Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://revistas.bvs-vet.org.br/rialutz/article/view/6504 http://hdl.handle.net/11449/122266 |
Resumo: | Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase. |
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Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricotaEvolution of microbial contaminants in the processing line of Minas frescal and ricotta cheesesbioindicadoresqueijo Minas frescalricotafosfatase/peroxidasebioindicatorsMinas frescalricotta cheesephosphatase/peroxidaseFresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase.Queijos frescos como o Minas frescal e a ricota são excelentes meios para a proliferação de microbiota indesejável, prejudicando a qualidade e a integridade destes produtos. Nesse contexto, este estudo objetivou avaliar a evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota, de uma indústria de laticínios localizada no município de São José do Rio Preto-SP. As análises foram realizadas nas seguintes etapas: água, leite pasteurizado, coalho, massa, soro, superfície palmar dos manipuladores e tanque de coagulação, e queijos nos tempos zero e cinco dias de vida de prateleira. Tais etapas foram monitoradas por meio da determinação do NMP de coliformes totais e termotolerantes; contagem de Staphylococcus coagulase positiva e bactérias aeróbias mesófilas; pesquisa de Escherichia coli, Salmonella spp. e Listeria monocytogenes. Foram avaliadas doze amostras em cada uma das etapas. Das amostras de água, observou-se que três das amostras apresentaram valores acima do estabelecido para bactérias aeróbias mesófilas. Três amostras de leite apresentaram-se em desacordo para coliformes termotolerantes. As amostras de massa, coalho e soro apresentaram reduções nas contagens para todos os microrganismos. A superfície palmar e tanque de coagulação apresentaram baixas contagens para todos os bioindicadores. Os queijos apresentaram inconformidade para Staphylococcus coagulase positiva. Todas as amostras de leite apresentaram conformidade quanto à fosfatase/peroxidase.Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas, IBILCE, Universidade Estadual Paulista, UNESPUniversidade Estadual Paulista (Unesp)Santos, Vidiany Aparecida Queiroz [UNESP]Hoffmann, Fernando Leite [UNESP]2015-04-27T11:55:31Z2015-04-27T11:55:31Z2010info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article38-46application/pdfhttp://revistas.bvs-vet.org.br/rialutz/article/view/6504Revista do Instituto Adolfo Lutz, v. 69, n. 1, p. 38-46, 2010.0073-9855http://hdl.handle.net/11449/122266ISSN0073-9855-2010-69-01-38-46.pdf0654309398298095Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista do Instituto Adolfo Lutzinfo:eu-repo/semantics/openAccess2023-11-11T06:15:56Zoai:repositorio.unesp.br:11449/122266Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:24:52.374860Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota Evolution of microbial contaminants in the processing line of Minas frescal and ricotta cheeses |
title |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota |
spellingShingle |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota Santos, Vidiany Aparecida Queiroz [UNESP] bioindicadores queijo Minas frescal ricota fosfatase/peroxidase bioindicators Minas frescal ricotta cheese phosphatase/peroxidase |
title_short |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota |
title_full |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota |
title_fullStr |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota |
title_full_unstemmed |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota |
title_sort |
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota |
author |
Santos, Vidiany Aparecida Queiroz [UNESP] |
author_facet |
Santos, Vidiany Aparecida Queiroz [UNESP] Hoffmann, Fernando Leite [UNESP] |
author_role |
author |
author2 |
Hoffmann, Fernando Leite [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Santos, Vidiany Aparecida Queiroz [UNESP] Hoffmann, Fernando Leite [UNESP] |
dc.subject.por.fl_str_mv |
bioindicadores queijo Minas frescal ricota fosfatase/peroxidase bioindicators Minas frescal ricotta cheese phosphatase/peroxidase |
topic |
bioindicadores queijo Minas frescal ricota fosfatase/peroxidase bioindicators Minas frescal ricotta cheese phosphatase/peroxidase |
description |
Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the contaminating microorganisms in the processing line of fresh cheese, namely Minas frescal and ricotta, of a dairy plant nestled in the city of São José do Rio Preto-SP. The analyses were carried out with the following steps: water, pasteurized milk, curd, mass, whey, palmar surface and coagulation tank, and cheeses with zero and five days of shelf life. Such steps were monitored by determining the MLN of total coliforms and thermotolerants; counting of coagulase-positive Staphylococcus and mesophilic aerobic bacteria; search of Escherichia coli, Salmonella spp. and Listeria monocytogenes. Twelve samples were evaluated in each step. Among the water samples, three are provided with higher values than the ones recommended in terms of mesophilic aerobic bacteria. Three milk samples did not comply with thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all microorganisms. Both palm surface and coagulation tank showed low counting for all bioindicators. All milk samples showed compliance regarding phosphatase/peroxidase. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2015-04-27T11:55:31Z 2015-04-27T11:55:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://revistas.bvs-vet.org.br/rialutz/article/view/6504 Revista do Instituto Adolfo Lutz, v. 69, n. 1, p. 38-46, 2010. 0073-9855 http://hdl.handle.net/11449/122266 ISSN0073-9855-2010-69-01-38-46.pdf 0654309398298095 |
url |
http://revistas.bvs-vet.org.br/rialutz/article/view/6504 http://hdl.handle.net/11449/122266 |
identifier_str_mv |
Revista do Instituto Adolfo Lutz, v. 69, n. 1, p. 38-46, 2010. 0073-9855 ISSN0073-9855-2010-69-01-38-46.pdf 0654309398298095 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista do Instituto Adolfo Lutz |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
38-46 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128807131938816 |