Microbiological quality of samples of brown sugar

Amostras de açúcar mascavo disponíveis em diferentes estabelecimentos comerciais no município de Araras - SP foram adquiridas para análises. No total foram coletados 49 pacotes de açúcar durante um período de quatro meses. As análises foram realizadas com o objetivo de avaliar a qualidade desse produto oferecido ao consumidor. As análises microbiológicas foram realizadas considerando a pesquisa dos seguintes microrganismos: bactérias mesófilas, bolores e leveduras, esporos de bactérias termófilas flat-sour, esporos de bactérias termófilas anaeróbias produtoras de H2S, esporos de bactérias termófilas anaeróbias não produtoras de H2S, Salmonella, coliformes totais e termotolerantes. Ainda foram determinadas a umidade (%) e atividade de água das amostras. Os resultados das análises apresentaram variações nas concentrações dos microrganismos estudados, cabendo às bactérias mesófilas e aos esporos de termófilas flat-sour as contagens mais elevadas, seguidos por bolores e leveduras. Todas as marcas apresentaram ausência de Salmonella, coliformes totais e termotolerantes, atendendo a legislação brasileira. Em relação ao padrão da National Canners Association apenas as marcas A, G, H e J estavam adequadas a essas exigências, as demais estavam em desacordo. Para o padrão da International Commission for Uniform Methods of Sugar Analysis (ICUMSA), nenhuma marca obteve resultado satisfatório em relação à qualidade microbiológica. Os teores de umidade variaram de 1,94 a 3,63% e os valores de atividade de água variaram de 0,55 a 0,64, havendo diferença significativa ao nível de 5% de significância. Pelos resultados obtidos considera-se que as marcas comercializadas estão de acordo com a legislação vigente no país, porém a maioria das marcas não atende aos padrões internacionais.Samples of brown sugar available in different establishments in the city of Araras - SP were acquired for analysis. In the total 49 packages of sugar were collected during a period of four months. The analyses were performed to evaluate the quality of that product for the consumer. Microbiological tests were performed to search the following microorganisms: mesophilic bacteria, yeasts and molds, thermophilic flat-sour spores, thermophilic anaerobic H2S-producing spores, thermophilic anaerobic non-producing H2S spores, Salmonella and total and thermotolerant coliforms. Also humidity (%) and water activity were determined for the samples. The analysis results presented variations in the concentrations of microorganisms studied, being the mesophilic bacteria and thermophilic \"flat-sour\" spores the ones with highest scores, followed by yeasts and molds. All brands showed absence of Salmonella and total and thermotolerant coliforms, in accordance with the Brazilian legislation. Regarding the National Canners Association standards, only brands A, G, H and J were suited to these demands, the others being in disagreement. For the International Commission for Uniform Methods of Sugar Analysis (ICUMSA), standards no brands obtained satisfactory results in relation to microbiological quality. The moisture content ranged from 1.94 to 3.63% and the values of water activity ranged from 0.55 to 0.64, significant difference at 5% significance level. By the results it is considered that the brands are marketed under the law of the country, but most brands do not meet international standards. Humidity rates ranged from 1.94 to 3.63% and water activity ranged from 0.55 to 0.64, with significant difference at 5% significance level. By the results obtained it is considered that all brands sold are in accordance to the laws of the country, but most brands do not meet the international standards