Positive Staphylococcus Coagulase in Minas Frescal cheese

• Autor(a) principal: Silva, Luiz Antonio Vieira da
• Data de Publicação: 2011
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1231
• topic: Minas frescal cheese; Staphylococcus spp.; Staphylococcus coagulase positive; Queijo minas frescal; Staphylococcus spp.; Staphylococcus coagulase positiva

The purpose of study was to assess the sanitary-hygienic quality of Minas Frescal cheese processed and marketed in the northwest part of Rio de Janeiro State, in samples inspected by the Municipal Health Surveillance Agency. In addition the study also aimed at checking bacterial indicators of contamination in this product of animal origin, through bacteriological examination for Staphylococcus coagulase positive. The methodology consisted in the use of Normative Instruction Nº62 of the SDA, Ministry of Agriculture, Livestock and Supply - MAPA (BRAZIL), as reference work. The pH remained in the mean 6,92 of mark A, 6,29 for mark B and 5,75 for mark C, are within the standards allowed by legislation RDC, Nº 12, of the National Agency of Sanitary Surveillance, ANVISA, and Order Nº352/1997, related to the Technical Regulation and Identity and Quality Patterns for Minas Frescal cheese, MAPA (BRAZIL). The counting of Staphylococcus coagulase positive was in 6,40 UFC/g-1/log of the samples of mark A, 6,58 UFC/g-1/log of the samples mark B and mark C, 6,76 UFC/g-1/log, above permitted by RDC Nº12, ANVISA (BRAZIL). The sensitivity of strains Staphylococcus coagulase positive to antimicrobial was resistance to cefepime, clindamicina, oxaciclina and penicillin. Results show that the three marks examined in this study had values of counts of positive Staphylococcus coagulas, and above those described in the legislation, which may be due to failure in hygienic care during the processing of the Minas Frescal cheese.