Butter cheese - microbiological contamination risk to health consumer

• Autor(a) principal: Alexandre, Allana Patrícia Santo
• Data de Publicação: 2016
• Outros Autores: de Aquino, Alana Bezerra, de Lyra, Daniele Gomes, Froehlich, Angela
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Veterinary Medicine
• Texto Completo: https://rbmv.org/BJVM/article/view/229
• topic: Patógenos; segurança alimentar; laticínios; queijo; queijo; food safety; dairy; cheese

ABSTRACT. Alexandre A.P.A., de Aquino A.B., de Lyra D.G. & Froehlich A. [Butter cheese - microbiological contamination risk to health consumer.] Queijo manteiga - contaminação microbiológica e risco à saúde do consumidor. Revista Brasileira de Medicina Veterinária, 38(2):121-124, 2016. Curso de Tecnologia em Laticínios, Campus Satuba, Instituto Federal de Alagoas, Rua 17 de Agosto, s/n, Satuba, AL 57120-000, Brasil. E-mail: [e-mail] This study aimed to verify the microbiological quality of butter cheese by means of coliforms at 35°C, 45°C with confirmation of Escherichia coli, coagulase positive Staphylococcus, Salmonella sp., Filamentous fungi and yeasts and mesophilic aerobic bacteria. 40 samples from the retail market of Maceió, Alagoas and metropolitan area were evaluated. According parameters as required by law, 37.5% of the samples were out of range for Salmonella sp., 17,5% for Staphylococcus positive coagulase, 42.5% for coliforms at 45°C of which 41.7% were Escherichia coli coliform 37.5% at 35°C, 40% filamentous fungi, yeasts and 82.5% mesophilic aerobic bacteria. Once the cheese butter is a food ready-to-eat, even the low incidence of contamination by pathogens may pose a risk to consumer health, so it is essential to ensure that food safety standards are met, since the cheese that is sold at room temperature and without labeling.