CARVALHO, M. G. X. C.; http://lattes.cnpq.br/8493082220752718; CARVALHO, Maria das Graças Xavier de.
Abstract:
In the Chapter I, the objective of this study is to review the national and international
literature to describe the characteristics of enterotoxigenic Staphylococcus (ES) within
the production of enterotoxins in cheeses. Was also highlighted the description of these
toxins, analytical methodologies used to identify the causal agent and quantify the
toxins involved in food poisoning and reports outbreaks in the world caused by these
microorganisms. Exploring the complex enterotoxigenesis mechanism for the
production of cheeses was also highlighted. In Chapter II, was evaluated the presence of
Coagulase Positive Staphylococcus (CPS) and Coagulase Negative (CNS)
enterotoxigenic in artisanal coalho cheese produced in the Sertão region of Paraíba
State; 20 samples were collected during the rainy and dry season. The CPS counting and
identification were performed according to the Bacteriological Analytical Manual
(BAM) from Food and Drug Administration (FDA) and for the presence of the classical
enterotoxins genes (sea, seb, sec, sed e see) and the femA gene by Polymerase Chain
Reaction (PCR). In the rainy season, CPS counts ranged from 1,2 x 104 to 2,6 x 105
CFU/g and in the dry season ranged from 1 x 102 to 2,6 x 105 CFU/g; 40 (CPS 29 and
11 CNS) were selected and three (7.5 %) had enterotoxin genes. The sec gene was
found in one CPS sample (rainy season) and sea and sed was found in one CPS sample
and also in a CNS sample (dry season). In the artisanal coalho cheese samples, 80 %
(16/20) were considered unfit for consumption, due to high counting of CPS.