BACTERIOLOGICAL AND CHEMICAL ASSESSMENT OF RAW MILK SOLD IN SÃO RAIMUNDO DAS MANGABEIRAS, MARANHÃO, BRAZIL

Owing to its nutrient content, milk is among the most consumed foods; however, milk can be easily contaminated or adulterated because of inadequate handling and hygiene practices during its production chain. Therefore, in this study, we aimed to evaluate the bacteriological, and chemical compositions of raw milk sold in São Raimundo das Mangabeiras in Northeast Brazil. Ten samples were obtained between November 2022 and June 2023. Mesophilic bacteria were enumerated, total (TC) and thermotolerant (TTC) coliforms were quantified, and the presence of Escherichia coli and Salmonella spp. were evaluated. Lactose (%), protein (%), fat (%), and added water (%) contents were also determined. Results showed mesophilic bacterial growth in 80% of our samples, with the highest value being 1×103 colony-forming units (CFU)/mL. In contrast, 100% of our samples contained TC and TTC, with the highest values ranging from 150–210 most probable number (MPN)/mL. None of the samples contained Salmonella spp.; however, one sample (10%) contained E. coli. Moreover, 80% of our samples had low fat, 30% low lactose, and 20% low protein content. In addition, 1% added water was detected in one sample (10%). Therefore, some raw milk sold in São Raimundo das Mangabeiras are not suitable for consumption, indicating inadequate handling of this food product.