Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil

Detalhes bibliográficos
Autor(a) principal: Aguilar, Carlos Eduardo Gamero [UNESP]
Data de Publicação: 2016
Outros Autores: Rossi Junior, Oswaldo Durival [UNESP], Vidal, Ana Maria Centola, Ribeiro, Laryssa Freitas [UNESP], Rossi, Gabriel Augusto Marques [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/0103-8478cr20160334
http://hdl.handle.net/11449/173683
Resumo: With the objective to evaluate the hygienic and sanitary conditions of grated parmesan cheese acquired from the retail business, total 120 cheese samples were acquired: 60 of which were obtained from four different brands of cheese that were grated in factories, and the other 60 samples were obtained from another four brands of cheese that are normally acquired by retailers (supermarkets) in blocks and grated at the moment of sale. The population of heterotrophic mesophilic microorganisms ranged from 1.2×103 to 1.1×107 colony-forming units (CFU)·g-1. All samples analyzed contained Staphylococcus spp. with populations varying from 1.2×103 to 8.7×106CFU·g-1, from which 60.0% were classified as coagulase-positive Staphylococcus and 52.5% of the samples possessed populations above the permissible limit set by legislation. Staphylococcus aureus was detected in 57.5% of the samples. Population of molds and yeasts varied from <10 to 1.8×106CFU·g-1. Salmonella spp. was not isolated in this research. A difference was observed between the parmesan cheese grated in factories and that grated in supermarkets, where the former presented better microbiological quality than the latter. Thus, procedures must be proposed to minimize the presence of pathogenic agents reported in grated parmesan cheeses evaluated in the present study because of the public health risk associated with food bacterial contamination.
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spelling Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, BrasilMicrobial quality of industrial and retail market grated parmesan cheese in the State of São Paulo, BrazilDairyFood microbiologyPublic healthStaphylococcus aureusWith the objective to evaluate the hygienic and sanitary conditions of grated parmesan cheese acquired from the retail business, total 120 cheese samples were acquired: 60 of which were obtained from four different brands of cheese that were grated in factories, and the other 60 samples were obtained from another four brands of cheese that are normally acquired by retailers (supermarkets) in blocks and grated at the moment of sale. The population of heterotrophic mesophilic microorganisms ranged from 1.2×103 to 1.1×107 colony-forming units (CFU)·g-1. All samples analyzed contained Staphylococcus spp. with populations varying from 1.2×103 to 8.7×106CFU·g-1, from which 60.0% were classified as coagulase-positive Staphylococcus and 52.5% of the samples possessed populations above the permissible limit set by legislation. Staphylococcus aureus was detected in 57.5% of the samples. Population of molds and yeasts varied from <10 to 1.8×106CFU·g-1. Salmonella spp. was not isolated in this research. A difference was observed between the parmesan cheese grated in factories and that grated in supermarkets, where the former presented better microbiological quality than the latter. Thus, procedures must be proposed to minimize the presence of pathogenic agents reported in grated parmesan cheeses evaluated in the present study because of the public health risk associated with food bacterial contamination.Departamento de Medicina Veterinária Preventiva e Reprodução Animal Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP)Departamento de Medicina Veterinária Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) Universidade de São Paulo (USP)Departamento de Medicina Veterinária Preventiva e Reprodução Animal Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP)Universidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Aguilar, Carlos Eduardo Gamero [UNESP]Rossi Junior, Oswaldo Durival [UNESP]Vidal, Ana Maria CentolaRibeiro, Laryssa Freitas [UNESP]Rossi, Gabriel Augusto Marques [UNESP]2018-12-11T17:07:15Z2018-12-11T17:07:15Z2016-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2257-2263application/pdfhttp://dx.doi.org/10.1590/0103-8478cr20160334Ciencia Rural, v. 46, n. 12, p. 2257-2263, 2016.1678-45960103-8478http://hdl.handle.net/11449/17368310.1590/0103-8478cr20160334S0103-847820160012022572-s2.0-84992456197S0103-84782016001202257.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCiencia Rural0,337info:eu-repo/semantics/openAccess2024-06-06T18:09:33Zoai:repositorio.unesp.br:11449/173683Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:18:23.981265Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
