Interferência da microbiota autóctone do queijo coalho sobre Staphylococcus coagulase positiva

Abstract

Resumo -Níveis elevados de contaminantes microbiológicos, comumente encontrados em alimentos de origem animal e ambientes de processamento de alimentos, são aptos de impedir o crescimento de patógenos nestes produtos. Em alguns contextos onde bactérias ácido láticas (BAL) constituem a microbiota dominante, como nos produtos lácteos, Staphylococcus coagulase positiva (SCP) colonizam, persistem e produzem intoxicação alimentar. Com o objetivo de verificar a possível interferência da microbiota encontrada no queijo Coalho sobre a presença de SCP, 64 amostras provenientes de 16 laticínios foram submetidas a análises microbiológicas para determinar os níveis de microrganismos aeróbios mesófilos (MAM), BAL e SCP. Os resultados obtidos mostraram que a microbiota autóctone das amostras analisadas não gerou condições inadequadas ao crescimento, desenvolvimento e isolamento de SCP, uma vez que este patógeno foi detectado mesmo nas amostras que apresentaram altos níveis de contagens de MAM e BAL. Palavras-chave -Segurança alimentar. Staphylococcus aureus. Bactérias produtoras de ácido lático.Abstract -High levels of microbial contamination, commonly found in animal origin foods and food processing environments, are able to hinder the growth in these products. In some contexts where lactic acid bacteria (LAB) are the normal dominant microbiota, such as in fermented food, Staphylococcus coagulase positive (SCP) colonises, persists and produces food poisoning. With the aim of verifying the interference of autochthonous microbiota encountered in Curd cheese over the presence of Staphylococcus aureus, 64 samples from 16 dairy were submitted to microbiological analysis to determine the levels of Microorganisms aerobes mesophilics (MAM), LAB and SCP. The results showed that the indigenous microbiota of the samples did not lead to inadequate growth, development and isolation of SCP, since this pathogen was detected even in samples with high levels of counts of AM and BAL.

Staphylococcus aureusandEscherichia coliin Curd Cheese Sold in the Northeastern Region of South America

“…S. aureus levels were high in a study by Machado et al [30], who detected levels exceeding 8 log CFU/g in curd cheese from several dairies. S. aureus produces enterotoxins, which cause food intoxication; thus, they pose a health risk to consumers [31].…”

Bacterial contamination in curd cheese sold in the northeastern region of South America

“…In fact, 73.3% (Table 1) of containers did not meet the cleanliness standards. In their study on the hygienic and sanitary conditions of food sellers in Uberaba, Brazil, Souza et al 19 reported a lack of compliance regarding the same items.…”

Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture

“…Most microbiological studies of coalho cheese have been focused on its contaminant microbiota and showed it has a low microbiological quality, often associated with the use of raw milk and inadequate cheese processing conditions (Machado et al 2011). Therefore, to improve quality, a screening of LAB from coalho cheese, aiming to formulate a suitable culture to be inoculated in pasteurised milk for its manufacture, was proposed.…”