Listeria spp. e coliformes a 35°C e a 45°C em amostras de leite cru refrigerado, pasteurizado tipo C e queijos tipo mussarela e coalho em laticínios inspecionados no Estado do Maranhão

Abstract

Microorganisms such as Listeria spp. can be transmitted by foods such as milk and dairy products where the industrial environment is the main factor that contributes to post-pasteurization contamination of milk in dairy products. Aiming to determine the most probable number (MPN) of coliforms at 35 ° C and 45 ° C and identify the species of the genus Listeria isolated from samples of refrigerated raw milk, pasteurized cheese and beyond, to assess the association between the microorganisms detected in raw material (milk) and the final product (cheese) and meet the hygienic sanitary dairy through a check list, we analyzed a total of 90 samples of these products. The results for determining the most probable number (MPN) of coliforms at 35 ° C in refrigerated raw milk samples ranged from 23 to 1,100 and for coliforms at 45 ° C, <3 to> 1,100. For pasteurized type C these results vary from <3 to> 1100 for both microorganisms. Regarding these results cheese samples ranged from 15 to 1,100 for coliforms at 35 ° C and <3 to> 1100 for coliforms at 45 ° C. For the survey results to identify the species of Listeria was identified species L. welshimeri in eight samples and L. seeligeri in two of the 90 samples analyzed. By Fisher's exact test for interdependence was observed that there was a statistically significant association between the variables coliform contamination at 35 ° C, 45 ° C and the presence of Listeria spp. in refrigerated raw milk, pasteurized type C and cheeses. According to the data found in the check list, it was found that the number and percentage of compliance were higher than the number and percentage of non-compliant requirements. Therefore, we concluded that the samples getting ready inadequate sanitary conditions, being unfit for consumption and the risk of Listeria convey to consumers. Moreover, it was concluded that the raw material once contaminated if not go through a pasteurization process does not eliminate the appropriate indicator microorganisms and pathogens. And to obtain a raw material and products of microbiological quality, one must adopt good manufacturing practices since getting hygienic milk until final processing.