Evaluation of the quality of informal cheeses

Detalhes bibliográficos
Autor(a) principal: Amaral, José Wilker
Data de Publicação: 2020
Outros Autores: Souza, Stefania Márcia Oliveira, Ribeiro, Jaqueline Lamounier, Ferreira, Márcia Aguiar, Poggiani, Sabrina Santos Costa
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8657464
Resumo: This study aimed to evaluate the quality of cheeses produced and marketed informally in free fairs in the Distrito Federal. We collected 30 samples of cheeses without sanitary inspection certificate, marketed in ten fairs the DF, in which the moisture content was evaluated, the presence of Salmonella spp., of psychrotrophic microorganismsand development of limosity and apparent mold. The results obtained showed absence of Salmonella spp., and high counts for psychrotrophic microorganisms. The moisture contents ranged from 43% to 61%, indicating the lack of pattern of this product, concomitant with thesuperficial appearance of limosity was observed in 40% of the samples and development of molds in 33%.The absence of Salmonella spp., in the samples analyzed should not be understood as absence of microbiological hazard associated with the consumption of this type of product, due to the possibility of occurrence of other pathogens that were not the targets of this research.
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spelling Evaluation of the quality of informal cheesesAvaliação da qualidade de queijos de produção informalInformal tradeDairy inspectionMicrobiological hazardsComércio informalInspeção de lácteosPerigos microbiológicosThis study aimed to evaluate the quality of cheeses produced and marketed informally in free fairs in the Distrito Federal. We collected 30 samples of cheeses without sanitary inspection certificate, marketed in ten fairs the DF, in which the moisture content was evaluated, the presence of Salmonella spp., of psychrotrophic microorganismsand development of limosity and apparent mold. The results obtained showed absence of Salmonella spp., and high counts for psychrotrophic microorganisms. The moisture contents ranged from 43% to 61%, indicating the lack of pattern of this product, concomitant with thesuperficial appearance of limosity was observed in 40% of the samples and development of molds in 33%.The absence of Salmonella spp., in the samples analyzed should not be understood as absence of microbiological hazard associated with the consumption of this type of product, due to the possibility of occurrence of other pathogens that were not the targets of this research.Este estudo objetivou avaliar a qualidade de queijos produzidos e comercializados informalmente em feiras livres do Distrito Federal. Foram coletadas 30 amostras de queijos sem certificado de inspeção sanitária, comercializados em dez feiras do DF, nas quais foram avaliados os teores de umidade, a presença de Salmonella spp., de microrganismos psicrotróficos e desenvolvimento de limosidade e bolor aparente. Os resultados obtidos demonstraram ausência de Salmonella spp., e altas contagens para microrganismos psicrotróficos. Os teores de umidade variaram entre 43% e 61% indicando falta de padrão deste produto, concomitante ao surgimento de limosidade na superfície de 40% das amostras e desenvolvimento de bolores em 33%. A ausência de Salmonella spp. nas amostras analisadas não deve ser entendida como ausência de perigo microbiológico associado ao consumo deste tipo de produto, devido à possibilidade de ocorrência de outros patógenos que não foram alvos dessa pesquisa.Universidade Estadual de Campinas2020-03-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTextoapplication/pdfhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/865746410.20396/san.v27i0.8657464Segurança Alimentar e Nutricional; Vol. 27 (2020): Publicação Contínua; e020016Segurança Alimentar e Nutricional; Vol. 27 (2020): Publicação Contínua; e020016Segurança Alimentar e Nutricional; v. 27 (2020): Publicação Contínua; e0200162316-297Xreponame:Revista Segurança Alimentar e Nutricional (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPporhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8657464/22195Brasil; ContemporâneoCopyright (c) 2020 Segurança Alimentar e Nutricionalinfo:eu-repo/semantics/openAccessAmaral, José WilkerSouza, Stefania Márcia OliveiraRibeiro, Jaqueline Lamounier Ferreira, Márcia Aguiar Poggiani, Sabrina Santos Costa 2020-05-15T14:20:38Zoai:ojs.periodicos.sbu.unicamp.br:article/8657464Revistahttp://periodicos.sbu.unicamp.br/ojs/index.php/san/indexPUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/oai||revnepa@gmail.com|| suporterevsan@gmail.com2316-297X1808-8023opendoar:2020-05-15T14:20:38Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Evaluation of the quality of informal cheeses
