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Microbiological Quality and Safety of Brazilian Mozzarella Cheese During Production Stages.
Loiola Nunes, Fernando; Sirqueira Mendonça, Jeycy Kelle; Pereira Dias, Bianca; Ribeiro da Silva, Elifaz Pereira; Teles Aguiar, Nara; Ferreira Dos Santos, Alessandro José; Muller Conti, Ana Carolina; Alcindo Alfieri, Amauri; Ribeiro-Júnior, José Carlos.
Afiliação
  • Loiola Nunes F; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
  • Sirqueira Mendonça JK; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
  • Pereira Dias B; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
  • Ribeiro da Silva EP; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
  • Teles Aguiar N; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
  • Ferreira Dos Santos AJ; Tocantins Agricultural Defense Agency, Araguaína, Brazil.
  • Muller Conti AC; Animal Science Department, Biostatistics Section, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
  • Alcindo Alfieri A; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Molecular Biology Laboratory, Departamento de Medicina Veterinária Preventiva, Universidade Estadual de Londrina, Londrina, Brazil.
  • Ribeiro-Júnior JC; National Institute of Science and Technology for the Dairy Production Chain (INCT-Leite), Food Microbiology Laboratory, Departamento de Medicina Veterinária, Universidade Federal do Norte do Tocantins, Araguaína, Brazil.
Foodborne Pathog Dis ; 2024 Apr 11.
Article em En | MEDLINE | ID: mdl-38603588
ABSTRACT
This study assessed the microbiological quality and safety of mozzarella during various production stages in northern Tocantins, Brazil, by identifying critical biological points in the industrial environment within a tropical climatic region. Batches of mozzarella were evaluated, from raw milk to primary packaging, with a shelf life of 120 d at 4°C. Indicator microorganisms were quantified, and through microbiological and biomolecular approaches, Salmonella spp. and Listeria monocytogenes were identified. In addition, the toxigenic potential of coagulase-positive staphylococci (CPS) was characterized. Results indicated that the raw milk used for mozzarella production had low microbiological quality; pasteurization of raw milk effectively eliminated all identified pathogens and reduced microbiological counts (p > 0.05). An increase in bacterial counts (>2 log colony-forming unit [CFU]/g) and recontamination with Salmonella spp. and CPS, which potentially produce staphylococcal enterotoxin B, were observed during milk coagulation and curd draining. Stretching of the fermented curd reduced the enterobacteria, total coliforms, and Escherichia coli median values by 2.56, 2.64, and 2.3 log CFU/mL, respectively. Similarly, brining the pieces by immersion reduced the quantity of enterobacteria and total coliforms by 2.3 and 1.6 log CFU/mL, respectively. Of interest, in the freshly finished product, Salmonella spp. was present but L. monocytogenes was absent; however, after the shelf-life period, L. monocytogenes was present but Salmonella spp. was absent. Considering the environmental conditions that can promote the multiplication and preservation of pathogens and spoilage of dairy products in tropical climates, it is necessary to review operational hygiene procedures, particularly in milk coagulation vats and fermentation tables. This will ensure the production of high-quality mozzarella cheese with a reduced consumption risk.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Brasil Idioma: En Revista: Foodborne Pathog Dis Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA / PARASITOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
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XML
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Brasil Idioma: En Revista: Foodborne Pathog Dis Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA / PARASITOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos