ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES

Detalhes bibliográficos
Autor(a) principal: Tavares, Alana Borges
Data de Publicação: 2019
Outros Autores: Dias Cavalcanti, Eduarda Aléxia Nunes Louzada, Timm, Cláudio Dias, de Lima, Helenice Gonzalez, Cereser, Natacha Deboni
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/47184
Resumo: Aiming the knowledge of the artisanal colonial cheese produced in the south of the Rio Grande do Sul, were analyzed 30 samples purchased in the local trade and fairs for physicochemical characteristics, the microbiological analyzes required by the National Agency of Sanitary Surveillance (ANVISA), Yersinia enterocolitica isolation and antimicrobial resistance of Staphylococcus coagulase positive isolates obtained from these samples. The median values resulting from the physicochemical analyzes were, pH 5,86, titratable acidity of 0,49 g of lactic acid/100 g, humidity of 49,12%, water activity of 0,973, protein of 19,14%, fat of 14,71% Ash content of 2,93% and chloride content 0,63 gNaCl/100g. Regarding the analysis required by ANVISA 86,66% of the samples were outside the required standards and no samples were positive for Salmonella and Listeria monocytogenes, there was also isolation to isolate Yersinia enterocolitica from 3,33% of the samples. The highest resistance rate of the isolates of Staphylococcus coagulase positive was compared to Penicillin G with 100% of the resistant isolates, and the lowest against Ciprofloxacin with no resistant isolates. 65.00% of the isolates were resistant to at least six antimicrobials and 86,95% demonstrated resistance to Cefoxitin, a troubling result, especially in Methicillin Resistant isolates. The cheese produced and marketed informally in South of Rio Grande do Sul presents a great variation in the physicochemical characteristics and in general high microbial contamination wich may represent a risk to consumer health. Keywords: public health; Yersinia enterocolitica; dairy; susceptibility.
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spelling ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATESQUEIJO ARTESANAL PRODUZIDO NO SUL DO RIO GRANDE DO SUL: AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SUSCETIBILIDADE A ANTIMICROBIANOS DE ISOLADOS DE STAPHYLOCOCCUS COAGULASE POSITIVAAiming the knowledge of the artisanal colonial cheese produced in the south of the Rio Grande do Sul, were analyzed 30 samples purchased in the local trade and fairs for physicochemical characteristics, the microbiological analyzes required by the National Agency of Sanitary Surveillance (ANVISA), Yersinia enterocolitica isolation and antimicrobial resistance of Staphylococcus coagulase positive isolates obtained from these samples. The median values resulting from the physicochemical analyzes were, pH 5,86, titratable acidity of 0,49 g of lactic acid/100 g, humidity of 49,12%, water activity of 0,973, protein of 19,14%, fat of 14,71% Ash content of 2,93% and chloride content 0,63 gNaCl/100g. Regarding the analysis required by ANVISA 86,66% of the samples were outside the required standards and no samples were positive for Salmonella and Listeria monocytogenes, there was also isolation to isolate Yersinia enterocolitica from 3,33% of the samples. The highest resistance rate of the isolates of Staphylococcus coagulase positive was compared to Penicillin G with 100% of the resistant isolates, and the lowest against Ciprofloxacin with no resistant isolates. 65.00% of the isolates were resistant to at least six antimicrobials and 86,95% demonstrated resistance to Cefoxitin, a troubling result, especially in Methicillin Resistant isolates. The cheese produced and marketed informally in South of Rio Grande do Sul presents a great variation in the physicochemical characteristics and in general high microbial contamination wich may represent a risk to consumer health. Keywords: public health; Yersinia enterocolitica; dairy; susceptibility.Objetivando o conhecimento do queijo colonial artesanal produzido na região Sul do Rio Grande do Sul, foram analisadas 30 amostras adquiridas no comércio local e feiras quanto às características físico-químicas, além das análises microbiológicas exigidas pela Agência Nacional de Vigilância Sanitária (ANVISA), isolamento de Yersinia enterocolitica e resistência aos antimicrobianos de isolados de Staphylococcus coagulase positiva, obtidos a partir destas amostras. Os valores medianos resultantes das análises físico-químicas foram: pH 5,81, acidez titulável de 0,44 g de ácido lático/100g, umidade de 48,55%, atividade de água de 0,973, proteína de 19,36%, gordura de 14,54%, teor de cinzas de 2,88% e teor de cloretos 0,51 gNaCl/100g. Quanto às análises exigidas pela ANVISA, 86,66% das amostras estavam fora dos padrões exigidos e nenhuma foi positiva para Salmonella e Listeria monocytogenes. Houve também isolamento de Yersinia enterocolitica em 3,33% das amostras. A maior taxa de resistência dos isolados de Staphylococcus coagulase positiva ocorreu frente à Penicilina G com 100% dos isolados resistentes e a menor contra Ciprofloxacina com nenhum isolado resistente. 