FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES

Detalhes bibliográficos
Autor(a) principal: Pinto, Maximiliano Soares
Data de Publicação: 2009
Outros Autores: Ferreira, Célia Lúcia de Luces Fortes, Martins, José Manoel, Teodoro, Vanessa Aglaê Martins, Pires, Ana Clarissa dos Santos, Fontes, Lívia Beatriz Almeida, Vargas, Paula Isabelita Reis
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Tropical (Online)
Texto Completo: https://revistas.ufg.br/pat/article/view/4509
Resumo: The production of Minas Traditional Serro Cheese without the Good Manufacturing Practices compromises the quality of the product, offering risks to consumer’s health. Aiming to identify the main points of contamination of the milking and cheese manufacturing process and their correlation with the microbial contamination, a structured questionnaire about the hygienic and sanitary conditions of cheese production was applied to cheese producers. In addition, samples of cheese were collected and analyzed for coliforms 30ºC, Escherichia coli, Staphylococcus aureus, and aerobic mesophilic bacteria. The points identified, presenting correlation with microbiological analysis, were insalubrity of the place where the cheese was manufactured, presence of domestic animals, and the hygiene of food handlers. It is essential to qualify producers to adopt corrective and preventive measures to minimize or avoid contamination of the Minas Traditional Serro Cheese. KEY-WORDS: Minas Traditional Serro Cheese; Staphylococcus aureus; Escherichia coli.
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spelling FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICESSEGURANÇA ALIMENTAR DO QUEIJO MINAS ARTESANAL DO SERRO, MINAS GERAIS, EM FUNÇÃO DA ADOÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃOMinas Traditional Serro CheeseStaphylococcus aureusEscherichia coliQueijo Minas ArtesanalStaphylococcus aureusEscherichia coli The production of Minas Traditional Serro Cheese without the Good Manufacturing Practices compromises the quality of the product, offering risks to consumer’s health. Aiming to identify the main points of contamination of the milking and cheese manufacturing process and their correlation with the microbial contamination, a structured questionnaire about the hygienic and sanitary conditions of cheese production was applied to cheese producers. In addition, samples of cheese were collected and analyzed for coliforms 30ºC, Escherichia coli, Staphylococcus aureus, and aerobic mesophilic bacteria. The points identified, presenting correlation with microbiological analysis, were insalubrity of the place where the cheese was manufactured, presence of domestic animals, and the hygiene of food handlers. It is essential to qualify producers to adopt corrective and preventive measures to minimize or avoid contamination of the Minas Traditional Serro Cheese. KEY-WORDS: Minas Traditional Serro Cheese; Staphylococcus aureus; Escherichia coli. A ausência das Boas Práticas, no processamento do Queijo Minas Artesanal do Serro, expõe o mesmo a muitas fontes de contaminação e compromete sua qualidade, podendo afetar a saúde do consumidor. Buscando identificar os principais pontos de contaminação do processo de obtenção do leite, fabricação do queijo e suas correlações com a contaminação microbiológica, foi aplicado um questionário estruturado e coletadas amostras de queijos, para pesquisa de coliformes 30ºC, Escherichia coli, Staphylococcus aureus e mesófilos aeróbios. Os pontos identificados, que apresentaram relação com as análises microbiológicas dos queijos, foram: insalubridade das queijarias, presença de animais domésticos e higiene dos manipuladores. É fundamental o treinamento dos produtores, para a adoção das medidas corretivas e preventivas, com o objetivo de minimizar ou evitar a contaminação do Queijo Minas Artesanal. PALAVRAS-CHAVE: Queijo Minas Artesanal; Staphylococcus aureus; Escherichia coli.Escola de Agronomia - Universidade Federal de Goiás2009-12-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfhttps://revistas.ufg.br/pat/article/view/4509Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 4, Oct./Dec. 2009; 342-347Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 4, out./dez. 2009; 342-347Pesquisa Agropecuária Tropical; v. 39, n. 4, out./dez. 2009; 342-3471983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/4509/5901Pinto, Maximiliano SoaresFerreira, Célia Lúcia de Luces FortesMartins, José ManoelTeodoro, Vanessa Aglaê MartinsPires, Ana Clarissa dos SantosFontes, Lívia Beatriz AlmeidaVargas, Paula Isabelita Reisinfo:eu-repo/semantics/openAccess2020-02-27T00:03:45Zoai:ojs.revistas.ufg.br:article/4509Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:38.976298Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
