HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/148 |
Resumo: | The artisanal Minas cheese, a product widely consumed in Brazil is produced with raw mi lk , a nd as s uch, ma y harm the heal th of consumers by the presence of pathogenic microorganisms. In order to veri fy the quality of ar ti sanal Minas cheeses commercialized in street markets of Uberlândia/MG were collected 23 samples of this product. It was analyzed the moi stur e content (%), qu antification of tot al and thermot olera nt coli forms (MPN.g-1) a nd coagulase positive staphylococci (CFU.g-1) and a na lysi s for pr esence/absence of S almon ella spp. The results of Staphylococcus and coliform cou nt s were cor rel ated with t he moi stur e content. Of the samples analyzed, 65.2% (15/ 23) and 100% had resul ts above those allowed by law for the coli form and coagulase posit ive sta phylococci grou ps, r espect ively, being considered unfit for consumption. The average humidit y of the cheese was 40.8 7%. The corr elat ion coefficient between moi stu re a nd counts of total and faecal coliforms was 0.87 and 0.82, and for coagulase posit ive staphylococci was 0.57 , i ndi cati ng that the higher the humidi ty, the higher is the microbial counts. It wa s not detected the presence of Salmonella spp. in any sample. The resul t s indicate that artisanal Minas cheeses commercialized in free market s of Uberlândia (MG) deserve attention from public health agencies a nd consumers, because they offer a public health risk. |
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HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETSASPECTOS SANITÁRIOS DO QUEIJO MINAS ARTESANAL COMERCIALIZADO EM FEIRAS LIVRESColiforms; Salmonella spp.; coagulase positive staphylococci; cheese; public health.coliformes; salmonella spp; staphylococcus coagulase positiva; queijo; saúde públicaThe artisanal Minas cheese, a product widely consumed in Brazil is produced with raw mi lk , a nd as s uch, ma y harm the heal th of consumers by the presence of pathogenic microorganisms. In order to veri fy the quality of ar ti sanal Minas cheeses commercialized in street markets of Uberlândia/MG were collected 23 samples of this product. It was analyzed the moi stur e content (%), qu antification of tot al and thermot olera nt coli forms (MPN.g-1) a nd coagulase positive staphylococci (CFU.g-1) and a na lysi s for pr esence/absence of S almon ella spp. The results of Staphylococcus and coliform cou nt s were cor rel ated with t he moi stur e content. Of the samples analyzed, 65.2% (15/ 23) and 100% had resul ts above those allowed by law for the coli form and coagulase posit ive sta phylococci grou ps, r espect ively, being considered unfit for consumption. The average humidit y of the cheese was 40.8 7%. The corr elat ion coefficient between moi stu re a nd counts of total and faecal coliforms was 0.87 and 0.82, and for coagulase posit ive staphylococci was 0.57 , i ndi cati ng that the higher the humidi ty, the higher is the microbial counts. It wa s not detected the presence of Salmonella spp. in any sample. The resul t s indicate that artisanal Minas cheeses commercialized in free market s of Uberlândia (MG) deserve attention from public health agencies a nd consumers, because they offer a public health risk.O queijo Minas artesanal, amplamente consumido no Brasil, é produzido com leite cru, e como tal, pode trazer prejuízos à saúde do consumidor pela presença de microrganismos patogênicos. Com o objetivo de verificar a qualidade de queijos artesanais comercializados em feiras livres de Uberlândia/MG foram analisadas 23 amostras deste produto. Realizou-se análi ses do teor de umidade (%), quanti ficação de coli formes totais e termotolerantes (NMP.g1), Staphylococcus coagulase positiva (UFC.g-1) e presença/ausência de Salmonella spp. Os resultados das contagens de coliformes e Staphylococcus foram correlacionados com os teores de umidade. Das amostras analisadas, 65,2% (15/23) e 100% apresentaram resultados acima dos permitidos pela legislação para o grupo coliforme e Staphylococcus coagulase positiva, respectivamente, sendo consideradas impróprias para o consumo. A umidade média dos queijos foi de 40,87%. O coeficiente de correlação entre umidade e contagens de coliformes totais e fecais foi de 0,87 e 0,82; e para Staphylococcus coagulase posi tiva foi de 0,57, indicando que quanto maior a umidade, maiores as contagens dos microrganismos. Não foi detectada a presença de Salmonella spp. em nenhuma amostra. Os resultados obtidos indicam que os queijos Minas artesanais comercializados nas feiras livres de Uberlândia/MG