Influência dos coliformes no comportamento de Listeria monocytogenes em queijo Minas frescal

Aragón-Alegro, Lina Casale

doi:10.11606/t.9.2007.tde-06082009-090914

Cited by 5 publications

(5 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…O desconhecimento sobre a origem das diferenças entre as características sensoriais dos ovos, como por exemplo, diferentes cores de casca e de gema, levam os consumidores a atribuir melhor qualidade nutricional aos ovos de casca vermelha em relação aos ovos de casca branca, como também, normalmente, associa-se a pigmentação da gema à sua quantidade de vitaminas segundo Vivas et al (2012) e Biscaro e Canniatti-Brazaca (2006).…”

Section: Introductionunclassified

Consumer Characteristics of Chicken Eggs in Teresina, PI

Silva

Raposo

Ramos

2015

REBRAPA

View full text Add to dashboard Cite

The commercial egg is the product of an efficient biological processing made by the laying hen. This bird transforms food resources of lower biological value into a product with high nutritional quality for human consumption. Lack of knowledge by the population about the nutritional properties of eggs influences the low consumption of it, as well as the judgment of this product as harmful to health. Given the above, the aim of this research is to know the consumer profile of chicken eggs in Teresina - PI. 200 people were interviewed by applying a checklist, previously prepared in September 2014. It was found that the frequency of consumption of chicken eggs, the majority of consumers (59.5%) were weekly. It was found that (26%) consume eggs three times a week. Among the most influential factors when choosing the eggs, its price (50%) was the most influential factor, followed by the shell color (28.5%). Regarding the preference of shell color, most consumers (61%) prefer the white one. We conclude that the consumer profile of chicken eggs in Teresina -PI is represented mostly by women aged 41-60 years, high school graduates, making up to 1 minimum wage, which show a high frequency of egg consumption, three times a week, and choose eggs for the price and give preference to white shell eggs. DOI: 10.14685/rebrapa.v6i1.180

show abstract

Section: Introductionunclassified

Consumer Characteristics of Chicken Eggs in Teresina, PI

Silva

Raposo

Ramos

2015

REBRAPA

View full text Add to dashboard Cite

show abstract

“…monocytogenes, e quando presentes em altas quantidades no queijo, podem interferir na detecção do patógeno (ARAGON-ALEGRO et al, 2006;NERO et al, 2008). Além da baixa prevalência em si, a detecção de L. monocytogenes pode sofrer a interferência da presença de outras espécies de Listeria, especialmente L. innocua, que têm taxa de crescimento mais rápida e podem impactar negativamente na detecção laboratorial de L. monocytogenes (OXARAN et al, 2017).…”

Section: Resultsunclassified

“…A positividade mais alta para Salmonella e L. monocytogenes nos queijos quando os patógenos foram investigados por PCR diretamente nos caldos de enriquecimento deve-se à maior sensibilidade e especificidade do método analítico quando comparado aos métodos de cultivo convencionais. De acordo com Barancelli et al (2011), populações baixas de patógenos em um alimento, em associação com injuria subletal causada pelo processamento, além da competição com outras bactérias, dificultam sua detecção quando métodos convencionais de cultivo são empregados (ARAGON-ALEGRO et al, 2006;NERO et al, 2008).…”

Section: Resultsunclassified

Caracterização microbiológica do queijo minas artesanal comercializado em São Paulo: segurança, higiene e diversidade microbiana

Ferreira¹

View full text Add to dashboard Cite

There is a wide variety of cheeses in Brazil that fit the concept of "artisanal minas cheese". Producers consider that the legislation that regulates the sector, at municipal, state and federal levels, is confusing and excessively strict, hinders the standardization of products, interferes with the growth of the sector and facilitates the marketing of cheeses in disagreement with the hygiene and safety standards. This master's research work aimed to generate data on the hygienic-sanitary conditions and microbiological safety of artisanal Minas cheeses, produced in Minas Gerais and collected in São Paulo's commerce, as well as to contribute with information about the bacterial diversity in the studied cheeses. One hundred samples of artisanal Minas cheese collected in the São Paulo market were subjected to the enumeration of hygiene indicator microorganisms (coliforms, Escherichia coli and staphylococci), Salmonella and Listeria monocytogenes, using conventional cultivation and also molecular techniques. Coagulase positive staphylococci were studied for tolerance to biocides of interest to food, and microbial diversity was also determined using Next Generation Sequencing in Illumina MiSeq. The results indicated a low occurrence of the studied pathogens, and that 10% and 32% of the samples exceeded the limits for Escherichia coli and coagulase positive staphylococci established by the current legislation, respectively. Among the coagulase positive staphylococci, 37.7% were tolerant to at least one of the tested biocides, with a greater prevalence of those tolerant to benzalkonium chloride (75%). As for microbial diversity, the predominant genera were Streptococcus (32.7%), Lactococcus (30.6%) and Corynebacterium (15.6%). The bacterial microbiota detected in the studied Canastra cheeses showed no dissimilarity when compared to the bacterial microbiota of other Canastra cheeses collected at the production sites in another study. It was observed that the cheese collection regions in the city of São Paulo and the marketing points in São Paulo had a greater influence on the detected bacterial microbiota than the production regions (p <0.05), suggesting the interference of the practices of manipulation after production in the bacterial diversity detected in the cheeses. Key words; Artisanal Minas cheese. Hygiene. Microbiological safety. Bacterial diversity. "O presente trabalho foi realizado com apoio da Fundação de Amparo a Pesquisa do Estado de São Paulo (FAPESP) Processo nº 2018/02630-5, e da Coordenação de Aperfeiçoamento de Pessoal de Nível Superior -Brasil (CAPES) Código de Financiamento 001". AGRADECIMENTOS A minha mãe, por toda a compreensão e apoio durante o mestrado. Ao meu pai, por todo o esforço em sua vida para garantir-me o melhor acesso aos estudos e por ter me ensinado à amar o conhecimento (In memoriam).A minha orientadora, por sua presença marcante, tanto pessoal quanto profissional em minha vida.Aos meus tutores na Espanha, que gentilmente aceitaram me orientar no projeto e cederam suas instalações, pr...

