producing establishments, and the presence of E. coli in one of the samples may constitute a risk to consumer health.