Evaluation of the innocuousness and microbiological characterization of minas artisanal cheese produced in Santa Vitória, Brasil

• Autor(a) principal: Castro, Mariana Torres de
• Data de Publicação: 2020
• Outros Autores: Borges, Eduardo José, Oliveira, Kelsiane Alves Marques de, Silva, Mariana Oliveira, Garcia, Lismaíra Gonçalves Caixeta, Santos, Priscila Alonso dos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/4004
• topic: Leche cruda; Maduración; Buenas prácticas de fabricación.; Leite cru; Maturação; Boas práticas de fabricação.; Raw milk; Maturation; Good manufacturing practices.

The manufacture of artisanal cheeses is one of the most important activities of the family agroindustry in Minas Gerais. Given the economic and cultural importance of Minas Artesanal Cheese, the objective of this study was to evaluate the microbiological characteristics and safety of Minas Artisanal Cheese (MAC) produced in a rural property in Santa Vitória-MG. Twelve cheese samples were evaluated in January 2019 (summer), and 12 samples were evaluated in July 2019 (winter) at four maturation times (1, 7, 14 and 21 days). Evolution of the moisture and pH of the cheese during maturation were evaluated. Coliforms were counted at 30 °C and 45 °C, and the presence/absence of Staphylococcus aureus, lactic acid bacteria (LAB), mold, yeast and Salmonella were evaluated. Microbiological characteristics of the cheese water supply, milk, endogenous yeast and the cheese surface were also evaluated. There was variation between the two seasons in terms of humidity and LAB. Significant differences were observed in the coliform counts at 30°C and 45°C, and the presence of S. aureus, LAB, mold and yeasts in the cheese were evaluated during maturation in both seasons. Maturation influenced the moisture content but did not influence the pH. There was a reduction over time in the pathogen count. At the end of ripening, the cheese did not exhibit parameters that would guarantee its microbiological safety. Maturation significantly reduced the microorganism counts, but the MAC did not comply with current legislation. Thus, the cheese was not harmless and presented risks when consumed due to the possibility of causing foodborne diseases.