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Segurança Alimentar Do Queijo Minas Artesanal Do Serro, Minas Gerais, Em Função Da Adoção De Boas Práticas De Fabricação
| Content Provider | Semantic Scholar |
|---|---|
| Author | Pinto, Maximiliano Soares Ferreira, Célia L. Fortes Martins, José Manoel Teodoro, Vanessa Aglaê Martins Pires, Ana Clarissa S. Fontes, Lívia Beatriz Almeida Vargas, Paula Isabelita Reis |
| Copyright Year | 2009 |
| Abstract | The production of Minas Traditional Serro Cheese without the Good Manufacturing Practices compromises the quality of the product, offering risks to consumer’s health. Aiming to identify the main points of contamination of the milking and cheese manufacturing process and their correlation with the microbial contamination, a structured questionnaire about the hygienic and sanitary conditions of cheese production was applied to cheese producers. In addition, samples of cheese were collected and analyzed for coliforms 30oC, Escherichia coli , Staphylococcus aureus , and aerobic mesophilic bacteria. The points identified, presenting correlation with microbiological analysis, were insalubrity of the place where the cheese was manufactured, presence of domestic animals, and the hygiene of food handlers. It is essential to qualify producers to adopt corrective and preventive measures to minimize or avoid contamination of the Minas Traditional Serro Cheese. KEY-WORDS: Minas Traditional Serro Cheese; Staphylococcus aureus ; Escherichia coli . |
| Starting Page | 342 |
| Ending Page | 347 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.5216/pat.v39i4.4509 |
| Volume Number | 39 |
| Alternate Webpage(s) | https://www.revistas.ufg.br/pat/article/download/4509/5901 |
| Alternate Webpage(s) | https://doi.org/10.5216/pat.v39i4.4509 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
