Microcervejarias: avaliação de boas práticas de fabricação e incidência de bactérias no processo

Abstract

In recent years, the market globalization promoted wide access to new products to consumers. This has caused a shift in consumer food profile, who seeks to differentiated products. Craft beer production is also growing in quantity and variety, influenced by the new consumer increasingly demanding. Thinking in this market, this study aimed to evaluate the presence of microorganisms in equipment of the beer production process and evaluate the microbreweries in Good Manufacturing Practices. This work was conducted in three microbreweries, named A, B and C, analyzing four equipment that comes into contact directly or indirectly with beer after brewing the beer wort. The research identified different microorganisms in the two microbreweries, which showed percentage of adequacy of legal requirements relating to Good Manufacturing Practices respectively of 77%, 93% and 91%. The results show that the application of Good Practices of Manufactory is essential to quality insurance, especially the sanitization of equipment and utensils.