Avaliação higiênico-sanitária de queijo coalho comercializado no Município de Itaporanga - PB.

Abstract

Cheese is a product rich in nutrients, and be prepared with raw milk without due care and hygiene, allows the rapid multiplication o f micro-organism. This research was conducted to evaluate the microbiological quality o f samples o f curd cheese sold in supermarkets and Street markets Itaporanga- PB. We analyzed six samples denoted by A, B, C, D, E and F collected in the period from June to July 2011, subject to the toelf o f total coliforms and termotolerantes, mesophiles, molds, yeasts and Staphylococcus aureus research. Analyses were performed in the Microbiology Laboratory analysis o f dairy products UFCG Campus o f Patos-PB, using methods described in APHA. The results showed that all samples had total coliforms, mesophiles and Staphylococcus aureus due to high counts o f micro-organism, being contrary to the decrees number 146 o f 07.03.1996 and RDC number 12 o f 02.01.2001 establishing the reference limits. For fecal coliform two were outside the required standards legislation. As for yeasts and molds was absent in three o f the samples. As the results presented to the presence o f fecal coliform and Staphylococcus aureus associated with high prevalence of total coliforms, mesophiles, yeasts and molds are indicative o f poor hygienic quality o f curd cheese may favor the presence o f pathogenic micro-organisms in the product. Due to these factors control microbial contamination to the good manufacturing practices this type o f cheese are important for product quality.