Ocorrência de microrganismos indicadores e patogênicos em amostras de queijo coalho bovino comercializados em Praias da Ilha de Itaparica-BA

Abstract

The present study aimed to evaluate the microbiological and hygienic-sanitary quality of the cheeses commercialized in the beaches of Itaparica-BA and to verify if there is a correlation between the commercialization conditions and the microbiological data found. The study was carried out from December 2015 to March 2016. For the study, 60 samples of rennet cheese were analyzed, six samples per vendor, of these three raw and three roasts. During the collection, an observational analysis was carried out by means of a checklist to verify the hygienic-sanitary conditions of the sellers and the way of marketing the cheeses. For the microbiological analyzes, the total count of psychrotrophic and mesophilic microorganisms was performed by the Pourplate method in PCA (Standard Count Agar) medium. The Chromocult® Coliform Agar medium was used for total coliforms and E. coli for the quantification of Staphylococcus aureus using the PetrifilmTM STX (Fast Plate) method. 3M Company). The results obtained during the observational analysis showed that 100% of the manipulators did not use uniforms, 100% of the handlers did not wash their hands before handling the food. 13.3% used decorations, 53.3% had beards, 90% had no Short, clean nails. As regards marketing, it was observed that 100% of the cheeses were not marketed under refrigeration, 73.3% of the containers used during the marketing in the appropriate cleaning standards. Regarding the presence of eyes, 100% showed glances. Already on the question of surface limosity and strange odors 100% showed conformity. From the microbiological analyzes performed on raw and roasted cheeses, it was evidenced that the populations of mesophilic microorganisms varied with averages of 14.82 and 7.88 log CFU / mL, psychrotrophic microorganisms with populations of 3.64 and 2.80 log CFU / ML and the yeast and molds 8.06 and 5.54 log CFU / mL. Total Coliforms with mean values between 7.18 and 4.48 log CFU / mL and Escherichia coli with populations ranging from 5.75 and 2.96 log CFU / mL and Staphylococcus aureus of 4.94 and 3.24 log UFC / mL, respectively. In view of the results, it is possible to conclude that the informal commercialization of curd cheeses on the beaches of Itaparica- Bahia Island is a risk to the population due to the high rates of deteriorating and pathogenic microorganisms.