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

Authors

  • Vanessa Cristina Lopes Centro Universitário UNA, Belo Horizonte, MG. Rua dos Guajajaras, 175 - Centro, CEP 30180-100, Belo Horizonte – MG, Brasil. http://orcid.org/0000-0003-4781-2252
  • Elika Karina Guedes Centro Universitário UNA, Belo Horizonte, MG. Rua dos Guajajaras, 175 - Centro, CEP 30180-100, Belo Horizonte – MG, Brasil. http://orcid.org/0000-0002-3176-8894
  • Marcus Vinicius Cossenzo Candioto Centro Universitário UNA, Belo Horizonte, MG. Rua dos Guajajaras, 175 - Centro, CEP 30180-100, Belo Horizonte – MG, Brasil http://orcid.org/0000-0003-2384-7135
  • Fernanda Meneghello Delvivo Centro Universitário UNA, Belo Horizonte, MG. Rua dos Guajajaras, 175 - Centro, CEP 30180-100, Belo Horizonte – MG, Brasil. http://orcid.org/0000-0002-7678-6121
  • Adriene Ribeiro Lima Faculdade de Farmácia, Universidade Federal Fluminense. Rua Dr. Mario Vianna, 523 - Santa Rosa, CEP 24241-000, Niterói - RJ, Brasil. País Brasil http://orcid.org/0000-0003-2653-066X

DOI:

https://doi.org/10.14450/2318-9312.v32.e4.a2020.pp344-352

Keywords:

Staphylococcus aureus, Salmonella sp., thermotolerant coliforms

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.

Author Biography

Adriene Ribeiro Lima, Faculdade de Farmácia, Universidade Federal Fluminense. Rua Dr. Mario Vianna, 523 - Santa Rosa, CEP 24241-000, Niterói - RJ, Brasil. País Brasil

Departamento: Bromatologia.

Área: Microbiologia de Alimentos e Gestão da Qualidade.

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Published

2020-12-08

How to Cite

Lopes, V. C., Guedes, E. K., Candioto, M. V. C., Delvivo, F. M., & Lima, A. R. (2020). MICROBIOLOGICAL QUALITY OF MINAS TYPE CHEESES MARKETED IN BELO HORIZONTE, MG, BRAZIL. Infarma - Pharmaceutical Sciences, 32(4), 344–352. https://doi.org/10.14450/2318-9312.v32.e4.a2020.pp344-352

Issue

Vol. 32 No. 4 (2020)

Section

Original article

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