AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
| Autor: | Oswaldo Durival Rossi Júnior, Viviane de Souza, Patrícia Gelli Feres de Marchi, N. D. Cereser, Marita Vedoveli Cardoso, T. M. Martineli |
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| Přispěvatelé: | Natacha Deboni Cereser, Pós-graduanda Universidade Estadual Paulista Júlio de Mesquita Filho, Jaboticabal, SP., Oswaldo Durival Rossi Júnior, Universidade Estadual Paulista Júlio de Mesquita Filho, Jaboticabal, SP., Patricia Gelli Feres de Marchi, Pós-graduanda Universidade Estadual Paulista Júlio de Mesquita Filho, Jaboticabal, SP., VIVIANE DE SOUZA, CNPC, Marita Vedoveli Cardozo, Pós-graduanda Universidade Estadual Paulista Júlio de Mesquita Filho - Jaboticabal, SP., Thais Mioto Martineli, Pós-graduanda Universidade Estadual Paulista Júlio de Mesquita Filho - Jaboticabal, SP. |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Staphylococcus aureus
Ricota General Veterinary Thermotolerant coliforms business.industry lcsh:S Outbreak Context (language use) Biotechnology Ricotta cheese ricotta cheese and public health lcsh:Agriculture Coliformes termotolerante Reduced fat Medicine Animal Science and Zoology Food science lcsh:Animal culture Coagulase business High humidity lcsh:SF1-1100 |
| Zdroj: | Ciência Animal Brasileira, Vol 12, Iss 1, Pp 149-155 (2011) Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| ISSN: | 1518-2797 |
| Popis: | Ricotta is distinguishable among different kinds of fresh cheese, or with high humidity. It is a highly consumed product for the reduced fat content and low cost, being indicated in diets with lipid restrictions, besides being economically accessible to most of the social classes. Ricotta cheese presents high water activity and nutritional diversity, factors that propitiate the proliferation of opportunist and patogenic microbiota, reducing the safety of these victuals. In that context, the present study aimed at evaluating the microbiotical quality of ricotta cheese produced under permanent hygienic-sanitarium control. Of a total of 60 samples from the two commercial brands analyzed, 68.3% were considered inappropriate for human consumption due to the presence of high populations of thermotolerant coliforms. With regard to Staphylococcus coagulase positive, 18.3% of the samples were in disagreement with the patterns established by the Agencia Nacional de Vigilância Sanitaria (Anvisa). High scores were also observed for mesophils microorganisms, mould and yeasts. The presence of microorganisms as E. coli and S. aureus in the evaluated product can unchain the outbreak of diseases transmitted by food and it should be a reason of concern by public health authorities. KEYWORDS: Thermotolerant coliforms, Staphylococcus aureus, ricotta cheese and public health. |
| Databáze: | OpenAIRE |
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