Avaliação da qualidade microbiológica de produtos a base de chocolates artesanais

Abstract

Chocolate is great acceptance product around the world, Brazil is the fourth largest consumer and one of major producers. The increased demand level from consumers have increasing the market specialized companies, with the proposal to offer fine artisanal chocolates. This study aimed to collaborate with a particular company in Londrina performing a microbiological quality evaluation of handmade chocolates . The microbiological analyzes were performed at first and 14th days of storage of samples of truffles stuffed with passion fruit, honey bread and chocolate chip cookies . The products were evaluated for termotolerant coliform count, yeasts and molds, Staphylococcus aureus and Salmonella sp. accordance with the legal requirements for such products. The results showed absence of Salmonella sp. in all samples. The samples of truffles and honey bread showed termotolerant coliform count and Staphylococcus aureus above the legal limit at a very early time. Only the cookie had low counts of yeasts and molds although it had high scores in the other microbiological requirements. This study demonstrated the need for the company to deploy the system for Good Manufacturing Practices with employees. After this evaluation was carried out in a brief diagnosis structure and the productive sector, and has been suggested to the leaders of microcompany the need to change the lay-out of the production industry and the need for training of best practices of employees in production.