Qualidade microbiológica de derivados lácteos produzidos artesanalmente na região Sul do país: uma revisão

Abstract

Considering that the southern region of the country has a high consumption of foods derived from raw milk and produced by hand, this is due to both the characteristic flavor and cultural issues. A narrative literature review was carried out with authors who have already researched and obtained the microbiological quality of dairy products produced in small properties in the southern region. The results obtained were contamination by total coliforms, thermotolerant coliforms and Staphylococcus sp. those who are considered responsible for Foodborne Diseases, the presence of these pathogens indicates poor hygienic-sanitary quality during production. One of the problems that may have caused this high contamination is the clandestinity of the producers, many do not have the purchasing power to maintain the necessary requirements for their product to be considered fit for consumption. Thus, some government attitudes can help these farmers, solving bigger problems with public health, that this high contamination can cause, aiming to preserve the cultural and economic issues of the producers.