Microbial quality of industrial and retail market grated parmesan cheese in the State of São Paulo, Brazil
title Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
spellingShingle Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
Aguilar, Carlos Eduardo Gamero [UNESP]
Dairy
Food microbiology
Public health
Staphylococcus aureus
title_short Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
title_full Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
title_fullStr Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
title_full_unstemmed Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
title_sort Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
author Aguilar, Carlos Eduardo Gamero [UNESP]
author_facet Aguilar, Carlos Eduardo Gamero [UNESP]
Rossi Junior, Oswaldo Durival [UNESP]
Vidal, Ana Maria Centola
Ribeiro, Laryssa Freitas [UNESP]
Rossi, Gabriel Augusto Marques [UNESP]
author_role author
author2 Rossi Junior, Oswaldo Durival [UNESP]
Vidal, Ana Maria Centola
Ribeiro, Laryssa Freitas [UNESP]
Rossi, Gabriel Augusto Marques [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade de São Paulo (USP)
dc.contributor.author.fl_str_mv Aguilar, Carlos Eduardo Gamero [UNESP]
Rossi Junior, Oswaldo Durival [UNESP]
Vidal, Ana Maria Centola
Ribeiro, Laryssa Freitas [UNESP]
Rossi, Gabriel Augusto Marques [UNESP]
dc.subject.por.fl_str_mv Dairy
Food microbiology
Public health
Staphylococcus aureus
topic Dairy
Food microbiology
Public health
Staphylococcus aureus
description With the objective to evaluate the hygienic and sanitary conditions of grated parmesan cheese acquired from the retail business, total 120 cheese samples were acquired: 60 of which were obtained from four different brands of cheese that were grated in factories, and the other 60 samples were obtained from another four brands of cheese that are normally acquired by retailers (supermarkets) in blocks and grated at the moment of sale. The population of heterotrophic mesophilic microorganisms ranged from 1.2×103 to 1.1×107 colony-forming units (CFU)·g-1. All samples analyzed contained Staphylococcus spp. with populations varying from 1.2×103 to 8.7×106CFU·g-1, from which 60.0% were classified as coagulase-positive Staphylococcus and 52.5% of the samples possessed populations above the permissible limit set by legislation. Staphylococcus aureus was detected in 57.5% of the samples. Population of molds and yeasts varied from <10 to 1.8×106CFU·g-1. Salmonella spp. was not isolated in this research. A difference was observed between the parmesan cheese grated in factories and that grated in supermarkets, where the former presented better microbiological quality than the latter. Thus, procedures must be proposed to minimize the presence of pathogenic agents reported in grated parmesan cheeses evaluated in the present study because of the public health risk associated with food bacterial contamination.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
2018-12-11T17:07:15Z
2018-12-11T17:07:15Z
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://dx.doi.org/10.1590/0103-8478cr20160334
Ciencia Rural, v. 46, n. 12, p. 2257-2263, 2016.
1678-4596
0103-8478
http://hdl.handle.net/11449/173683
10.1590/0103-8478cr20160334
S0103-84782016001202257
2-s2.0-84992456197
S0103-84782016001202257.pdf
url http://dx.doi.org/10.1590/0103-8478cr20160334
http://hdl.handle.net/11449/173683
identifier_str_mv Ciencia Rural, v. 46, n. 12, p. 2257-2263, 2016.
1678-4596
0103-8478
10.1590/0103-8478cr20160334
S0103-84782016001202257
2-s2.0-84992456197
S0103-84782016001202257.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ciencia Rural
0,337
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 2257-2263
application/pdf
dc.source.none.fl_str_mv Scopus
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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