MICROBIOLOGICAL QUALITY OF MINAS TYPE CHEESES MARKETED IN BELO HORIZONTE, MG, BRAZIL

Abstract

This study evaluated the microbiological quality of Minas cheeses commercialized in Belo Horizonte, MG, Brazil. We used eighteen cheese samples, nine of industrialized Minas frescal type marketed on supermarkets, and nine of the Minas artisanal type marketed in the County market. The temperatures of the cheese samples were measured during the exposure phase for sale. The hygienic-sanitary quality of cheeses was evaluated by counting coliforms at 45 °C, coagulase-positive Staphylococcus, and Salmonella sp. It was verified that eight (88.9%) samples of industrialized Minas frescal cheese were at temperatures higher than allowed at the retail market, and 100% of the artisanal samples were exposed in inadequate temperatures. Two (22%) samples of industrialized Minas cheese and four (44%) samples of artisanal cheeses presented higher counts than those recommended by the legislation for coliforms at 45 °C. Concerning the coagulasepositive Staphylococcus, 100% of the samples of both, industrialized and artisanal cheese, presented a higher amount than the legal standards. All analyzed samples showed contamination by Salmonella sp. It was concluded that the hygienic-sanitary quality of the 100% Minas cheese evaluated was unsatisfactory and not safe for use.