Microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil
Érica Lima de Souza NASCIMENTO,
Emmanuella de Oliveira Moura ARAÚJO,
Danielle Cavalcanti SALES
et al.
Abstract:The production of artisanal cheeses is generally done empirically, without strict controls on the hygiene and final quality of these products. The aim of this study was to investigate the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte. Forty-five samples were collected from eleven municipalities. The results for Staphylococcus aureus, Listeria monocytogenes, and Salmonella sp. were in line with current legislation. When analyzing coliforms at 35 and 45°C… Show more
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