Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG

Detalhes bibliográficos
Autor(a) principal: Campos, João Victor Ferreira
Data de Publicação: 2021
Outros Autores: Resende, Luiza Camattari, Bastos, Acácio Freire, Silva, Mariana Oliveira, Acurcio, Leonardo Borges
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Caderno de Ciências Agrárias (Online)
Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993
Resumo: “Minas Frescal” cheese is defined by legislation as a fresh cheese obtained by enzymatic coagulation of the milk with rennet and/or other appropriate coagulant enzymes, supplemented or not with the action of specific lactic bacteria. Brazilian law requires cheese to be made from pasteurized milk and prohibits marketing when made with raw milk, considering the risk of being an important vehicle of pathogenic microorganisms. The objective of this work was to analyze the presence of Staphylococcus spp. in artisanal "Minas Frescal" type cheeses made with raw milk and sold locally in the municipality of Formiga, Minas Gerais. The microbiological standard for this microorganism is defined in technical regulation. Plating in Mannitol Salt Agar was conducted in order to search for Staphylococcus spp. and differentiate S. aureus from non S. aureus.  Results obtained from analyzed samples (104 to 106 CFU/g) suggest the presence of Staphylococcus aureus above the maximum established limits (102 CFU/g). It can be concluded that sampled cheeses were not suitable for consumption due to high counts of Staphylococcus spp., which could be due to the fact of their production with raw milk.
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spelling Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MGPesquisa de Staphylococcus spp. em queijos “Minas Frescal” feitos a partir de leite cru e comercializados no município de Formiga-MGContaminaçãoDoenças transmitidas por AlimentosMicro- organismo PatogênicoMicrobiologia ContaminationFoodborne illnessPathogenic MicroganismMicrobiology“Minas Frescal” cheese is defined by legislation as a fresh cheese obtained by enzymatic coagulation of the milk with rennet and/or other appropriate coagulant enzymes, supplemented or not with the action of specific lactic bacteria. Brazilian law requires cheese to be made from pasteurized milk and prohibits marketing when made with raw milk, considering the risk of being an important vehicle of pathogenic microorganisms. The objective of this work was to analyze the presence of Staphylococcus spp. in artisanal "Minas Frescal" type cheeses made with raw milk and sold locally in the municipality of Formiga, Minas Gerais. The microbiological standard for this microorganism is defined in technical regulation. Plating in Mannitol Salt Agar was conducted in order to search for Staphylococcus spp. and differentiate S. aureus from non S. aureus.  Results obtained from analyzed samples (104 to 106 CFU/g) suggest the presence of Staphylococcus aureus above the maximum established limits (102 CFU/g). It can be concluded that sampled cheeses were not suitable for consumption due to high counts of Staphylococcus spp., which could be due to the fact of their production with raw milk.O queijo “Minas Frescal”, de acordo com a legislação, é definido como o queijo fresco obtido por coagulação enzimática do leite com coalho e/ou outras enzimas coagulantes apropriadas, complementada ou não com ação de bactérias lácticas específicas. A legislação brasileira exige que estes sejam elaborados a partir de leites pasteurizados e proíbe a comercialização quando elaborados com leite cru pois, assim, podem ser importantes veículos de micro-organismos patogênicos. O objetivo deste trabalho foi analisar a presença de Staphylococcus spp. em queijos do tipo “Minas Frescal” elaborados de forma artesanal (com leite cru) e comercializados em mercados locais do município de Formiga – MG. O padrão microbiológico para este micro-organismo está definido em seu regulamento técnico de identidade e qualidade. O plaqueamento em Ágar Sal Manitol foi realizado em busca de Staphylococcus spp. e afim de diferenciar S. aureus de S. não aureus.  