Implicações Do Processo Produtivo Na Qualidade Do Queijo Artesanal Serrano

Pereira, Bianca Pinto; Vieira, Tatiana Regina; Valent, Joice Zagna; Bruzza, Adriano; Wagner, Sandrine Comparsi; Pinto, Andrea Troller; Schmidt, Verônica

doi:10.5902/2236117013183

Cited by 9 publications

(8 citation statements)

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“…The serrano artisanal cheese is a traditional product from the highland fields in the South region of Brazil. The production is characterized by the use of raw milk from dairy cattle that grazed on natural pastures of its own rural property (PEREIRA et al, 2014). Besides the possibility of raw milk to contain potentially harmful microorganisms to human health (NOBILI et al, 2016;NTULI et al, 2016;RANJBAR et al, 2018), serrano artisanal cheese is often produced under poorly hygienic conditions, posing at risk the health of consumers (MELO et al, 2013;PONTAROLO et al, 2017;SOUZA et al, 2003;ZAFFARI et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Detection of virulence genes and antimicrobial resistance profiles of Escherichia coli isolates from raw milk and artisanal cheese in Southern Brazil

Parussolo

Sfaciotte

Dalmina

et al. 2019

SCA

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The serrano artisanal cheese is a typical product from South region of Brazil, which is produced by skilled cheesemakers using raw milk. The contamination of this food by Escherichia coli has a great impact on public health, since it could threat the consumers’ health. The study evaluated the presence of virulence genes, antimicrobial susceptibility profiles and bofilm-production ability of Escherichia coli isolates obtained from raw milk and artisanal cheese produced in Southern Brazil. A total of 117 isolates of E. coli were characterized by multiplex PCR to detect the following virulence genes: eae for enteropatogenic E. coli (EPEC), lt and st for enterotoxigenic E. coli (ETEC), stx for shiga toxin-producing E. coli (STEC), stx and eae for enterohemorrhagic E. coli (EHEC), ipaH for enteroinvasive E. coli (EIEC) and aggR for enteroaggregative E. coli (EAEC). In addition, antimicrobial susceptibility profile to 22 antimicrobial agents was also performed by disk diffusion method, and we searched for extended-spectrum beta-lactamases (ESBL) and/or carbapenemase- producing isolates. Isolates that were positive for ESBL and carbapenemase were further investigated for the presence of the genes: blaTEM, blaSHV, blaOXA, blaCTX-M, for ESBL and blaOXA-48 for carbapenemase. Further, isolates had their ability to form biofilms investigated by the red Congo agar method. Virulence genes of E. coli were identified in 21.37% of the tested isolates, which were classified as EPEC (the most prevalent pathotype) and ETEC or EAEC. Ten (8.55%) of the total studied E. coli isolates revealed a multidrug-resistant profile, since they were resistant to three or more antimicrobial classes; whereas four isolates (3.42%) were classified as ESBL-producers and showed the presence of blaTEM gene. None of the isolates exhibited carbapenemase activity nor did they carry carbapenemase genes. From the total of E. coli isolates, 79 (67.52%) were considered potential biofilm producers. These results address a serious public health issue, since artisanal cheeses pose a risk to consumers’ health, since may be sources of dissemination of diarrheogenic E. coli, that can cause from subclinical to severe and fatal infections in children and adults, and also emphasize the need to improve adaptations/adjustments in the manufacturing processes of these products.

