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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Universidade Federal de Goiás
2011-03-01
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Series: | Ciência Animal Brasileira |
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Online Access: | http://www.revistas.ufg.br/index.php/vet/article/view/6372 |
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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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