Avaliação microbiológica de queijos coloniais produzidos no município de Roque Gonzales, Rio Grande Do Sul

Abstract

Cheese quality is affected by several factors, including microbial contamination. These contaminations are considered undesirable, as they may affect product quality and safety. This work evaluated microbiological indicators in eight colonial cheeses produced in the municipality of Roque Gonzales/RS. Indicators used were the enumeration of total and thermotolerant coliforms, aerobic mesophiles and molds and yeasts. Total coliform counts, considered as environmental contaminants, ranged from 1.5 × 102 to 2.3 × 105 Most Probable Number (MPN)/g. The enumeration of thermotolerant coliforms, used as a sanitary indicator, ranged from < 1.5 MPN/g to 1.5 × 104 MPN/g. According to the Brazilian legislation for high moisture cheeses, three presented nonconformity regarding total coliforms (counts above 1 × 104 NMP/g), while one of these three chesses was characterized as inadequate for consumption due to thermotolerant coliform counts above 5 × 103 MPN/g. Aerobic mesophiles counts ranged from 107 to 109 Colony Forming Units (CFU)/g; mold and yeast counts were between 103 and 104 CFU/g. Both groups are considered environmental contaminants, leading to product deterioration. High populations of the evaluated microbial groups suggest the use of low-quality raw material (milk), deficiencies during production and/or improper handling, storage and marketing. Although it was not possible to detect the source(s) of contamination, the results indicate unsatisfactory hygienic-sanitary conditions in the marketed cheeses, and it is not possible to rule out fecal contamination. Considering the interest of consumers in colonial cheeses, and also the importance of these cheeses for producing families and agro-industries, actions that promote hygienic practices in the production chain can benefit the quality and safety of these products.