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Section: Introductionmentioning

confidence: 99%

Detection of virulence genes and antimicrobial resistance profiles of Escherichia coli isolates from raw milk and artisanal cheese in Southern Brazil

Parussolo

Sfaciotte

Dalmina

et al. 2019

SCA

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“…Sodium chloride acts as a preservative in cheese, contributing to the control of growth and microbial activity by reducing water activity (PEREIRA et al, 2014). However, the amount of salt in the cheese used in the study had a mean of 0.87%.…”

Section: Discussionmentioning

confidence: 98%

“…Analyzing the physical, chemical, and microbiological characteristics of produced artisanal cheeses, allowing appropriate maturation periods, using high quality of the raw material, and following all good practices in the production process would ensure safety and quality of cheese (PEREIRA et al, 2014). Melo et al (2013) highlights the importance of maturation on qualitative reduction of contaminants and pathogenic microorganisms.…”

Section: Discussionmentioning

confidence: 99%

Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

Pontarolo

Melo

Martini

et al. 2017

SCA

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The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS ® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulasepositive staphylococci values above 10 3 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures. 3 UFC/g. Nenhuma das amostras avaliadas estava contaminada com Salmonella spp., porém Listeria monocytogenes sorovar 4b foi isolada em 3,23% (1/31) e em 6,45% (2/31) das amostras aos 14 e 28 dias de maturação, respectivamente. Em relação à umidade, os queijos foram classificados como de baixa, média e alta umidade. Em relação aos teores de gordura houve a predominância de queijos semigordos nos dois períodos de maturação, embora as amostras tenham sido enquadradas como queijos magros, semigordos e gordos. As principais variações na composição entre as amostras avaliadas ocorreram nos teores de sal e acidez. O processo de maturação não demonstrou ser efetivo na redução de ...

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“…A garantia da qualidade dos queijos desenvolvidos em agroindústrias está vinculada ao atendimento das regras previstas em legislação quanto à sanidade da matériaprima, período de maturação dos queijos e ao adequado emprego das Boas Práticas de Fabricação (BPF). O uso adequado da tecnologia de produção, bem como a regulamentação dos procedimentos de produção, permitirá a produção de produtos inócuos e seguros ao consumo humano [30].…”

Section: Qc1unclassified

Avaliação dos parâmetros de qualidade de queijos coloniais comercializados em Santa Maria, RS, Brasil

Richards¹,

Silva²,

Arbello³

et al. 2020

Produtos Lácteos: Desenvolvimento &Amp; Tecnologia

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Resumo A produção de queijos a partir da utilização de leite cru ainda é muito comum em produções informais e comercializadas em algumas feiras livres como produto artesanal. O presente estudo teve por objetivo coletar queijos vendidos como queijos coloniais em feiras livres de Santa Maria, RS e analisar os parâmetros de qualidade físico-química e microbiológica desses produtos. Dez amostras de queijos coloniais foram coletas e investigada quanto aos ingredientes utilizados e a matéria-prima na fabricação dos produtos. Apenas duas das dez amostras eram fabricadas com leite pasteurizado. A maturação mínima informada variou entre um e cinco dias e após esse período os queijos já eram comercializados. Através das análises físico-químicas, os queijos foram classificados quanto aos teores de umidade e gordura no extrato seco, segundo o Regulamento Técnico de Identidade e Qualidade de Queijos, sendo encontrado queijos de muito alta, alta e média umidade e queijos semi-gordos e gordos. As análises microbiológicas mostraram que as amostras produzidas a partir de leite pasteurizado não apresentaram contagem de estafilococos superior ao permitido pela legislação vigente. Os resultados mostram que não há uma padronização na produção do queijo colonial na região sendo necessária adequações na produção, tanto para o desenvolvimento dos queijos que ocorrem com leite cru, quanto para a manipulação inadequada, uma vez que práticas incorretas podem prejudicar a saúde do consumidor.

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Implicações Do Processo Produtivo Na Qualidade Do Queijo Artesanal Serrano

Cited by 9 publications

References 1 publication

Detection of virulence genes and antimicrobial resistance profiles of Escherichia coli isolates from raw milk and artisanal cheese in Southern Brazil

Detection of virulence genes and antimicrobial resistance profiles of Escherichia coli isolates from raw milk and artisanal cheese in Southern Brazil

Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

Avaliação dos parâmetros de qualidade de queijos coloniais comercializados em Santa Maria, RS, Brasil

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