Qualidade higiênica do queijo de manteiga artesanal comercializado na feira livre em Bom Jesus-PI / Hygienic quality of cheese artisanal butter sold in the open market at Bom Jesus-PI

ABSTRACT

This study aimed to evaluate the microbiological quality of butter cheese sold in the open market of Bom Jesus - PI, by counting of mesophilic aerobic (MA) bacteria and enumeration of total and thermophilic coliforms. Twenty-three samples were purchased and sent to the microbiology laboratory of the Food / Campus oh the Bom Jesus - UFPI. For MA count inoculated aliquots of decimal dilutions Plate Count Agar for incubation at 36°C/48h. The colimetric assays followed the technique of multiple tubes VBBL broth and broth Escherichia coli, and incubated at 35°C - 44,5°/48h, respectively. MA counts ranged from 1.0 x102 to 1.3 x 105 CFU/g. Only one sample (4.35%) was positive for total coliforms. The butter cheese sold in the open market of Bom Jesus-PI is manipulated under deficient hygienic conditions. Corrective measures should be taken to reduce the contamination of the product.