Microbiological Assessment Of Handmade Sweets Of Milk Marketed In The Municipality Of Lastro, Paraíba, Brazil

The milk sweet is an important food produced and marketed, mainly in Brazil and Argentina, with high content of nutrients, resulting from the cooking of the mixture of milk and sugar, added flavoring or not, until their concentration and caramelisation. Failures during its processing or storage increases the risk of contamination to the consumer. In addition, microbiological analyzes are essential to meet the hygiene conditions in which food is prepared, the risks to the health of the consumer and the shelf life of desired. Therefore, the objective of this work was to evaluate the microbiological conditions of sweets of milk marketed of artisan way in the city of Lastro, Paraíba, where they were analyzed for the parameters of Coliforms at 35ºC (NMP/mL), 45ºC (NMP/mL), Salmonella sp. (presence/absence), Staphylococcus spp. (UFC/mL) and total count of mesophilic aerobic bacterium (CTM) (UFC/mL). The legislation does not establish standards for mesophilic aerobic bacterium,however, the presence of this microorganism in samples of sweet milk is reported by several authors. As the coliform bacterium, Salmonella and Staphylococcus, the results showed that the sweets of milk were in accordance with the standards recommended by the Brazilian legislation.