Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage
Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices.
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Instituto de Tecnologia do Paraná - Tecpar
2020
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oai:scielo:S1516-891320200001005082020-09-28Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh SausageMendes,Denise Maria de SouzaBastos,Bruno ViníciusKoki,Cassia RibeiroBach,DanieleContini,Gisele KirchbanerMattos,Lorena Alves deCubo,Mateus FlóridoWosiack,Priscila ArcoverdeSilva,Rafaela Gomes daBarboza,Raíssa ArantesValério,Taynara PachecoLacerda,Luiz GustavoEsmerino,Luís AntônioNogueira,Alessandro products of animal origin Coliforms Staphylococcus aureus Salmonella sp. and Escherichia coli Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices.info:eu-repo/semantics/openAccessInstituto de Tecnologia do Paraná - TecparBrazilian Archives of Biology and Technology v.63 20202020-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100508en10.1590/1678-4324-2020190759 |
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Mendes,Denise Maria de Souza Bastos,Bruno Vinícius Koki,Cassia Ribeiro Bach,Daniele Contini,Gisele Kirchbaner Mattos,Lorena Alves de Cubo,Mateus Flórido Wosiack,Priscila Arcoverde Silva,Rafaela Gomes da Barboza,Raíssa Arantes Valério,Taynara Pacheco Lacerda,Luiz Gustavo Esmerino,Luís Antônio Nogueira,Alessandro |
spellingShingle |
Mendes,Denise Maria de Souza Bastos,Bruno Vinícius Koki,Cassia Ribeiro Bach,Daniele Contini,Gisele Kirchbaner Mattos,Lorena Alves de Cubo,Mateus Flórido Wosiack,Priscila Arcoverde Silva,Rafaela Gomes da Barboza,Raíssa Arantes Valério,Taynara Pacheco Lacerda,Luiz Gustavo Esmerino,Luís Antônio Nogueira,Alessandro Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |
author_facet |
Mendes,Denise Maria de Souza Bastos,Bruno Vinícius Koki,Cassia Ribeiro Bach,Daniele Contini,Gisele Kirchbaner Mattos,Lorena Alves de Cubo,Mateus Flórido Wosiack,Priscila Arcoverde Silva,Rafaela Gomes da Barboza,Raíssa Arantes Valério,Taynara Pacheco Lacerda,Luiz Gustavo Esmerino,Luís Antônio Nogueira,Alessandro |
author_sort |
Mendes,Denise Maria de Souza |
title |
Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |
title_short |
Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |
title_full |
Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |
title_fullStr |
Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |
title_full_unstemmed |
Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage |
title_sort |
assessment of microbial contamination in products of animal origin: stretched-curd cheese, yogurt and fresh sausage |
description |
Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices. |
publisher |
Instituto de Tecnologia do Paraná - Tecpar |
publishDate |
2020 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100508 |
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