A utilização de ferramentas de TPM para resolução de problemas envolvendo contaminação microbiológica em uma indústria cervejeira

Abstract

With the growth of the beer consumption market, industries in this sector have begun to face several challenges due to the increasing competition that has developed in Brazil. In this context, the quality of the beer produced has become one of the key factors in attracting consumers in recent years, especially when combined with affordable pricing. Among large-scale breweries, one of the primary quality parameters monitored daily is the level of contamination by spoilage microorganisms throughout the production process. These microorganisms can contaminate the product from the wort production stage to the final extract obtained after filtration, resulting in undesirable effects on the production line and, most critically, on the final product. Currently, many companies rely on agile methodologies to optimize their business operations and improve process management. One of the most widely adopted approaches is Total Productive Maintenance (TPM), a system that incorporates principles of quality management, autonomous maintenance, defect reduction, and loss mitigation — both operational and administrative. In this context, the present study aims to enhance the microbiological parameters of beer by applying the tools and strategies offered by the TPM methodology. The objective is to mitigate problems caused by unwanted microorganisms throughout the production chain of a brewery located in Pacatuba, in the metropolitan region of Fortaleza, Ceará, Brazil.