EVALUATION OF THE MICROBIOTICAL QUALITY OF RICOTTA CHEESE MARKETED IN SUPERMARKETS OF THE STATE OF SÃO PAULO

• Autor(a) principal: Cereser, Natacha Deboni
• Data de Publicação: 2011
• Outros Autores: Rossi Júnior, Oswaldo Durival, Marchi, Patrícia Gelli Feres de, Souza, Viviane de, Cardoso, Marita Vedoveli, Martineli, Thais Mioto
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/6372
• topic: Food technology; Higiene de Alimentos; Qualidade Microbiológica de Alimentos

Ricotta is distinguishable among different kinds of fresh cheese, or with high humidity. It is a highly consumed product for the reduced fat content and low cost, being indicated in diets with lipid restrictions, besides being economically accessible to most of the social classes. Ricotta cheese presents high water activity and nutritional diversity, factors that propitiate the proliferation of opportunist and patogenic microbiota, reducing the safety of these victuals. In that context, the present study aimed at evaluating the microbiotical quality of ricotta cheese produced under permanent hygienic-sanitarium control. Of a total of 60 samples from the two commercial brands analyzed, 68.3% were considered inappropriate for human consumption due to the presence of high populations of thermotolerant coliforms. With regard to Staphylococcus coagulase positive, 18.3% of the samples were in disagreement with the patterns established by the Agência Nacional de Vigilância Sanitária (Anvisa). High scores were also observed for mesophils microorganisms, mould and yeasts. The presence of microorganisms as E. coli and S. aureus in the evaluated product can unchain the outbreak of diseases transmitted by food and it should be a reason of concern by public health authorities.   KEYWORDS: Thermotolerant coliforms, Staphylococcus aureus, ricotta cheese and public health.