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Queijo manteiga - contaminação microbiológica e risco à saúde do consumidor

2016; Sociedade de Medicina Veterinária do Estado do Rio de Janeiro; Volume: 38; Issue: 2 Linguagem: Inglês

2527-2179

Allana Patrícia Santo Alexandre, Alana Bezerra de Aquino, Daniele Gomes de Lyra, Ângela Froehlich,

Agricultural and Food Sciences

ABSTRACT. Alexandre A.P.A., de Aquino A.B., de Lyra D.G. & Froehlich A. [Butter cheese - microbiological contamination risk to health consumer.] Queijo manteiga - contaminacao microbiologica e risco a saude do consumidor. Revista Brasileira de Medicina Veterinaria, 38(2):121-124, 2016. Curso de Tecnologia em Laticinios, Campus Satuba, Instituto Federal de Alagoas, Rua 17 de Agosto, s/n, Satuba, AL 57120-000, Brasil. E-mail: angela.ifal@gmail.com This study aimed to verify the microbiological quality of butter cheese by means of coliforms at 35°C, 45°C with confirmation of Escherichia coli, coagulase positive Staphylococcus, Salmonella sp., Filamentous fungi and yeasts and mesophilic aerobic bacteria. 40 samples from the retail market of Maceio, Alagoas and metropolitan area were evaluated. According parameters as required by law, 37.5% of the samples were out of range for Salmonella sp., 17,5% for Staphylococcus positive coagulase, 42.5% for coliforms at 45°C of which 41.7% were Escherichia coli coliform 37.5% at 35°C, 40% filamentous fungi, yeasts and 82.5% mesophilic aerobic bacteria. Once the cheese butter is a food ready-to-eat, even the low incidence of contamination by pathogens may pose a risk to consumer health, so it is essential to ensure that food safety standards are met, since the cheese that is sold at room temperature and without labeling.