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Maximiliano Soares Pintohttp://lattes.cnpq.br/6690973527738451Denise SobralOtávio Cardoso Filhohttp://lattes.cnpq.br/0412663537001219Maria Fernanda Santos Calzavara2023-06-21T15:10:54Z2023-06-21T15:10:54Z2023-02-13http://hdl.handle.net/1843/55186Amplamente produzido no estado de Minas Gerais e consumido em todo o Brasil, os queijos artesanais são caracterizados, em sua maioria, pela produção em pequenas propriedades rurais, sendo importante fonte de renda familiar. O controle sanitário é muitas vezes falho na produção dos queijos artesanais, de modo a não garantir uma boa qualidade microbiológica do produto final, podendo colocar em risco a saúde do consumidor. Problemas como o ambiente de produção, a sazonalidade das estações e a falta de higiene do manipulador são os principais pontos que devem ser observados a fim de evitar contaminações microbiológicas, estando todas essas ligadas às Boas Praticas de Fabricação (BPF) e Boas Práticas de Ordenha (BPO). Deste modo, o presente trabalho teve por objetivo realizar uma análise microbiológica quanto a presença de Escherichia coli, Staphylococcus aureus, coliformes, Listeria monocytogenes e Salmonella spp. em 80 amostras de produtores do município de Montes Claros/MG, sendo 40 do período de seca e 40 do período chuvoso. Os resultados indicaram contaminação de todas as amostras em valores superiores à legislação, salvo para Listeria monocytogenes e Salmonella spp. Fica evidente a necessidade de uma maior fiscalização dos órgãos competentes, bem como de treinamentos aos colaboradores e benfeitorias aos locais de produção.Widely produced in the state of Minas Gerais and consumed throughout Brazil, artisanal cheeses are characterized, for the most part, by production in small rural properties, being an important source of family income. Sanitary control is often flawed in the production of artisanal cheeses, so as not to guarantee a good microbiological quality of the final product, which could endanger the health of the consumer. Problems such as the production environment, the seasonality of the seasons and the handler's lack of hygiene are the main points that must be observed in order to avoid microbiological contamination, all of which are linked to Good Manufacturing Practices (GMP) and Good Milking Practices. Thus, the present work aimed to carry out a microbiological analysis regarding the presence of Escherichia coli, Staphylococcus aureus, coliforms, Listeria monocytogenes and Salmonella spp. in 80 samples from producers in the municipality of Montes Claros/MG, 40 from the dry season and 40 from the rainy season. The results indicated contamination of all samples at values higher than the legislation, except for Listeria monocytogenes and Salmonella spp. The need for greater supervision by the competent bodies is evident, as well as training for employees and improvements to production sites.porUniversidade Federal de Minas GeraisPrograma de Pós-Graduação em Produção AnimalUFMGBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASQueijoAlimentos -- ContaminaçãoAlimentos -- QualidadeQueijoFábricas -- Medidas de segurançaqueijo artesanalcontaminaçãochuvaslegislaçãoBPFComparativo microbiológico de queijos artesanais produzidos no município de Montes Claros - MG nos períodos de chuva e secainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALCOMPARATIVO MICROBIOLÓGICO DE QUEIJOS ARTESANAIS PRODUZIDOS NO MUNICÍPIO DE MONTES CLAROS-MG NOS PERÍODOS DE CHUVA E SECA.pdfCOMPARATIVO MICROBIOLÓGICO DE QUEIJOS ARTESANAIS PRODUZIDOS NO MUNICÍPIO DE MONTES CLAROS-MG NOS PERÍODOS DE CHUVA E SECA.pdfapplication/pdf628191https://repositorio.ufmg.br/bitstream/1843/55186/5/COMPARATIVO%20MICROBIOL%c3%93GICO%20DE%20QUEIJOS%20ARTESANAIS%20PRODUZIDOS%20NO%20MUNIC%c3%8dPIO%20DE%20MONTES%20CLAROS-MG%20NOS%20PER%c3%8dODOS%20DE%20CHUVA%20E%20SECA.pdf8e56bf1eb70799b7482608b68570cb20MD55LICENSElicense.txtlicense.txttext/plain; charset=utf-82118https://repositorio.ufmg.br/bitstream/1843/55186/6/license.txtcda590c95a0b51b4d15f60c9642ca272MD561843/551862023-06-21 12:10:54.979oai:repositorio.ufmg.br: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ório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-06-21T15:10:54Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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