Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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/594 |
Resumo: | The Artisanal cheese is one of the oldest cheeses produced in Brazil, and plays an important economic and sociocultural role in the producing regions. The cheese is made from raw milk, which generates greater concern regarding the good manufacturing practices, since there is a risk of consumer exposure to pathogens and/or their toxins. In this context, this study aimed to perform the sanitary diagnosis of artisanal cheese produced in the city of Uberaba-MG. Fifteen producers were selected, and a questionnaire was applied to evaluate the hygienic-sanitary conditions of the facilities and the cheese processing, as well as the knowledge of the producers on the legislation and good manufacturing practices. Microbiological analyzes of water, milk and cheese were performed on six of the selected properties. The results indicate that 87% of the interviewed producers did not use the “pingo” in cheese production and, on average, they marketed the cheese three days after production, which characterizes non-compliance with current legislation. In addition, none of the properties performs the water chlorination, a behavior that can compromise the microbiological quality of the product. According to the results obtained, 46% of the producers are not aware of the priorities for requesting the regularization of dairy products at the Institute of Agriculture of Minas Gerais. Regarding the microbiological analysis of artisanal cheese, all the evaluated parameters were above the limits established by current legislation. Therefore, it is concluded that the producers are not aware of the legislation and there is a clear need for training of these producers in good manufacturing practices. |
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Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MGCONDIÇÕES HIGIÊNICO-SANITÁRIAS NA PRODUÇÃO DE QUEIJO ARTESANAL PRODUZIDO EM UBERABA – MGraw milk, microbiological quality, farmers, legislationMicrobiologia e Higienizaçãoleite cru, qualidade microbiológica, produtores rurais, legislaçãoThe Artisanal cheese is one of the oldest cheeses produced in Brazil, and plays an important economic and sociocultural role in the producing regions. The cheese is made from raw milk, which generates greater concern regarding the good manufacturing practices, since there is a risk of consumer exposure to pathogens and/or their toxins. In this context, this study aimed to perform the sanitary diagnosis of artisanal cheese produced in the city of Uberaba-MG. Fifteen producers were selected, and a questionnaire was applied to evaluate the hygienic-sanitary conditions of the facilities and the cheese processing, as well as the knowledge of the producers on the legislation and good manufacturing practices. Microbiological analyzes of water, milk and cheese were performed on six of the selected properties. The results indicate that 87% of the interviewed producers did not use the “pingo” in cheese production and, on average, they marketed the cheese three days after production, which characterizes non-compliance with current legislation. In addition, none of the properties performs the water chlorination, a behavior that can compromise the microbiological quality of the product. According to the results obtained, 46% of the producers are not aware of the priorities for requesting the regularization of dairy products at the Institute of Agriculture of Minas Gerais. Regarding the microbiological analysis of artisanal cheese, all the evaluated parameters were above the limits established by current legislation. Therefore, it is concluded that the producers are not aware of the legislation and there is a clear need for training of these producers in good manufacturing practices.O queijo artesanal é um dos mais antigos queijos produzidos no Brasil e desempenha importante papel econômico e sociocultural nas regiões produtoras. O queijo é fabricado com leite cru, o que gera maior preocupação com as boas práticas de fabricação, pois há risco de exposição do consumidor a agentes patogênicos e/ou suas toxinas. Nesse contexto, esse estudo teve por objetivo realizar o diagnóstico sanitário do queijo artesanal produzido no município de Uberaba-MG. Foram selecionados 15 produtores, aos quais foi aplicado um questionário para avaliação das condições higiênico-sanitárias das instalações e do processamento dos queijos, bem como do nível de conhecimento dos produtores sobre a legislação e boas práticas de fabricação. Foram realizadas análises microbiológicas da água, do leite e do queijo de seis das propriedades analisadas. Os resultados apontam que 87% produtores entrevistados não usavam o “pingo” na fabricação do queijo e comercializavam o queijo com média três dias após a produção, o que caracteriza descumprimento da legislação vigente. Além disso, nenhuma das propriedades realizava a cloração da água, o que pode comprometer a qualidade microbiológica do produto. A pesquisa ainda apontou que 46% dos produtores desconheciam quais são as prioridades para solicitar a regularização da queijaria junto ao Instituto Mineiro de Agropecuária (IMA). Em relação às análises microbiológicas pode-se afirmar que a maioria dos