Qualidade microbiológica do queijo de manteiga produzido e comercializado no estado de Pernambuco

• Autor(a) principal: SILVEIRA, Ana Virgínia Marinho
• Data de Publicação: 2008
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5134
• topic: Microbiologia; Queijo manteiga; CIENCIAS AGRARIAS::MEDICINA VETERINARIA

Dairy products have been known to provide a vehicle for pathogenic bacteria. Thus, the microbiological quality of these products should be such as to allow for appropriate conditions for consumption. With an aim to evaluate the microbiological quality of the Butter Cheese produced and marketed in the State of Pernambuco, 21 samples have been analyzed. One of these samples has been examined by SIF (Serviço de Inspeção Federal, the Brazilian federal inspection agency), ten have been examined by SIE (Serviço de Inspeção Estadual, the inspection agency from the State of Pernambuco), and ten have been produced in an artisanal way, under no governmental control. The samples have been subject to investigation and counting of Staphylococcus aureus, Escherichia coli, total coliforms, moulds and yeasts using the 3M Petrifilm detection method. The results have been presented by means of minimum and maximum values, and relative and absolute frequencies observed in each group of microorganisms. The interpretation of the results from this study has been based on microbiological standards established in the Regulamento Técnico Geral para Fixação dos Requisitos Microbiológicos de Queijo – the general technical regulation for the determination of cheese microbiological requirements for high-moisture and extremely high-moisture cheese varieties. It has been observed that 100% (1/1) of the samples under federal inspection complied with the standards demanded by the Ordinance, thus being considered suitable for consumption. Among the samples under state inspection and without any governmental inspection, 40% (4/10) and 80% (8/10), respectively, were not compliant with the established standards, thus being considered unsuitable for consumption. The conclusion is that there is a need for a stronger intervention on the part of the Serviço Oficial de Inspeção Agropecuária e Vigilância Sanitária (the official inspection agency for agricultural and cattle raising activities and public health surveillance) with producers and wholesalers of cheese butter in the State of Pernambuco, urging sanitary actions to improve the quality of this product with focus on the consumer’s health.