Resistant enterococci isolated from raw sheep's milk and cheeses from South region of Brazil / Enterococos resistentes isolados de leite cru de ovelha e queijos da região Sul do Brasil

Enterococci have been used as sentinel organisms for monitoring antimicrobial resistance in food, humans, and other animals. In this sense, the present study evaluated the antimicrobial susceptibility profile and the presence of genes associated with resistance to erythromycin (msrC and ermB) and tetracycline [tet(M) and/or tet(L)] in enterococci isolated from raw sheep's milk and cheeses (colonial, feta-, and pecorino-type) from South region of Brazil. A total of 156 enterococci were isolated from milk (n=80) and cheese (n=76) samples, identified by MALDI-TOF. Enterococcus faecalis (50.6%; n=79) was the most frequent species isolated from both samples. According to in vitro susceptibility tests, enterococci strains were not susceptible to the most commonly antimicrobial agents used in human and veterinary medicine. The frequency of MDR strains in enterococci isolated from milk (53.7%) was higher than those from cheese (24.2%). The tet(M) gene was the most commonly detected among tetracycline not-susceptible strains. The present study provided the first evidence of antimicrobial not-susceptible enterococci in raw sheep's milk and cheeses in South Brazil. Drug-resistant strains, particularly those that are MDR, constitute a One Health issue.

Os enterococos têm sido usados como organismos sentinela para monitorar o padrão de suscetibilidade a antimicrobianos em alimentos, humanos e outros animais. Neste sentido, o presente estudo objetivou avaliar o perfil de susceptibilidade a antimicrobianos e os genes associados com a resistência a eritromicina (msrC and ermB) e à tetraciclina [tet(M) and/or tet(L)] em enterococos isolados de leite cru de ovelha e queijos (colonial, tipo-feta e tipo-pecorino) do Sul do Brasil. Um total de 156 enterococos foram isolados de leite (n=80) e queijo (n=76), identificados por MALDI-TOF. Enterococcus faecalis (50,6%; n=79) foi a espécie mais frequentemente isolada de ambas as amostras. De acordo com o teste de suscetibilidade in vitro, as cepas de enterococos não foram susceptíveis aos agentes antimicrobianos mais comumente utilizados na clínica humana e veterinária. A frequência de cepas de enterococos MDR isoladas do leite (53,7%) foi superior à do queijo (24,2%). O gene tet(M) foi o mais comumente detectado entre as cepas não susceptíveis à tetraciclina. O presente estudo fornece as primeiras evidências de enterococos não susceptíveis aos antimicrobianos em leite cru de ovelha e queijos no Sul do Brasil. Cepas resistentes a drogas, particularmente as que são MDR, representam uma preocupação de Saúde Única.

Investigação metagenômica em queijos tipo coloniais, produzidos com leite pasteurizado e comercializados no estado do Rio Grande do Sul, Brasil / Metagenomic investigation in colonial cheese produced with pasteurized milk and sold in the state of Rio Grande do Sul, Brazil / Investigación metagenómica en quesos de tipo colonial, producidos con leche pasteurizada y comercialziados en el estado de Río Grande do Sul, Brasil

Leite e derivados são alimentos muito susceptíveis a ataques de micro-organismos. Sua fiscalização no Brasil está a cargo das Inspeções Municipais, Estaduais ou Federais, sendo a verificação da qualidade higiênico-sanitária dos alimentos uma atividade de extrema importância. Este estudo utilizou a análise metagenômica para investigar sequencias genéticas microbianas em 12 marcas de queijo tipo colonial produzidos sob diferentes regimes de fiscalização pública, e comercializados no estado do Rio Grande do Sul em dois municípios distintos. Foi identificado DNA de micro-organismos pertencentes a quatro filos microbianos: Acinetobacteria, Bacteroidetes, Firmicutes e Proteobacteria. Dentre os resultados mais relevantes, sequências genéticas de micro-organismos patogênicos ou prejudiciais à tecnologia do leite foram evidenciados, com os gêneros Acinetobacter, Bacillus e Pseudomonas ocorrrendo em 100% das amostras avaliadas. Outras bactérias de importância em saúde pública, como as pertencentes à Família Enterobacteriaceae e o gênero Staphylococcus foram detectados e são discutidos. À comparação das medianas de detecção nos 3 níveis de fiscalização, quando da avaliação por pares, evidenciou-se diferença estatística entre as esferas municipal e federal (PT= 0,03), com maior mediana registrada em nível municipal. À avaliação entre os municípios, não foi evidenciada diferença significativa (PMW= 0,81). Sugere-se melhor qualidade microbiológica do queijo, e/ou leite utilizado como matéria-prima, pertencentes à produção submetida à Inspeção Federal em relação à Municipal.

