Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária / Characteristics of colonial hand-made cheeses sold in an agricultural show
Fava, Luisa Wolker; Hernandes, Juliana Fátima de Moraes; Pinto, Andrea Troller; Schmidt, Verônica.
Acta sci. vet. (Impr.);
40(4): Pub. 1084, 2012. tab, graf
Artigo
em Português
| VETINDEX
| ID: biblio-1377768
Resumo
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.
Biblioteca responsável:
BR68.1
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