Ocorrência de Linhagens Enterotoxigênicas de Staphylococcus spp. em Leite e Derivados Envolvidos em Doenças Transmitidas por Alimentos

Costa, Poliana de Santana; Dias, Ricardo Souza

doi:10.15601/2238-1945/pcnb.v3n5p32-38

Cited by 5 publications

(3 citation statements)

References 3 publications

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“…1441/2007, establishing a value of 105 CFU/g for CPS in raw milk. According to this parameter, 10.83% (13/120) of the samples in this study were within this limit, while 10.83% (13/120) had counts higher than 105 CFU/mL, which according to Costa and Dias (2013), values above 105 CFU/mL are considered significant for causing food poisoning by Coagulase-Positive Staphylococcus.…”

Section: Resultsmentioning

confidence: 70%

Microbiological quality of raw milk: community expansion tanks in Alagoas

Soares,

Alves,

Silva

et al. 2024

Revista Científica Multidisciplinar Núcleo do Conhecimento

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Milk is a highly nutritious food consumed by a large part of the population, and due to its nutritional composition, its quality can be altered by the amount of microorganisms present. The objective of this study was to evaluate the microbiological quality of raw milk from community expansion tanks in the state of Alagoas. A total of 160 milk samples were aseptically collected from the three mesoregions of the state for microbiological analysis. It was observed that 10.83% (13/120) of the samples had Staphylococcus coagulase-positive counts lower than 105 CFU/mL, and 10.83% (13/120) had counts higher than 105 CFU/mL. For coliforms, 18.8% (30/160) were found to have counts less than 1.1×103 MPN/mL, while 81.2% (130/160) of the samples had values higher than 1.1×103 MPN/mL. No Salmonella spp. or Listeria spp. were found in any of the samples. Aeromonas spp. was found in 28.7% (46/160) of the samples. For mesophilic microorganisms, 15% (24/160) of the samples were within the standard required by legislation, while 85% (136/160) were outside the established limit of up to 6×105 CFU/mL. Psychrotrophic microorganism counts were higher than 5×106 CFU/mL in 41.9% (67/160) of the samples analyzed. It was concluded from this study that the high microorganism counts in the analyzed milk and the inadequate temperature of the tanks at the time of collection can lead to the production of a low-quality product due to the deteriorative or pathogenic action of the microorganism. Therefore, the implementation of good practices during milking, transportation, and storage of refrigerated raw milk is suggested to prevent contamination of the raw material, ensuring a product with certified quality.

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Section: Resultsmentioning

confidence: 70%

Microbiological quality of raw milk: community expansion tanks in Alagoas

Soares,

Alves,

Silva

et al. 2024

Revista Científica Multidisciplinar Núcleo do Conhecimento

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“…Nos quadros infecciosos, os patógenos chegam à glândula mamária por via ascendente, que inclusive é a mais comum, sendo as principais bactérias causadoras estafilococos, estreptococos e coliformes e, pela via descendente, que é a segunda via de acesso das bactérias à glândula mamária, onde a infecção se dá pela via hematógena ou linfática (Costa & Dias, 2013).…”

Section: Classificação Da Mastiteunclassified

Mastite bovina: Revisão

Fonseca¹,

Chagas²,

Ávila³

et al. 2021

Pubvet

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A mastite é a inflamação da glândula mamária, que gera inúmeras perdas dentro de uma cadeia produtiva, atingindo desde a base, que é a sanidade do rebanho gerando queda da produção, até na qualidade final do leite e seus derivados. A eficiência de um diagnóstico precoce dita o sucesso no tratamento das vacas leiteiras, juntamente com as medidas de prevenção instauradas dentro das propriedades. Diversos métodos são utilizados para a detecção da mastite, visto que esta enfermidade é considerada a doença de maior prejuízo nos rebanhos leiteiros tanto no Brasil quanto no mundo, causando danos aos animais e à saúde pública. Pensando na padronização da qualidade do leite, o Ministério da Agricultura, Pecuária e Abastecimento (MAPA), regulamenta normas que devem ser seguidas através de consultas no Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal (RIISPOA) e através de Instruções Normativas (IN), como as INs 76 e 77, citadas nesse trabalho. O objetivo dessa revisão de literatura é apresentar as principais causas da mastite dentro das propriedades leiteiras, juntamente com os principais meios de diagnóstico, como por exemplo, o teste California Mastitis Test e termografia infravermelha, uma metodologia inovadora, juntamente com as ferramentas mais usadas na prevenção da enfermidade. Além de realizar um levantamento sobre dados atualizados dos prejuízos econômicos gerados pela doença dentro da cadeia produtiva do leite.

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“…O ótimo de efetividade do ácido sórbico e seus sais vai até o pH 6,5 (Costa, 1992;Simão, 1985e Robach, 1980 e pH 6,0 (Araújo, 1990). Smith et ai.…”

Section: Uso De Conservantesunclassified

Conservação do extrato fluido de castanha-do-pará (>i<Bertholletia excelsa>/i<), com ênfase no desenvolvimento microbiano, acidez titulável e pH

Cardarelli

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The pasteurization at 72±2 °C for 20 minutes with and without addition of chemical preservatives to Brazil nut fluid extract and the storage of the product at room temperature and under refrigeration was made to evaluate the conservation of the Brazil nut fluid extract.The process to obtain the Brazil nut fluid extract was that used by Souza et ai. (1987) andRegitano D'Arce (1993) with modifications.The product was monitored, __ during ___ storage for 180 days, by microbiological and physico-chemical analysis of titratable acidity and pH.The product stored at room temperatura was viable during the storage period only when citric acid (500 ppm), benzoic acid (0,2% w/v) and potassium sorbate (0,2% w/v) were added.Under refrigeration, the products with preservatives added were microbiologically stable and the titratable acidity and pH varied slightly.The absence of total coliforms and fecal coliforms showed the pasteurization eficiency of the method applied in this research.xiii A fairly gas production and putrid flavor release were observed in the product stored at room temperature.The conclusion was that the pasteurization is only a viable method for conservation of Brazil nut fluid extract if it will be associated with the preservativas addition and stored under refrigeration.Therefore, the research of alternativa processes of conservation may garantee a secure product for consume in the production areas and for cookery use, as coconut milk is used today, and may permit the utilization of the Brazil nut potential, that is an alimentary raw material, rich in protein and lipids, besides vitamin source.

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Ocorrência de Linhagens Enterotoxigênicas de Staphylococcus spp. em Leite e Derivados Envolvidos em Doenças Transmitidas por Alimentos

Cited by 5 publications

References 3 publications

Microbiological quality of raw milk: community expansion tanks in Alagoas

Microbiological quality of raw milk: community expansion tanks in Alagoas

Mastite bovina: Revisão

Conservação do extrato fluido de castanha-do-pará (>i<Bertholletia excelsa>/i<), com ênfase no desenvolvimento microbiano, acidez titulável e pH

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