Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil
作者： Beatriz M. Borelli , Elaine G. Ferreira , Inayara C.A. Lacerda , Deise A. Santos , Luiz S. Carmo
DOI: 10.1590/S1517-83822006000400026
关键词:
摘要: Canastra cheese is produced from raw cow's milk, and it made at the farmhouse level using artisanal procedures natural starters. The aim of this work was to determine main hygienic-sanitary indicators enterotoxigenic staphylococcal strains present during manufacturing traditional Serra da region, Minas Gerais state, Brazil. Samples 10 farms were studied, they included: water employed in process, starters, curd before salting after five days ripening. All samples exhibited faecal coliform contamination above maximum acceptable value recommended by Brazilian standards. Pseudomonas aeruginosa sulfite-reducing clostridia also isolated samples. In milk limits allowed legislation. counts Staphylococcus spp. between <2.0 4.9 log.cfu.ml-1. microbiological higher starters curd. High levels total coliform, as well molds, found all cheeses analyzed 5.0 log.cfu.g-1. enterotoxins (SE) most frequently SEB SEC. A high number coagulase negative enterotoxin producers. None contained Salmonella or Listeria These results point out a need for improvements production process
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