Staphylococcus aureus and Salmonella sp. in curd cheese produced in São Rafael, Rio Grande do Norte
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 12, Issue 2
Abstract
Artisanal coalho cheese is a product of animal origin consumed mainly in the northeastern region of Brazil. It is commonly made with raw, unpasteurized milk as raw material, without the use of good hygienic practices, and can transmit pathogenic microorganisms to the consumer. Thus, the present study aimed to evaluate the presence of Salmonella sp. And to quantify Staphylococcus aureus in rennet cheeses produced artisanally in the municipality of São Rafael-RN. Triplets were collected in triplicate in seven artisanal dairies of the municipality, and then the cheeses were transported immediately in isothermal boxes, to the Laboratory of Biotechnology Industrial of the Federal Rural University of the Semi-Arid, where they were submitted to the microbiological analysis aseptically, according to methodology recommended by Normative Instruction No. 62, of August 26, 2003 (MAPA). All samples presented high Staphylococcus aureus counts, being in disagreement with the standard required by Brazilian legislation for this microbial group. It was found absence of Salmonella sp. in the evaluated samples. Microbiological analyzes showed poor hygienic conditions for all the cheeses studied, since they presented a high level of contamination with Staphylococcus aureus, which may represent a risk to public health.
Authors and Affiliations
Tarciara Magley da Fonseca Pereira, Vilson Alves de Góis, Karoline Mikaelle de Paiva Soares, Lara Barbosa de Souza, José Aldenor de Sousa
Keywords
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- EP ID EP253930
- DOI 10.18378/rvads.v12i2.4829
- Views 99
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