show abstract

“…Como L. monocytogenes cresce em produtos lácteos, principalmente queijos de média e alta A variação na ocorrência da L. monocytogenes em queijos pode ser explicada pelo uso de diferentes métodos para a detecção da bactéria, diferenças de padrões de qualidade dos queijos e pelo uso de leite cru ou pasteurizado como matéria-prima. Os coliformes parecem exercer influência na população desse patógeno em queijo Minas frescal impedindo sua proliferação, podendo inclusive dificultar sua detecção (ARAGON-ALEGRO et al, 2006), assim como as bactérias ácido láticas também podem influenciar no comportamento de L. monocytogenes (NALDINI et al, 2009;NERO et al, 2009). Espinoza et al ( 2004) constataram a incidência de L. monocytogenes em 4% das amostras de queijos artesanais frescos comercializados em mercados da região de Lima, Peru, e ressaltaram a possibilidade de ocorrer contaminação cruzada em queijos com ausência da bactéria, o que representa risco à saúde do consumidor.…”

Section: Segundo Estudounclassified

Efeitos do período de maturação de queijos sobre a microbiota deteriorante e listeria monocytogenes

Santos¹

View full text Add to dashboard Cite

In order to verify the effect of the maturation period on the development of micro-organisms two studies were conducted, in which the first one was developed with cheeses produced with raw milk (n = 7) for evaluation of aerobic microorganisms mesophilic counts, total coliforms and Escherichia coli, and the second one with cheeses produced with laboratorial sterilized milk (n = 7) for the assessment of the counts of Listeria monocytogenes inoculated. In both studies, the cheeses were matured under controlled conditions of temperature (7.5 ± 1.5 ° C) and humidity (45 ± 5%), for 60 days. Analysis of the prime materials (raw milk and sterilized milk), the curd immediately after production, the cheeses on the first day (Day 01) and every ten days (days 10, 20, 30, 40, 50 and 60) were carried out; Also, the cheeses' moisture were estimated. Mesophilic aerobic counts were 5.77 CFU/mL log in milk sample, 6.67 log CFU/g in curd sample, 8.92 log CFU/g in cheese sample within twenty days of ripening, when it reached its maximum count and 7.24 log CFU/g at the sixtieth day of ripening. Total coliform counts were: 5.47 log CFU/mL in milk sample, 6.33 log CFU/g in curd sample, 7.73 log CFU/g on the tenth day of ripening, when it reached its maximum count and 5.18 log CFU/g at the sixtieth day. E. coli showed counts of 2.52 log CFU/mL in milk sample, 3.48 log CFU/g in curd sample, 5.19 log CFU/g with twenty days of ripening when reached its maximum count and 2.30 log CFU/g at the sixtieth day of ripening. L. monocytogenes counts were 6.50 log CFU/g in curd sample, 8.09 log CFU/g on the thirtieth day, when it reached its maximum count and 7.66 log CFU/g within sixty days of ripening. With the results it was concluded that the 60-day maturation period was not enough to ensure the hygiene and safety of cheeses considering the behavior of microorganisms studied under the circumstances analyzed.

show abstract

Influência dos coliformes no comportamento de Listeria monocytogenes em queijo Minas frescal

Cited by 5 publications

References 18 publications

Consumer Characteristics of Chicken Eggs in Teresina, PI

Consumer Characteristics of Chicken Eggs in Teresina, PI

Caracterização microbiológica do queijo minas artesanal comercializado em São Paulo: segurança, higiene e diversidade microbiana

Efeitos do período de maturação de queijos sobre a microbiota deteriorante e listeria monocytogenes

Contact Info

Product

Resources

About