Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
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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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 |
_version_ |
1797042443836719104 |