Microbiological evaluation of Minas type cheeses from industrial, artisanal and informal manufacturing
This study aimed at evaluating the microbiological quality of Minas type cheeses, manufactured in industrial scale under federal inspection, artisanal production (from unpasteurized milk) under state and municipal inspections and informal (home production). Also the Minas type cheeses consumption ha...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/33377 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/33377 |
| Access Level: | acceso abierto |
| Palabra clave: | coliforms coagulase-positive Staphylococcus Listeria spp coliformes Staphylococcus coagulase positiva |
| Sumario: | This study aimed at evaluating the microbiological quality of Minas type cheeses, manufactured in industrial scale under federal inspection, artisanal production (from unpasteurized milk) under state and municipal inspections and informal (home production). Also the Minas type cheeses consumption habits among the population of Distrito Federal, Brazil were assessed. Microbiological quality was evaluated in 21 samples by performing the following analyses: coliforms counts at 30 °C and 45 °C, enumeration of coagulasepositive Staphylococcus and detection of Listeria monocytogenes and Salmonella spp. According to the RDC 12/2001 from ANVISA, 57.14 % of industrial, 100 % of informal and 100 % of artisanal samples were noncompliant in the coagulase-positive Staphylococcus counts. In addition, 71.42 % of informal samples and 14.28 % of artisanal and informal cheeses showed coliforms counts at 45 oC above the permitted one. No sample was positive for L. monocytogenes and Salmonella spp. A simplified questionnaire regarding Minas cheese consumption was applied to 50 persons at purchase time, and 47 % of the interviewees preferred the taste of informal cheeses. Nevertheless, the informal cheeses are not inspected and do not follow the production standards; therefore they represent a risk to the public health. |
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