Os resultados das amostras analisadas foram sugestivos para a presença de Staphylococcus aureus (104 to 106 UFC/g), ultrapassando os limites máximos permitidos estabelecidos (102 UFC/g). Pode-se concluir que os queijos não estavam aptos para consumo pela elevada contagem de Staphylococcus spp., que pode se dar pelo fato destes serem elaborados a partir de leite cru.Universidade Federal de Minas Gerais2021-07-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/3299310.35699/2447-6218.2021.32993Agrarian Sciences Journal; Vol. 13 (2021); 1-5Caderno de Ciências Agrárias; v. 13 (2021); 1-52447-62181984-6738reponame:Caderno de Ciências Agrárias (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGenghttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993/28056https://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993/28057Copyright (c) 2021 Caderno de Ciências Agráriashttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessCampos, João Victor Ferreira Resende, Luiza Camattari Bastos, Acácio Freire Silva, Mariana Oliveira Acurcio, Leonardo Borges2022-07-20T19:23:02Zoai:periodicos.ufmg.br:article/32993Revistahttps://periodicos.ufmg.br/index.php/ccaufmgPUBhttps://periodicos.ufmg.br/index.php/ccaufmg/oaiccaufmg@ica.ufmg.br2447-62181984-6738opendoar:2022-07-20T19:23:02Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
Pesquisa de Staphylococcus spp. em queijos “Minas Frescal” feitos a partir de leite cru e comercializados no município de Formiga-MG
title Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
spellingShingle Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
Campos, João Victor Ferreira
Contaminação
Doenças transmitidas por Alimentos
Micro- organismo Patogênico
Microbiologia
Contamination
Foodborne illness
Pathogenic Microganism
Microbiology
title_short Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
title_full Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
title_fullStr Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
title_full_unstemmed Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
title_sort Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
author Campos, João Victor Ferreira
author_facet Campos, João Victor Ferreira
Resende, Luiza Camattari
Bastos, Acácio Freire
Silva, Mariana Oliveira
Acurcio, Leonardo Borges
author_role author
author2 Resende, Luiza Camattari
Bastos, Acácio Freire
Silva, Mariana Oliveira
Acurcio, Leonardo Borges
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Campos, João Victor Ferreira
Resende, Luiza Camattari
Bastos, Acácio Freire
Silva, Mariana Oliveira
Acurcio, Leonardo Borges
dc.subject.por.fl_str_mv Contaminação
Doenças transmitidas por Alimentos
Micro- organismo Patogênico
Microbiologia
Contamination
Foodborne illness
Pathogenic Microganism
Microbiology
topic Contaminação
Doenças transmitidas por Alimentos
Micro- organismo Patogênico
Microbiologia
Contamination
Foodborne illness
Pathogenic Microganism
Microbiology
description “Minas Frescal” cheese is defined by legislation as a fresh cheese obtained by enzymatic coagulation of the milk with rennet and/or other appropriate coagulant enzymes, supplemented or not with the action of specific lactic bacteria. Brazilian law requires cheese to be made from pasteurized milk and prohibits marketing when made with raw milk, considering the risk of being an important vehicle of pathogenic microorganisms. The objective of this work was to analyze the presence of Staphylococcus spp. in artisanal "Minas Frescal" type cheeses made with raw milk and sold locally in the municipality of Formiga, Minas Gerais. The microbiological standard for this microorganism is defined in technical regulation. Plating in Mannitol Salt Agar was conducted in order to search for Staphylococcus spp. and differentiate S. aureus from non S. aureus.  Results obtained from analyzed samples (104 to 106 CFU/g) suggest the presence of Staphylococcus aureus above the maximum established limits (102 CFU/g). It can be concluded that sampled cheeses were not suitable for consumption due to high counts of Staphylococcus spp., which could be due to the fact of their production with raw milk.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-30
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://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993
10.35699/2447-6218.2021.32993
url https://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993
identifier_str_mv 10.35699/2447-6218.2021.32993
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993/28056
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/32993/28057
dc.rights.driver.fl_str_mv Copyright (c) 2021 Caderno de Ciências Agrárias
http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Caderno de Ciências Agrárias
http://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv Agrarian Sciences Journal; Vol. 13 (2021); 1-5
Caderno de Ciências Agrárias; v. 13 (2021); 1-5
2447-6218
1984-6738
reponame:Caderno de Ciências Agrárias (Online)
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Caderno de Ciências Agrárias (Online)
collection Caderno de Ciências Agrárias (Online)
repository.name.fl_str_mv Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv ccaufmg@ica.ufmg.br
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