devem merecer atenção dos órgãos de saúde pública e dos consumidores por oferecerem riscos à saúde pública.ILCTRezende, Patrick Hernand LeonelMendonça, Eliane PereiraMelo, Roberta Torres deCoelho, Letícia RíspoliMonteiro, Guilherme PazRossi, Daise Aparecida2013-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/14810.14295/2238-6416.v65i377.148Journal of Candido Tostes Dairy Institute; v. 65, n. 377 (2010); 36-42Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 377 (2010); 36-422238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/148/153Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-21T11:13:51Zoai:oai.rilct.emnuvens.com.br:article/148Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-21T11:13:51Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS ASPECTOS SANITÁRIOS DO QUEIJO MINAS ARTESANAL COMERCIALIZADO EM FEIRAS LIVRES |
title |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS |
spellingShingle |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS Rezende, Patrick Hernand Leonel Coliforms; Salmonella spp.; coagulase positive staphylococci; cheese; public health. coliformes; salmonella spp; staphylococcus coagulase positiva; queijo; saúde pública |
title_short |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS |
title_full |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS |
title_fullStr |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS |
title_full_unstemmed |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS |
title_sort |
HEALTH ASPECTS OF ARTISANAL MINAS CHEESE SOLD IN FREE MARKETS |
author |
Rezende, Patrick Hernand Leonel |
author_facet |
Rezende, Patrick Hernand Leonel Mendonça, Eliane Pereira Melo, Roberta Torres de Coelho, Letícia Ríspoli Monteiro, Guilherme Paz Rossi, Daise Aparecida |
author_role |
author |
author2 |
Mendonça, Eliane Pereira Melo, Roberta Torres de Coelho, Letícia Ríspoli Monteiro, Guilherme Paz Rossi, Daise Aparecida |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Rezende, Patrick Hernand Leonel Mendonça, Eliane Pereira Melo, Roberta Torres de Coelho, Letícia Ríspoli Monteiro, Guilherme Paz Rossi, Daise Aparecida |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Coliforms; Salmonella spp.; coagulase positive staphylococci; cheese; public health. coliformes; salmonella spp; staphylococcus coagulase positiva; queijo; saúde pública |
topic |
Coliforms; Salmonella spp.; coagulase positive staphylococci; cheese; public health. coliformes; salmonella spp; staphylococcus coagulase positiva; queijo; saúde pública |
description |
The artisanal Minas cheese, a product widely consumed in Brazil is produced with raw mi lk , a nd as s uch, ma y harm the heal th of consumers by the presence of pathogenic microorganisms. In order to veri fy the quality of ar ti sanal Minas cheeses commercialized in street markets of Uberlândia/MG were collected 23 samples of this product. It was analyzed the moi stur e content (%), qu antification of tot al and thermot olera nt coli forms (MPN.g-1) a nd coagulase positive staphylococci (CFU.g-1) and a na lysi s for pr esence/absence of S almon ella spp. The results of Staphylococcus and coliform cou nt s were cor rel ated with t he moi stur e content. Of the samples analyzed, 65.2% (15/ 23) and 100% had resul ts above those allowed by law for the coli form and coagulase posit ive sta phylococci grou ps, r espect ively, being considered unfit for consumption. The average humidit y of the cheese was 40.8 7%. The corr elat ion coefficient between moi stu re a nd counts of total and faecal coliforms was 0.87 and 0.82, and for coagulase posit ive staphylococci was 0.57 , i ndi cati ng that the higher the humidi ty, the higher is the microbial counts. It wa s not detected the presence of Salmonella spp. in any sample. The resul t s indicate that artisanal Minas cheeses commercialized in free market s of Uberlândia (MG) deserve attention from public health agencies a nd consumers, because they offer a public health risk. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-21 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/148 10.14295/2238-6416.v65i377.148 |
url |
https://www.revistadoilct.com.br/rilct/article/view/148 |
identifier_str_mv |
10.14295/2238-6416.v65i377.148 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/148/153 |
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Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 65, n. 377 (2010); 36-42 Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 377 (2010); 36-42 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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