MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF CURD CHESSE SOLD IN THE STATE OF ALAGOAS (BRAZIL)

Autores

  • KARLA DANIELLE ALMEIDA SOARES Universidade Federal de Alagoas (UFAL)
  • AYODHYA CARDOSO RAMALHO Universidade Federal Rural de Pernambuco, (UFRPE)
  • SILVANA MAGALHÃES SALGADO Universidade Federal Rural de Pernambuco, (UFRPE)
  • ALDA VERÔNICA SOUZA LIVERA Centro de Ciências da Saúde, UFPE
  • RINALDO APARECIDO MOTA Universidade Federal Rural de Pernambuco, (UFRPE)
  • ABDELHAK LEMSADDER Universidade de Lisboa - Portugal
  • TERESA SEMEDO LEMSADDER Universidade de Lisboa - Portugal
  • ELIZABETH SAMPAIO DE MEDEIROS Universidade Federal de Alagoas (UFAL)

DOI:

https://doi.org/10.5380/cep.v31i1.32664

Palavras-chave:

ARTISANAL CURD CHEESE, CHEESE - MICROBIOLOGICAL QUALITY, CHEESE - PHYSICOCHEMICAL QUALITY, HEALTH RISK

Resumo

The present study aimed to evaluate the microbiological and physicochemical quality of curd cheese commercialized in Alagoas (BRAZIL). Thirty samples were collect during a five months period in six points of sale. It was estimated the number of coagulase-positive Staphylococcus and coliforms, as well as the presence of Salmonella spp. and Listeria monocytogenes. Regarding physicochemical characteristics, pH, fat content and humidity were evaluated. Among the thirty analyzed samples, 20 (66.6%) were in accordance with Brazilian legislation parameters for coliforms, while 10 (33.3%) surpassed those limits. For coagulase-positive Staphylococcus 15 samples (50%) showed values above the allowed by legislation. None of the samples analyzed harbored Salmonella spp. or Listeria monocytogenes. Regarding physicochemical parameters, the average values observed were of 5.89 for pH, 23.6% for fat content and 46.96 g/100 g for humidity. Overall, the results obtained reflect the poor hygienic conditions observed from manufacture to commercialization, pointing towards a potential health risk for curd cheese consumers. Furthermore is necessary to regulate physicochemical standards for curd cheese fabication. 

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Publicado

2013-07-12

Como Citar

SOARES, K. D. A., RAMALHO, A. C., SALGADO, S. M., LIVERA, A. V. S., MOTA, R. A., LEMSADDER, A., … DE MEDEIROS, E. S. (2013). MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF CURD CHESSE SOLD IN THE STATE OF ALAGOAS (BRAZIL). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 31(1). https://doi.org/10.5380/cep.v31i1.32664

Edição

v. 31 n. 1 (2013)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.