Milk and dairy products are very susceptible foods to microorganism attacks. Its control in Brazil is submitted to Municipal, State or Federal Inspections, and verification of the hygienic-sanitary quality of food is an extremely important activity. This study used metagenomic analysis to investigate microbial genetic sequences in 12 brands of colonial cheese produced under different Public Inspection regimes and selled in two different municipalities in the state of Rio Grande do Sul. DNA from microorganisms belonging to four microbial Phyla have been identified: Acinetobacteria, Bacteroidetes, Firmicutes and Proteobacteria. Among the most relevant results, genetic sequences of pathogenic microorganisms or harmful to milk technology were evidenced, with Acinetobacter, Bacillus and Pseudomona sbacterias occurring in 100% of the evaluated samples. Other public health important bacterias, such as those belonging to the Enterobacteriaceae and Staphylococcus spp. were detected and discussed. Comparing the detection medians in the 3 levels of inspection by peer evaluation, a statistical difference was highlighted between the Municipal and Federal levels (PT= 0,03), with the highest median recorded at Municipal level. It is suggested better microbiological quality of cheese, and / or milk used as raw material, when they belong to the production submitted to the Federal Inspection in relation to Municipal one.

La leche y los derivados son alimentos muy susceptibles a los ataques de microorganismos. Su fiscalización en Brasil es responsabilidad de las inspecciones municipales, estatales o federales, y la verificación de la calidad higiénico-sanitaria de los alimentos es una actividad extremadamente importante. Este estudio utilizó el análisis metagenómico para investigar secuencias genéticas microbianas en 12 marcas de queso colonial com produción sometida a diferentes regímenes de inspección pública, y comercializadas en el estado de Rio Grande do Sul en dos municipios diferentes. Se han identificado ADN de microorganismos pertenecientes a cuatro filamentos microbianos: Acinetobacteria, Bacteroidetes, Firmicutes y Proteobacteria. Entre los resultados más relevantes, se evidenciaron secuencias genéticas de microorganismos patógenos o nocivos para la tecnología de la leche,com detección de los géneros Acinetobacter, Bacillus y Pseudomonas en el 100% de las muestras evaluadas. Se detectaron y discutieron otras bacterias de importancia para la salud pública, como las que pertenecen a la familia Enterobacteriaceae y el género Staphylococcus. La comparación de las medianas de detección en los 3 niveles de inspección, cuando la evaluación por pares, mostró una diferencia estadística entre los niveles municipales y federales (PT= 0,03), con la mediana más alta registrada a nivel municipal. En la evaluación entre los municipios, no se evidenciaron diferencias significativas (PMW= 0.81). Se sugiere una mejor calidad microbiológica del queso, y / o leche utilizada como materia prima, perteneciente a la producción sometida a la Inspección Federal en relación con el Municipal.

Investigação metagenômica em queijos tipo coloniais, produzidos com leite pasteurizado e comercializados no estado do Rio Grande do Sul, Brasil / Metagenomic investigation in colonial cheese produced with pasteurized milk and sold in the state of Rio Grande do Sul, Brazil / Investigación metagenómica en quesos de tipo colonial, producidos con leche pasteurizada y comercialziados en el estado de Río Grande do Sul, Brasil

