Perfil de contaminação por Staphylococcus e suas enterotoxinas e monitorização das condições de higiene em uma linha de produção de queijo de coalho

Borges, M. de F.; Nassu, R. T.; Pereira, J.L.R.; Andrade, Ana Paula Colares de; Kuaye, Arnaldo Yoshiteru

doi:10.1590/s0103-84782008000500037

Cited by 32 publications

(27 citation statements)

References 15 publications

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“…This high CPS concentration could have occurred because this food is susceptible to contamination, particularly during the milking process, from the person performing the operation, from the utensils and equipment used, and even from one animal to another, especially in cases of mastitis in herds (Hait and Bennett, 2012). Borges et al (2008) also found that 100% of the RRM samples from a dairy in Ceará (Brazil) were contaminated by CPS with values between 10 3 and 10 6 CFU/mL. According to Sommerhäuser et al (2003), the microbiological quality of milk is directly related to the hygiene of the milking process.…”

Section: Discussionmentioning

confidence: 99%

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Pereira¹,

Machado²,

Lopes³

et al. 2017

Afr. J. Microbiol. Res.

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Staphylococcus aureus is commonly involved in food poisoning due to production of toxins responsible for causing animal and human diseases. In this study, 60 strains of presumptive S. aureus isolates from raw milk and cheese were biochemically identified in four dairies: 54 (90%) from refrigerated raw milk (RRM) with counts exceeding 10 6 CFU/mL, and six (10%) from cheese with similar concentrations of CFU/mL. Out of the 60 strains of presumptive S. aureus, 46 (76.7%) amplified the femA gene and then they were investigated regarding the presence of the Toxic Shock Syndrome Toxin-1 (TSST-1) gene and the classical enterotoxin genes (SEs) types A, B, C, D and E: 31 (67.4%) carried one or more encoding toxin genes, and 13 different genotypes were identified. Twenty-one strains (61.8%) carried one gene; three (8.8%), two genes; seven (20.6%), three genes; two (5.8%), four genes; and one (3%), five genes. The sec gene was the most frequent one, followed by seb and tst. The sed gene was expressed by 10 strains (29.4%), sea by five (14.7%) and see by three (8.8%). The S. aureus isolates showed genetic potential for producing toxins of importance for public health that presented a danger of food poisoning.

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Section: Discussionmentioning

confidence: 99%

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Pereira¹,

Machado²,

Lopes³

et al. 2017

Afr. J. Microbiol. Res.

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“…Após a verificação da morfologia das colônias, aquelas com características compatíveis com Staphylococcus foram submetidas à coloração pelo método de Gram e confirmação microscópica. Posteriormente, foram realizadas as provas da catalase, para diferenciação do gênero Staphylococcus de Streptococcus, e da DNAse, para diferenciação de S. aureus e SCoN (14) . As colônias que apresentaram características semelhantes às bactérias gram negativas foram submetidas à coloração pelo método de Gram com confirmação microscópica e submetidas a testes complementares, por meio de provas bioquímicas, necessárias para a identificação das colônias suspeitas (TSI, SIM, Citrato de Simmons, Ureia, Lisina) (13) .…”

Section: Methodsunclassified

Ocorrência de agentes infecciosos em torneiras dos banheiros de uma instituição de ensino superior

Filha¹,

Rocha²,

Rocha³

et al. 2018

Arq Med Hosp Fac Cienc Med Santa Casa São Paulo

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“…Other studies indicate that the lower quality of the milk used as raw material in dairies may be related to contamination by Staphylococcus spp. (BORGES et al, 2008;LAMAITA et al, 2005). Borelli et al (2006) also confirmed the presence of Staphylococcus spp.…”

Section: Figure 1 Median Maximum and Minimum Values; First And Thimentioning

confidence: 99%

Quality of milk used in informal artisanal production of coalho and butter cheeses

Medeiros

Abrantes

Medeiros

et al. 2017

SCA

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Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical-chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses. Key words: Cheese. Fraud. Raw material. Residues. ResumoOs queijos artesanais, como o de coalho e o de manteiga, participam da identidade sociocultural do povo e merecem valorização. Como muitos queijos artesanais, é comum a fabricação dos queijos de coalho e de manteiga com leite cru. Por isso, é fundamental que a matéria-prima das queijarias apresente boa qualidade, a fim de minimizar riscos aos consumidores. Dessa forma, objetivou-se avaliar a qualidade do leite em queijarias artesanais do Rio Grande do Norte, Brasil. Foram coletadas cinquenta amostras de regiões que se destacam como bacias leiteiras no estado. Elas foram submetidas às análises microbiológicas, físicas, químicas, residuais e pesquisa de fraudes. Foram pesquisados microrganismos mesófilos estritos e facultativos viáveis, coliformes totais, termotolerantes, Salmonella sp. e Staphylococcus aureus; acidez titulável em graus Dornic, densidade, índice crioscópico, estabilidade ao alizarol, porcentagens de proteína, lactose e gordura; também foram pesquisados resíduos e fraudes recorrentes em leite. De maneira geral, todas as amostras ultrapassaram o limite estabelecido pela legislação para contagem de microrganismos mesófilos; houve presença de Salmonella sp. em uma amostra. Dada esta contaminação, a ...

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Perfil de contaminação por Staphylococcus e suas enterotoxinas e monitorização das condições de higiene em uma linha de produção de queijo de coalho

Abstract: RESUMO Avaliou-se o perfil de contaminação por Staphylococcus e suas enterotoxinas e monitorou-se as condições de higiene em uma linha de produção de queijo de coalho por meio da técnica de bioluminescência (ATP).

Cited by 32 publications

References 15 publications

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Toxigenic Staphylococcus aureus in processing of coalho and mozzarella cheese

Ocorrência de agentes infecciosos em torneiras dos banheiros de uma instituição de ensino superior

Quality of milk used in informal artisanal production of coalho and butter cheeses

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