EVALUATION OF THE MICROBIOLOGICAL QUALITY OF PINHÃO FLOUR IN DIFFERENT FORMS OF PROCESSING

New alternatives for the use of the Brazilian nut called “Pinhão”, also known as the seed of the Araucaria angustifolia tree, is something that has been intensifying in recent years. “Pinhão” flour has been gaining prominence in gastronomic preparations as it is a stable and simple form of seed conservation. Flours are generally microbiologically stable foods, mainly because they have low humidity. The aim of this research was to carry out the microbiological evaluation of two flours produced from raw nuts of “Pinhão” and also cooked nuts, acquired in the city of Guarapuava, Paraná. Flours were processed and analyzed at the UNIOESTE Food Laboratory and for evaluating the microbiological quality, the counts of molds and yeasts, total and thermotolerant coliforms, coagulase positive Staphylococcus and Salmonella sp. It was evidenced the absence of Salmonella sp, total and thermotolerant coliforms in smaller amounts than 3.0 NMP/g and for Staphylococcus coagulase positive and for molds and yeasts there were <10² CFU/g for both samples. Considering that the Brazilian legislation does not establish specific microbiological standards for “Pinhão” flour, the results obtained were compared to the standards determined by RDC nº12/2001 for starches, flours, starch and powder, demonstrating that samples were in accordance with that Legislation. The microbiological analysis is relevant as indicative of food quality and safety, adoption of good production practices, indicating adequate hygienic conditions in the handling of the product. From the results, it was concluded that in all stages of processing, "Pinhão" flour produced from in natura nuts and also of cooked nuts were processed adequately and presented an adequate and safe quality standard for the consumption with low microbiological load, according to the standards established by the National Sanitary Vigilance Agency (ANVISA).