Qualidade microbiológica de queijos frescos artesanais comercializados na região do Norte de Minas Gerais

Abstract

For the preparation of fresh artisanal cheese, raw milk is used in some forms of production and does not suffer any kind of maturation. The dairy products, especially cheese are considered a frequent car-rier of pathogens, especially those produced in a traditional manner, without proper hygiene and good handling practices. In the present study was analyzed the microbiological of the quality fresh artisan cheese marketed in the northern region of Minas Gerais. Were analyzed 18 samples of fresh artisanal cheeses and were made analysis of total coliform, thermophilic, mesophilic aerobic bacteria, Staphylo-cocos spp. and Salmonela sp. The results were evaluated according to the criteria of the law. For total coliform and thermotolerant were found scores> 1.1 x 104 NPM / g-1 for both tests, showing high level of contamination, since the legislation requires a maximum of 1.0 x 103 CFU/g for total coliforms and ≤5,0 x 102 MPN.g-1 for thermotolerant. All samples showed high values for mesophilic aerobic bacteria with counts to > 5.0 x 1010. In samples of Staphylococcus spp. were found values > 5.0 x 106 CFU/g in disagreement with the established laws of ≤ 5.0 x 102 CFU/g. Salmonela sp. was positive in 63% of the samples, invalidating the product for human consumption. The high counts of these microorganisms show inadequate hygienic-sanitary conditions during product processing and the need to implantation safety assurance systems on all production stages of cheese.