Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage
Braz. arch. biol. technol
;
63: e20190759, 2020. tab
Article
in English
| LILACS
| ID: biblio-1132246
ABSTRACT
Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Water Microbiology
/
Yogurt
/
Cheese
/
Food Microbiology
/
Meat Products
Limits:
Animals
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Braz. arch. biol. technol
Journal subject:
Biology
Year:
2020
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
State University of Ponta Grossa/BR
Similar
MEDLINE
...
LILACS
LIS