Investigation of Listeria spp. and Salmonella spp. in curd cheese produced and distributed in the county of Venturosa – Pernambuco, Brazil

• Autor(a) principal: Aragão, Breno Bezerra
• Data de Publicação: 2019
• Outros Autores: Trajano, Sabrina Cândido, da Silva, José Givanildo, Baltazar de Oliveira, Júnior Mário, Ferreira Soares, Larice Bruna, Varejão da Silva, Maria Goretti, Carvalho Maia, Rita de Cássia, Lapenda de Moura, Andrea Paiva Botelho
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Medicina Veterinária (Recife. Online)
• Texto Completo: https://www.journals.ufrpe.br/index.php/medicinaveterinaria/article/view/2367
• topic: Pathogenic microorganisms; regional product; public health; food safety

Curd cheese is one of the most traditional foods produced in the Northeast of Brazil, the production is mainly concentrated in the states of Rio Grande do Norte, Ceará, Pernambuco and Paraíba. Although it has great historical and socioeconomic importance, there is a need for further related studies about the quality control of its production, especially with regard to   Listeria spp. and Salmonella spp. given the importance of these microorganisms to public health. Thus, this study aimed to investigate Listeria spp. and Salmonella spp. in samples of curd cheese commercialized in establishments in the municipality of Venturosa, Agreste of the state of Pernambuco, Brazil. Sixty samples of curd cheese were analyzed using the microbiological analysis method according to Normative Instruction nº30/2018, Ministry of Agriculture, Livestock and Food Supply (MAPA). No samples were detected for Salmonella spp., however, Listeria grayi was detected in two cheese samples (3.34%), among the analyzed samples. The presence of L. grayi may be associated with hygienicsanitary failures in the stages of obtaining or elaboration of the product. The result obtained in the study reinforces the importance and necessity of the application of Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP) to obtain a final product safe to the consumer.