Search for Staphylococcus spp. in “Minas Frescal” cheeses made with raw milk and commercialized in the city of Formiga - MG
DOI:
https://doi.org/10.35699/2447-6218.2021.32993Keywords:
Contamination, Foodborne illness, Pathogenic MicroganismAbstract
“Minas Frescal” cheese is defined by legislation as a fresh cheese obtained by enzymatic coagulation of the milk with rennet and/or other appropriate coagulant enzymes, supplemented or not with the action of specific lactic bacteria. Brazilian law requires cheese to be made from pasteurized milk and prohibits marketing when made with raw milk, considering the risk of being an important vehicle of pathogenic microorganisms. The objective of this work was to analyze the presence of Staphylococcus spp. in artisanal "Minas Frescal" type cheeses made with raw milk and sold locally in the municipality of Formiga, Minas Gerais. The microbiological standard for this microorganism is defined in technical regulation. Plating in Mannitol Salt Agar was conducted in order to search for Staphylococcus spp. and differentiate S. aureus from non S. aureus. Results obtained from analyzed samples (104 to 106 CFU/g) suggest the presence of Staphylococcus aureus above the maximum established limits (102 CFU/g). It can be concluded that sampled cheeses were not suitable for consumption due to high counts of Staphylococcus spp., which could be due to the fact of their production with raw milk.
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