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

Abstract

The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data. The research was performed between December 2015 and March 2017. Sixty samples of rennet-containing cheese were collected to estimate the populations of mesophylls, psychrotrophic microorganisms, mold and yeast, Staphylococcus aureus, total coliforms, and Escherichia coli. An observational analysis was performed during the collection, using a checklist to verify the sellers' sanitary conditions and cheese marketing. A high nonconformity index was registered regarding aspects in the checklist. In the microbiological analyses, the number of mesophylls in raw and roasted samples ranged from 7,88 to 14,82 log CFU/mL, and those of psychrotrophs ranged from 2,80 to 3,84 log CFU/mL. Meanwhile, mold and yeast levels in the samples ranged from 8,06 to 5,54 log CFU/mL, S. aureus was detected at levels from 3,24 to 4,94 log CFU/mL, and the total coliform counts ranged from 4,48 to 7,18 log CFU/mL. The number of E. coli specimens ranged from 2,96 to 5,75 log CFU/mL. Microbial insecurity was noted for commercialized curd cheese, and the need for intervention was indicated.

In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from Theobroma cacao L. Pod Husk: Potential Utilization in Foods

“…Herein, the antibacterial activities of aqueous extracts from cocoa pod husk had been investigated against gram-positive S. aureus and gram-negative E. coli, where the results were presented in Table 2. Both of the bacteria are pathogenic and their availability is commonly used to determine the sanitary quality of foods [19]. Despite the presence of antibacterial secondary metabolites (such as alkaloids [20,21], saponins [22], and phenols [23]), TCW was observed to possess no inhibition effect against bacterial growth; even when the concentration was raised to 20% w/v.…”

Hygienic-health quality and microbiological hazard of clandestine Minas Frescal cheese commercialized in north Tocantins, Brazil

“…Several studies have witnessed TTC levels above what is allowed by legislation in cheeses (Amorim et al, 2014;Apolinário, Santos, & Lavorato, 2014;Dias et al, 2016;Barreto de Deus et al, 2017;I. A. Souza et al, 2017).…”

Study of normal and pathogenic bacteria and yeasts in curd samples

“…30 In a study in Brazil, in curd cheese Staphylococcus aureus and Escherichia coli could be found. 31 In another study in Egypt, Staphylococcus aureus was found in some yogurt samples and its enterotoxin could also be detected in those samples by PCR. 32 Several outbreaks have been reported of infection due to Enterohemorrhagic Escherichia coli 0157: H7 caused due to eating curd from unpasteurized milk.…”