Caracterização microbiológica do queijo minas frescal comercializado em feiras livres

Abstract

The obtainment of milk hygienic form is the breakpoint in the in the cheese making process and derivatives, the animal, the equipments, and the environment can be factors of contamination. The milk can to contaminate with microorganisms after the pasteurization process, during the cheese manipulation, with the equipments, inadequate temperature, stocks and transportation. This work objectified to identify and to describe the cheese contaminating possible; to investigate the people's knowledge above the food provenance with that consume and to correlate the dates obtained with others described in the literature. Between the months of October 2013 to June 2014, they were going evaluated 37 cheese samples Minas Frescal cheese in free market, supermarkets and bakeries of Morrinhos-GO. The contamination level obtained in the rain period was 100% to total coliforms; 78,38% to fecal coliforms; 35,14% to Staphylococcus aureus and 5,41% to Staphylococcus sp and during dryness period the results to total coliforms was 86,49%; fecal coliforms was 62,16%; Staphylococcus aureus was 27,03% of and Staphylococcus sp 2,70%. The analyses of PCA agar introduce bigger countless on quantity samples in the dilution 101 CFU/g and a gradual decrease in the dilution 107 CFU/g. However, the analyzed cheeses constitute preoccupation reason for the sanitary authorities for represent a risk to the consumers health.