Microbiological quality of coconut water and the instruments used for the perforation of thefruit marketed in the São Luís, Maranhão, Brazil

Coconut water consumption on the edge of São Luís-MA has had a huge growth, justified by the number of bathers who frequent the beaches during the day or even by the practitioners of physical activities in the period of the night, calling attention to the conditions hygienic-sanitary that such food is marketed. This study aimed to assess the microbiological quality of coconut water and instruments used in the drilling of the fruit. Simulating the takeover of coconut water to the chosen points, a total of 5 samples and using the pour-plate technique was held total count of mesophilic microorganisms and fungi. After the microbiological analysis, note that 20% of the samples analyzed present microorganisms, tools used to puncture the fruit note the presence of 100% of these, corroborating with the questions raised about the hygienic-sanitary procedures in handling food. Since coconut water is presented sterile on the inside of the fruit any microorganisms count confirms the contamination in contact with evil sanitized. In the coconut water samples were found at most values 4, 60 x 10 2CFU/mL for fungi; already utensils were detected values of 1, 52 x 10 4 CFU/mL for mesophilic bacteria and > 250 CFU/mL for fungi in dilutions of up to 10 -2. This study proves the absence of good Handling practices, being of interest and responsibility of the competent bodies to invest in health education and monitoring of product sales points, in order to ensure food security of the consumers.