Controle microbiológico em indústrias de refrigerantes

Abstract

Soft drinks are carbonated drinks produced by dissolving in drinking water, juice or vegetable extract, and adding sugar or sweeteners. To be considered soft drinks must necessarily be saturated with carbon dioxide (CO2 or carbon dioxide) industrially pure. The sweetish chemical composition, its gaseous atmosphere, in addition to the high water activity and high acidity, provide favorable conditions for the development and contamination and subsequent deterioration by micro-organisms, more precisely yeast. In the soft drink industry is frequent detection of microorganisms in the different stages of the process and the finished product, resulting commitment to product quality, economic loss, and damages the image of the product on the market. Microbiological and hygienic quality including the biological stability of the products are important criteria for their evaluation. In order to track the critical points of contamination by yeast in a soft drink industry, it was possible through the collected data, perform quantification and identification of yeasts present in the raw materials, process steps, finished product and inhibition tests for electing better chemical hygiene and sanitation in the beverage industry. In order to demonstrate, through methodological comparisons, which one is best suited for microbiological analysis of soft drinks and which allows reliability to express reliable results about the final product, reliable.