Evaluation of the safety and quality of microbiological handmade cheese serrano and its relation to physical and chemical variables the period of maturity / Avaliação da inocuidade e qualidade microbiológica do queijo artesanal serrano e sua relação com as variáveis físico químicas e o período de maturação

ABSTRACT

Background: The handmade cheese serrano is a typical product created on small farms in the states of Santa Catarina and Rio Grande do Sul. Its main feature is to be manufactured from raw. Due to the physico-chemical phenomena that occur during maturation, this process is the only way to eliminate the pathogenic microorganisms that may be present contaminating the cheese. The present study aimed to evaluate the safety of handmade cheeses by isolation and identification of Listeria monocytogenes and Salmonella spp. and evaluate the microbiological quality through the isolation and quantification of Staphylococcus aureus, Escherichia coli and total coliforms and relate the maturation time and variations physico-chemical with the contamination of handmade cheeses. Materials, Methods & Results: The experiment was conducted using 108 samples of handmade cheese Serrano from the towns that make up the mountainous region of SC, with maturation periods of 15, 30, 45 and 60 days. In each of the stages of maturation were analyzed twenty seven samples of cheeses, for the presence of Listeria monocytogenes by the method USDA/2009 and Salmonella spp. methodology according to ISO 6579/2007. The identification and enumeration of Staphylococcus aureus, Escherichia coli and total coliform was performed in plates petrifilm. Physicochemical analyzes consisted of determining moisture, acidity,

RESUMO

O queijo artesanal serrano é um produto típico da região serrana de Santa Catarina fabricado desde a época do tropeirismo com uma receita passada de geração a geração, há aproximadamente duzentos anos. [...]