Microbiological quality and antimicrobial resistance characterization of bacteria in “Coalho” cheese commercialized in Vitória da Conquista-Bahia

• Autor(a) principal: Bomfim, Adriele Pinheiro
• Data de Publicação: 2020
• Outros Autores: Costa , Daniel Bonfim, Silva, Igor Matheus de Novais, Araújo, Ivo César Santos, Andrade, Raíssa Aragão, Galvão, Rebeca Soares, Cerqueira, Vanessa Vieira, Reis, Joice Neves, Santos, Milena Soares dos
• 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/8656298
• topic: Microbiological indicators; Dairy products; Food safety.; Indicadores microbiológicos; Produtos lácteos; Inocuidade alimentar.

In this study, the hygienic and sanitary quality, prevalence, and antimicrobial resistance of pathogens isolated from 24 samples of “Coalho” cheese marketed in two street markets of the municipality of Vitória da Conquista, Bahia, were assessed. Physicochemical and microbiological analyses were performed using conventional methods according to the current legislation. A total of 75% of the samples were commercially packaged at an inadequate temperature, and all had total coliform count above the acceptable limit. Coagulase-positive Staphylococcus and Escherichia coli were isolated from 87.5% and 62.5% of the samples, respectively. The presence of Listeria monocytogenes and Salmonella sp was not detected. More than half of the coagulase-positive Staphylococcus (51.1%), and 44.4% of the E.coli displayed resistance to at least one of the seven and 11 antimicrobials tested, respectively. The analyses revealed poor sanitary and hygienic conditions in the production and marketing of curd cheese at the street markets of Vitória da Conquista. The presence of antimicrobial-resistant bacteria in these cheeses is also a concern. Therefore, we emphasize the importance of quality control in the production and marketing of these products, as well as the need for health surveillance to guide cheese handlers and producers.