Microbiological quality of Brazilian artisanal cheese and fermented sausages

Cheeses and sausages are ready-to-eat foods, and the products prepared by artisanal process are susceptible to microbial contamination. Few studies on the quality of foods from different Brazilian regions have been done. In this context, this study aimed at evaluating the microbiological quality of...

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Detalhes bibliográficos
Autores: Yamanaka, Elisa Hizuru Uemura, Cogo, Laura Lucia, Dalzoto, Patrícia do Rocio, Pimentel, Ida Chapaval
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:Brasil
Recursos:Instituto Adolfo Lutz
Repositorio:Revista do Instituto Adolfo Lutz (Online)
Idioma:inglés
OAI Identifier:oai:ojs.periodicos.saude.sp.gov.br:article/33511
Acesso em linha:https://periodicos.saude.sp.gov.br/RIAL/article/view/33511
Access Level:acceso abierto
Palavra-chave:Escherichia coli
coagulase-positive Staphylococcus
Listeria monocytogenes
Salmonella
food microbiology
Staphylococcus coagulase positiva
microbiologia de alimentos
id BR_7bc3d3daffbdc8fefd354210f7645713
oai_identifier_str oai:ojs.periodicos.saude.sp.gov.br:article/33511
network_acronym_str BR
network_name_str Brasil
repository_id_str
dc.title.none.fl_str_mv Microbiological quality of Brazilian artisanal cheese and fermented sausages
Qualidade microbiológica de queijos e salames artesanais brasileiros
title Microbiological quality of Brazilian artisanal cheese and fermented sausages
spellingShingle Microbiological quality of Brazilian artisanal cheese and fermented sausages
Yamanaka, Elisa Hizuru Uemura
Escherichia coli
coagulase-positive Staphylococcus
Listeria monocytogenes
Salmonella
food microbiology
Escherichia coli
Staphylococcus coagulase positiva
Listeria monocytogenes
Salmonella
microbiologia de alimentos
title_short Microbiological quality of Brazilian artisanal cheese and fermented sausages
title_full Microbiological quality of Brazilian artisanal cheese and fermented sausages
title_fullStr Microbiological quality of Brazilian artisanal cheese and fermented sausages
title_full_unstemmed Microbiological quality of Brazilian artisanal cheese and fermented sausages
title_sort Microbiological quality of Brazilian artisanal cheese and fermented sausages
dc.creator.none.fl_str_mv Yamanaka, Elisa Hizuru Uemura
Cogo, Laura Lucia
Dalzoto, Patrícia do Rocio
Pimentel, Ida Chapaval
author Yamanaka, Elisa Hizuru Uemura
author_facet Yamanaka, Elisa Hizuru Uemura
Cogo, Laura Lucia
Dalzoto, Patrícia do Rocio
Pimentel, Ida Chapaval
author_role author
author2 Cogo, Laura Lucia
Dalzoto, Patrícia do Rocio
Pimentel, Ida Chapaval
author2_role author
author
author
dc.subject.por.fl_str_mv Escherichia coli
coagulase-positive Staphylococcus
Listeria monocytogenes
Salmonella
food microbiology
Escherichia coli
Staphylococcus coagulase positiva
Listeria monocytogenes
Salmonella
microbiologia de alimentos
topic Escherichia coli
coagulase-positive Staphylococcus
Listeria monocytogenes
Salmonella
food microbiology
Escherichia coli
Staphylococcus coagulase positiva
Listeria monocytogenes
Salmonella
microbiologia de alimentos
description Cheeses and sausages are ready-to-eat foods, and the products prepared by artisanal process are susceptible to microbial contamination. Few studies on the quality of foods from different Brazilian regions have been done. In this context, this study aimed at evaluating the microbiological quality of 32 cheese and 13 sausages samples purchased from artisanal food stores or producers markets located in the metropolitan areas of 10 capital cities of Brazilian states. Microbiological analyses were performed to determine the counts of microbial contamination indicators, including Escherichia coli and coagulase-positive staphylococci, as well as for evaluating the presence of Listeria monocytogenes and Salmonella spp. using bacteriological methods. E. coli was detected in 50.0 % of samples, coagulase-positive staphylococci in 34.4 %, and Salmonella spp. in 6.3 % of cheese samples. In fermented sausage samples, coagulase-positive staphylococci were isolated from 23.1 % samples and Salmonella spp. from 7.7 %. According to the Brazilian Sanitary Legislation, 63.0 % of cheese samples and 23.0 % of artisanal fermented sausage samples from the metropolitan areas of 10 Brazilian capital cities were unsuitable for consumption, indicating the importance of conducting the close monitoring of these foods and the application of the effective measures for preventing food-borne outbreaks.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/33511
10.53393/rial.2016.v75.33511
url https://periodicos.saude.sp.gov.br/RIAL/article/view/33511
identifier_str_mv 10.53393/rial.2016.v75.33511
