Avaliação microbiológica do queijo Minas comercializado na região de Montes Claros/MG

Abstract

The present study aimed to evaluate the population counts of artisanal cheese samples made with raw milk, marketed in the municipality of Montes Claros-MG. Based on the assumption that raw milk has ample conditions for the growth of pathogens, it is important to monitor its microbiological characteristics with a view to consumer health. To carry out this study, five samples of cheeses made with raw milk were collected from four different producers in the micro region of Montes Claros-MG. The samples were collected in the municipal market between November 2019 and March 2020. All analyzes were performed between five and eight days after manufacture. The counts of Staphylococcus aureus, Total coliforms and Escherichia coli were analyzed by the Petrifilm method. Statistical analyzes were performed with the aid of the Statiscal Analysis System (SAS) version 9.1. Given the experimental survey, it is concluded that the contamination of cheeses made with raw milk and artisanal form remains high, which is a risk for consumers. The counts observed for the microorganisms analyzed were higher than the limits recommended by the legislation in approximately 85% of the analyzes performed. The high counts of coliforms and E. coli indicate that producers do not follow good hygienic practices, which are essential to produce a cheese that is safe for consumption. Extension actions through training courses and awareness of producers are necessary so that the microbiological quality of artisanal Minas cheese is satisfactory for the consumer, in view of what is recommended by the legislation.