Pathogenic and deteriorative microorganisms in homemade milk chocolate

Abstract

The present study aimed at analyzing the microbiologic quality of homemade milk chocolate produced and marketed in the southern region of the State of Rio Grande do Sul. 40 samples were collected from the markets of this region. Salmonella isolation, and aerobic mesophiles, total coliforms, thermotolerant coliforms, mould and yeast, positive- coagulase Staphylococcus and sulfite-reducing clostridia counts were performed. 13 (32.5%) samples were unsuitable for human consumption. Of these, in 11 (27.5%) samples the yeast and mold counts were above the established limits; and 6 (17.5%) showed noncompliant results only in this parameter only. The second microbiological parameter mostly found was the total coliforms, and the counting values above those acceptable were detected in 5 (12.5%) samples. Only 1 sample showed Staphylococcus coagulase positive count above the established limit. Neither Salmonella nor sulfite-reducing clostridia were isolated from the analyzed samples. These data indicate that some hygienic problems have occurred, probably related to inadequate fabrication practices or the non-adoption of good practices of fabrication.