Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/344543
Type: Artigo
Title: On the implementation of good manufacturing practices in a small processingunity of mozzarella cheese in Brazil
Author: Dias, Maria Angelica Costa
Sant'Ana, Anderson S.
Cruz, Adriano G.
Faria, Jose de Assis F.
Oliveira, Carlos Augusto Fernandes de
Bona, Evandro
Abstract: This study reports the implementation of GMPs in a mozzarella cheese processing plant. The mozzarella cheese manufacturing unit is located in the Southwestern region of the state of Parana, Brazil, and processes 20,000 L of milk daily. The implementation of GMP took place with the creation of a multidisciplinary team and it was carried out in four steps: diagnosis, report of the diagnosis and road map, corrective measures and follow-up of GMP implementation. The effectiveness of actions taken and GMP implementation was compared by the total percentages of non-conformities and conformities before and after implementation of GMP. Microbiological indicators were also used to assess the implementation of GMP in the mozzarella cheese processing facility. Results showed that the average percentage of conformity after the implementation of GMP was significant increased to 66%, while before it was 32% (p < 0.05). The populations of aerobic microorganisms and total coliforms in equipment were significantly reduced (p < 0.05) after the implementation of GMP, as well as the populations of total coliforms in the hands of food handlers (p < 0.05). In conclusion, GMP implementation changed the overall organization of the cheese processing unity, as well as managers and food handlers’ behavior and knowledge on the quality and safety of products manufactured
Subject: Queijo
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodcont.2011.09.028
Address: https://www.sciencedirect.com/science/article/pii/S0956713511003999
Date Issue: 2012
Appears in Collections:FEA - Artigos e Outros Documentos

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