parâmetros avaliados esteve acima dos limites estabelecidos pela legislação vigente. Dessa forma, concluiu-se que há desconhecimento dos produtores sobre a legislação e há evidente necessidade de capacitação desses produtores em boas práticas de fabricação.ILCTFapemigdos Santos, Clenilson GonçalvesNaves, Emiliane Andrade AraújoPaiva, Aline DiasVianna, Priscila C. BToloi, Fernanda T.2017-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/59410.14295/2238-6416.v72i2.594Journal of Candido Tostes Dairy Institute; v. 72, n. 2 (2017); 96-107Revista do Instituto de Laticínios Cândido Tostes; v. 72, n. 2 (2017); 96-1072238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/594/436https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/594/174Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2018-02-08T18:39:33Zoai:oai.rilct.emnuvens.com.br:article/594Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2018-02-08T18:39:33Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG CONDIÇÕES HIGIÊNICO-SANITÁRIAS NA PRODUÇÃO DE QUEIJO ARTESANAL PRODUZIDO EM UBERABA – MG |
title |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG |
spellingShingle |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG dos Santos, Clenilson Gonçalves raw milk, microbiological quality, farmers, legislation Microbiologia e Higienização leite cru, qualidade microbiológica, produtores rurais, legislação |
title_short |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG |
title_full |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG |
title_fullStr |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG |
title_full_unstemmed |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG |
title_sort |
Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG |
author |
dos Santos, Clenilson Gonçalves |
author_facet |
dos Santos, Clenilson Gonçalves Naves, Emiliane Andrade Araújo Paiva, Aline Dias Vianna, Priscila C. B Toloi, Fernanda T. |
author_role |
author |
author2 |
Naves, Emiliane Andrade Araújo Paiva, Aline Dias Vianna, Priscila C. B Toloi, Fernanda T. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Fapemig |
dc.contributor.author.fl_str_mv |
dos Santos, Clenilson Gonçalves Naves, Emiliane Andrade Araújo Paiva, Aline Dias Vianna, Priscila C. B Toloi, Fernanda T. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
raw milk, microbiological quality, farmers, legislation Microbiologia e Higienização leite cru, qualidade microbiológica, produtores rurais, legislação |
topic |
raw milk, microbiological quality, farmers, legislation Microbiologia e Higienização leite cru, qualidade microbiológica, produtores rurais, legislação |
description |
The Artisanal cheese is one of the oldest cheeses produced in Brazil, and plays an important economic and sociocultural role in the producing regions. The cheese is made from raw milk, which generates greater concern regarding the good manufacturing practices, since there is a risk of consumer exposure to pathogens and/or their toxins. In this context, this study aimed to perform the sanitary diagnosis of artisanal cheese produced in the city of Uberaba-MG. Fifteen producers were selected, and a questionnaire was applied to evaluate the hygienic-sanitary conditions of the facilities and the cheese processing, as well as the knowledge of the producers on the legislation and good manufacturing practices. Microbiological analyzes of water, milk and cheese were performed on six of the selected properties. The results indicate that 87% of the interviewed producers did not use the “pingo” in cheese production and, on average, they marketed the cheese three days after production, which characterizes non-compliance with current legislation. In addition, none of the properties performs the water chlorination, a behavior that can compromise the microbiological quality of the product. According to the results obtained, 46% of the producers are not aware of the priorities for requesting the regularization of dairy products at the Institute of Agriculture of Minas Gerais. Regarding the microbiological analysis of artisanal cheese, all the evaluated parameters were above the limits established by current legislation. Therefore, it is concluded that the producers are not aware of the legislation and there is a clear need for training of these producers in good manufacturing practices. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06-01 |
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/594 10.14295/2238-6416.v72i2.594 |
url |
https://www.revistadoilct.com.br/rilct/article/view/594 |
identifier_str_mv |
10.14295/2238-6416.v72i2.594 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/594/436 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/594/174 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2018 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
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. 72, n. 2 (2017); 96-107 Revista do Instituto de Laticínios Cândido Tostes; v. 72, n. 2 (2017); 96-107 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) |
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EPAMIG |
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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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1809738131601096704 |