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.
Article
en En
| LILACS
| ID: biblio-982001
Biblioteca responsable:
BR16.1
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
LILACS
Asunto principal:
Higiene Alimentaria
/
Queso
/
Técnicas Microbiológicas
/
Medición de Riesgo
/
Fenómenos Químicos
/
Análisis de los Alimentos
Tipo de estudio:
Etiology_studies
/
Evaluation_studies
/
Risk_factors_studies
País/Región como asunto:
America do sul
/
Brasil
Idioma:
En
Revista:
Bol. Centro Pesqui. Process. Aliment
Asunto de la revista:
CIENCIAS DA NUTRICAO
/
Nutricionistas
Año:
2013
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Brasil