Quality and safety of artisan cheese produced in the serrana region of Santa Catarina
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25231 |
Resumo: | The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures. |
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Quality and safety of artisan cheese produced in the serrana region of Santa CatarinaQualidade e inocuidade de queijos artesanais produzidos na região serrana em Santa CatarinaEscherichia coliListeria monocytogenesSalmonella sppCoagulase-positive staphylococci35°C coliforms.Coliformes a 35 °CEscherichia coliListeria monocytogenesSalmonella sppStaphylococcus coagulase positiva.The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures.O queijo artesanal serrano, produzido a partir de leite cru de bovinos, é um produto típico dos campos de altitude dos estados de Santa Catarina e do Rio Grande do Sul. No entanto, a sua comercialização na grande maioria ocorre às margens da legislação, por ser fabricado com leite cru e não possuir um período mínimo de maturação. Tendo em vista que a produção de queijos artesanais necessita seguir normas rigorosas de higiene, o presente estudo objetivou desenvolver um diagnóstico da qualidade e inocuidade dos queijos com 14 e 28 dias de maturação produzido em 31 propriedades da Serra Catarinense. Foram realizadas contagens de coliformes a 35°C, Escherichia coli e Staphylococcus coagulase positiva; pesquisa de Salmonella sp. e Listeria monocytogenes. Os percentuais de gordura, acidez, sal, umidade e proteína também foram avaliados. Os dados foram submetidos as análises estatísticas realizadas no software SAS®. Após 14 e 28 dias de maturação, 74,19% (23/31) e 64,52% (20/31) das amostras de queijo analisadas, respectivamente, apresentaram limites acima do disposto para coliformes a 35 °C. Contagens de E. coli superiores ao aceitável foram observadas em 45,16% (14/31) e 48,39% (15/31) das amostras analisadas após 14 e 28 dias de maturação, respectivamente. Quanto à contagem de Staphylococcus coagulase positiva, 54,84% (17/31) e 51,61% (16/31) das amostras de queijos apresentaram após 14 e 28 dias de maturação valores acima de 103 UFC/g. Nenhuma das amostras avaliadas estava contaminada com Salmonella spp., porém Listeria monocytogenes sorovar 4b foi isolada em 3,23% (1/31) e em 6,45% (2/31) das amostras aos 14 e 28 dias de maturação, respectivamente. Em relação à umidade, os queijos foram classificados como de baixa, média e alta umidade. Em relação aos teores de gordura houve a predominância de queijos semigordos nos dois períodos de maturação, embora as amostras tenham sido enquadradas como queijos magros, semigordos e gordos. As principais variações na composição entre as amostras avaliadas ocorreram nos teores de sal e acidez. O processo de maturação não demonstrou ser efetivo na redução de contaminações microbiológicas a níveis de conformidade. A heterogeneidade dos queijos analisados, as frequências de não conformidades em relação a micro-organismos indicadores, e a presença de bactérias patogênicas nas amostras analisadas indicam a necessidade de adequação do sistema de produção do queijo artesanal serrano mediante a profissionalização do produtor e adoção de medidas de boas práticas de fabricação.UEL2017-05-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisaPesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2523110.5433/1679-0359.2017v38n2p739Semina: Ciências Agrárias; Vol. 38 No. 2 (2017); 739-748Semina: Ciências Agrárias; v. 38 n. 2 (2017); 739-7481679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25231/20810Copyright (c) 2017 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessPontarolo, Giane HelenitaMelo, Fernanda DanielleMartini, Caroline LopesWildemann, PaulaAlessio, Dileta Regina MoroSfaciotte, Ricardo Antonio PilegiThaler Neto, AndréVaz, Eliana KnackfussFerraz, Sandra Maria2022-11-16T16:32:45Zoai:ojs.pkp.sfu.ca:article/25231Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-11-16T16:32:45Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina Qualidade e inocuidade de queijos artesanais produzidos na região serrana em Santa Catarina |
title |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina |
spellingShingle |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina Pontarolo, Giane Helenita Escherichia coli Listeria monocytogenes Salmonella spp Coagulase-positive staphylococci 35°C coliforms. Coliformes a 35 °C Escherichia coli Listeria monocytogenes Salmonella spp Staphylococcus coagulase positiva. |
title_short |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina |
title_full |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina |
title_fullStr |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina |
title_full_unstemmed |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina |
title_sort |
Quality and safety of artisan cheese produced in the serrana region of Santa Catarina |
author |
Pontarolo, Giane Helenita |
author_facet |
Pontarolo, Giane Helenita Melo, Fernanda Danielle Martini, Caroline Lopes Wildemann, Paula Alessio, Dileta Regina Moro Sfaciotte, Ricardo Antonio Pilegi Thaler Neto, André Vaz, Eliana Knackfuss Ferraz, Sandra Maria |
author_role |
author |
author2 |
Melo, Fernanda Danielle Martini, Caroline Lopes Wildemann, Paula Alessio, Dileta Regina Moro Sfaciotte, Ricardo Antonio Pilegi Thaler Neto, André Vaz, Eliana Knackfuss Ferraz, Sandra Maria |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Pontarolo, Giane Helenita Melo, Fernanda Danielle Martini, Caroline Lopes Wildemann, Paula Alessio, Dileta Regina Moro Sfaciotte, Ricardo Antonio Pilegi Thaler Neto, André Vaz, Eliana Knackfuss Ferraz, Sandra Maria |
dc.subject.por.fl_str_mv |
Escherichia coli Listeria monocytogenes Salmonella spp Coagulase-positive staphylococci 35°C coliforms. Coliformes a 35 °C Escherichia coli Listeria monocytogenes Salmonella spp Staphylococcus coagulase positiva. |
topic |
Escherichia coli Listeria monocytogenes Salmonella spp Coagulase-positive staphylococci 35°C coliforms. Coliformes a 35 °C Escherichia coli Listeria monocytogenes Salmonella spp Staphylococcus coagulase positiva. |
description |
The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Pesquisa |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25231 10.5433/1679-0359.2017v38n2p739 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25231 |
identifier_str_mv |
10.5433/1679-0359.2017v38n2p739 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/25231/20810 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 38 No. 2 (2017); 739-748 Semina: Ciências Agrárias; v. 38 n. 2 (2017); 739-748 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
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1799306075757871104 |