MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF CURD CHESSE SOLD IN THE STATE OF ALAGOAS (BRAZIL)
Bol. Centro Pesqui. Process. Aliment
;
31(01): 51-56, jan. 2013.
Artigo
em Inglês
| LILACS
| ID: biblio-982001
ABSTRACT
The present study aimed to evaluate the microbiological and physicochemical quality of curd cheese commercialized in Alagoas (BRAZIL). Thirty samples were collect during a fi ve months period in six points of sale. It was estimated the number of coagulase-positive Staphylococcus and coliforms, as well as the presence of Salmonella spp. and Listeria monocytogenes. Regarding physicochemical characteristics, pH, fat content and humidity were evaluated. Among the thirty analyzed samples, 20 (66.6%) were in accordance with Brazilian legislation parameters for coliforms, while 10 (33.3%) surpassed those limits. For coagulase-positive Staphylococcus 15 samples (50%) showed values above the allowed by legislation. None of the samples analyzed harbored Salmonella spp. or Listeria monocytogenes. Regarding physicochemical parameters, the average values observed were of 5.89 for pH, 23.6% for fat content and 46.96 g/100 g for humidity. Overall, the results obtained refl ect the poor hygienic conditions observed from manufacture to commercialization, pointing towards a potential health risk for curd cheese consumers. Furthermore is necessary to regulate physicochemical standards for curd cheese fabication.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Higiene dos Alimentos
/
Queijo
/
Técnicas Microbiológicas
/
Medição de Risco
/
Fenômenos Químicos
/
Análise de Alimentos
Tipo de estudo:
Estudo de etiologia
/
Estudos de avaliação
/
Fatores de risco
País/Região como assunto:
América do Sul
/
Brasil
Idioma:
Inglês
Revista:
Bol. Centro Pesqui. Process. Aliment
Assunto da revista:
Ciências da Nutrição
/
Nutricionistas
Ano de publicação:
2013
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade Federal de Alagoas (UFAL)/BR
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