Avaliação microbiologica do concentrado de tomate em diferentes pontos da linha do processamento

AUTOR(ES)

Gisela Marina Alvarado Grajales

DATA DE PUBLICAÇÃO

1996

RESUMO

With the objetive of determining the origin of the spoilage of tomato concentrate packaged in 200 Kg drums, different studies in a manufacturing plant located in São Paulo State, were carried out. The microbiological evaluation of the product at différents points of the processing line, the evaluation of the processing temperatures, the microbiological evaluation of the cleaning and sanitation of the drums, the evaluation of water chlorination, the microbiological evaluation of the final product, the examination of the spoiled concentrate and the evaluation of the seaming of the drums, were carried out. Seanirg failures, followed by failures in the cleaning and disinfection of the drums and lack of chlorination of the cooling water were the main sources of the deterioration of tomato concentrate. Control measures such as correct monitoring of the chlorination of the water used for cooling the containers, proper seaming and correct cleaning and sanitation of the drums were recommended. Alternative solutions was also provided.

ASSUNTO(S)

tomate - bacteriologia tambores (embalagens) - limpeza concentração industrial

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