Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/23295
Tipo: Artigo
Título: Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil
Autor(es): Moraes, Paula Mendonca
Vicosa, Gabriela Nogueira
Yamazi, Anderson Keizo
Ortolani, Maria Beatriz Tassinari
Augusto Nero, Luis
Abstract: The consumption of raw milk soft cheeses (RMSC), which are typically manufactured in small dairy farms under unsatisfactory hygiene conditions, is common in Brazil. Due to these production characteristics, this type of cheese is a potential carrier of pathogenic microorganisms, such as Listeria monocytogenes, Salmonella, and enterotoxin-producing Staphylococcus spp. Considering these characteristics, in this work, we aimed to detect the presence of these pathogenic microorganisms in RMC and to evaluate their microbiological quality. Fifty-five samples of this product were collected from different noninspected commercial establishments and submitted to the enumeration of mesophilic aerobes (MA), total coliforms (TC), Escherichia coli, and coagulase-positive staphylococci (CPS), and detection of L. monocytogenes and Salmonella spp. All analyzed samples were negative for Salmonella spp. and L. monocytogenes. All samples presented counts of MA higher than [10.sup.6] colony forming units/g (CFU/g; range, 3.0 x [10.sup.6] to 4.0 x [10.sup.9]). TC were present at levels between 1.0 x [10.sup.3] and 1.8 x [10.sup.8] CFU/g, and E. coli between 1.0 x [10.sup.2] and 3.5 x [10.sup.6] CFU/g. CPS were detected in 17 (30.9%) samples at levels higher than [10.sup.4] CFU/g. These results confirm the poor microbiological quality of raw milk used in the manufacturing of RMC samples, and also the inadequate production conditions. Therefore, the evaluation of microbiological safety and quality of these products must be constantly reported to alert the official agencies about the significance of proper inspection.
Palavras-chave: Raw milk
Microorganisms
Listeria monocytogenes
Salmonella
Staphylococcus
Pathogenic
Microorganisms
Escherichia coli
Editor: Foodborne Pathogens and Disease
Tipo de Acesso: Mary Ann Liebert
URI: https://doi.org/10.1089/fpd.2008.0156
http://www.locus.ufv.br/handle/123456789/23295
Data do documento: 2009
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