65,00% dos isolados foram resistentes a, pelo menos, seis antimicrobianos e 86,95% demostraram resistência à Cefoxitina, resultados preocupantes, especialmente quanto aos isolados Meticilina Resistentes. Além disso, o queijo produzido e comercializado informalmente no Sul do Rio Grande do Sul apresenta grande variação nas características físico-químicas e, em geral, alta contaminação microbiana, podendo representar risco à saúde do consumidor. Palavras-chave: saúde pública; Yersinia enterocolitica; lácteos; suscetibilidade.Universidade Federal de Goiás2019-07-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/47184Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 20 (2019): Continuous publication; 1-10Ciência Animal Brasileira / Brazilian Animal Science; v. 20 (2019): Publicação contínua; 1-101809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/47184/33378https://revistas.ufg.br/vet/article/view/47184/33379Copyright (c) 2019 Ciência Animal Brasileirainfo:eu-repo/semantics/openAccessTavares, Alana BorgesDias Cavalcanti, Eduarda Aléxia Nunes LouzadaTimm, Cláudio Diasde Lima, Helenice GonzalezCereser, Natacha Deboni2023-03-23T18:49:21Zoai:ojs.revistas.ufg.br:article/47184Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:18.546113Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
QUEIJO ARTESANAL PRODUZIDO NO SUL DO RIO GRANDE DO SUL: AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SUSCETIBILIDADE A ANTIMICROBIANOS DE ISOLADOS DE STAPHYLOCOCCUS COAGULASE POSITIVA
title ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
spellingShingle ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
Tavares, Alana Borges
title_short ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
title_full ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
title_fullStr ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
title_full_unstemmed ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
title_sort ARTISANAL CHEESE PRODUCED IN THE SOUTH OF RIO GRANDE DO SUL: PHYSICAL-CHEMICAL, MICROBIOLOGICAL ASSESSMENT AND SUSCEPTIBILITY OF ANTIMICROBIALS FROM STAPHYLOCOCCUS COAGULASE POSITIVE ISOLATES
author Tavares, Alana Borges
author_facet Tavares, Alana Borges
Dias Cavalcanti, Eduarda Aléxia Nunes Louzada
Timm, Cláudio Dias
de Lima, Helenice Gonzalez
Cereser, Natacha Deboni
author_role author
author2 Dias Cavalcanti, Eduarda Aléxia Nunes Louzada
Timm, Cláudio Dias
de Lima, Helenice Gonzalez
Cereser, Natacha Deboni
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Tavares, Alana Borges
Dias Cavalcanti, Eduarda Aléxia Nunes Louzada
Timm, Cláudio Dias
de Lima, Helenice Gonzalez
Cereser, Natacha Deboni
description Aiming the knowledge of the artisanal colonial cheese produced in the south of the Rio Grande do Sul, were analyzed 30 samples purchased in the local trade and fairs for physicochemical characteristics, the microbiological analyzes required by the National Agency of Sanitary Surveillance (ANVISA), Yersinia enterocolitica isolation and antimicrobial resistance of Staphylococcus coagulase positive isolates obtained from these samples. The median values resulting from the physicochemical analyzes were, pH 5,86, titratable acidity of 0,49 g of lactic acid/100 g, humidity of 49,12%, water activity of 0,973, protein of 19,14%, fat of 14,71% Ash content of 2,93% and chloride content 0,63 gNaCl/100g. Regarding the analysis required by ANVISA 86,66% of the samples were outside the required standards and no samples were positive for Salmonella and Listeria monocytogenes, there was also isolation to isolate Yersinia enterocolitica from 3,33% of the samples. The highest resistance rate of the isolates of Staphylococcus coagulase positive was compared to Penicillin G with 100% of the resistant isolates, and the lowest against Ciprofloxacin with no resistant isolates. 65.00% of the isolates were resistant to at least six antimicrobials and 86,95% demonstrated resistance to Cefoxitin, a troubling result, especially in Methicillin Resistant isolates. The cheese produced and marketed informally in South of Rio Grande do Sul presents a great variation in the physicochemical characteristics and in general high microbial contamination wich may represent a risk to consumer health. Keywords: public health; Yersinia enterocolitica; dairy; susceptibility.
publishDate 2019
dc.date.none.fl_str_mv 2019-07-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/47184
url https://revistas.ufg.br/vet/article/view/47184
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/47184/33378
https://revistas.ufg.br/vet/article/view/47184/33379
dc.rights.driver.fl_str_mv Copyright (c) 2019 Ciência Animal Brasileira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Ciência Animal Brasileira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 20 (2019): Continuous publication; 1-10
Ciência Animal Brasileira / Brazilian Animal Science; v. 20 (2019): Publicação contínua; 1-10
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
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