Avaliação microbiológica do queijo de búfala de São Bento-MA

Abstract

Artisanal cheese is characterized by manual production, generally without the use of some chemical processes, and is consequently a possible transmitter of highly pathogenic microorganisms of food origin due to the lack of adoption of good manufacturing practices and hygienic-sanitary control. Considering the high risk of contamination of this food and the dangers to human health, the present study aimed to evaluate the microbiological quality of buffalo cheese from São Bento – MA. For the study, 08 samples sold in the public market of the city from 03 different producers were collected, which were identified as A (producer A, 2 samples collected), B (producer B, 3 samples collected) and C (producer C, 3 samples collected). From each producer, 500g of cheese was collected. The analyzes performed on the cheese were mesophilic bacteria and total and thermotolerant coliforms. According to the results, the total coliform values ranged from 3.6 to 4.3 NMP/g, indicating contamination. Although there is no legislation that limits the quantity in artisanal cheeses, we consider the fact that their presence indicates a lack of hygiene during processing and consequently affects the health of the consumer. And the count of mesophilic bacteria, the results found ranged from 1.1×105 to 3.6×10³ UFC/g. High counts of these microorganisms found in food may indicate deficient hygienic-sanitary conditions during storage or handling. After analyzing the results, it was possible to conclude that there was contamination of the microorganisms studied and that due attention should be paid to the manufacture and consumption of the same, so that large quantities are not exceeded, and consequently diseases due to the ingestion of contaminated food are not caused, as it was evidenced that a product of low microbiological quality, considering that these microorganisms analyzed, when present in food in high quantities, can seriously affect the health of the consumer. These results indicate possible failures in quality control, lack of hygienic and sanitary conditions during the production phases and/or after processing, and may be correlated with inadequate handling, or other factors such as insufficient heat treatment and refrigeration, or even the use of poor quality milk. According to the nonconformities found in the analyses, effective monitoring is necessary to ensure food safety