Análise microbiológica do queijo coalho produzido por usuários da fazenda da esperança em Lagarto – Sergipe

Abstract

The rennet cheese is a food obtained through the coagulation of the milk, presenting in its composition varied nutrients important for the man. This dairy product is very consumed and marketed in the Northeast region, because it is produced through simple techniques and presents a lot of acceptance in this market. However, this food can carry different diseases, due to the ease of contamination during the process of manufacture and control of raw material, being imperative the microbiological control of the same, so that they are consumed safely. This work aims to evaluate the microbiological quality of the rennet cheese produced by inmates of the Fazenda da Esperança farm community, located in Lagarto - Sergipe, in which the manufacture of products is an important therapeutic resource for the treatment of chemical dependence. The analyzes were conducted according to the Resolution of the Collegiate Board of the National Sanitary Surveillance Agency 12/2001 that requires analysis of total and fecal coliforms, Staphylococcus sp, Salmonella sp and Listeria sp. Coliform analysis followed the most probable number (NMP) methodology of three tubes in Brilliant Green Bile broth and Escherichia coli broth, while the Salmonella sp. Test involved tetrathionate broth enrichment and selective growth in SalmonellaShiguella Agar . For Staphylococcus sp, Baird parker agar was used. It was not possible to detect Listeria sp due to the lack of the necessary inputs for analysis. At the end of the analyzes, all batches presented counts above that allowed for Staplylococcus and Salmonella sp. For the group of thermotolerant coliforms, the result was within the allowed. Thus, all the cheeses analyzed were outside the parameters established by the legislation. Thus, there is a need for communication with the producers of Fazenda da Esperança, given that these results directly imply consumer health.