FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES SEGURANÇA ALIMENTAR DO QUEIJO MINAS ARTESANAL DO SERRO, MINAS GERAIS, EM FUNÇÃO DA ADOÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO

• Main Authors: Lívia Beatriz Almeida Fontes, Ana Clarissa dos Santos Pires, Vanessa Aglaê Martins Teodoro, José Manoel Martins, Célia Lúcia de Luces Fortes Ferreira, Maximiliano Soares Pinto, Paula Isabelita Reis Vargas
• Format: Article
• Language: English
• Published: Universidade Federal de Goiás 2009-10-01
• Series: Pesquisa Agropecuária Tropical
• Subjects: Queijo Minas Artesanal; Staphylococcus aureus; Escherichia coli
• Online Access: http://www.revistas.ufg.br/index.php/pat/article/view/4509
• ISSN: 1983-4063

&lt;!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; font-weight: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="JUSTIFY"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;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, &lt;em&gt;Escherichia coli&lt;/em&gt;, &lt;em&gt;Staphylococcus aureus&lt;/em&gt;, 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.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; font-weight: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="JUSTIFY"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;KEY-WORDS: Minas Traditional Serro Cheese; &lt;em&gt;Staphylococcus aureus&lt;/em&gt;; &lt;em&gt;Escherichia coli&lt;/em&gt;.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;<br>&lt;!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; font-weight: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="JUSTIFY"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;A ausência das Boas Práticas, no processamento do Queijo Minas Artesanal do Serro, expõe o mesmo a muitas fontes de contaminação e compromete sua qualidade, podendo afetar a saúde do consumidor. Buscando identificar os principais pontos de contaminação do processo de obtenção do leite, fabricação do queijo e suas correlações com a contaminação microbiológica, foi aplicado um questionário estruturado e coletadas amostras de queijos, para pesquisa de coliformes 30ºC, &lt;em&gt;Escherichia coli&lt;/em&gt;, &lt;em&gt;Staphylococcus aureus&lt;/em&gt; e mesófilos aeróbios. Os pontos identificados, que apresentaram relação com as análises microbiológicas dos queijos, foram: insalubridade das queijarias, presença de animais domésticos e higiene dos manipuladores. É fundamental o treinamento dos produtores, para a adoção das medidas corretivas e preventivas, com o objetivo de minimizar ou evitar a contaminação do Queijo Minas Artesanal.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt; &lt;p style="margin-bottom: 0cm; font-style: normal; font-weight: normal; line-height: 120%; text-decoration: none;" lang="pt-BR" align="JUSTIFY"&gt;&lt;span style="color: #000000;"&gt;&lt;span style="font-family: Times New Roman,serif;"&gt;&lt;span style="font-size: small;"&gt;PALAVRAS-CHAVE: Queijo Minas Artesanal; &lt;em&gt;Staphylococcus aureus&lt;/em&gt;; &lt;em&gt;Escherichia coli&lt;/em&gt;.&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;