Sources of microbiological contamination during mozarella cheese production

• Main Author: Fagnani, Rafael
• Publication Date: 2013
• Other Authors: Battaglini, Ana Paula Pavão, Beloti, Vanerli, Dunga, Karen da Silva
• Format: Article
• Language: por
• Source: Brazilian Journal of Veterinary Medicine
• Download full: https://rbmv.org/BJVM/article/view/619
• topic: Mozzarella; etapas de produção; Escherichia col; Staphylococcus aureus; Mozzarella cheese; production stages; Escherichia coli; Staphylococcus aureus

ABSTRACT. Fagnani R., Battaglini A.P.P., Beloti V. & Dunga K. da S. [Sources of microbiological contamination during mozarella cheese production]. Pontos de contaminação microbiológica em indústrias de queijo muçarela. Revista Brasileira de Medicina Veterinária, 35(3):217-223, 2013. Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Medicina Veterinária Preventiva, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia PR 445 Km 380, Cx. Postal 6001, Londrina, PR 86051-980, Brazil. E-mail: [e-mail] The objective was to determine the microbiological contamination sources during production of mozzarella cheese. The raw material was monitored in all stages of production, during 77 hours, from raw milk reception to package cheese, totalizing twenty control points or sample types. Samples were also collected from workers hands and water. The study was repeated four times in different dairy plants in north region of Parana state, Brazil. The points and samples have been examined for the enumeration of total aerobic mesophilic bacteria, coliforms, Escherichia coli and Staphylococcus aureus. The equipments were the most probable contamination source of coliforms and E.coli on coagulation, curd cutting and draining stages. The highest contamination of S.aureus occurred after the acidification stage. Melting, ripening and brine stages helped to reduce the counts of coliforms, E.coli and S.aureus, ensuring safety to package cheese. Different from pathogenic bacteria, the mesophilic bacteria counts have tended to increase in all stages after pasteurization. E.coli and S.aureus were detected on hand workers but not on water samples.