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/33511/32343
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Adolfo Lutz
publisher.none.fl_str_mv Instituto Adolfo Lutz
dc.source.none.fl_str_mv Instituto Adolfo Lutz Journal - RIAL; Vol. 75 (2016); 01-09
Revista del Instituto Adolfo Lutz - RIAL; Vol. 75 (2016); 01-09
Revista do Instituto Adolfo Lutz; v. 75 (2016); 01-09
1983-3814
0073-9855
reponame:Revista do Instituto Adolfo Lutz (Online)
instname:Instituto Adolfo Lutz
instacron:IAL
instname_str Instituto Adolfo Lutz
instacron_str IAL
institution IAL
reponame_str Revista do Instituto Adolfo Lutz (Online)
collection Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv rial@saude.sp.gov.br
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spelling Microbiological quality of Brazilian artisanal cheese and fermented sausagesQualidade microbiológica de queijos e salames artesanais brasileirosEscherichia colicoagulase-positive StaphylococcusListeria monocytogenesSalmonellafood microbiologyEscherichia coliStaphylococcus coagulase positivaListeria monocytogenesSalmonellamicrobiologia de alimentosCheeses and sausages are ready-to-eat foods, and the products prepared by artisanal process are susceptible to microbial contamination. Few studies on the quality of foods from different Brazilian regions have been done. In this context, this study aimed at evaluating the microbiological quality of 32 cheese and 13 sausages samples purchased from artisanal food stores or producers markets located in the metropolitan areas of 10 capital cities of Brazilian states. Microbiological analyses were performed to determine the counts of microbial contamination indicators, including Escherichia coli and coagulase-positive staphylococci, as well as for evaluating the presence of Listeria monocytogenes and Salmonella spp. using bacteriological methods. E. coli was detected in 50.0 % of samples, coagulase-positive staphylococci in 34.4 %, and Salmonella spp. in 6.3 % of cheese samples. In fermented sausage samples, coagulase-positive staphylococci were isolated from 23.1 % samples and Salmonella spp. from 7.7 %. According to the Brazilian Sanitary Legislation, 63.0 % of cheese samples and 23.0 % of artisanal fermented sausage samples from the metropolitan areas of 10 Brazilian capital cities were unsuitable for consumption, indicating the importance of conducting the close monitoring of these foods and the application of the effective measures for preventing food-borne outbreaks.Queijos e salames são alimentos prontos para consumo e quando artesanalmente produzidos são suscetíveis à contaminação microbiana. A importância deste estudo em dez capitais brasileiras deve-se à carência de dados obtidos simultaneamente abrangendo-se diferentes regiões do Brasil. O objetivo do presente trabalho foi de avaliar a qualidade microbiológica de 32 amostras de queijos e 13 de salames artesanais, adquiridos em casas de produtos artesanais ou feiras de produtores nas regiões metropolitanas de dez capitais brasileiras. Análises microbiológicas com as respectivas contagens de indicadores de contaminação microbiana, Escherichia coli e Staphylococcus coagulase positiva, e a pesquisa de Listeria monocytogenes e Salmonella spp. foram realizadas por meio de métodos bacteriológicos. Nas amostras de queijos foram observadas E. coli em 50,0 %, Staphylococcus coagulase positiva em 34,4 % e Salmonella spp. em 6,3 %. Nas amostras de salames foram detectadas Staphylococcus coagulase positiva em 23,1 % e Salmonella spp. em 7,7 %. De acordo com a legislação sanitária brasileira, 63,0 % das amostras de queijos e 23,0 % das amostras de salames artesanais coletadas da Região Metropolitana de dez capitais brasileiras estavam impróprias para o consumo, o que demonstra a importância de realizar monitoramento próximo e efetivo para prevenir surtos de origem alimentar.Instituto Adolfo Lutz2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3351110.53393/rial.2016.v75.33511Instituto Adolfo Lutz Journal - RIAL; Vol. 75 (2016); 01-09Revista del Instituto Adolfo Lutz - RIAL; Vol. 75 (2016); 01-09Revista do Instituto Adolfo Lutz; v. 75 (2016); 01-091983-38140073-9855reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALenghttps://periodicos.saude.sp.gov.br/RIAL/article/view/33511/32343Copyright (c) 2016 Elisa Hizuru Uemura Yamanaka, Laura Lucia Cogo, Patrícia do Rocio Dalzoto, Ida Chapaval Pimentelinfo:eu-repo/semantics/openAccessYamanaka, Elisa Hizuru UemuraCogo, Laura LuciaDalzoto, Patrícia do RocioPimentel, Ida Chapaval2024-07-04T18:11:50Zoai:ojs.periodicos.saude.sp.gov.br:article/33511Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2024-07-04T18:11:50Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
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