SEGURANÇA ALIMENTAR DO QUEIJO MINAS ARTESANAL DO SERRO, MINAS GERAIS, EM FUNÇÃO DA ADOÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO
title FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
spellingShingle FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
Pinto, Maximiliano Soares
Minas Traditional Serro Cheese
Staphylococcus aureus
Escherichia coli
Queijo Minas Artesanal
Staphylococcus aureus
Escherichia coli
title_short FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
title_full FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
title_fullStr FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
title_full_unstemmed FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
title_sort FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES
author Pinto, Maximiliano Soares
author_facet Pinto, Maximiliano Soares
Ferreira, Célia Lúcia de Luces Fortes
Martins, José Manoel
Teodoro, Vanessa Aglaê Martins
Pires, Ana Clarissa dos Santos
Fontes, Lívia Beatriz Almeida
Vargas, Paula Isabelita Reis
author_role author
author2 Ferreira, Célia Lúcia de Luces Fortes
Martins, José Manoel
Teodoro, Vanessa Aglaê Martins
Pires, Ana Clarissa dos Santos
Fontes, Lívia Beatriz Almeida
Vargas, Paula Isabelita Reis
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Pinto, Maximiliano Soares
Ferreira, Célia Lúcia de Luces Fortes
Martins, José Manoel
Teodoro, Vanessa Aglaê Martins
Pires, Ana Clarissa dos Santos
Fontes, Lívia Beatriz Almeida
Vargas, Paula Isabelita Reis
dc.subject.por.fl_str_mv Minas Traditional Serro Cheese
Staphylococcus aureus
Escherichia coli
Queijo Minas Artesanal
Staphylococcus aureus
Escherichia coli
topic Minas Traditional Serro Cheese
Staphylococcus aureus
Escherichia coli
Queijo Minas Artesanal
Staphylococcus aureus
Escherichia coli
description The production of Minas Traditional Serro Cheese without the Good Manufacturing Practices compromises the quality of the product, offering risks to consumer’s health. Aiming to identify the main points of contamination of the milking and cheese manufacturing process and their correlation with the microbial contamination, a structured questionnaire about the hygienic and sanitary conditions of cheese production was applied to cheese producers. In addition, samples of cheese were collected and analyzed for coliforms 30ºC, Escherichia coli, Staphylococcus aureus, and aerobic mesophilic bacteria. The points identified, presenting correlation with microbiological analysis, were insalubrity of the place where the cheese was manufactured, presence of domestic animals, and the hygiene of food handlers. It is essential to qualify producers to adopt corrective and preventive measures to minimize or avoid contamination of the Minas Traditional Serro Cheese. KEY-WORDS: Minas Traditional Serro Cheese; Staphylococcus aureus; Escherichia coli.
publishDate 2009
dc.date.none.fl_str_mv 2009-12-02
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/pat/article/view/4509
url https://revistas.ufg.br/pat/article/view/4509
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/pat/article/view/4509/5901
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
dc.source.none.fl_str_mv Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 4, Oct./Dec. 2009; 342-347
Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 4, out./dez. 2009; 342-347
Pesquisa Agropecuária Tropical; v. 39, n. 4, out./dez. 2009; 342-347
1983-4063
reponame:Pesquisa Agropecuária Tropical (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Pesquisa Agropecuária Tropical (Online)
collection Pesquisa Agropecuária Tropical (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv aseleguini.pat@gmail.com||mgoes@agro.ufg.br
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