Incidência de salmonella (spp) e estafilococos (aureus) em queijos artesanais de São Bento - MA

Abstract

Butter cheese is a product originating from milk coagulated, commonly naturally by dairy microorganisms. It is one of the most developed and consumed cheeses in the Northeast region and is a product with significant value for the local economy. As a result of the high consumption of butter cheese in the city of São Bento-MA, the research aimed to evaluate the microbiological quality in relation to Salmonella and Staphylococci of the product sold in the city. Eight samples of butter cheese were purchased from the local market in São Bento, MA, and all were analyzed for coagulase-positive staphylococci and the presence of Salmonella. All cheeses analyzed presented microbiological quality within the standards required by current legislation for cheeses. However, the city's producers do not have the Arte Seal on their respective products due to the shortage of milk production, which affected the production of buffalo milk cheese, as well as the lack of following the necessary requirements to obtain the Arte Seal