| Journal: | Revista do Instituto Adolfo Lutz |
| Database: | PERIÓDICA |
| System number: | 000360612 |
| ISSN: | 0073-9855 |
| Authors: | Arruda, Marcele T Nicolau, Edmar S1 Reis, Alline P1 Araujo, Aariane S1 Mesquita, Albenones J1 |
| Institutions: | 1Universidade Federal de Goias, Escola de Veterinaria, Goiania, Goias. Brasil |
| Year: | 2007 |
| Volumen: | 66 |
| Number: | 3 |
| Pages: | 292-298 |
| Country: | Brasil |
| Language: | Portugués |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| English abstract | Minas cheese is widely consumed in Brazil. This cheese is often made in an inadequate and inaccurately way, which could be a cause foodborne disease, and among these microorganisms Staphylococcus aureus plays a crucial role. This study was performed in order to evaluate the cheese commercialized at open free market in Goiânia-GO concerning the contamination by coagulase positive - Staphylococcus. Eightyfour samples (42 samples of fresh Minas cheese and 42 samples of cured one) were collected from 21 open markets set up in different locations of Goiânia, and to conduct this study the local extension was divided into four quadrants. Cheese samples were analyzed for coagulase positive - Staphylococcus counting. The mean values of coagulase positive-Staphylococcus counting were 6.3 x 104; 9.3 x 104; 3.8 x 103 and 5.6 x 104 CFU/g in fresh Minas cheese collected from quadrants I, II, III, and IV , respectively. In cured Minas cheese, the mean values of counting were: 1.8 x 105; 1.3 x 103; 1.3 x 104 and 2.5 x 102CFU/g, in samples collected from quadrants I, II, III e IV, respectively. The mean values for coagulase positive- Staphylococcus counting in cured cheese were higher in samples from quadrants I and III. In conclusion Minas cheese samples commercialized at open market located in Goiânia-GO present high counting of coagulase positive-Staphylococcus, and the occurrence of pathogenic microorganisms might be a risk of contamination to consumers |
| Portuguese abstract | O queijo Minas, produto largamente consumido no Brasil, por vezes fabricado de forma inadequada, pode causar intoxicações alimentares. Nesses eventos o Staphylococcus aureus desempenha importante papel. Desenvolveu-se este trabalho com objetivo de determinar a ocorrência de Staphylococcus coagulase positivo em queijos comercializados em feiras-livres de Goiânia-GO. Foram analisadas 84 amostras (42 de queijo Minas frescal e 42 de Minas padrão) oriundas de 21 feiras-livres distribuídas pela cidade de Goiânia, cuja extensão foi dividida em quatro quadrantes para sorteio das feiras. As amostras coletadas foram submetidas à análise para contagem de Staphylococcus coagulase positivo. Os valores médios de contaminação por Staphylococcus coagulase positivo de queijos frescais foram: 6,3 x 104; 9,3 x 104; 3,8 x 103 e 5,6 x 104 UFC/g, respectivamente para os quadrantes I, II, III e IV. Para os queijos Minas padrão, os valores médios foram: 1,8 x 105; 1,3 x 103; 1,3 x 104 Os queijos Minas comercializados em feiraslivres de Goiânia/GO apresentam elevadas contagens de Staphylococcus coagulase positivo, que podem representar perigo para o consumidor |
| Disciplines: | Química |
| Keyword: | Química de alimentos, Microbiología, Queso minas, Análisis microbiológico, Staphylococcus aureus |
| Keyword: | Chemistry, Food chemistry, Microbiology, Minas cheese, Microbiological analysis, Staphylococcus aureus |
| Full text: | Texto completo (Ver HTML) |