Leite e derivados são alimentos muito susceptíveis a ataques de micro-organismos. Sua fiscalização no Brasil está a cargo das Inspeções Municipais, Estaduais ou Federais, sendo a verificação da qualidade higiênico-sanitária dos alimentos uma atividade de extrema importância. Este estudo utilizou a análise metagenômica para investigar sequencias genéticas microbianas em 12 marcas de queijo tipo colonial produzidos sob diferentes regimes de fiscalização pública, e comercializados no estado do Rio Grande do Sul em dois municípios distintos. Foi identificado DNA de micro-organismos pertencentes a quatro filos microbianos: Acinetobacteria, Bacteroidetes, Firmicutes e Proteobacteria. Dentre os resultados mais relevantes, sequências genéticas de micro-organismos patogênicos ou prejudiciais à tecnologia do leite foram evidenciados, com os gêneros Acinetobacter, Bacillus e Pseudomonas ocorrrendo em 100% das amostras avaliadas. Outras bactérias de importância em saúde pública, como as pertencentes à Família Enterobacteriaceae e o gênero Staphylococcus foram detectados e são discutidos. À comparação das medianas de detecção nos 3 níveis de fiscalização, quando da avaliação por pares, evidenciou-se diferença estatística entre as esferas municipal e federal (PT= 0,03), com maior mediana registrada em nível municipal. À avaliação entre os municípios, não foi evidenciada diferença significativa (PMW= 0,81). Sugere-se melhor qualidade microbiológica do queijo, e/ou leite utilizado como matéria-prima, pertencentes à produção submetida à Inspeção Federal em relação à Municipal.(AU)

Milk and dairy products are very susceptible foods to microorganism attacks. Its control in Brazil is submitted to Municipal, State or Federal Inspections, and verification of the hygienic-sanitary quality of food is an extremely important activity. This study used metagenomic analysis to investigate microbial genetic sequences in 12 brands of colonial cheese produced under different Public Inspection regimes and selled in two different municipalities in the state of Rio Grande do Sul. DNA from microorganisms belonging to four microbial Phyla have been identified: Acinetobacteria, Bacteroidetes, Firmicutes and Proteobacteria. Among the most relevant results, genetic sequences of pathogenic microorganisms or harmful to milk technology were evidenced, with Acinetobacter, Bacillus and Pseudomona sbacterias occurring in 100% of the evaluated samples. Other public health important bacterias, such as those belonging to the Enterobacteriaceae and Staphylococcus spp. were detected and discussed. Comparing the detection medians in the 3 levels of inspection by peer evaluation, a statistical difference was highlighted between the Municipal and Federal levels (PT= 0,03), with the highest median recorded at Municipal level. It is suggested better microbiological quality of cheese, and / or milk used as raw material, when they belong to the production submitted to the Federal Inspection in relation to Municipal one.(AU)

La leche y los derivados son alimentos muy susceptibles a los ataques de microorganismos. Su fiscalización en Brasil es responsabilidad de las inspecciones municipales, estatales o federales, y la verificación de la calidad higiénico-sanitaria de los alimentos es una actividad extremadamente importante. Este estudio utilizó el análisis metagenómico para investigar secuencias genéticas microbianas en 12 marcas de queso colonial com produción sometida a diferentes regímenes de inspección pública, y comercializadas en el estado de Rio Grande do Sul en dos municipios diferentes. Se han identificado ADN de microorganismos pertenecientes a cuatro filamentos microbianos: Acinetobacteria, Bacteroidetes, Firmicutes y Proteobacteria. Entre los resultados más relevantes, se evidenciaron secuencias genéticas de microorganismos patógenos o nocivos para la tecnología de la leche,com detección de los géneros Acinetobacter, Bacillus y Pseudomonas en el 100% de las muestras evaluadas. Se detectaron y discutieron otras bacterias de importancia para la salud pública, como las que pertenecen a la familia Enterobacteriaceae y el género Staphylococcus. La comparación de las medianas de detección en los 3 niveles de inspección, cuando la evaluación por pares, mostró una diferencia estadística entre los niveles municipales y federales (PT= 0,03), con la mediana más alta registrada a nivel municipal. En la evaluación entre los municipios, no se evidenciaron diferencias significativas (PMW= 0.81). Se sugiere una mejor calidad microbiológica del queso, y / o leche utilizada como materia prima, perteneciente a la producción sometida a la Inspección Federal en relación con el Municipal.(AU)

