| The microbiological air quality at processing areas in a dairy plant was evaluated by using a one-stage air sampler, based on Andersen principles (impaction technique) and by culture settling plate technique, also known as sedimentation technique. Among these areas, milk reception, packaging, and pasteurization rooms were included. Rooms where cheese, yogurt, butter and "doce de leite"(Latin American typical treat made of concentrated milk and sugar) are made were also evaluated. For all processing areas, the numbers of mesophilic aerobic bacteria and yeast and molds recovered by air sampler were higher than 90 CFU·m-3 - the maximum value recommended by American Public Health Association (APHA). In four of the six processing areas, the microbial numbers... |
