PESQUISA DE Staphylococcus COAGULASE POSITIVO EM QUEIJOS TIPO COALHO PRODUZIDOS COM LEITE CRU E COMERCIALIZADOS EM TRÊS MUNICÍPIOS DO AGRESTE PARAIBANO.
type: CreativeWork
description: In small cityes of the state of Paraíba, informal sale of dairy products and cheese is common. The artisanal coalho cheese is marketed in fairs, bakeries, snack bars and markets, this raw material is raw milk, being appreciated by a large part of the population and may pose a great risk to public health. Due to its intense handling during the manufacture and the non-heat treatment of milk, one of the important pathogens is Staphylococcus coagulase positive. The objective of this study was to investigate the presence of coagulase positive Staphylococcus in samples of rennet cheeses produced with raw milk and marketed in three municipalities of the macroregion of the Paraíba agreste. Ten samples of rennet cheeses were randomly collected at different marketing points in the municipalities of Alagoinha, Areia and Remígio - PB, during the months of June and July 2017. The samples were sent to the Laboratory of Preventive Veterinary Medicine - UFPB. The enumeration of Staphylococcus coagulase positive following the methodology of the Standard Methods for Examination of Dairy Products. The 10 samples examined showed Staphylococcus spp. With a mean of 1.11x105 CFU / g, of which 100% (10/10) of the samples had Staphylococcus coagulase positive with a mean of 1.11x105, 50% (5/10) samples showed counts above 105, amount of Staphylococcus Coagulase positive enough to produce staphylococcal toxins and cause food poisoning.
abstract: In small cityes of the state of Paraíba, informal sale of dairy products and cheese is common. The artisanal coalho cheese is marketed in fairs, bakeries, snack bars and markets, this raw material is raw milk, being appreciated by a large part of the population and may pose a great risk to public health. Due to its intense handling during the manufacture and the non-heat treatment of milk, one of the important pathogens is Staphylococcus coagulase positive. The objective of this study was to investigate the presence of coagulase positive Staphylococcus in samples of rennet cheeses produced with raw milk and marketed in three municipalities of the macroregion of the Paraíba agreste. Ten samples of rennet cheeses were randomly collected at different marketing points in the municipalities of Alagoinha, Areia and Remígio - PB, during the months of June and July 2017. The samples were sent to the Laboratory of Preventive Veterinary Medicine - UFPB. The enumeration of Staphylococcus coagulase positive following the methodology of the Standard Methods for Examination of Dairy Products. The 10 samples examined showed Staphylococcus spp. With a mean of 1.11x105 CFU / g, of which 100% (10/10) of the samples had Staphylococcus coagulase positive with a mean of 1.11x105, 50% (5/10) samples showed counts above 105, amount of Staphylococcus Coagulase positive enough to produce staphylococcal toxins and cause food poisoning.
author: Silva Júnior, Fábio José Targino Moreira da
language: por
keywords: Microbiologia – Patógenos., Microrganismos - Patogenicidade., Queijo tipo coalho – Produção.
date published: 2017-07-20
date modified: 2026-07-24T01:18:24Z
provider: Brazil UFPB
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Universidade Federal da Paraíba