INVESTIGAÇÃO METAGENÔMICA EM QUEIJO COLONIAL COMERCIALIZADOS NAS CIDADES DE PASSO FUNDO E ERECHIM

O queijo colonial é um produto lácteo muito consumido por grande parte da população brasileira, especialmente no sul do país. Para a sua fabricação industrial, o leite é submetido a tratamento térmico de forma que microrganismos potencialmente patogênicos à saúde do consumidor sejam inativados. Entretanto pode haver falhas no processo de pasteurização, tornando o produto final susceptível a contaminações microbianas oriundas do leite utilizado como matéria-prima, bem como ocorrer contaminações após a pasteurização do leite e fabricação dos queijos. Os microrganismos contaminantes podem causar desde deterioração do produto, até intoxicação, infecção ou toxinfecção alimentar nos consumidores. Assim, o presente estudo buscou investigar e descrever o microbioma presente em 12 marcas de queijo colonial produzidas em estabelecimentos com serviço de inspeção oficial. Os queijos foram adquiridos em diferentes mercados dos municípios de Passo Fundo e Erechim, no Rio Grande do Sul. Das seis marcas comercializadas e coletadas em cada município, duas foram produzidas sob serviço de inspeção municipal, duas sob serviço de inspeção estadual e duas sob serviço de inspeção federal. Após adquiridos, os queijos foram alocados em recipientes estéreis, identificados por município e tipo de inspeção, mantidos sob refrigeração e enviados para análise metagenômica. O uso do sequenciamento de DNA em larga escala revelou a presença de 348.898 sequências de DNA microbiano, distribuídas entre os 12 queijos avaliados. Os microrganismos identificados em todas as amostras pertenciam a quatro filos microbianos, compreendendo 311 espécies distribuídas em 109 gêneros distintos, onde 11 gêneros pertenciam ao filo Acinetobacteria, 13 ao filo Bacteroidetes, 27 ao filo Firmicutes e 58 ao filo Proteobacteria. Estatisticamente, o teste ANOVA não demonstrou diferença significativa (p>0,05) entre as 12 marcas, entre os tipos de inspeção ou entre a dispersão de gêneros microbianos nos queijos analisados. Embora não tenha ficado explicitada diferença estatística, quando os resultados são avaliados biologicamente verifica-se que as amostras apresentaram um microbioma rico em microrganismos benéficos (10 gêneros) e prejudiciais (83 gêneros) à tecnologia de produção láctea, e também com potencial patogênico (16 gêneros) para a saúde humana. Dessa forma, o presente estudo demonstrou que a ferramenta molecular utilizada foi de grande eficácia na detecção e identificação do microbioma de queijos, inclusive na identificação de microrganismos que não seriam revelados em técnicas tradicionais dependentes de cultivo.

Colonial cheese is a dairy product consumed by a large part of the Brazilian population, especially in the south of the country. For its industrial manufacture, the milk is subjected to heat treatment so that microorganisms potentially pathogenic to the health of the consumer are inactivated. However, there may be flaws in the pasteurization process, making the final product susceptible to microbial contamination from the milk used as raw material, as well as contamination after pasteurization of milk and cheese production. Contaminant micro-organisms can cause deterioration of the product, until intoxication, infection or food toxinfection in consumers. Thus, the present study sought to investigate and describe the microbiome present in 12 brands of colonial cheese produced in establishments with official inspection service. The cheeses were purchased in different markets in the municipalities of Passo Fundo and Erechim, in Rio Grande do Sul. Of the six brands marketed and collected in each municipality, two were produced under a municipal inspection service, two under state inspection service and two under service of federal inspection. After being purchased, the cheeses were placed in sterile containers, identified by municipality and type of inspection, kept under refrigeration and sent for metagenomic analysis. The use of large scale DNA sequencing revealed the presence of 348.898 microbial DNA sequences distributed among the 12 cheeses evaluated. The microorganisms identified in all the samples belonged to four microbial phylum, comprising 311 species distributed in 109 different genus, where 11 genus belonged to the phylum Acinetobacteria, 13 to the Bacteroidetes phylum, 27 to the Firmicutes phylum and 58 to the Proteobacteria phylum. Statistically, the ANOVA test did not show a significant difference (p> 0.05) between the 12 brands, between the types of inspection or between the dispersion of microbial genus in the analyzed cheeses. Although the results were not statistically different, when the results were evaluated biologically, the samples showed a microbioma rich in microorganisms beneficial (10 genus) and harmful (83 genus) to the technology of milk production, and also with pathogenic potential (16 genus) for human health. Thus, the present study demonstrated that the molecular tool used was highly efficient in the detection and identification of the cheese microbiome, including in the identification of microorganisms that would not be revealed in traditional techniques dependent on culture.

Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária / Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária / Characteristics of colonial hand-made cheeses sold in an agricultural show

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specific legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that define the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality. Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantification of total and thermotolerant coliforms, as well as of coagulase-positive Staphylococcus was made pursuant to the methodology provided for by the Brazilian Ministry of Agriculture, Livestock and Agribusiness. Six cheeses were being sold at room temperature. One of the samples did not have any kind of labeling other than the official inspection system stamp. Only three of the cheeses contained information about best before date, nutritional information or instructions about conservation. One of the products did not contain information about mandatory ingredients (rennet, salt). Half of the samples evaluated were being sold at room temperature, and none of them contained all the information provided for by law. Salmonella spp. and Listeria spp. were not found in 25 g samples taken from the cheeses analyzed. The mesophile count varied greatly (between 1.0 x 103 and 3.0 x 107 UFC/g). It was possible to identify and quantify coagulase-positive Staphylococcus in fi ve samples (7.0 x 103 to 1.0 x 105 UFC/g). All samples contained total (6.0 x 103 to 2.0 x 107 UFC/g) and thermotolerant (1.0 x 103 to 1.0 x 106 UFC/g) coliforms. Discussion: The weight and format of the products evaluated were compatible with the majority of the products sold in the State. The lack of refrigeration in 50% of the samples indicates the possibility of multiplication of microorganisms that could harm health or hamper the desirable characteristics for the product. Even though no Salmonella spp. and Listeria spp. were found in the products evaluated, the high counts of total and thermotolerant coliform indicate that the products were inedible, pointing out to the possibility of contamination by pathogenic microorganisms found in feces. The presence of coagulase-positive Staphylococcus at the quantities found may lead to staphylococcal intoxication in case of errors in the processing and hygiene practices.

Qualidade bacteriológica de queijos artesanais comercializados em estradas do litoral norte do Rio Grande do Sul, Brasil

The consumption of homemade cheese, which is sold in little shops along the road, is very common in the state of Rio Grande do Sul, Brazil. Generally, these products are not manufactured according to the good hygiene guidelines; and may be a risk to the consumers health. The aim of this research was the assessment of the bacteriological quality of homemade cheese sold in the region along the northern coast of Rio Grande do Sul. Cheese samples were taken and total and faecal coliform counting per gram sample were established. The samples were also examined for the presence of Listeria spp. and Brucella spp. In total, 80 samples, from 29 commercial establishments were analysed, of which 62 of Colonial type; 10, of Provolone; 6 of Ricotta and 2, of Cacciocavallo type. At the moment of sampling, 71% of them were not stored under refrigeration conditions. In all the samples the presence of total coliform could be demonstrated and 62 of these were tested for the presence of faecal coliforms. In 84% of the samples more then 2.73 - 3.7log.UFC g- 1 (from 500 to 5000UFC mL-1) of faecal coliform could be demonstrated, with is considered the maximum limit still allowed to be present in cheese samples. Of the 29 establishments analysed, 27 had products with coliforms counts above these limits. Of the 80 samples, 16% had Listeria sp., of which 3.7% were identified as Listeria monocytogenes. A correlation was found between the season and the isolation of Listeria spp.: in the spring the highest number was detected. Brucella spp. could not be detected in the 80 samples analysed. The high frequency of faecal coliforms and the presence of L. monocytogenes revealed that the consumption of these homemade cheeses can become a risk of infection to the population, especially for immunocompromised persons.

