Avaliação microbiológica de queijos frescos não inspecionados produzidos e comercializados informalmente em Botucatu e Pardinho, estado de São Paulo
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2022-09-30
Autores
Sá, Ana Carolina de
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Universidade Estadual Paulista (Unesp)
Resumo
O presente estudo teve como objetivo avaliar a qualidade higiênico-sanitária de 51 queijos frescos produzidos sem inspeção sanitária e comercializados informalmente por produtores rurais, estabelecimentos comerciais e venda ambulante (feiras livres e por anúncios em websites) na região de Botucatu/SP. Foram realizadas análises microbiológicas para pesquisa de Listeria monocytogenes e Salmonella spp. e contagem de Escherichia coli, Bacillus cereus, Staphylococcus coagulase positiva e Pseudomonas spp., assim como análises moleculares para detecção de Mycobacterium bovis, Mycobacterium tuberculosis e Coxiella burnetii. Não foi detectada a presença de Salmonella spp., Mycobacterium bovis e Mycobacterium tuberculosis. L. monocytogenes e Coxiella burnetii estavam presentes em 1,96% e 7,84% das amostras, respectivamente. Foram observadas contagens acima do limite regulamentar brasileiro para Staphylococcus coagulase positiva em 15 amostras (29,41%) e Escherichia coli em 11 amostras (21,56%). A presença de Bacillus cereus foi confirmada em 2 amostras (3,92%) com contagens de 3,96 log UFC/g e 3,34 log UFC/g. O alto número de amostras fora de conformidade com a legislação é um dado preocupante, que pode demonstrar o risco que o comércio desses queijos traz para a saúde pública. Ações mais assertivas frente a fiscalização do comércio de queijos frescos informais se fazem necessárias visto que tal produto pode ser um fator agravante para a ocorrência de surtos de doenças de origem alimentar.
The present study aimed to evaluate the hygienic-sanitary quality of 51 fresh cheeses produced without sanitary inspection and commercialized informally by farmers, commercial establishments and through street sale (fairs and the internet) in the region of Botucatu/SP. Microbiological analyses were performed to detect Listeria monocytogenes and Salmonella spp. and counting of Escherichia coli, Bacillus cereus, coagulase positive Staphylococcus and Pseudomonas spp. and also molecular analysis for detection of Mycobacterium bovis, Mycobacterium tuberculosis and Coxiella burnetii. Salmonella spp., Mycobacterium bovis and Mycobacterium tuberculosis were not detected. L. monocytogenes and Coxiella burnetii, were detected in 1.96% and 7.84% of samples, respectively. Counts above the Brazilian sanitary legislation for coagulase positive Staphylococcus were observed in 15 samples (29.41%) and Escherichia coli in 11 samples (21.56%). The presence of Bacillus cereus was confirmed in 2 samples (3.92%) with counts of 3.96 log CFU/g and 3.34 log CFU/g. The large number of samples out of compliance with the legislation is an alarming fact demonstrating the risk that the trade of these artisanal cheeses brings to public health. More assertive actions against the inspection of the trade of informal fresh cheeses is necessary since such product can be an aggravating factor for the occurrence of outbreaks of diseases transmitted by food.
The present study aimed to evaluate the hygienic-sanitary quality of 51 fresh cheeses produced without sanitary inspection and commercialized informally by farmers, commercial establishments and through street sale (fairs and the internet) in the region of Botucatu/SP. Microbiological analyses were performed to detect Listeria monocytogenes and Salmonella spp. and counting of Escherichia coli, Bacillus cereus, coagulase positive Staphylococcus and Pseudomonas spp. and also molecular analysis for detection of Mycobacterium bovis, Mycobacterium tuberculosis and Coxiella burnetii. Salmonella spp., Mycobacterium bovis and Mycobacterium tuberculosis were not detected. L. monocytogenes and Coxiella burnetii, were detected in 1.96% and 7.84% of samples, respectively. Counts above the Brazilian sanitary legislation for coagulase positive Staphylococcus were observed in 15 samples (29.41%) and Escherichia coli in 11 samples (21.56%). The presence of Bacillus cereus was confirmed in 2 samples (3.92%) with counts of 3.96 log CFU/g and 3.34 log CFU/g. The large number of samples out of compliance with the legislation is an alarming fact demonstrating the risk that the trade of these artisanal cheeses brings to public health. More assertive actions against the inspection of the trade of informal fresh cheeses is necessary since such product can be an aggravating factor for the occurrence of outbreaks of diseases transmitted by food.
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Derivados do leite, Microbiologia, Doenças de origem alimentar, Queijo, Food Microbiology, Dairy products, Foodborne disease, Cheese, Produto artesanal, Segurança dos alimentos, Artisanal, Cheese, Food safety