Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteristics of the honey and ensure the product as harmless. The objective was to determine the influence of temperature, packaging type and storage time of Yateí honey on antimicrobial properties, microbial (Total Mesophilic Aerobic and Mold and Yeast Count) and physicochemical parameters (pH, hydroxymethylfurfural (HMF), acidity, moisture content and diastase), with methodology of national and international standards. The antimicrobial effect was variable against strains of the genus Staphylococcus aureus. The most significant microbiological quality levels were Mold and Yeast counts (> 102 CFU / g). The physicochemical parameters with the most significant values were acidity (to: 42.5 meq acid/kg honey), moisture content (to: 26%) and HMF (to: 3.8mg/kg honey). Storage at refrigeration temperature maintained standard values close to Apis mellifera honey during 180 days; whereas at room temperature it was better to maintain antimicrobial power. No significant difference was found between plastic storage containers vs. glass.

O processamento, venda e exportação da erva-mate é uma atividade importante na economia do estado de Misiones, Argentina. O objetivo desta pesquisa foi determinar a variação da flora microbiana de erva-mate; a sua evolução em vários estágios de produção. O perfil bacteriológico e micológico foi avaliada durante um período de 18 meses, de 72 amostras, desde a colheita até obter o chá verde torrado e 48 amostras de erva-mate estacionado, com 9-12 meses de armazenamento. Contagens microbiológicas mostrou picos elevados na matériaprima; bactérias mesófilas aeróbias: 7x106UFC / g; Coliformes: 1,1 x 105NMP / g; coliformes termotolerantes: 1,5 x104NMP / g; Escherichia coli (Ec): presença de 72%; Sulfitos Mesófilos e Termofilos Anaeróbios Redutores de presença (ASRM e ASRT) em 65%; Leveduras e bolores (HyL): 8x106UFC / g; Contagens cair significativamente após zapecado e secagem, e manter valores baixos em canchado e produtos estacionado, exceto contagem de HyL. Sem presença de Ec, ASRM e ASRT foi detectado nas fases posteriores do processo. Portanto, sugere-se a considerar os valores das contagens obtidas nas etapas de Canchado e estacionamento; evitando a contaminação durante a embalagem; como valores de referência no Regulamento do Código Alimentar Argentino, que regem a qualidade higiênico-sanitária de erva-mate embalados, a partir do ponto de vista microbiológico.

Processing, selling and exporting yerba mate represent an important activity in the economy of the province of Misiones. The objective of this research was to determine the variation of the microbial flora of yerba mate; and its evolution in different stages of development. The bacteriological and mycological profile was evaluated over a period of 18 months from 72 samples in the different processing stages, from harvest to the toasted green tea, and 48 samples of yerba mate stationed with 9-12 months of storage. Microbiological counts showed the higher values in raw material, Mesophilic aerobic bacteria: 7x106UFC / g; Coliforms: 1.1 x 105NMP / g; Thermotolerant coliforms: 1.5 x104NMP / g; Escherichia coli (Ec): 72% presence; Mesophilic and Thermophilic Sulfites Anaerobes Reducers (ASRM; ASRT) presence in 65%; Yeasts and molds (HyL): 8x106UFC / g. Counts fell considerably after zapecado and drying, keeping low values in the canchado and driyng, except HyL count. No presence of Ec, ASRM and ASRT was detected in the later stages of the process. Therefore, it is suggested to consider the values of counts obtained in the stages of Canchado and Estacionamiento; as reference values in the Regulation of the Argentine Food Code, which regulates the hygienic-sanitary quality of packaged yerba mate from the microbiological point of view; and avoid contamination during the packaging.

El procesamiento, expendio y exportación de la yerba mate representa una importante actividad en la economía de la provincia de Misiones. El objetivo de esta investigación fue conocer la variación de la flora microbiana de la yerba mate y su evolución en las distintas etapas de elaboración. Se evaluó el perfil bacteriológico y micológico durante un periodo de 18 meses, de 72 muestras, desde la cosecha hasta la obtención de la yerba canchada y 48 muestras de yerba mate canchada estacionada, con 9-12 meses de almacenamiento. Los recuentos microbiológicos presentaron valores máximos elevados en la materia prima; Bacterias Aerobias Mesofilas: 7x106UFC/g; Bacterias Aerobias Termófilas 1x102 UFC/g; Coliformes Totales:1,1 x 105NMP/g; Coliformes termotolerantes: 1,5 x104NMP/g; Escherichia coli (Ec): presencia en 72%; Anaerobios Sulfitos Reductores Mesofilos y Termófilos (ASRM y ARST) presencia en 65%; Hongos y Levaduras (HyL): 8x106UFC/g; cayendo los recuentos considerablemente luego del zapecado y secado, manteniéndose valores bajos en el producto canchado y estacionado, con excepción del recuento de HyL. No se detectó presencia de Ec, ASRM y ASRT en las últimas etapas del proceso. Por lo tanto, se sugiere considerar los valores de recuentos obtenidos en las etapas de Canchado y Estacionamiento; como valores de referencia en la Reglamentación del Código Alimentario Argentino, que regule la calidad higiénico-sanitaria de la yerba mate envasada, desde el punto de vista microbiológico; y evitar la contaminación durante el envasado.