Avaliação microbiológica de queijos artesanais produzidos e comercializados informalmente em Concórdia – SC

Abstract

Craft cheese is a widely consumed food throughout Brazil, especially in regions with large production, such as the West of Santa Catarina. This study aimed to evaluate the microbiological quality of artisanal cheeses produced in the city of Concordia - SC. For this, 25 samples of artisanal cheeses were collected in different dairies located in the municipality of Concórdia - SC, which were evaluated for the presence of Salmonella spp. and quantification of thermotolerant coliforms and coagulase positive Staphylococci. During the collections, the producers were informally questioned about the date of manufacture of the cheeses, type of milking, place of production of cheeses, conservation mode and the use or not of raw milk as a raw material. It was found that 100% of the artisanal cheese samples were produced from raw milk, with most properties performing mechanical milking, but do not have their own space for the manufacture of cheeses, which are preferably stored under refrigeration. The presence of Salmonella spp. it was not verified in the samples, but high counts of thermotolerant coliforms (mean of 8.3x106 CFU/g) were verified with 24 samples above the established limit and of coagulase positive Staphylococci (mean of 7.8x10³ CFU/g) with 11 samples above of the limit. The production aspects reported can partially explain these results. It is concluded that artisanal cheeses produced in the municipality of Concórdia - SC, sold informally, do not meet the hygienic-sanitary requirements and may represent a risk to the health of consumers. The results supported an informative material that will be made available to producers with information about the probable causes of contamination and guidance on practices that can minimize and/or avoid the presence of these contaminants in cheese, improving its quality.