Prevalência de microrganismos indicadores e patogênicos em produtos lácteos de origem artesanal : revisão sistemática de literatura e meta análise

• Autor(a) principal: Silva, Daiane Gaudencio Alves da
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFMT
• Texto Completo: http://ri.ufmt.br/handle/1/4273
• topic: Artesanal; Feito à mão; Segurança alimentar; Microbiologia de alimentos; CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Artisanal; Handmade; Food safety; Food microbiology

The artisanal food have been highlighted in the research, governmental, production and consumption scenarios. The reasons involve factors like the rural valorization as synonymous of back to the past, the traditional, the nature, the possibility of safe food access when compared to the industrialized products and the territorial development perspective. However, It isn’t known exactly how this productive system impacts on the microbiological safety of the food. Therefore, the objective of this study was to verify the indicator microorganisms and pathogens prevalence in artisanal products through systematic review and meta-analysis. A systematic review of the articles published in the last 20 years was performed in the scientific portals PubMed, Scielo, Science Direct and Scopus, using a previously determined search strategy. From 654 articles, 24 were selected by the selection criteria, mainly: original studies, developed with food for humans and with official analysis methods or well accepted by the scientific community. After completed the systematic review, the meta-analysis was performed with 6 of these articles wich compared artisanal and industrialized food. In the systematic review artisanal cheese samples from various continents showed 8,92% Positive Coagulase Staphylococcus quantitative results, avalue outside the standards stipulated by current legislation. In regard to E. coli analysis of the systematic review, the artisanal cheese samples presented 67,51% of quantitative results, also outside the current legislation standard. In the meta-analysis, evidence of greater contamination in artisanal products than industrialized was verified. Similarly, 5,81% of artisanal cheese samples were positive to Listeria monocytogenes in the systematic review and there was evidence that artisanal products presented higher contamination than industrialized in the meta-analysis. In addition, samples of artisanal cheese were 9.52% positive to Salmonella spp. in the systematic review. In relation to the microbiological quality indicators in artisanal cheese, the thermotolerant coliforms analysis showed fecal contamination evidence. It is than noted that there is an eminent risk of serious foodborne diseases by consuming these products. Finally, the results reinforce the need to intensify the artisanal products monitoring.