O consumo de queijo artesanal, vendido em estabelecimentos de beira de estrada, é comum no Estado do Rio Grande do Sul. Geralmente estes produtos não são fabricados em acordo com as boas normas de fabricação e podem constituir perigo à saúde do consumidor. Objetivou-se, com o presente trabalho, verificar a qualidade bacteriológica de queijos artesanais comercializados em estradas litorâneas por meio da contagem de coliformes e pesquisa de Listeria spp. e Brucella spp. Foram analisados 80 queijos, sendo 62 do tipo Colonial, dez do tipo Provolone, seis do tipo Ricota e dois do tipo Caccio Cavallo. No momento da coleta, 71% das amostras não estavam sob refrigeração. Todas as amostras apresentaram contagens de coliformes totais e, destas, 62 foram testadas para a presença de coliformes fecais. Um total de 84% das amostras apresentou contagens de coliformes fecais acima de 2,73- 3,7 log.UFC g- 1 (de 500 a 5000UFC mL-1), previsto como limite máximo a ser encontrado em queijos. Dos 29 estabelecimentos, 27 tinham produtos fora destes limites. Das 80 amostras, 16% continham Listeria spp., sendo 3,7% identificadas como Listeria monocytogenes. As estações do ano influenciaram no isolamento de Listeria spp., sendo a primavera considerada a estação do ano com maior número de isolados. Brucella spp. não foram isoladas nas 80 amostras de queijos analisadas. A alta freqüência de coliformes fecais e a presença de L. monocytogenes revelam que o consumo destes queijos constitui perigo de infecção à população em geral e especialmente àquelas pessoas imunocomprometidas.

Qualidade bacteriológica de queijos artesanais comercializados em estradas do litoral norte do Rio Grande do Sul, Brasil

The consumption of homemade cheese, which is sold in little shops along the road, is very common in the state of Rio Grande do Sul, Brazil. Generally, these products are not manufactured according to the good hygiene guidelines; and may be a risk to the consumers’ health. The aim of this research was the assessment of the bacteriological quality of homemade cheese sold in the region along the northern coast of Rio Grande do Sul. Cheese samples were taken and total and faecal coliform counting per gram sample were established. The samples were also examined for the presence of Listeria spp. and Brucella spp. In total, 80 samples, from 29 commercial establishments were analysed, of which 62 of Colonial type; 10, of Provolone; 6 of Ricotta and 2, of Cacciocavallo type. At the moment of sampling, 71% of them were not stored under refrigeration conditions. In all the samples the presence of total coliform could be demonstrated and 62 of these were tested for the presence of faecal coliforms. In 84% of the samples more then 2.73 - 3.7log.UFC g- 1 (from 500 to 5000UFC mL-1) of faecal coliform could be demonstrated, with is considered the maximum limit still allowed to be present in cheese samples. Of the 29 establishments analysed, 27 had products with coliforms counts above these limits. Of the 80 samples, 16% had Listeria sp., of which 3.7% were identified as Listeria monocytogenes. A correlation was found between the season and the isolation of Listeria spp.: in the spring the highest number was detected. Brucella spp. could not be detected in the 80 samples analysed. The high frequency of faecal coliforms and the presence of L. monocytogenes revealed that the consumption of these homemade cheeses can become a risk of infection to the population, especially for immunocompromised persons.

O consumo de queijo artesanal, vendido em estabelecimentos de beira de estrada, é comum no Estado do Rio Grande do Sul. Geralmente estes produtos não são fabricados em acordo com as boas normas de fabricação e podem constituir perigo à saúde do consumidor. Objetivou-se, com o presente trabalho, verificar a qualidade bacteriológica de queijos artesanais comercializados em estradas litorâneas por meio da contagem de coliformes e pesquisa de Listeria spp. e Brucella spp. Foram analisados 80 queijos, sendo 62 do tipo Colonial, dez do tipo Provolone, seis do tipo Ricota e dois do tipo Caccio Cavallo. No momento da coleta, 71% das amostras não estavam sob refrigeração. Todas as amostras apresentaram contagens de coliformes totais e, destas, 62 foram testadas para a presença de coliformes fecais. Um total de 84% das amostras apresentou contagens de coliformes fecais acima de 2,73- 3,7 log.UFC g- 1 (de 500 a 5000UFC mL-1), previsto como limite máximo a ser encontrado em queijos. Dos 29 estabelecimentos, 27 tinham produtos fora destes limites. Das 80 amostras, 16% continham Listeria spp., sendo 3,7% identificadas como Listeria monocytogenes. As estações do ano influenciaram no isolamento de Listeria spp., sendo a primavera considerada a estação do ano com maior número de isolados. Brucella spp. não foram isoladas nas 80 amostras de queijos analisadas. A alta freqüência de coliformes fecais e a presença de L. monocytogenes revelam que o consumo destes queijos constitui perigo de infecção à população em geral e especialmente àquelas pessoas imunocomprometidas.

Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária / Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specifi c legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that defi ne the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality.Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantifi cation of total and thermo