Qualidade Microbiológica De Queijos Minas Frescal Artesanais E Industrializados / Microbiological Quality Assessment of House Made and Industrialized Minas Frescal Cheese

Leite e derivados são alimentos muito suscetíveis a ataques de microrganismos. Sua fiscalização no Brasil está a cargo das Inspeções Municipais, Estaduais ou Federais, sendo a verificação da qualidade higiênico-sanitária dos alimentos uma atividade de extrema importância. A contaminação microbiológica em processamento de alimentos aumenta consideravelmente o risco de doenças de origem alimentar por contaminação cruzada. Portanto, a segurança na produção, embalagem e armazenamento de queijos, pode ser avaliada através da avaliação da qualidade microbiológica. O presente artigo tem como objetivo propor uma revisão sistemática dos parâmetros microbiológicos de queijos produzidos e comercializados no Brasil, observando a qualidade microbiológica, tendo como base de dados os artigos publicados entre os meses de janeiro de 2014 e agosto de 2021 nas plataformas de busca do Google Acadêmico, Scielo e Periódicos CAPES. Diante de análises avaliadas, constatou-se que em parâmetros primários evidencia-se a direta correlação entre as boas práticas de higiene, juntamente com o manuseio correto da matéria-prima e aplicação das normas sanitárias, com uma menor carga microbiológica presente nas amostras. Com base nos trabalhos analisados, confere-se a eficiência que a implementação das práticas corretas de higiene promove na diminuição dos riscos de surtos alimentares. Ressalta-se que, mesmo a existência da flora bacteriana a presença de agentes externos patógenos se constitui como um grande problema.

show abstract

Allium sativum antimicrobial potential in fresh cheese

Milo

Campos

Pereira

et al. 2021

RSD

View full text Add to dashboard Cite

Cheese consumption has shown an important increase throughout the Brazilian territory, being the second most imported product since 2015. Among the different types of cheese, minas frescal represents one of the most popular, due to its simple processing, low cost and high yield. However, its perishability requires refrigeration and relatively fast consumption, thus representing an important limiting factor in commercialization. Aspects such as having a high moisture content, not undergoing maturation, and containing no preservatives, provide favorable conditions for microbiological contamination. Thus, it was aimed to assess the antimicrobial potential of the aqueous suspension of garlic (SAA), in fresh cheese before and after contamination Staphylococcus aureus (ATCC 25923) 105 CFU mL-1. The minimum inhibitory concentration (MIC) was determined by microdilution, and the following treatments were evaluated in quintuplicate: SAa in freeze-dried and fresh forms (1.5; 2.5; 5; and 10%), negative control treatment (cheese absent contamination), and positive (cheese absent from SAa). After superficial inoculation in Agar Baird Parker, enriched with egg yolk and potassium tellurite, the incubation was performed at 35ºC for 48 hours. Although SAa in lyophilized and fresh form applied before contamination did not show antibacterial activity, the fresh form applied after contamination showed a MIC equivalent to 2.5%. So, based on the results obtained by the present study, it was possible to conclude that SAa above 2.5% had antimicrobial properties, thus favoring the conservation of fresh cheese.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

334 Leonard St

Brooklyn, NY 11211

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Qualidade Microbiológica De Queijos Minas Frescal Artesanais E Industrializados / Microbiological Quality Assessment of House Made and Industrialized Minas Frescal Cheese

Abstract: Qualidade microbiológica de queijos minas Frescal artesanais e industrializados Microbiological quality assessment of house made and industrialized Minas Frescal cheese

Cited by 3 publications

References 9 publications

Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham

Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham

Parâmetro microbiológico de queijos produzidos e comercializados no Brasil: revisão sistemática

Allium sativum antimicrobial potential in fresh cheese

Contact Info

Product

Resources

About