studied the total plate counts on beverage dispensers in use in University dining halls as well as on an identical but new beverage dispenser situated in their laboratory. In the first equipment the microbial counts were highest immediately after a beverage had been dispensed and then declined gradually over time. However, microbial counts in the laboratory dispenser were initially low, but increased over time. Furthermore, they observed a relationship between high microbial counts obtained by swabbing the inside of the dispenser tips and the presence of biofilms. These authors reflected that the use of a higher concentration (100-ppm chlorine solution) of sanitizer may reduce microbial counts on beverage dispenser tips. In our study 12% and 43% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. Piló et al. (2009) detected S. aureus in two out of twenty orange juice samples in a range from 2 to 6.5 × 103 CFU/ml and all samples (n = 20) were positive for total coliforms and thermotolerant coliforms from <2.2 to >16.0 MPN/ml and from <2.2 to 16.0 MPN/ml, respectively. Iha et al. (2000) evaluated the physicochemical and hygienic-sanitary quality of the fresh and pasteurized orange juices consumed in Ribeirão Preto and Araraquara, located in the State of São Paulo (Brazil). One hundred and thirty fresh and thirty-three pasteurized orange juice samples provided by different plants located in the Araraquara and Ribeirao Preto regions were analyzed. The results showed that for fresh juice 63 (48.5%) samples were in disagreement with physicochemical standards established by the legislation, 8 (6.1%) with relation to microscopic and 65 (50.0%) with relation to microbiological analysis. With regard to the pasteurized juice, 3 (9.1%) and 5 (15.1%) samples did not agree with the legislation according to physicochemical analysis and microscopic examination, respectively. Therefore, no pasteurized juice sample was in disagreement with the microbiologic examination. Training and awareness of school food handlers is a fundamental condition for avoiding contamination and ensuring the quality and safety of the food produced
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