Effect of domestic boiling on coliform research of the raw milk sold without inspection

Abstract

Consumption of uninspected raw milk can pose health risks. The presence of coliforms in milk indicates precarious hygienic-sanitary conditions during the stages of obtaining this product. The objective of this work was to evaluate the resistance to domestic boiling of total and thermotolerant coliforms from uninspected and informally sold raw milk. 10 samples of raw milk were purchased without inspection from merchants in the city of Bauru - SP. Research was carried out on total and thermotolerant coliforms and the presence of Escherichia coli in raw milk samples and after domestic boiling. As a statistical tool, Student's T test, R Statistical software, was used to compare the means of two paired groups, raw milk and boiled milk. The search for total and thermotolerant coliforms was lower (p 0.05) in boiled milk when compared to raw milk. The presence of E. coli was confirmed in 20% of the samples (n=2) in raw milk, being absent in 100% of the samples after this thermal treatment. However, it must be considered that these microorganisms can, for example, produce toxins resistant to heat treatment and, therefore, put the health of the consumer at risk.

Keywords

• alimento
• higiene
• leite in natura
• saúde pública.