Avaliação da qualidade de queijos de produção informal
title Evaluation of the quality of informal cheeses
spellingShingle Evaluation of the quality of informal cheeses
Amaral, José Wilker
Informal trade
Dairy inspection
Microbiological hazards
Comércio informal
Inspeção de lácteos
Perigos microbiológicos
title_short Evaluation of the quality of informal cheeses
title_full Evaluation of the quality of informal cheeses
title_fullStr Evaluation of the quality of informal cheeses
title_full_unstemmed Evaluation of the quality of informal cheeses
title_sort Evaluation of the quality of informal cheeses
author Amaral, José Wilker
author_facet Amaral, José Wilker
Souza, Stefania Márcia Oliveira
Ribeiro, Jaqueline Lamounier
Ferreira, Márcia Aguiar
Poggiani, Sabrina Santos Costa
author_role author
author2 Souza, Stefania Márcia Oliveira
Ribeiro, Jaqueline Lamounier
Ferreira, Márcia Aguiar
Poggiani, Sabrina Santos Costa
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Amaral, José Wilker
Souza, Stefania Márcia Oliveira
Ribeiro, Jaqueline Lamounier
Ferreira, Márcia Aguiar
Poggiani, Sabrina Santos Costa
dc.subject.por.fl_str_mv Informal trade
Dairy inspection
Microbiological hazards
Comércio informal
Inspeção de lácteos
Perigos microbiológicos
topic Informal trade
Dairy inspection
Microbiological hazards
Comércio informal
Inspeção de lácteos
Perigos microbiológicos
description This study aimed to evaluate the quality of cheeses produced and marketed informally in free fairs in the Distrito Federal. We collected 30 samples of cheeses without sanitary inspection certificate, marketed in ten fairs the DF, in which the moisture content was evaluated, the presence of Salmonella spp., of psychrotrophic microorganismsand development of limosity and apparent mold. The results obtained showed absence of Salmonella spp., and high counts for psychrotrophic microorganisms. The moisture contents ranged from 43% to 61%, indicating the lack of pattern of this product, concomitant with thesuperficial appearance of limosity was observed in 40% of the samples and development of molds in 33%.The absence of Salmonella spp., in the samples analyzed should not be understood as absence of microbiological hazard associated with the consumption of this type of product, due to the possibility of occurrence of other pathogens that were not the targets of this research.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Texto
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8657464
10.20396/san.v27i0.8657464
url https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8657464
identifier_str_mv 10.20396/san.v27i0.8657464
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8657464/22195
dc.rights.driver.fl_str_mv Copyright (c) 2020 Segurança Alimentar e Nutricional
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Segurança Alimentar e Nutricional
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brasil; Contemporâneo
dc.publisher.none.fl_str_mv Universidade Estadual de Campinas
publisher.none.fl_str_mv Universidade Estadual de Campinas
dc.source.none.fl_str_mv Segurança Alimentar e Nutricional; Vol. 27 (2020): Publicação Contínua; e020016
Segurança Alimentar e Nutricional; Vol. 27 (2020): Publicação Contínua; e020016
Segurança Alimentar e Nutricional; v. 27 (2020): Publicação Contínua; e020016
2316-297X
reponame:Revista Segurança Alimentar e Nutricional (Online)
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Revista Segurança Alimentar e Nutricional (Online)
collection Revista Segurança Alimentar e Nutricional (Online)
repository.name.fl_str_mv Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv ||revnepa@gmail.com|| suporterevsan@gmail.com
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