AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO

Ricotta is distinguishable among different kinds of fresh cheese, or with high humidity. It is a highly consumed product for the reduced fat content and low cost, being indicated in diets with lipid restrictions, besides being economically accessible to most of the social classes. Ricotta cheese pre...

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Main Authors: Natacha Deboni Cereser, Oswaldo Durival Rossi Júnior, Patrícia Gelli Feres de Marchi, Viviane de Souza, Marita Vedoveli Cardoso, Thais Mioto Martineli
Format: Article
Language:English
Published: Universidade Federal de Goiás 2011-03-01
Series:Ciência Animal Brasileira
Subjects:
Online Access:http://www.revistas.ufg.br/index.php/vet/article/view/6372
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spelling doaj-c547b6cd34bb45faa13ba414b7dd88772020-11-25T04:00:18ZengUniversidade Federal de GoiásCiência Animal Brasileira1518-27971089-68912011-03-01121149155AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULONatacha Deboni CereserOswaldo Durival Rossi JúniorPatrícia Gelli Feres de MarchiViviane de SouzaMarita Vedoveli CardosoThais Mioto MartineliRicotta is distinguishable among different kinds of fresh cheese, or with high humidity. It is a highly consumed product for the reduced fat content and low cost, being indicated in diets with lipid restrictions, besides being economically accessible to most of the social classes. Ricotta cheese presents high water activity and nutritional diversity, factors that propitiate the proliferation of opportunist and patogenic microbiota, reducing the safety of these victuals. In that context, the present study aimed at evaluating the microbiotical quality of ricotta cheese produced under permanent hygienic-sanitarium control. Of a total of 60 samples from the two commercial brands analyzed, 68.3% were considered inappropriate for human consumption due to the presence of high populations of thermotolerant coliforms. With regard to Staphylococcus coagulase positive, 18.3% of the samples were in disagreement with the patterns established by the Agência Nacional de Vigilância Sanitária (Anvisa). High scores were also observed for mesophils microorganisms, mould and yeasts. The presence of microorganisms as E. coli and S. aureus in the evaluated product can unchain the outbreak of diseases transmitted by food and it should be a reason of concern by public health authorities.http://www.revistas.ufg.br/index.php/vet/article/view/6372Thermotolerant coliformsStaphylococcus aureusricotta cheese and public health.
collection DOAJ
language English
format Article
sources DOAJ
author Natacha Deboni Cereser
Oswaldo Durival Rossi Júnior
Patrícia Gelli Feres de Marchi
Viviane de Souza
Marita Vedoveli Cardoso
Thais Mioto Martineli
spellingShingle Natacha Deboni Cereser
Oswaldo Durival Rossi Júnior
Patrícia Gelli Feres de Marchi
Viviane de Souza
Marita Vedoveli Cardoso
Thais Mioto Martineli
AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
Ciência Animal Brasileira
Thermotolerant coliforms
Staphylococcus aureus
ricotta cheese and public health.
author_facet Natacha Deboni Cereser
Oswaldo Durival Rossi Júnior
Patrícia Gelli Feres de Marchi
Viviane de Souza
Marita Vedoveli Cardoso
Thais Mioto Martineli
author_sort Natacha Deboni Cereser
title AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
title_short AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
title_full AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
title_fullStr AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
title_full_unstemmed AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO
title_sort avaliação da qualidade microbiológica da ricota comercializada em supermercados do estado de são paulo
publisher Universidade Federal de Goiás
series Ciência Animal Brasileira
issn 1518-2797
1089-6891
publishDate 2011-03-01
description Ricotta is distinguishable among different kinds of fresh cheese, or with high humidity. It is a highly consumed product for the reduced fat content and low cost, being indicated in diets with lipid restrictions, besides being economically accessible to most of the social classes. Ricotta cheese presents high water activity and nutritional diversity, factors that propitiate the proliferation of opportunist and patogenic microbiota, reducing the safety of these victuals. In that context, the present study aimed at evaluating the microbiotical quality of ricotta cheese produced under permanent hygienic-sanitarium control. Of a total of 60 samples from the two commercial brands analyzed, 68.3% were considered inappropriate for human consumption due to the presence of high populations of thermotolerant coliforms. With regard to Staphylococcus coagulase positive, 18.3% of the samples were in disagreement with the patterns established by the Agência Nacional de Vigilância Sanitária (Anvisa). High scores were also observed for mesophils microorganisms, mould and yeasts. The presence of microorganisms as E. coli and S. aureus in the evaluated product can unchain the outbreak of diseases transmitted by food and it should be a reason of concern by public health authorities.
topic Thermotolerant coliforms
Staphylococcus aureus
ricotta cheese and public health.
url http://www.revistas.ufg.br/index.php/vet/article/view/6372
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