Abstract
By definition Grated cheese, is the product obtained by crumbling or grating cheese of low humidity suitable for human consumption. It is a food widely consumed by the population, however it can offers some risks to public health when it is contaminated with a pathogen. The Foodborne Diseases (FBD) are caused by ingestion of food or drink that contains pathogens and/or toxins produced by them in quantities that affect the health of consumers. Among the microorganisms that cause FBD of importance in cheese stand out, Staphylococcus aureus, Salmonella sp. e Escherichia coli . The related legislation in Brazil, the RDC no 12 and the Ordinance no 357 regulates the microbiological standards for foods. This study evaluated the quality of samples of grated cheese marketed in the city of Juiz de Fora , MG. Twenty samples were analyzed. Forty percent were rejected for the counting of molds and yeasts and 15% had counts close to the acceptation limit for these microorganisms. Concerning to moisture analyses, 20% of the samples were in disagreement with the limit established by legislation to low moisture cheeses. These results show that grated cheese industries should be better monitored by health authorities, so that the final product has quality and safety guaranteed.
Highlights
By definition Grated cheese, is the product obtained by crumbling or grating cheese of low humidity suitable for human consumption. It is a food widely consumed by the population, it can offers some risks to public health when it is contaminated with a pathogen
The Foodborne Diseases (FBD) are caused by ingestion of food or drink that contains pathogens and/or toxins produced by them in quantities that affect the health of consumers
This study evaluated the quality of samples of grated cheese marketed in the city of Juiz de Fora, MG
Summary
O queijo é um alimento de grande importância nos hábitos de consumo dos brasileiros devido a sua rica composição nutricional e participação histórica na cultura nacional (SERIDAN et al, 2009). O queijo ralado é um alimento bastante consumido pela população brasileira por ser um produto pronto para o consumo, porém, pode oferecer alguns riscos à saúde da população uma vez que, durante sua produção, ocorrem várias etapas de processamento até a obtenção do produto final (CAMACHO et al, 2004; VIEIRA et al, 2009). A contaminação microbiana do queijo tem papel importante tanto para a indústria, pelas perdas econômicas, quanto para a saúde pública por causar doenças transmitidas por alimentos (DTA) (FEITOSA et al, 2003). Ela estabelece que para o queijo do tipo ralado, os padrões microbiológicos são: máximo de 1x103 coliformes a 45°C/g, máximo de 1x103 Staphylococcus coagulase positiva/g e ausência de Salmonella spp./25g de queijo, (AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA, 2001). O presente artigo teve como objetivo avaliar a qualidade microbiológica de amostras de queijo ralado provenientes das principais marcas do produto comercializadas na cidade de Juiz de Fora, MG visando assegurar a proteção à saúde pública
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