Patógenos em queijos artesanais e os fatores de risco para sua ocorrência

Abstract

The Minas Gerais artisanal cheese (QMA) is widely produced in every state of Minas Gerais, involving family work, passed from generation to generation and represents a very strong economic activity for the state. The physico-chemical and microbiological characteristics of the cheese are unique and vary according to each region of production, due to the differences in climate, soil, vegetation, cattle breed and forms of production. This cheese is a product made from raw milk, it uses endogenous yeast (pingo), is very manipulated, which, in a way, makes it a product with a high risk of contamination, being able to become a carrier of diseases and thus causing harm to man's health. Cheeses are highly nutritious foods, ideal for the growth of pathogenic microorganisms as well as for spoilage. Salmonella spp., Escherichia coli, Campylobacter spp., Listeria spp., Bacillus cereus, Brucella spp. and Staphylococcus aureus are some examples of pathogenic microorganisms associated with outbreaks of foodborne infections and intoxications in which dairy products, especially cheeses, are often involved. The objective of this study was to identify the risk factors that contribute to the occurrence of enteropathogens in the artisanal cheese production chain, presenting measures capable of reducing or controlling the levels of contamination. It is evidenced, therefore, through the results found, to reinforce the importance of the monitoring and control of the critical points of contamination of the Artisanal Cheese, as well as of its raw material, with the purpose of giving to the producers secure information about the necessity of the implementation of Good Practices (BPA) during milking and manufacturing (GMP), respecting a minimum maturation period, so that the product is within the parameters of identity and quality necessary, to ensure consumer safety and consequently a better financial return for the producer.