Evaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil

8Citations
Citations of this article
9Readers
Mendeley users who have this article in their library.

Abstract

Ricotta cheese has low fat and salt contents and a high quantity of proteins. The diversity of the nutrients and the high water content are factors that favor the development of microorganisms in this product. In this context, the aim of this study was to evaluate the microbiological quality of ricotta commercialized in the western region of Santa Catarina State, Brazil. Thirty samples, comprising 10 different brands of ricotta, were collected and sent to the Food Microbiology Laboratory at the Instituto Federal Catarinense (IFC), Campus Concórdia for microbiological analysis to determine the presence of Salmonella sp., Listeria sp., coagulase-positive Staphylococcus and thermotolerant coliforms. Of the 30 samples, the results for 33.3% were not within the parameters established by current legislation, that is, they were not fit for human consumption. This high percentage was due to contamination by thermotolerant coliforms, with 10 samples containing this group of microorganisms. One sample was contaminated with Listeria grayi, and for the other microorganisms investigated, (Salmonella sp. and coagulase-positive Staphylococcus) the results were satisfactory. This study characterizes the hygiene-sanitary conditions of ricotta commercialized in the western region of Santa Catarina State, highlighting the need for greater care during the production of this product.

Cite

CITATION STYLE

APA

Guatemim, E. L. X., da Silveira, S. M., Millezi, A. F., Ferenz, M., Costa, K. D., Rossi, P., & Bampi, G. B. (2016). Evaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil. Food Science and Technology (Brazil), 36(4), 612–615. https://doi.org/10.1590/1678-457X.08716

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free