Sources of microbiological contamination during mozarella cheese production
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Brazilian Journal of Veterinary Medicine |
Texto Completo: | https://rbmv.org/BJVM/article/view/619 |
Resumo: | 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: rafaelfagnani@hotmail.com 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. |
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Sources of microbiological contamination during mozarella cheese productionPONTOS DE CONTAMINAÇÃO MICROBIOLÓGICA EM INDÚSTRIAS DE QUEIJO MUÇARELAMozzarellaetapas de produçãoEscherichia colStaphylococcus aureusMozzarella cheeseproduction stagesEscherichia coliStaphylococcus aureusABSTRACT. 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: rafaelfagnani@hotmail.com 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.O objetivo do estudo foi determinar as fontes de contaminação durante a produção de queijo muçarela. A mesma matéria prima foi acompanhada durante todas as etapas, desde a recepção até o queijo embalado, totalizando 77 horas de produção e 20 pontos amostrados. O estudo foi conduzido com quatro repetições em laticínios diferentes da região norte do Paraná. Também foram coletadas amostras das mãos dos manipuladores e da água utilizada na indústria. As amostras foram avaliadas através da enumeração de micro-organismos aeró- bios mesófilos, coliformes a 30o C, Escherichia coli e Staphylococcus aureus. A provável incorporação de coliformes à 30o C e E.coli teve origem a partir dos utensílios utilizados na coagulação, corte e desora da massa. As maiores contagens de S.aureus ocorreram após a fermentação. A filagem, a salga e a maturação contribuíram para reduzir a contagem coliformes a 30o C, E.coli e S.aureus, garantindo segurança para o queijo embalado. Diferente dos patógenos, as contagens de micro-organismos aeró- bios mesófilos tendem a aumentar no processamento pós-pasteurização do queijo muçarela.Sociedade de Medicina Veterinária do Estado do Rio de Janeiro.2013-10-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpeer reviewedAvaliado pelos paresapplication/pdfhttps://rbmv.org/BJVM/article/view/619Brazilian Journal of Veterinary Medicine; Vol. 35 No. 3 (2013); 217-223Revista Brasileira de Medicina Veterinária; v. 35 n. 3 (2013); 217-2232527-21790100-2430reponame:Brazilian Journal of Veterinary Medicineinstname:Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)instacron:SBMVporhttps://rbmv.org/BJVM/article/view/619/482Fagnani, RafaelBattaglini, Ana Paula PavãoBeloti, VanerliDunga, Karen da Silvainfo:eu-repo/semantics/openAccess2020-12-23T17:30:40Zoai:ojs.rbmv.org:article/619Revistahttps://rbmv.org/BJVMONGhttps://rbmv.org/BJVM/oaicontato.rbmv@gmail.com2527-21790100-2430opendoar:2020-12-23T17:30:40Brazilian Journal of Veterinary Medicine - Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)false |
dc.title.none.fl_str_mv |
Sources of microbiological contamination during mozarella cheese production PONTOS DE CONTAMINAÇÃO MICROBIOLÓGICA EM INDÚSTRIAS DE QUEIJO MUÇARELA |
title |
Sources of microbiological contamination during mozarella cheese production |
spellingShingle |
Sources of microbiological contamination during mozarella cheese production Fagnani, Rafael Mozzarella etapas de produção Escherichia col Staphylococcus aureus Mozzarella cheese production stages Escherichia coli Staphylococcus aureus |
title_short |
Sources of microbiological contamination during mozarella cheese production |
title_full |
Sources of microbiological contamination during mozarella cheese production |
title_fullStr |
Sources of microbiological contamination during mozarella cheese production |
title_full_unstemmed |
Sources of microbiological contamination during mozarella cheese production |
title_sort |
Sources of microbiological contamination during mozarella cheese production |
author |
Fagnani, Rafael |
author_facet |
Fagnani, Rafael Battaglini, Ana Paula Pavão Beloti, Vanerli Dunga, Karen da Silva |
author_role |
author |
author2 |
Battaglini, Ana Paula Pavão Beloti, Vanerli Dunga, Karen da Silva |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Fagnani, Rafael Battaglini, Ana Paula Pavão Beloti, Vanerli Dunga, Karen da Silva |
dc.subject.por.fl_str_mv |
Mozzarella etapas de produção Escherichia col Staphylococcus aureus Mozzarella cheese production stages Escherichia coli Staphylococcus aureus |
topic |
Mozzarella etapas de produção Escherichia col Staphylococcus aureus Mozzarella cheese production stages Escherichia coli Staphylococcus aureus |
description |
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: rafaelfagnani@hotmail.com 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-10-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion peer reviewed Avaliado pelos pares |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rbmv.org/BJVM/article/view/619 |
url |
https://rbmv.org/BJVM/article/view/619 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rbmv.org/BJVM/article/view/619/482 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade de Medicina Veterinária do Estado do Rio de Janeiro. |
publisher.none.fl_str_mv |
Sociedade de Medicina Veterinária do Estado do Rio de Janeiro. |
dc.source.none.fl_str_mv |
Brazilian Journal of Veterinary Medicine; Vol. 35 No. 3 (2013); 217-223 Revista Brasileira de Medicina Veterinária; v. 35 n. 3 (2013); 217-223 2527-2179 0100-2430 reponame:Brazilian Journal of Veterinary Medicine instname:Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ) instacron:SBMV |
instname_str |
Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ) |
instacron_str |
SBMV |
institution |
SBMV |
reponame_str |
Brazilian Journal of Veterinary Medicine |
collection |
Brazilian Journal of Veterinary Medicine |
repository.name.fl_str_mv |
Brazilian Journal of Veterinary Medicine - Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ) |
repository.mail.fl_str_mv |
contato.rbmv@gmail.com |
_version_ |
1798313108775632896 |