Quantificação de coliformes totais e termotolerantes em queijo Minas Frescal artesanal

Ferreira, Renata Marques; Spini, J. de C. M.; Carrazza, Leonardo Gomes; Sant’ana, Driele Schneidereit; Oliveira, Millene Torres de; Alves, Luana; Carrazza, Thaís Gomes

doi:10.22256/pubvet.v5n5.1022

Cited by 15 publications

(13 citation statements)

References 1 publication

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“…The presence of thermotolerant coliforms in cheese from hotel 3 suggests the use of low-quality raw materials, inadequate processing conditions, poor hygiene practices by handlers, or inadequate storage and transportation. Comparable results were also found by Ferreira et al (2011) upon analyzing 20 samples of minas frescal cheese obtained from street markets in the city of Uberlândia, Brazil. The authors found that 80% of the samples were above legal acceptable thermotolerant coliform count limits.…”

Section: Resultssupporting

confidence: 57%

Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

et al. 2018

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This study aimed to evaluate the application of good practices in hotel restaurants in Southern Brazil, relate these practices to the microbiological quality of the food offered, in addition to identifying contamination sources. The food and beverage sector of four hotels was evaluated by means of a checklist based on the Resolution 216/2014 of Agência Nacional de Vigilância Sanitária and microbiological analyzes. Surface, utensil, equipment and handlers' hand samples were collected for coagulase positive Staphylococcus and thermotolerant coliform count. Osolates obtained from these culture counts were compared by band profiles obtained by rep-PCR. According to non-conformities observed, only one hotel was rated as excellent in good practices avaliation. Some microbiological analysis exceeded the allowed limit for the analyzed microorganism count, revealing failure in the hygiene-sanitary process. Genetic similarities between some food samples and handlers' hands and utensils were identified. These results showed inadequacies in the process of food care and handling which may compromise the quality of food offered to custumers.

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Section: Resultssupporting

confidence: 57%

Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

et al. 2018

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“…In the Alto Paranaíba microregion, Fernandes et al (2011) found that all cheeses analyzed had microbiological standards outside of the legislation and, therefore, were prohibited for human consumption. In the microregion of Triângulo, Ferreira et al (2011) found that 70% of the analyzed cheese samples were above the legal parameters for total coliforms at 30°C and 80% for thermotolerant coliforms (coliforms at 45°C…”

Section: Conformitymentioning

confidence: 99%

Queijo Minas Artesanal Produzido Na Região De Canastra: Características Dos Parâmetros De Produção, Qualidade Da Água E Dos Queijos

Coura

Ferreira

Barbieri³

et al. 2020

Ars Vet

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The Serra da Canastra region is known for the production of a characteristic Minas artisanal cheese, named Canastra cheese. The objective of this study was to characterize the microbiological and physicochemical aspects of the water and cheese collected from the Minas artisanal cheese producing properties, as well as to characterize the environmental aspects of cheese manufacturing. The analyzes were carried out by private laboratories and the government in 2016 and 2017 and the results provided were tabulated and analyzed in the present study. In the physical chemical analyses of the water, the highest non-conformity was for free residual chlorine (44.69%). In the microbiological analyses of the water, 17.02% of the samples showed non-conformity for E. coli and total coliform parameters. In the microbiological analyses of the cheese, non-conformities were found in 7.84% of the samples for total coliforms at 30°C and 9.8% for coagulase-positive Staphylococcus spp. The physicochemical analyses of the cheese were all in compliance. No statistical association was found between the quality of the cheese and the water. The water sources were protected, however discard of the waste from cow pens, sanitary sewage, and garbage is still not properly handled. The study indicates that producers need to improve the quality control of the water supply for their cheese factories, fulfill the requirements of chlorine in the water and periodically verify this requirement, ensuring that the produced cheese is safe for human consumption.

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“…Porém, para que a maturação seja eficiente na segurança microbiológica, são necessárias condições satisfatórias de higiene antes, durante e após a fabricação do queijo, evitando uma alta contaminação inicial ou uma recontaminação do produto através de treinamentos e Boas Práticas de Fabricação (BPF) (TEODORO et al, 2013a;FERREIRA et al, 2011;PINTO et al, 2009a). A qualidade da água e do leite utilizados, o controle de pragas e vetores, a limpeza de utensílios e superfícies, a higienização correta das mãos, unhas cortadas e barbas aparadas, o uso de uniformes, e o correto armazenamento e transporte dos produtos são práticas importantes para o controle de qualidade, prevenindo a disseminação de patógenos (MALAGUETA JÚNIOR et al, 2012;MACHADO et al, 2009;MELLO et al, 2010;FERREIRA et al, 2013).…”

Section: Resistência De Bactérias Patogênicas Ao Processo De Maturaçãunclassified

A importância das bactérias láticas na segurança e qualidade dos queijos Minas artesanais

Antônio¹,

Borelli²

2020

Revista do ILCT

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O queijo Minas artesanal é um produto que possui aroma, textura e sabor únicos, além de sua produção fazer parte de toda uma tradição e cultura familiar. O leite cru, matéria prima para fabricação desse queijo, possui naturalmente microrganismos benéficos, conhecidos como bactérias ácido-láticas, responsáveis pelas características organolépticas e segurança microbiológica do queijo, uma vez que produzem diversas substâncias durante sua maturação, inclusive antimicrobianas, que podem ser antagonistas de patógenos. A seguinte revisão apresenta informações sobre a atividade antagonista das bactérias láticas e sua capacidade de garantir a segurança e qualidade do queijo artesanal.

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Quantificação de coliformes totais e termotolerantes em queijo Minas Frescal artesanal

Cited by 15 publications

References 1 publication

Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

Good hygienic practices and identification of contamination sources in Hotel Food and Beverage sector

Queijo Minas Artesanal Produzido Na Região De Canastra: Características Dos Parâmetros De Produção, Qualidade Da Água E Dos Queijos

A importância das bactérias láticas na segurança e qualidade dos queijos Minas artesanais

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