Microbiological analysis of "Minas Frescal" cheese commercialized in Duque de Caxias/RJ

Abstract

Nineteen samples of Minas Frescal cheese that were obtained from supermarkets in Duque de Caxias / RJ and submitted to the following microbiological analysis: enumeration of total and thermotolerant coliforms, Staphylococcus coagulase positive and lactic acid bacteria (LAB) from two different methodologies, using Lactobacillus broth acc. to DE MAN, ROGOSA and SHARPE and the Broth of reconstituted milk powder to 10%, supplemented with 0.05% glucose and 0.1% yeast extract. Among the 19 samples analysed, in 10 (52.6%) was observed thermotolerant coliforms above the established in the current legislation, all confirmative for Escherichia coli. In the 19 samples analysed (100%) were observed Staphylococcus counts higher than permitted in legislation. Regarding the BAL count, in addition to the low count observed in all samples, the method using MRS Broth was more effective. In view of the results obtained, it is necessary to adopt measures aimed at improving the microbiological quality of the food matrix and ensuring food safety.